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  Clean Diet Bagel

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Clean Diet Bagel

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 bagel

  Gluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Bagels made with oat flour have more protein and fiber than bagels made with refined wheat flour, just make sure you're using certified gluten-free oat flour or oats for a true gluten-free option. Note: Gluten-free oats may not be safe for everyone with Celiac disease, so please check with your doctor first.

  Clean Diet Bagel quantity

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  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Preheat your oven to 375. Line a baking sheet with parchment paper.
  • In a medium bowl whisk together the oat flour, baking powder and salt. Add the yogurt, whole egg and mix with a fork or spatula until well combined.
  • Lightly dust oat flour on a work surface and remove dough from the bowl for about 15-20 turns. It may be a little sticky still but most pulls away from your hands easily.
  • Divide the dough into 8 equal balls. Roll each ball into long ropes and join the ends to form bagels.
  • Top with egg white wash and sprinkle the top with seasoning. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before cutting.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Whisk together:

  • 3 cup oat flour plus more for the work surface, OR make by using rolled oats put into a blender or food processor and processed for 1 minute
  • 4 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt

  Mix in:

  • 2 cup 2% Greek yogurt (not regular yogurt)
  • 2 egg whole
  • 2 egg white (to brush on the bagel before baking)

  Optional toppings (total of 2 teaspoon):

  • everything bagel seasoning
  • sesame seeds
  • poppy seeds

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Pastry brush, Spatula, Whisk

  Reheating/Serving Instructions

  Keeps fresh on the counter for 1 day. For longer storage wrap tightly with plastic wrap and freeze.

  Nutrition

  Calories: 202kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 685mg | Potassium: 195mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 149mg | Iron: 2mg

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  Giant Chocolate Chip Cookie

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  Rated 0 out of 5
  12 servings
  

  Giant Chocolate Chip Cookie

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/12 cookie

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious cookie serves up like a pie!

  Giant Chocolate Chip Cookie quantity

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  Adjust the ingredients measurement scale here by changing this number. 12 people

  Instructions

  • Preheat oven to 350° F. Grease a round baking pan with coconut oil, and line the bottom with a circle of parchment paper.
  • In a bowl, sift together the almond flour, baking powder, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix
  • Stir in the chocolate chips by hand, using a spoon.
  • Transfer the cookie dough to the pan/skillet and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides)
  • Bake for 22-25 minutes or until puffed and lightly browned on top. Let it cool. Cover and store at room temperature for 2-3 days or in the refrigerator for 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1 pinch Kosher salt
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chip (85% cocoa)

  Cooking Tools Required

  9-inch round baking pan, Flour sifter, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 16mg | Fiber: 2g | Sugar: 8g | Calcium: 66mg | Iron: 1mg

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  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Up to 10 servings
  

  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Gluten FreeNut Free

  Taking the classic lasagna and making it with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Roasted Garlic Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the fontina cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 1 1/2 pound ground spicy Italian chicken sausage or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato about 2 large cans
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 4 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup whole milk or heavy cream
  • 1/2 cup ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 3 cup fontina cheese shredded, or shredded mozzarella cheese
  • 2 cup provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 530kcal | Carbohydrates: 25g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 2185mg | Potassium: 699mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1502IU | Vitamin C: 22mg | Calcium: 568mg | Iron: 4mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Juicy Fish Patties Cutlets

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  Rated 0 out of 5
  Up to 10 servings
  

  Juicy Fish Patties Cutlets

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  Recipe adapted from:

  Dorit Fridman

  Rated 3 out of 5 based on 3 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: About 2 cutlets

  Dairy FreeReduced FatSoy Free

  Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

  Juicy Fish Patties Cutlets quantity

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  Instructions

  • Squeeze fish fillets of liquids
  • Chop fish fillets in blender with the garlic and parsley
  • Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
  • Refrigerate to chill for 20 minutes
  • Roll balls to a flat patty (not too flat) or cutlets
  • Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive20

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white fish fillet cod, tilapia etc
  • 3 onion pureed and squeezed of liquids
  • 1 clove garlic chopped
  • ½ bunch Italian parsley finely chopped
  • ¾ cup plain breadcrumbs
  • ¼ cup water
  • ½ teaspoon baking soda
  • 3 egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

  Reheating/Serving Instructions

  serve warm or room temp as main dish or appetizer with sauce

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Lemon Herb Quinoa

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Lemon Herb Quinoa

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of the main course.

  Lemon Herb Quinoa quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
  • Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 cup water
  • 3 cup quinoa rinsed
  • 1 tablespoon Kosher salt divided
  • 3 tablespoon fresh basil minced
  • 3 tablespoon fresh cilantro minced
  • 2 tablespoon fresh mint minced
  • 1 lemon zested and juiced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 188kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 287mg | Fiber: 4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Sautéed Peas and Mushrooms

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  Up to 10 servings
  

  Sautéed Peas and Mushrooms

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  Recipe adapted from:

  Marisa Franca

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4-5 ounces

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

  Sautéed Peas and Mushrooms quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
  • Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1.5 each onion sliced
  • 4 clove garlic minced
  • 32 ounce frozen green peas
  • 8 ounce baby bella mushroom sliced
  • 1 cup vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper adjust seasoning as needed

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in a saute pan or in the microwave on medium until heated through.

  Nutrition

  Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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  Garlic Sesame Tofu

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  Up to 10 servings
  

  Garlic Sesame Tofu

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  Recipe adapted from:

  Claire Cary

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.

  https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

  Garlic Sesame Tofu quantity

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  https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the oven to 400 Fahrenheit.
  • Drain the excess liquid from the tofu and dry it off with a towel.
  • Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
  • Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
  • Add to the baking tray and bake for 30-35 minutes or until golden brown.
  • During the final 10 minutes, prep the sauce.
  • Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
  • Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
  • Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
  • Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
  • When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Tofu

  • 3 tablespoon low-sodium soy sauce or tamari sauce
  • 42 ounce extra firm tofu
  • 3 tablespoon corn starch
  • 9 tablespoon gluten-free breadcrumbs

  Sauce

  • 1 cup low-sodium soy sauce or tamari
  • 6 teaspoon toasted sesame oil
  • 3 tablespoon rice vinegar
  • 6 tablespoon maple syrup
  • 3 tablespoon corn starch
  • 12 tablespoon water divided
  • 15 clove garlic
  • 3 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or

  Nutrition

  Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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  Sesame Chicken Noodles

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Sesame Chicken Noodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

  Sesame Chicken Noodles quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
  • Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 2 tablespoon avocado oil divided
  • 12 ounce boneless skinless chicken breast sliced 1/4 inch thick
  • 1 head broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  For the sauce:

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat or in the microwave on medium power.

  Nutrition

  Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed veggies.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  Homemade Hummus with Oven Baked Pita Chips and Veggies

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  Up to 10 servings
  

  Homemade Hummus with Oven Baked Pita Chips and Veggies

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons and 4 oz veggies

  Dairy FreeEgg FreeNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips and cut veggies, or pack it for your kids school lunch, for a vegan delicious lunch!

  Homemade Hummus with Oven Baked Pita Chips and Veggies quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat oven to 375 degrees
  • Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
  • Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.
  • To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the hummus:

  • 30 ounce canned chickpeas drained
  • 6 tablespoon fresh lemon juice
  • 2 clove garlic minced
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  For the pita chips:

  • 10 each pita bread
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the veggies:

  • 5 stalk celery trimmed, stalks cut crosswise into thirds
  • 2 each carrot medium, cut into sticks
  • 2 each red bell pepper cut lengthwise, cored and cut into sticks
  • 1 each English cucumber
  • 1 bulb jicama small, peeled and cut into sticks, or sub with apples, cut into slices

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

  Nutrition

  Calories: 479kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1027mg | Potassium: 596mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3967IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg

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  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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  Recipe adapted from:

  Suzy Karadsheh

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 1 tablespoon sauce

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce

  https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce quantity

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  https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
  • Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  • Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
  • Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
  • Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
  • Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
  • Serve with a side of the dill Greek yogurt dip you prepared earlier!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For The Dill Greek Yogurt Sauce:

  • 1 clove garlic minced
  • 1 cup fresh dill stems removed, chopped
  • 1 ¼ cup Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • ½ lemon juiced
  • 1 pinch cayenne pepper optional
  • Kosher salt if needed

  For The Grilled Chicken:

  • 10 clove garlic minced
  • ½ teaspoon paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
  • 5 tablespoon extra virgin olive oil divided
  • 10 boneless skinless chicken thighs
  • 1 red onion halved and thinly sliced
  • 2 lemon juiced

  Cooking Tools Required

  Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.

  Nutrition

  Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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  Kung Pao Chicken-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Kung Pao Chicken-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLow FODMAPLower CarbRefined Sugar Free

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

  Kung Pao Chicken-Low FODMAP quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people

  Instructions

  • Place the diced chicken in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and chives and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and sriracha sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh diced

  Marinade for chicken:

  • 4 tablespoon gluten free soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger grated
  • 1 bunch fresh chive finely chopped
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup zucchini 1/2 inch dice
  • 4 tablespoon gluten free soy sauce more or less to taste, or dietary restriction
  • 4 tablespoon sriracha sauce
  • 1 cup roasted peanuts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 306kcal | Carbohydrates: 9g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1129mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg

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  Greek Yogurt Brownies

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  Rated 0 out of 5
  12 servings
  

  Greek Yogurt Brownies

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!

  https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

  Greek Yogurt Brownies quantity

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  https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat the oven to 350 degrees
  • Spray an 8 x 8 pan and set aside
  • In microwave safe bowl melt 1/2 cup chocolate bar chunks
  • Let cool 2 minutes
  • Whisk in yogurt
  • Whisk in monk fruit sugar
  • Mix until smooth
  • Mix flour, baking soda and cocoa powder in separate bowl
  • Mix dry ingredients in to wet until smooth
  • Mix in milk
  • Fold in chocolate chips
  • Transfer to sprayed pan
  • Bake for 25 minutes

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook25

  Passive2

  Total Time32 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup sugar free chocolate bar broken into chunks
  • 1 cup 0% Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup monk fruit sweetener or other sugar substitute
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup sugar-free dark chocolate chips

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven

  Reheating/Serving Instructions

  Reheat 10 seconds in a microwave or eat cold

  Nutrition

  Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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  Bolognese Meat Sauce with Tagliatelle

  $129.58 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bolognese Meat Sauce with Tagliatelle

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  Rated 0 out of 5

  $129.58 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

  Bolognese Meat Sauce with Tagliatelle quantity

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  Instructions

  • Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
  • Add ground beef, salt and pepper, cooking until beef is not longer pink.
  • Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
  • Add wine and simmer until evaporated another 15 minutes.
  • Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
  • Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
  • Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook210

  Passive0

  Total Time3 hours hours 55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry tagliatelle pasta
  • 1 cup grated Parmesan cheese

  For the meat sauce:

  • 2 tablespoon avocado oil
  • 6 tablespoon butter
  • 1 cup onion chopped
  • 1 1/3 cup celery chopped
  • 1 1/3 cup carrot chopped
  • 1 ½ pound 85% ground beef
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground nutmeg
  • 2 cup whole milk
  • 2 cup dry white wine
  • 28 ounce canned whole peeled plum tomatoes

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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  Lite Spaghetti Squash Lasagna Boats

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Lite Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 1/4 squash

  Gluten FreeNut FreeReduced Fat

  Taking the classic lasagna and lean and yet still delicious with roasted garlic spaghetti squash lasagna boats. Seasonal spaghetti squash stuffed with a lean ground turkey, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Lite Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the ground tirkey and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the mozzarella cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 2 pound 99% lean ground turkey or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato 2 large cans for 10 servings
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 3 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup fat free milk or heavy cream
  • 1/2 cup low fat ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 2 cup low fat mozzarella cheese shredded
  • 4 tablespoon provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 1217mg | Potassium: 1127mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1170IU | Vitamin C: 26mg | Calcium: 443mg | Iron: 5mg

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  Moist Flourless Chocolate Cake

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  Rated 0 out of 5
  6 servings
  

  Moist Flourless Chocolate Cake

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  Dairy FreeGluten FreePaleoRefined Sugar FreeVegetarian

  Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!

  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

  Moist Flourless Chocolate Cake quantity

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  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Preheat the oven to 350°F (180°C)
  • In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
  • Pulse pitted dates, then eggs, coconut oil and vanilla
  • Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
  • Bake for about 25 minutes or until a toothpick comes out clean

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 7 1/2 ounce unsweetened baking chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup pitted dates about 10
  • 3 egg large
  • 1/4 cup coconut oil
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

  n/a

  Nutrition

  Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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  Peanut Butter and Jelly Blondies

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  16 servings
  

  Peanut Butter and Jelly Blondies

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  Recipe adapted from:

  Sabrina Snyder

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  Serving Size: 1 brownie

  Peanut Butter and Jelly Blondies are a fun dessert inspired by a kid's favorite sandwich, the PB&J! Enjoy tasty peanut butter brownies with swirls of grape jelly.

  16dinnerthendessert.com

  Peanut Butter and Jelly Blondies quantity

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  16dinnerthendessert.com

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Preheat oven to 350 degrees and spray 8x8 pan with cooking spray.
  • In stand mixer (or hand mixer) mix together peanut butter, butter and sugar on medium speed until fluffy, 2-3 minutes.
  • Add in the brown sugar, eggs and vanilla until creamy.
  • Lower speed to low, then add in flour, baking powder and salt until just combined.
  • Spread mixture evenly into baking pan.
  • Spoon in small dollops of the jam onto the batter and bake for 30-35 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • avocado oil cooking spray for the pan
  • 1/2 cup peanut butter
  • 1/3 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 egg large
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/3 cup grape jelly

  Cooking Tools Required

  8x8 inch nonstick baking pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula, Stand Mixer

  Nutrition

  Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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  Plain Medium Grain White Rice

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  6 servings
  

  Plain Medium Grain White Rice

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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  Shrimp Fettuccine Alfredo

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  Up to 10 servings
  

  Shrimp Fettuccine Alfredo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!

  Shrimp Fettuccine Alfredo quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
  • Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pasta:

  • 1 1/2 pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream
  • 2 pound raw shrimp size 21-25, peeled and deveined

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 537kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1244mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg | Phosphorus: 512mg

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  Terrific Turkey Enchiladas

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  Rated 0 out of 5
  Up to 10 servings
  
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  Terrific Turkey Enchiladas

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  Recipe adapted from:

  Jenn Tidwell

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  Serving Size: 1-2 enchiladas each

  Egg Free

  Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. Pair it with great Mexican rice and your favorite beans.

  Terrific Turkey Enchiladas quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  Sauce

  • Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.

  Filling

  • In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.

  Enchiladas

  • Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. or larger baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
  • Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Sauce

  • 3 3/4 cup corn caned or thawed
  • 12 ounce canned green chilis for 10 servings use 3 x 4 oz cans
  • 3 cup fresh cilantro
  • 1 cup heavy whipping cream
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper

  ENCHILADAS:

  • 2 pound 85% lean ground turkey
  • 1 cup onion
  • 3 clove garlic minced
  • 3 tablespoon extra virgin olive oil
  • 2 cup salsa
  • 3 tablespoon cornmeal
  • 6 teaspoon chili powder
  • 3 teaspoon ground cumin
  • 3 teaspoon dry oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 20 flour tortilla 8 inches, warmed, fill the pan but do not over crowd, might hold only 15
  • 3 3/4 cup Mexican cheese blend shredded, divided
  • 2/3 cup olives

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat at 350F for about 20-25 mins or until warm through covered with foil.

  Nutrition

  Calories: 671kcal | Carbohydrates: 55g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1678mg | Potassium: 833mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1827IU | Vitamin C: 19mg | Calcium: 420mg | Iron: 5mg

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