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  Low Carb Turkey, Lentil and Zucchini Chili

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  Up to 10 servings
  

  Low Carb Turkey, Lentil and Zucchini Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  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 FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  A hearty, lower-glycemic alternative to traditional chili, with lean turkey, zucchini, and reduced lentils for a satisfying, healthier dish.

  http://www.ForkandKnifeCreations.com

  Low Carb Turkey, Lentil and Zucchini Chili 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

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor. Half way through, add the chopped zucchini and cook until it's tender.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 pound zucchini chopped, for 10 servings, 2 zucchinis
  • 1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 1 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 5 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 284kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 820mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 5mg

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  Egg Muffins with Smoked Salmon and Dill

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  Up to 10 servings
  

  Egg Muffins with Smoked Salmon and Dill

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 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.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Egg Muffins with Smoked Salmon and Dill quantity

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  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • Whisk together eggs, lemon zest, lemon juice, and dill. 
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • 1 each tomato diced
  • 5 sprig green onion chopped
  • 4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
  • 2 tablespoon fresh dill
  • 4 cup fresh spinach
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest

  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: 96kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 175mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg

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  Little Black Dress Egg Muffins with Bacon

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

  Little Black Dress Egg Muffins with Bacon

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  Recipe adapted from:

  Brien Shamp

  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.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Little Black Dress Egg Muffins with Bacon quantity

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  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
  • Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
  • In a food processor, put in the zucchini and bacon, and process until finely chopped.
  • Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook7

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • ½ each onion diced
  • 1 each red bell pepper seeded & diced
  • 2 each zucchini diced
  • 6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
  • 4 cup fresh spinach
  • 1/4 teaspoon freshly ground black pepper adjust to taste

  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: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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  Cauliflower Rice Mushroom Pilaf

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  Up to 10 servings
  

  Cauliflower Rice Mushroom Pilaf

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  Recipe adapted from:

  Amy Casey Cooks

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  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 FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy FreeVeganVegetarian

  Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  Cauliflower Rice Mushroom Pilaf quantity

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  Instructions

  • Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
  • Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
  • Add the riced cauliflower to the sauté pan and stir to combine.
  • Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
  • Season with the salt and garnish.
  • Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 40 ounce frozen riced cauliflower defrost a few minutes
  • 4 tablespoon extra virgin olive oil divided
  • 2 each medium yellow onion diced
  • 6 clove garlic minced
  • 16 ounce cremini mushrooms sliced and divided
  • 4 cup baby spinach packed cups
  • 4 tablespoon vegetable broth
  • 1 tablespoon Kosher salt adjust as needed, based on the broth you are using

  To garnish (optional)

  • 2 ½ tablespoon vegan butter optional
  • ⅔ cup green onion diced
  • 1 lime juiced

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

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  Chicken Salad Pita and Chicken Vegetable Soup

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  FSA/HSA eligible when qualified
  8 servings
  

  Chicken Salad Pita and Chicken Vegetable Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 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 HealthyNut Free

  With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

  Chicken Salad Pita and Chicken Vegetable Soup quantity

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

  Instructions

  Poached Chicken:

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
  • Remove chicken from stock, strain stock and reserve both.

  Chicken Salad:

  • Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.

  Chicken Soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

  • 2 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  For the Chicken Salad:

  • 4 piece whole wheat pita cut in 4 halves
  • 1 head leaf lettuce divided into single leaves

  and chicken salad filling

  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  For the Chicken Soup:

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 1 each large carrot diced
  • 2 rib celery diced
  • ⅓ teaspoon freshly ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat soup in the microwave on high power until heated through.

  Nutrition

  Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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  Plain Poached Chicken

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Plain Poached Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

  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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  www.ForkandKnifeCreations.com

  Plain Poached Chicken quantity

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  www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 2 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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  Quick Cinnamon Rolls

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  Rated 0 out of 5
  12 servings
  

  Quick Cinnamon Rolls

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 roll

  Nut FreeSoy FreeVegetarian

  These biscuit style cinnamon rolls start with a milk dough that's filled with brown sugar and cinnamon, then topped with a powdered sugar milk glaze.

  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

  Quick Cinnamon Rolls quantity

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  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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  Ingredients Scale

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

  Instructions

  Make the filling:

  • In a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Set aside.

  Make the dough:

  • In a large bowl mix together flour, sugar, baking powder, and salt.
  • Cut in softened butter
  • Stir in milk and mix to form dough

  Roll out the dough:

  • Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling on the dough. Roll up the rectangle, then with a sharp knife slice into 12 rolls. Place rolls in to pan or pyrex dish. Cover and let rest for 10 minutes

  Bake:

  • Bake 25 minutes at 375 degrees

  Make the Glaze:

  • Combine glaze ingredients in bowl and stir until smooth. When rolls are baked top with glaze. Serve warm.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  Dough:

  • 2 cup all purpose flour
  • 2 tablespoon granulated sugar
  • 4 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 3 tablespoon unsalted butter
  • 3/4 cup 2% milk

  Filling:

  • 4 tablespoon butter
  • 1 cup brown sugar
  • 5 teaspoon ground cinnamon

  Glaze:

  • 1/2 cup powdered sugar
  • 1/4 cup 2% milk

  Cooking Tools Required

  9 inch Pie Dish, 9x13 inch glass baking dish, Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Rolling Pin, Sharp Knives, Spatula

  Reheating/Serving Instructions

  30 seconds in the microwave

  Nutrition

  Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 351mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

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  Mexican Street Tacos-Low FODMAP

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  Rated 0 out of 5
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  Up to 10 servings
  

  Mexican Street Tacos-Low FODMAP

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  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 FreeGluten FreeHeart HealthyLow FODMAPNut FreeRefined Sugar Free

  These delicious mini tacos are made without onions or garlic and sub fresh sliced radishes for a spicy kick. Plus they're gluten-free!

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Mexican Street Tacos-Low FODMAP quantity

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  https://damndelicious.net/2019/04/18/mexican-street-tacos/

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

  Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1/3 of the oil, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with radishes, cilantro and lime.

  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 marinade:

  • 3 1/2 tablespoon gluten free soy sauce
  • 3 1/2 tablespoon lime juice
  • 3 tablespoon avocado oil divided
  • 3 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon dry oregano

  For the tacos:

  • 2 1/2 pound skirt steak cut into 1/2-inch pieces
  • 20 mini corn tortillas warmed
  • 1 bunch radish thinly sliced
  • 3/4 cup fresh cilantro chopped fresh
  • 2 lime cut into wedges

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

  Nutrition

  Calories: 338kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 465mg | Potassium: 502mg | Fiber: 4g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg

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  Molten Lava Cookies

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  12 servings
  

  Molten Lava Cookies

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  Rated 3.7 out of 5 based on 11 customer ratings

  $0.00 Cooking Fee

  Vegetarian

  Molten Lava Cookies quantity

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  Pressure Cooker Sweet and Sour Brisket

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  Up to 10 servings
  

  Pressure Cooker Sweet and Sour Brisket

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  Recipe adapted from:

  Beth Lee

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeSoy Free

  A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.

  https://omgyummy.com/instant-pot-brisket/

  Pressure Cooker Sweet and Sour Brisket quantity

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  https://omgyummy.com/instant-pot-brisket/

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  Instructions

  • Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
  • Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
  • Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
  • Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
  • When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
  • At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

  Notes

  Tips for buying brisket
  The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
  There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
  If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
  If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce dark beer or whichever beer you prefer
  • 1 cup canned whole berry cranberry sauce
  • 1/2 cup ketchup
  • 4-5 pound brisket cut into smaller pieces to fit into pot if needed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 onion large, thinly sliced

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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  Contest-Winning Moist Chocolate Cake

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Contest-Winning Moist Chocolate Cake

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Soy FreeVegetarian

  This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Contest-Winning Moist Chocolate Cake quantity

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  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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  Ingredients Scale

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  Instructions

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 egg large, at room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar

  Cooking Tools Required

  Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

  Nutrition

  Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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  Bacon Wrapped Jalapeno Poppers

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  Rated 0 out of 5
  12 servings
  

  Bacon Wrapped Jalapeno Poppers

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  Recipe adapted from:

  Sara Welch

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 poppers

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!

  https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

  Bacon Wrapped Jalapeno Poppers quantity

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  https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
  • Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
  • In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
  • Fill each jalapeno half with the cheese mixture.
  • Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
  • Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • avocado oil cooking spray
  • 12 jalapeno pepper approximately 3-4 inches long
  • 8 ounce cream cheese block, softened
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thin sliced bacon 12 slices, cut in half
  • 24 toothpicks for securing bacon

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 10 minutes or until heated through.

  Nutrition

  Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 1mg

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  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Up to 10 servings
  

  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  This refreshing salad is a summertime family favorite!

  Mojito (non-alcoholic) Watermelon and Cucumber Salad quantity

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  Ingredients Scale

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  Instructions

  • Place watermelon and cucumber in a large bowl; set aside. In a blender, combine remaining ingredients, blending until smooth. Pour dressing over watermelon and cucumber. Toss gently until evenly coated. Refrigerate until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup watermelon 1-inch dice
  • 2 cucumber large, peeled and seeded, 1-inch dice

  For the dressing:

  • ½ cup fresh mint loosely packed
  • 3 lime juiced
  • 1/3 cup granulated sugar more or less to taste
  • 1 teaspoon Kosher salt
  • ¼ cup warm water

  Optional:

  • 1/3 cup pine nuts chopped
  • 1/3 cup feta cheese crumbled

  Cooking Tools Required

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

  Nutrition

  Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 315mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1036IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg

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  Cream of Celery Soup

  $0.00 Cooking Fee

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

  Cream of Celery Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  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 FreeKetoLower CarbRefined Sugar FreeSoy Free

  This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.

  Cream of Celery Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
  • Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
  • Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
  • Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large, diced
  • 2 leek medium, sliced (white and light green parts only)
  • 2 bunch celery large, chopped
  • 4 clove garlic minced
  • 8 cup chicken stock
  • 2 teaspoon fresh thyme
  • 4 tablespoon Italian parsley chopped
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup heavy cream

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 761mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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  Mexican Style Ground Turkey

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Style Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbReduced FatSoy Free

  Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

  Mexican Style Ground Turkey quantity

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  Ingredients Scale

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  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep3

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil optional
  • 3 pound 99% lean ground turkey
  • 1 yellow onion finely diced
  • 2 teaspoon Kosher salt more or less to taste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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  Goji Berry Balls

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Goji Berry Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 balls

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

  Goji Berry Balls quantity

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  Ingredients Scale

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  Instructions

  • In a food processor, grind cashews into a fine meal.
  • Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
  • Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup cashew raw
  • 1 1/2 cup goji berries raw
  • 3 teaspoon pure vanilla extract
  • 3 tablespoon maple syrup
  • 6 tablespoon fresh lemon juice

  For rolling:

  • 1 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

  Nutrition

  Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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  Clean Diet Carrot Cake

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Clean Diet Carrot Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This moist and delicious carrot cake has walnuts and cinnamon and all the flavor and texture you would expect from a great classic cake.

  https://www.instagram.com/karinadoninutrition/

  Clean Diet Carrot Cake quantity

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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

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  Instructions

  • Preheat oven to 350° F.
  • Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
  • Beat the eggs and coconut sugar for 2 minutes, until foamy.
  • Add the grape seed oil to the foam and beat for an additional 2 minutes.
  • Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
  • Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
  • Let completely cool before unmolding.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil to grease the pan
  • 4 egg
  • 3/4 cup coconut sugar
  • 1/2 cup grape seed oil
  • 7 carrot peeled and grated
  • 2 cup white spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup walnuts chopped

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9-inch round baking pan, Cutting board, Electric Hand Mixer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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  Frozen Blueberry Bites

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Frozen Blueberry Bites

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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

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fun frozen bites make for a delicious and nutritious snack!

  Frozen Blueberry Bites quantity

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  Ingredients Scale

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

  Instructions

  • Place a single berry on a toothpick and dip in yogurt.
  • Place single-layered on a parchment lined cookie sheet.
  • Freeze for 45 minutes or until blueberry is fully frozen.
  • Eat immediately or store in an airtight container in the freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive35

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 cup blueberries
  • 1 cup plain Greek yogurt
  • toothpicks for dipping blueberries

  Cooking Tools Required

  Baking sheet, parchment paper

  Reheating/Serving Instructions

  Make sure to freeze blueberries individually before placing together in freezer bag.

  Nutrition

  Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

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  Up to 10 servings
  

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

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  Recipe adapted from:

  Chloe Coscarelli

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese quantity

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  Ingredients Scale

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

  Instructions

  For the optional almond Parmesan topping:

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  • Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

  For the optional shiitake bacon topping:

  • Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

  For the mac ’n’ cheese:

  • Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
  • In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
  • Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
  • Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the optional almond parmesan topping:

  • 1 cup almonds sliced
  • 1 teaspoon Kosher salt

  For the optional shiitake bacon topping:

  • 7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  For the mac 'n' cheese:

  • 4 teaspoon Kosher salt
  • 2 pound elbow macaroni or similar shape such as cavatappi
  • 6 tablespoon extra virgin olive oil
  • 2/3 cup all purpose flour
  • 2 each sweet potato peeled and cut into 1-2 inch chunks
  • 1 teaspoon Kosher salt
  • 7 cup unsweetened almond milk or soy milk
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon low-sodium soy sauce
  • 1 each lime juiced
  • 4 teaspoon fresh rosemary chopped

  Cooking Tools Required

  Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

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  Spanish Spiced Chicken with Lemon Sauce and Romesco Rice

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  Up to 10 servings
  

  Spanish Spiced Chicken with Lemon Sauce and Romesco Rice

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast and 1/2 a cup of rice

  Egg FreeRefined Sugar FreeSoy Free

  This delicious Spanish style chicken is served with Romesco rice. Romesco sauce is a classic Spanish sauce typically made with roasted peppers, tomatoes, onions, and almonds.

  Spanish Spiced Chicken with Lemon Sauce and Romesco Rice quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Place two oven racks in the upper and lower thirds of the oven. Pre-heat oven to 450 degrees.
  • Line 2 sheet pans with parchment paper.
  • Place butter in a large microwave-safe bowl and melt in the microwave. Whisk in the remaining ingredients through to the mustard.
  • On a large platter or sheet pan, combine the bread crumbs and the Romano cheese.
  • Dip each chicken breast in the butter mixture and then in the bread crumb mixture. Place half the chicken breasts evenly spaced on each of the baking sheets. Place in oven and roast for 20 minutes or until coating is browned and the internal temperature registers 165 degrees. Switch baking sheet positions halfway through cooking time.
  • Meanwhile, melt the butter in a medium saute pan with a lid, over medium heat. Add the rice and saute for 1 minute. Add the water and the salt. Bring to a boil, reduce to low, cover and cook 12-14 minutes. Remove from heat, fluff with a fork, and stir in the Romesco sauce.
  • Meanwhile, in a small bowl whisk the mayonnaise with the lemon zest and the lemon juice. Season with Kosher salt and pepper. Drizzle sauce over chicken.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the butter dipping mixture:

  • 8 tablespoon unsalted butter
  • 2 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoon Dijon mustard
  • 2 ½ cup panko breadcrumbs
  • ½ cup Romano cheese grated
  • 4 pound boneless skinless chicken breast for 10 servings about 10 medium

  For the rice:

  • 2 tablespoon unsalted butter
  • 2 cup jasmine white rice
  • ½ teaspoon Kosher salt
  • 3 ½ cup water
  • ½ cup Romesco sauce usually found in condiment section of store
  • ½ cup mayonnaise
  • 1 lemon zested and juiced

  Cooking Tools Required

  Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 532kcal | Carbohydrates: 43g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1094mg | Potassium: 571mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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