Showing 301–320 of 414 resultsSorted by popularity

• 

  Add to my favorites

  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeRefined Sugar FreeSoy FreeVegetarian

  Traditional Mexican breakfast dish.

  12 oz

  Chilaquiles - Eggs scrambled with tortillas, onions, peppers and green sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  12 oz

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat oil in large saute pan. Add tortillas and cook until slightly browned and somewhat crispy.
  • Add onions, garlic and peppers and saute additional 3-4 minutes. Season with salt and pepper, more or less to taste.
  • Whisk eggs in mixing bowl and pour in. Cook until set about 4-5 minutes.
  • Pour enchilada sauce over, top with cheese and cover until cheese melts about 4-5 minutes.
  • Garnish with chopped cilantro and avocado when serving.

  Cook Times

  Active Prep7

  Hands-On Cook13

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 corn tortilla
  • 2 tablespoon avocado oil
  • ½ cup yellow onion slivered
  • 2 clove garlic thinly sliced
  • 1 jalapeno pepper large, diced, or serrano, more for spicier
  • 10 egg large
  • 10 ounce green enchilada sauce
  • 1 cup queso fresco crumbled, or jack cheese
  • 1 bunch fresh cilantro chopped for garnish
  • 1 avocado large, sliced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Nutrition

  Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

  *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

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

  Add to cart
• 

  Add to my favorites

  Classic Creme Brulee (French Vanilla Custard)

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Classic Creme Brulee (French Vanilla Custard)

  Add to my favorites

  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Gluten FreeNut FreeVegetarian

  Enjoy this classic dessert with it's creamy custard center and crispy caramelized top.

  Classic Creme Brulee (French Vanilla Custard) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat cream in small pot on the stove
  • Split and scrape vanilla bean seeds and add seeds and pod to pot
  • Heat on low for 2 minutes
  • Remove from heat
  • Discard pod pieces
  • Whisk egg yolks and sugar in mixing bowl*
  • Add in cream while whisking to keep from scrambling eggs
  • Preheat oven to 275°
  • Place 4 ramekins in a deep enough pan that water can be added half way up the ramekin sides**
  • Divide cream, egg, sugar, vanilla mixture in to ramekins so that each one is 3/4 full
  • Place pan in oven and add warm water until the water is half way up the side of the ramekins
  • Be careful when sliding the pan back in to the oven not to slosh the water in to the ramekins
  • Bake 35 minutes
  • The custard should be jiggly and set
  • Remove from the water bath and cool for 20 minutes
  • Top each custard with 2 tsp caster (superfine) sugar
  • Burn sugar with torch***
  • * If you can't find Caster sugar granulated sugar can be ground in a coffee grinder or something similar to achieve the same effect
  • ** You must have oven safe ramekins for this recipe
  • ***You must have a kitchen torch for this recipe

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 cup heavy whipping cream
  • 1 pod vanilla bean or 1 teaspoon vanilla bean paste
  • 5 egg yolk
  • 1/3 cup superfine sugar

  Cooking Tools Required

  kitchen torch, Measuring cups and spoons, Mixing bowls, oven safe ramekins, Pyrex baking dish, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Best served cold

  Nutrition

  Calories: 542kcal | Carbohydrates: 21g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 43mg | Potassium: 138mg | Sugar: 20g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

  *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

  4

  Add to cart
• 

  Add to my favorites

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

  Add to my favorites

  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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy roasted garlic chicken and 2 sides. These delicious meals are packed with protein, fiber, and heart-healthy fats, making them an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Prepare the Chicken for both dishes:

  • Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
  • For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Make the Cauliflower Mash:
  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
  • Cook the Broccoli:
  • In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Assemble and Serve:
  • Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

  For the Shredded Chicken Street Tacos

  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Garlic Chicken:

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 6 clove garlic minced and divided in half
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 head cauliflower cut into florets
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 cup broccoli florets

  For the Tacos:

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 piece small corn tortillas
  • 1 cup green cabbage shredded
  • 1 tomato seeded and diced
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Sharp Knives, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat the chicken, cauliflower mash, and broccoli in the microwave on medium-high power or on the cooktop until heated through.

  Nutrition

  Calories: 100kcal | Carbohydrates: 0.4g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 51mg | Potassium: 144mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.5mg

  *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

  8

  Add to cart
• 

  Add to my favorites

  Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Shredded Chicken Street Tacos

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $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.
  
  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 FreeGluten FreeHeart HealthyRefined Sugar Free

  These delicious tacos are packed with protein, fiber, and heart-healthy fats, making it an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Shredded Chicken Street Tacos quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Bake the Chicken: Preheat the oven to 400°F (200°C). Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 small corn tortillas
  • 1/2 cup tomato diced
  • 2 clove garlic chopped
  • 1 cup green cabbage shredded
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat the chicken and tortillas in the microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 40g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 342mg | Potassium: 908mg | Fiber: 11g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 4mg

  *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

  4

  Add to cart
• 

  Add to my favorites

  Mexican Tofu Stir-Fry with Black Beans

  $0.00 Cooking Fee

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

  Mexican Tofu Stir-Fry with Black Beans

  Add to my favorites

  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 FriendlyGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  Rich in protein and fiber, this dish is full of flavor and fresh peppers, corn, and black beans

  Mexican Tofu Stir-Fry with Black Beans quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
  • Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
  • Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
  • Serve immediately or freeze portions for later.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 14 ounce firm tofu
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn optional
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 274kcal | Carbohydrates: 35g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 717mg | Potassium: 578mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 46mg | Calcium: 179mg | Iron: 4mg

  *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

  4

  Add to cart
• 

  Add to my favorites

  Mexican Tofu Tacos with Cabbage Slaw

  $0.00 Cooking Fee

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

  Mexican Tofu Tacos with Cabbage Slaw

  Add to my favorites

  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 HealthyRefined Sugar FreeVeganVegetarian

  Whether or not your vegan or vegetarian, you'll enjoy these delicious tacos made with traditional Mexican spices and crumbled tofu.

  Mexican Tofu Tacos with Cabbage Slaw quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
  • In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
  • Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 14 ounce extra firm tofu drained and crumbled
  • 2 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 8 each small corn tortillas
  • 1/4 cup cilantro chopped
  • 2 cup green cabbage shredded
  • 1 each lime juiced
  • 3/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat the crumbled tofu in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 162kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 456mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 146mg | 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

  4

  Add to cart
• 

  Add to my favorites

  Chicken Salad in Whole Wheat Pita

  $0.00 Cooking Fee

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

  Chicken Salad in Whole Wheat Pita

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 pita sandwich

  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 FriendlyHeart HealthyNut Free

  This classic chicken salad makes for a great lunch or dinner, especially on a warm day.

  Chicken Salad in Whole Wheat Pita quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Combine all filling ingredients in a medium bowl and mix well. Season salad with salt and pepper to taste. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece whole wheat pita cut in 4 halves
  • 4 leaf leaf lettuce

  Filling:

  • 12 ounce cooked chicken breast finely chopped
  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 489kcal | Carbohydrates: 34g | Protein: 33g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 704mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1397IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

  *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

  4

  Add to cart
• 

  Add to my favorites

  Baked Tunisian Eggplant and Pepper Egg Muffins

  $0.00 Cooking Fee

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

  Baked Tunisian Eggplant and Pepper Egg Muffins

  Add to my favorites

  Recipe adapted from:

  Martha Rose Shulman - Cooking NYTimes

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Diabetes FriendlyGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  Discover the vibrant flavors of Tunisia with these Baked Eggplant and Pepper Egg Muffins! These egg muffins, inspired by traditional Tunisian recipes, store wonderfully in the fridge, and taste delicious whether hot, cold, or at room temperature. Perfect for breakfast, dinner and ideal for packing up the leftovers for lunch. It can be customized to your spice preference, from mildly spicy to fiery hot. Let's bring a bit of Tunisian excitement to your kitchen with this versatile and flavorful dish! This recipe will require 2 muffin pans.

  Baked Tunisian Eggplant and Pepper Egg Muffins quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  • Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
  • Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1¼ pound eggplant 1 large or 2 to 4 small
  • 2 tablespoon extra virgin olive oil
  • 1 each medium yellow onion finely chopped
  • 1 each red bell pepper finely diced
  • 4 clove garlic minced
  • 8 each egg
  • ⅓ cup Italian parsley minced
  • 2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper or more to taste
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

  Cooking Tools Required

  Baking sheet, 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: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg

  *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

  12

  Add to cart
• 

  Add to my favorites

  Chicken Barley Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Barley Soup

  Add to my favorites

  Recipe adapted from:

  Today's Parent

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups soup

  Dairy FreeRefined Sugar Free

  Hearty chicken barley soup is super satisfying and easy on the pocketbook!

  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

  Chicken Barley Soup quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  • Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each onion chopped
  • 16 ounce white mushroom sliced
  • 4 each carrot peeled and diced
  • 64 ounce baby red potato cut into small pieces
  • 4 clove garlic minced
  • 8 cup vegetable broth
  • 2 cup water
  • 1 cup pearl barley rinsed under cold water
  • 4 piece boneless skinless chicken breast cut into pieces
  • 2 cup frozen green peas

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat on the stovetop or microwave on high power until heated through.

  Nutrition

  Calories: 319kcal | Carbohydrates: 53g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 846mg | Potassium: 1270mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 3mg

  *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

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

  Add to cart
• 

  Add to my favorites

  Baked Ziti with Italian Sausage and Ricotta Cheese

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Baked Ziti with Italian Sausage and Ricotta Cheese

  Add to my favorites

  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.

  https://www.spendwithpennies.com/baked-ziti/

  Baked Ziti with Italian Sausage and Ricotta Cheese quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.spendwithpennies.com/baked-ziti/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 375°F
  • Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
  • Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
  • Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
  • In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
  • Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
  • Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
  • Bake 25-30 minutes or until golden and bubbly.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound Italian sausage
  • 1 small onion diced
  • 28 ounce marinara sauce
  • 14 ounce canned diced tomatoes undrained
  • 2 teaspoon Italian seasoning
  • ½ cup water
  • 16 ounce ziti pasta
  • 15 ounce ricotta cheese
  • 2 tablespoon fresh parsley
  • 1 egg
  • 2 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat, covered in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

  *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

  8

  Add to cart
• 

  Add to my favorites

  Lite Chicken Lo Mein

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Lite Chicken Lo Mein

  Add to my favorites

  Recipe adapted from:

  Drive me hungry blog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  Dairy FreeLower CarbNut Free

  This delish high rated chicken lo mein is made with miracle low carb noodles, tender chicken breast & tossed in a savory lo mein sauce!

  Lite Chicken Lo Mein quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
  • Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
  • Boil noodles: Boil the noodles until they are al dente, per packaging instructions.
  • Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

    Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
  • Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick.

    Add the chicken back in and combine together.

    Garnish with chopped green onions and sesame seeds.

  Notes

  • Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
  • Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the stir fry

  • 20 ounce drained shirataki noodles OR Miracle Noodles
  • 1.5 pound boneless skinless chicken breast cut to bite-size pieces
  • 1.5 tablespoon avocado oil
  • 2 carrot sliced ¼ inch thick
  • 1 red bell pepper sliced ¼ inch thick
  • 1 onion sliced ¼ inch thick
  • 4 ounce fresh shiitake mushroom sliced ¼ inch thick
  • 1/2 cup snow peas sliced ¼ inch thick
  • 2 stalk scallion chopped for garnish
  • 3 teaspoon sesame seeds toasted for garnish

  For the Low Mein sauce

  • 0.75 cup chicken stock substitute with vegetable stock or water
  • 3 Tablespoon oyster sauce
  • 2 Tablespoon dark soy sauce
  • 2.5 Tablespoon low sodium soy sauce
  • 1.5 teaspoon cornstarch
  • 1.5 teaspoon toasted sesame oil
  • 1.5 teaspoon monk fruit sweetener
  • 1.5 teaspoon ginger grated
  • 4.5 clove garlic minced

  Make it spicy (optional)

  • 1 teaspoon chili garlic sauce it's salty, use sparingly. Add more or less per hotness preference

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Nutrition

  Calories: 254kcal | Carbohydrates: 16g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1055mg | Potassium: 726mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4182IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 1mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Sweet Potato Paratha

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sweet Potato Paratha

  Add to my favorites

  Recipe adapted from:

  Kaiser Permanente

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 parathas

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.

  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

  Sweet Potato Paratha quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Boil potatoes (cook until soft enough to be mashed).
  • To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
  • When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
  • Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
  • Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
  • Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
  • Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.

  Optional for serving:

  • Chutney

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dough:

  • 4 cup whole wheat flour
  • 2 cup water
  • 1/2 teaspoon Nigella seeds

  Filling:

  • 4 each sweet potato peeled and cubed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin regular or roasted
  • 2 stalk green onion
  • 2 tablespoon fresh cilantro
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon sea salt

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

  Nutrition

  Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | 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

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

  Add to cart
• 

  Add to my favorites

  Salmon Baked with Cucumbers and Dill

  $0.00 Cooking Fee

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

  Salmon Baked with Cucumbers and Dill

  Add to my favorites

  Recipe adapted from:

  American Heart Association and the American Diabetes Association

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz after cooking fish and 1/2 cup 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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyGluten FreeHeart HealthyKetoLower CarbPaleo

  Cucumbers, red onion, dill, and lemon are traditional accompaniments for smoked salmon, but they’re just as delectable when baked with fresh fillets. This recipe is from the American Heart Association and the American Diabetes Association.

  https://amzn.to/4akZhBS

  Salmon Baked with Cucumbers and Dill quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://amzn.to/4akZhBS

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
  • Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
  • Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
  • Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • avocado oil cooking spray
  • 5 cucumber peeled
  • 1 red onion finely chopped
  • 2.5 pound salmon fillet
  • 5 tablespoon fresh lemon juice
  • ⅔ cup fresh dill chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  11x7x2 inch baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 187kcal | Carbohydrates: 5g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 172mg | Potassium: 808mg | Fiber: 1g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg | Phosphorus: 264mg

  *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

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

  Add to cart
• 

  Add to my favorites

  Drop Biscuits

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Drop Biscuits

  Add to my favorites

  Recipe adapted from:

  Serious Eats

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Lower CarbVegetarian

  Enjoy these fluffy, tender biscuits as a great side for soups and stwes.

  Drop Biscuits quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Biscuits

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  • In a large bowl, whisk together flour, baking powder, and salt.
  • Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  • Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  • Use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  • Bake biscuits until golden brown, about 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/4 cup all-purpose flour
  • 3 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt
  • 6 ounce unsalted butter cut into 1/4-inch cubes and refrigerated
  • 1 1/8 cup whole milk

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on stove top or microwave.

  Nutrition

  Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 489mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Calcium: 113mg | Iron: 1mg

  *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

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

  Add to cart
• 

  Add to my favorites

  One-Pan Lemon Garlic Chicken Pasta

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  One-Pan Lemon Garlic Chicken Pasta

  Add to my favorites

  Recipe adapted from:

  Melissa Mondragon

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.

  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

  One-Pan Lemon Garlic Chicken Pasta quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Season chicken breasts with salt and freshly ground black pepper.
  • Heat olive oil over medium high and brown chicken breast.
  • Lower heat and add garlic to pan.
  • Sautee garlic and chicken together about one minute.
  • Then add chicken broth, water and uncooked pasta to pan.
  • Bring to a boil, then turn heat down to low.
  • Cook covered on low for about fifteen minutes.
  • Remove cover and let simmer for about five more minutes until liquid is reduced by half.
  • Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
  • Season with additional salt and pepper if needed and garnish with lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound boneless skinless chicken breast cut into 1 inch chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 clove garlic minced
  • 2 cup low-sodium chicken broth
  • 1 cup water
  • 1/2 pound penne pasta
  • 1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
  • 1 lemon sliced for garnish
  • 1 cup grated parmesan cheese
  • 1 cup fresh basil leaves

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat over a cooktop on medium in a large non-stick pan until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | 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

  4

  Add to cart
• 

  Add to my favorites

  Grilled Eggplant Skewers-Low FODMAP

  $0.00 Cooking Fee

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

  Grilled Eggplant Skewers-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Eats Marter

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 skewers

  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 FriendlyGluten FreeHeart HealthyKetoLow FODMAPLower CarbVeganVegetarian

  These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.

  https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

  Grilled Eggplant Skewers-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Soak the skewers for an hour (start with this step when you start prepping the meal)
  • Rinse the eggplant and cut into bite-sized pieces, about 2" each.
  • Mix in the spices and chopped herbs with the olive oil.
  • Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 10-inch bamboo skewer
  • 5 eggplant small
  • 2 ½ red bell pepper cut into chunks
  • 1 pound zucchini cut into chunks
  • 1 bunch fresh mint
  • 10 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ½ lemon juiced
  • 5 tablespoon Italian parsley or other herbs
  • 2 tablespoon fresh cilantro or other herbs
  • 2 tablespoon fresh oregano or other herbs

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

  *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

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

  Add to cart
• 

  Add to my favorites

  Fried Chicken Strips with Veggie Sticks-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Fried Chicken Strips with Veggie Sticks-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeLow FODMAPNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy.

  Fried Chicken Strips with Veggie Sticks-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

  For the marinade:

  • 1 1/2 cup plain Greek yogurt thinned with water if very thick
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

  • 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
  • ½ cup corn starch
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 3 red bell pepper cut into 4-inch sticks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 884kcal | Carbohydrates: 25g | Protein: 39g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4224IU | Vitamin C: 49mg | Calcium: 86mg | 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

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

  Add to cart
• 

  Add to my favorites

  Pepperoni Pesto Mozzarella Stuffed Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Pepperoni Pesto Mozzarella Stuffed Chicken

  Add to my favorites

  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast, 5 ounces pasta

  Nut FreeRefined Sugar FreeSoy Free

  This "Pizza" stuffed chicken breast is served on a bed of whole wheat pasta. Please note this is a customer submitted recipe from Empower Coaching meal plan.

  https://empoweronlinecoaching.com

  Pepperoni Pesto Mozzarella Stuffed Chicken quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://empoweronlinecoaching.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat an air fryer to 400 degrees.
  • Slice the chicken fillet down the side and stuff with the mozzarella, pesto, and pepperoni.
  • Top the chicken with the cajun seasoning and spray with light cooking spray
  • Bake 2 breasts at a time in the air fryer for 15-20 minutes. Use 450 degree oven for more than 2 servings.
  • Meanwhile, cook the pasta in a pot of lightly salted water according to the instructions on the package. Enjoy the pasta with the stuffed chicken!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 26 ounce whole wheat pasta
  • 5 ounce red pesto
  • 5 ounce sliced pepperoni
  • 5 ounce reduced fat mozzarella
  • 55 ounce boneless skinless chicken breast
  • 10 tablespoon Cajun seasoning

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven about 15 minutes or until heated through.

  Nutrition

  Calories: 584kcal | Carbohydrates: 62g | Protein: 51g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 633mg | Potassium: 946mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3654IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 5mg

  *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

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

  Add to cart
• 

  Add to my favorites

  Peanut Butter Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  18 servings
  

  Peanut Butter Cookies

  Add to my favorites

  Recipe adapted from:

  John Kanell

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These melt-in-your-mouth peanut butter cookies, with just the right balance of salty and sweet are a sure to please treat!

  https://preppykitchen.com/peanut-butter-cookies-recipe/

  Peanut Butter Cookies quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://preppykitchen.com/peanut-butter-cookies-recipe/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 18

  Instructions

  • Preheat over to 350F
  • Sift flour and baking powder together then whisk to combine.
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
  • Add peanut butter and mix until incorporated.
  • Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
  • Roll dough into one inch balls and place on baking sheet lined with parchment paper.
  • Flatten cookies with a fork in a criss-cross pattern.
  • Bake cookies for about 10 minutes.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

  Notes

  You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.
  They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
  If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter room temp
  • 1 cup peanut butter
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg large, room temp
  • 3/4 teaspoon baking powder

  Cooking Tools Required

  Baking sheet, Mixing spoon, Oven, parchment paper, Spatula, Stand Mixer

  Nutrition

  Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 26mg | Iron: 1mg

  *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

  18

  Add to cart
• 

  Add to my favorites

  Keto Coconut Macaroons

  $0.00 Cooking Fee

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

  Keto Coconut Macaroons

  Add to my favorites

  Recipe adapted from:

  Carine Claudepierre

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 24

  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 FriendlyKetoLower Carb

  Delicious and crispy with only 1 gram net carbs per serving.

  https://www.sweetashoney.co/keto-coconut-macaroons/

  Keto Coconut Macaroons quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.sweetashoney.co/keto-coconut-macaroons/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
  • Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
  • When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
  • The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
  • Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
  • Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
  • You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 4 egg large whites only
  • 1/4 cup erythritol
  • 2 teaspoon pure vanilla extract
  • 2 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

  Nutrition

  Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

  *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

  24

  Add to cart