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  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  4 servings
  

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarian

  This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries quantity

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

  Instructions

  For the Tofu Nuggets:

  Prepare Tofu:

  • Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  Set Up Dredging Station:

  • Place flour in one bowl.
  • Place almond milk in a second bowl.
  • Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.

  Coat the Tofu:

  • Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.

  Cook the Nuggets:

  • Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.

  For the Sweet Potato Fries:

  Prepare Sweet Potatoes:

  • Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.

  Roast the Fries:

  • Spread the wedges on a baking sheet lined with parchment paper.
  • Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Tofu Nuggets:

  • 14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
  • 1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
  • 1/4 cup whole-wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened almond milk or low-fat milk

  For the Sweet Potato Fries:

  • 2 each large sweet potatoes cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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  Chicken and Spinach Pasta with Garlic Sauce

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  4 servings
  

  Chicken and Spinach Pasta with Garlic Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 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.
  
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  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

  This creamy yet light pasta dish is packed with lean protein, fiber-rich ingredients, and heart-healthy fats. Simple, affordable, and perfect for a wholesome meal!

  Chicken and Spinach Pasta with Garlic Sauce quantity

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  Instructions

  Cook the Pasta:

  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Cook the Chicken:

  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken thighs and season with Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

  Sauté the Garlic and Spinach:

  • In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  • Add spinach and cook until wilted, about 2 minutes.

  Make the Garlic Sauce:

  • Pour in the chicken broth, scraping up any browned bits from the pan.
  • Let the broth simmer for 2-3 minutes to reduce slightly.
  • Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

  Combine Ingredients:

  • Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

  Serve:

  • Divide into bowls and garnish with fresh parsley or basil, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Pasta:

  • 8 ounce Barilla whole wheat penne
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

  • 1 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt

  Optional:

  • 2 tablespoon grated Parmesan cheese
  • 2 tablespoon fresh parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in the microwave on low power until heated through.

  Nutrition

  Calories: 396kcal | Carbohydrates: 39g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 194mg | Potassium: 547mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3073IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2mg

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  Corn Salsa

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  Up to 10 servings
  

  Corn Salsa

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vibrant corn salsa is the ultimate summer appetizer! Made with raw sweet corn, red onion, jalapeño, fresh cilantro, lime juice, and a hint of chili powder, it's bursting with fresh flavors. Perfect for dipping or as a topping for your favorite dishes.

  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

  Corn Salsa quantity

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  https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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  Instructions

  • In a medium serving bowl, combine all of the ingredients. Stir to combine.
  • Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of chili powder, cumin or salt. For more spice, add more jalapeño.
  • For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ear sweet corn kernels from shucked sweet corn or frozen corn, defrosted and drained, 16 oz for 10 servings
  • 1 each medium red onion finely chopped
  • 1 bunch fresh cilantro finely chopped
  • 2 each jalapeno pepper seeds removed for mild, finely chopped
  • 2 each lime juiced
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon chili powder adjust as needed
  • 1/4 teaspoon ground cumin adjust as needed
  • 1/2 teaspoon fine sea salt

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

  Nutrition

  Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 174mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg

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  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  6 servings
  

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  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.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free and low FODMAP one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP quantity

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

  Instructions

  • Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
  • Peel and slice carrots into sticks. Wash and cut the zucchini to chunks.
  • Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
  • Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
  • Toss zucchini with the remaining olive oil and turmeric. Mix until zucchini is evenly yellow then transfer to the baking sheet.
  • Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
  • Remove baking sheet from the oven add more salt to taste if desired. Enjoy!

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 6 each carrot medium
  • 24 ounce zucchini about 3 large
  • 6 tablespoon extra virgin olive oil divided three ways
  • 3 teaspoon dry thyme
  • 3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 321kcal | Carbohydrates: 5g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 380mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg

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

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  Veggie Tamale Pie

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  Rated 0 out of 5
  6 servings
  

  Veggie Tamale Pie

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  Recipe adapted from:

  A taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8-9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Take a trip down memory lane with our Tamale Veggie Pie! Packed with childhood flavors, this dish features tender veggies topped with a fluffy cornmeal crust. It's a delicious reminder of home-cooked comfort and simpler times. Indulge in nostalgia today!

  Veggie Tamale Pie quantity

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  Instructions

  • In a small nonstick skillet coated with cooking spray, cook onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Drain tomatoes, reserving 2 tablespoons juice; add tomatoes and juice to onion mixture.
  • Stir in the beans, cheese, chiles, jalapeno, cumin and chili powder. Transfer to an 8-in. square baking dish coated with cooking spray.
  • Add on top the black pitted olives.
  • For topping, in a small bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Whisk together the egg, yogurt and butter; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
  • Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Veggies pie

  • 1 onion chopped
  • 1 teaspoon avocado oil
  • 1 clove garlic minced
  • 14 1/2 ounce canned Mexican diced tomatoes
  • 15 ounce canned pinto beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • 4 ounce canned diced green chiles
  • 1 jalapeno pepper seeded and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 3 ounce canned pitted black olives or more, as needed

  For the topping

  • 1/2 cup all-purpose flour plus 1 tablespoon
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plain yogurt
  • 2 teaspoon unsalted butter melted

  Cooking Tools Required

  12-inch nonstick skillet, 8x8 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 60 seconds

  Nutrition

  Calories: 312kcal | Carbohydrates: 36g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 506mg | Fiber: 7g | Sugar: 5g | Vitamin A: 553IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 3mg

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  Butternut Squash Falafel with Tahini Maple Sauce

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  Up to 10 servings
  

  Butternut Squash Falafel with Tahini Maple Sauce

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  Recipe adapted from:

  Kaiser Permanente

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 falafel and 1 pita bread

  Dairy FreeEgg FreeVeganVegetarian

  Baked butternut squash falafel with tahini maple sauce will be your new favorite plant-based dinner staple! This version is packed with plant protein and fiber!

  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

  Butternut Squash Falafel with Tahini Maple Sauce quantity

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  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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

  Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  • Make the caramelized onions: slice onions lengthwise vertically so that they are in about 1 cm wide slices of onion. Heat a skillet over medium-high heat until heated. Add the onions and stir around. Add the oil and stir again. Top skillet with a lid and turn heat to lowest setting for 15 minutes, stirring around every 3-5 minutes. Remove lid and turn up heat to medium or medium high and cook onions for another 20-25 minutes or until golden brown and softened and taste sweet to taste, stirring every 3-5 minutes to make sure it doesn’t burn. Add small amount (1 teaspoon) water if needed to help keep from burning/getting dry.
  • Make the oat flour by blending ½ cup oats in a blender or food processor until a fine flour and place into a medium sized bowl.
  • Add chickpeas, garlic and pumpkin or butternut squash puree to the bowl of a food processor or blender. Pulse just a few times until you get a chunky mixture. You do not want to fully puree the mixture! Just a couple pulses should leave it chunky.
  • Add this mixture to the bowl with the oat flour. Add: cumin, coriander, onion powder, turmeric and salt and pepper along with the roughly chopped parsley. Add the lemon juice and stir together to combine.
  • Use a cookie scoop or your hands to portion into balls on the baking sheet.
  • Bake for about 20 minutes or until the tops are golden brown.
  • Make the sauce: combine all of the ingredients for the maple tahini sauce. Sauce should be thin enough to use as a drizzle, but not super watery! Add more water as necessary to thin it out.
  • Remove falafel from oven, let cool slightly and place in pita or flatbread, topped with caramelized onions, greens, and tahini drizzle.

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Butternut squash falafel:

  • 1 cup old fashioned rolled oats
  • 6 clove garlic roughly chopped or pressed
  • 30 ounce canned butternut squash puree
  • 30 ounce canned garbanzo beans drained
  • 1 cup Italian parsley chopped
  • 1/2 cup fresh lemon juice
  • 2 teaspoon onion powder
  • 4 teaspoon ground coriander
  • 4 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 2 teaspoon sea salt

  Maple tahini sauce:

  • 1 cup tahini
  • 4 tablespoon pure maple syrup
  • 1/2 cup fresh lemon juice from 2-4 lemons
  • 4 tablespoon water to thin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

  Caramelized Onions:

  • 6 large yellow onion (about 6 cups sliced)
  • 2 teaspoon avocado oil

  Optional additional for serving:

  • 4 ounce baby spinach
  • 10 whole wheat pita bread

  Cooking Tools Required

  12-inch saute pan, Blender, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat falafel in the oven at 350 degrees for 15 minutes. Warm pita in the microwave on medium high power until heated through.

  Nutrition

  Calories: 500kcal | Carbohydrates: 76g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 812mg | Fiber: 14g | Sugar: 13g | Vitamin A: 14848IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 7mg

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  Copycat Panera Squash Soup

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  Up to 10 servings
  

  Copycat Panera Squash Soup

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  Recipe adapted from:

  Rachel Cooks

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Brain FoodEgg FreeGluten FreeNut FreePostpartumPregnancySoy FreeVegetarian

  Enjoy this Copycat Panera Squash Soup recipe created by Rachel Cooks.

  Copycat Panera Squash Soup quantity

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

  Instructions

  • In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
  • Add squash, carrots, vegetable broth, apple juice, and spices.
  • Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
  • Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
  • Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

  Notes

  • If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste. Adding more cream will also give it a richer flavor.
  • This soup calls for two cups of apple juice, use a natural 100% apple juice.
  • To reduce sodium, use low sodium or no salt added vegetable broth.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion diced, for 10 servings about 1 cup
  • 5 pound butternut squash chopped, for 10 servings about 7.5 heaping cups
  • 4 carrot small chopped (for 10 servings 1.25 cups)
  • 4 cup bone broth
  • 2.5 cup apple juice
  • 1 teaspoon curry powder
  • 0.5 teaspoon ground cinnamon
  • 1 dash ground nutmeg
  • 0.66 cup canned pumpkin puree
  • 2 tablespoon butter
  • 3 ounce low-fat neufchatel cream cheese
  • 2 tablespoon brown sugar more to taste
  • 1 teaspoon kosher salt or more, to taste
  • 0.5 heavy cream optional

  Cooking Tools Required

  Cutting board, Immersion Blender, Mixing bowls, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler

  Nutrition

  Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 330mg | Potassium: 1017mg | Fiber: 6g | Sugar: 16g | Vitamin A: 30822IU | Vitamin C: 51mg | Calcium: 146mg | Iron: 2mg

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  Chinese Fried Rice-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chinese Fried Rice-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: about 2/3 cup

  Gluten FreeLow FODMAPNut FreePostpartumRefined Sugar FreeVegetarian

  This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.

  Chinese Fried Rice-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
  • Heat wok or sauté pan over medium-high heat.
  • When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
  • Add the rice, breaking up any large chunks.
  • Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • Add pepper; taste and correct seasonings.
  • Remove from heat and add sesame oil to finish.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 2 cup long grain white rice cooked according to package directions
  • 1 tablespoon avocado oil or favorite high heat oil
  • 2 egg lightly beaten
  • 1 carrot diced
  • 1 tablespoon gluten free soy sauce more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon sesame oil
  • 1/2 cup bean sprouts

  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: 281kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 199mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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  Stonefire Grill Lemon Garlic Chicken

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

  Stonefire Grill Lemon Garlic Chicken

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  Recipe adapted from:

  One Classy Dish

  Rated 0 out of 5

  $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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoPostpartumRefined Sugar FreeSoy Free

  This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.

  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

  Stonefire Grill Lemon Garlic Chicken quantity

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  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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  Instructions

  • Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
  • Peel & roughly chop garlic cloves. Roughly chop basil.
  • Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
  • Pour sauce over chicken breasts & cover dish with aluminum foil.
  • Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
  • Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

  Notes

  You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast
  • 1/3 cup fresh lemon juice
  • 3/4 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoon fresh basil chopped
  • 1 head garlic peeled, coarsely chopped
  • 1/3 cup extra virgin olive oil

  Garnish:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon thinly sliced

  Cooking Tools Required

  Aluminum Foil, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until chicken is heated through.

  Nutrition

  Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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  Chicken and Vegetable Soup with Moroccan Couscous

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  Chicken and Vegetable Soup with Moroccan Couscous

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  Recipe adapted from:

  Bel Kaptzan

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This soup is made with homemade chicken broth and toasted couscous for extra flavor and goodness.

  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

  Chicken and Vegetable Soup with Moroccan Couscous quantity

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  https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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  Instructions

  • Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
  • Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
  • Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
  • Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
  • Serve the couscous with the soup.
  • Note: When storing, separate couscous from the soup.

  Notes

  This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 cup cold water
  • 5 piece bone-in chicken thigh
  • 5 zucchini large dice
  • 5 carrot large dice
  • 1 pound fresh pumpkin large dice
  • 2 yellow onion large dice
  • 1/2 head green cabbage roughly chopped
  • 1 bunch Italian parsley chopped
  • 30 ounce canned chickpeas drained and rinsed
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon ground turmeric
  • 2 tablespoon extra virgin olive oil
  • 2 1/2 cup Moroccan couscous (small size, not large pearled)

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat couscous and soup together in a large bowl in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 551kcal | Carbohydrates: 71g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 1135mg | Fiber: 13g | Sugar: 12g | Vitamin A: 9758IU | Vitamin C: 51mg | Calcium: 137mg | Iron: 5mg

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  Empower Creamy Red Pepper Pasta

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  Empower Creamy Red Pepper Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Empower Creamy Red Pepper Pasta quantity

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  https://empoweronlinecoaching.com/

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  Instructions

  • Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
  • Boil your pasta, drain the water and leave to one side
  • When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
  • Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
  • Mix in your pasta until the pasta is coated in the sauce
  • Serve up and top with chilli flakes and parmesan cheese

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 red onion
  • 5 red bell pepper
  • 10 clove garlic pressed
  • 17 ounce dry whole wheat tagliatelle pasta
  • 15 tablespoon 28-30% fat grated parmesan cheese
  • 17 ounce 15% fat Crème Fraîche/Sour cream
  • 50 ounce ready to eat cooked chicken breast
  • 80 piece cherry tomato
  • 10 pinch crushed red pepper

  Cooking Tools Required

  5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

  Nutrition

  Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

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  Pancit Canton (Filipino Stir-Fried Noodles)

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  6 servings
  

  Pancit Canton (Filipino Stir-Fried Noodles)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeNut Free

  This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

  Pancit Canton (Filipino Stir-Fried Noodles) quantity

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  Ingredients Scale

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

  Instructions

  • Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.

    Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
  • Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
  • Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
  • 1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
  • 4 tablespoon avocado oil
  • 4 clove garlic chopped
  • 1/2 red bell pepper julienne
  • 1/2 cup mushroom sliced
  • 1 carrot julienne
  • 1 cup green cabbage chopped
  • 3 stalk green onion cut into 1-inch pieces
  • 1 yellow onion large, cut into slivers
  • 4 cup chicken broth more or less as needed
  • 2 tablespoon soy sauce or to taste
  • 2 tablespoon oystser sauce or to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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  Blueberry Lemon Buttermilk Loaf

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  Up to 10 servings
  

  Blueberry Lemon Buttermilk Loaf

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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: One 3/4 inch slice

  Nut FreeVegetarian

  This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

  Blueberry Lemon Buttermilk Loaf quantity

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  Instructions

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  • Whisk together the dry ingredients and set aside.
  • In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
  • Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
  • Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
  • To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

  Notes

  Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon Kosher salt Diamond Crystal recommended
  • 2 teaspoon baking powder
  • 1 cup sugar
  • 1 lemon large, zested and juiced
  • 3/4 cup buttermilk
  • 1/2 cup avocado oil
  • 2 egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh blueberries or frozen

  Optional lemon glaze:

  • 1 cup confectioners sugar
  • 1-2 tablespoon fresh lemon juice

  Cooking Tools Required

  8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

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  No-Grain Granola

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  Up to 10 servings
  

  No-Grain Granola

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Dairy FreeEgg FreeGluten FreePaleoSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

  No-Grain Granola quantity

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  Instructions

  • Preheat oven to 275° F.
  • Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
  • Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
  • Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
  • Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup almond natural, raw
  • 1 cup cashew natural, raw
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 cup coconut flake unsweetened
  • 1/4 cup coconut oil
  • 2 tablespoon pure maple syrup or honey
  • 1 teaspoon Himalayan pink salt more or less depending on size of grind
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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  Enchilada Stuffed Sweet Potatoes

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  Enchilada Stuffed Sweet Potatoes

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  Recipe adapted from:

  Kristen Boehmer

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  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Gluten FreeNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!

  https://kristenboehmer.com/

  Enchilada Stuffed Sweet Potatoes quantity

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  https://kristenboehmer.com/

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  Instructions

  • Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
  • While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
  • Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
  • Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium, or yams
  • 3 tablespoon ghee or coconut oil
  • 3 each onion small, diced
  • 15 clove garlic minced
  • 3 pound ground beef or chicken
  • 9 tablespoon chili powder adjust according to your taste
  • 3 tablespoon ground cumin
  • 3 teaspoon sea salt
  • 45 ounce canned tomato sauce

  Cooking Tools Required

  Baking sheet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave until heated through, about 2 minutes each.

  Nutrition

  Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

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  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green bean stem ends trimmed
  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic peeled and sliced into quarters
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce walnuts unsalted, roasted, and chopped
  • 4 ounce pomegranate seeds
  • 1 teaspoon lemon zest from one lemon
  • 2 teaspoon fresh lemon juice from one lemon

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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  Chocolate Croissant Bread Pudding

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  
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  Chocolate Croissant Bread Pudding

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it.

  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

  Chocolate Croissant Bread Pudding quantity

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  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.
  • Transfer to a greased 8-in. square baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 egg lightly beaten
  • 13 ounce milk
  • 4 ounce granulated sugar
  • 1 orange zested and then juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Kosher salt
  • 4 ounce dark chocolate chips
  • 4 croissants cut in 1-inch pieces

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 218mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg

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  Electric Pressure Cooker Chicken and Vegetable Risotto

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Electric Pressure Cooker Chicken and Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1.5 out of 5 based on 3 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Chicken and Vegetable Risotto quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
  • Add the rice on top of the chicken, again in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
  • Serve immediately with additional parmesan cheese if desired.

  Cook Times

  Active Prep7

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 2 pound boneless skinless chicken breast
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup parmesan cheese shredded, plus additional for serving

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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  Vegan Parmesan Zoodles

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Parmesan Zoodles

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Egg FreeGluten FreeLower CarbNut FreeReduced FatVeganVegetarian

  Full of goodness and flavor! Also goes great with the eggplant meatballs!

  Vegan Parmesan Zoodles quantity

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

  Instructions

  • Spiralize zucchini
  • Once you’ve made the zoodles, remove as much moisture as possible
  • Stir fry garlic for 30 seconds
  • Add the zucchini noodles and saute for 5 minutes, until just tender and al dente
  • Taste the noodles and season with chili flakes (if using) and salt as needed
  • Sprinkle with vegan Parmesan and black pepper

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon sesame oil
  • 5 clove garlic minced
  • 5 each zucchini spiralized
  • 5 tablespoon vegan parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper optional for a little extra heat

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Serve immediately. Zoodles do not hold well, best when fresh. Not suitable for freezing.

  Nutrition

  Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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  Naked Wonton Soup

  $0.00 Cooking Fee

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

  Naked Wonton Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 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 HealthyKetoLower CarbRefined Sugar Free

  Enjoy this simple no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. It's sure to warm you up without the extra carbs!

  Naked Wonton Soup quantity

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  Ingredients Scale

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

  Instructions

  • In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
  • Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
  • In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
  • Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 4 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup kale chopped
  • 1/2 cup white mushroom sliced
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup green onion chopped
  • 1/2 cup carrot shredded
  • 1 tablespoon rice vinegar

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat soup in a small pot on medium-high heat until just simmering or in the microwave on high power.

  Nutrition

  Calories: 215kcal | Carbohydrates: 6g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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  4

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