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  Baked Balsamic Glazed Chicken-Low FODMAP

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Baked Balsamic Glazed Chicken-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bone-in thigh

  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 FreeKetoLow FODMAPLower CarbNut FreePaleo

  Balsamic vinegar adds a tangy-sweet taste to this baked chicken. This recipes uses bone-in chicken thighs, but feel free to mix up the parts to your preference.

  Baked Balsamic Glazed Chicken-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the Marinade:

  • 2 tablespoon avocado oil
  • 5 tablespoon balsamic vinegar more to taste
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 413kcal | Carbohydrates: 2g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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  Chocolate Overnight Oats

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  Rated 0 out of 5
  Up to 10 servings
  
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  Chocolate Overnight Oats

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Overnight oats make a great quick breakfast, snack, or dessert! Please note, this dish requires overnight refrigeration before ready to eat.

  https://empoweronlinecoaching.com

  Chocolate Overnight Oats quantity

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  https://empoweronlinecoaching.com

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

  Instructions

  Instructions for individual cups

  • Add the oats with the protein powder and mix together.
  • Fill to the top with water
  • Mix in the greek yogurt
  • Add berries and nut butter
  • Refrigerate overnight

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/3 cup 5% Greek yogurt
  • 3 1/3 cup raspberries
  • 3 1/3 cup old fashioned rolled oats
  • 10 scoop chocolate protein powder
  • 25 teaspoon peanut butter

  Cooking Tools Required

  jar with lid, Mixing spoon, Spatula

  Nutrition

  Calories: 340kcal | Carbohydrates: 35g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 211mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 2mg

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  Lemon Ricotta Cookies with Lemon Glaze

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  22 servings
  

  Lemon Ricotta Cookies with Lemon Glaze

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  Recipe adapted from:

  Giada De Laurentiis

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Soy FreeVegetarian

  These lovely cookies have a tender cake-like texture and are topped with a luscious lemon glaze. Perfect for a Spring holiday treat!

  https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

  Lemon Ricotta Cookies with Lemon Glaze quantity

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  https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 22

  Instructions

  For the cookies:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

  For the glaze:

  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Store in an air tight container.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size22

  Ingredients

  Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 cup sugar
  • 2 egg
  • 15 ounce ricotta cheese
  • 3 tablespoon fresh lemon juice
  • 1 lemon zested

  For the glaze:

  • 1 1/2 cup powdered sugar
  • 3 tablespoon fresh lemon juice
  • 1 lemon zested

  Cooking Tools Required

  Baking sheet, Cutting board, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 231kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 148mg | Potassium: 50mg | Fiber: 1g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

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  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

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  Up to 10 servings
  

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  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 FreeNut FreeRefined Sugar FreeSoy Free

  These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Served with lettuce leaves instead of tortillas.

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly quantity

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

  For Guacamole and Pico de Gallo

  • In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

    To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

    To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

  For Skillet

  • Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve slice chicken against the grain into thin strips. Serve in lettuce leaves with fresh guacamole and pico de gallo.

  Notes

  Cook Times

  Active Prep35

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro chopped
  • 2 teaspoon fresh oregano
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 2.5 pound boneless skinless chicken breast

  For the guacamole and pico de gallo:

  • 1/2 each white onion  small
  • 1 each jalapeno pepper finely chopped
  • 1/2 cup fresh cilantro chopped
  • 2 each lime juiced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 each avocado ripe
  • 4 each Roma tomato seeded and diced

  For the fajitas:

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  For serving:

  • 2 head leaf lettuce cleaned and separated

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.

  Nutrition

  Calories: 320kcal | Carbohydrates: 17g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 1003mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6509IU | Vitamin C: 80mg | Calcium: 62mg | Iron: 2mg

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  Haney’s Oatmeal Raisin Walnut Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Haney’s Oatmeal Raisin Walnut Cookies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Refined Sugar FreeSoy FreeVegetarian

  This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

  Haney’s Oatmeal Raisin Walnut Cookies quantity

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  Ingredients Scale

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

  Instructions

  • In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
  • Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
  • Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
  • Bake for 20 minutes or until walnuts start to brown a bit.
  • Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1/3 cup all purpose flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt

  Wet ingredients:

  • 2 ripe banana well mashed
  • 1/2 cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 egg

  Mix in:

  • 1 cup walnuts chopped
  • 1 1/4 cup raisins

  Cooking Tools Required

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

  Nutrition

  Calories: 266kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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  16

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  Creamy Clam Chowder in Bread Bowl

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  Rated 0 out of 5
  Up to 10 servings
  

  Creamy Clam Chowder in Bread Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreeSoy Free

  This clam chowder can be served in a bread bowl (optional) for that San Francisco Fisherman's Wharf experience!

  Creamy Clam Chowder in Bread Bowl quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
  • Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
  • Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
  • Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

  Notes

  If you don’t have quite enough clam juice from the canned clams (1 cup per serving) you can just use water to make up the difference. 

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1/3 pound bacon chopped
  • 2 yellow onion medium, diced
  • 6 stalk celery preferably the heart with leaves, cut into ¼” dice
  • 2/3 cup all-purpose flour
  • 7 cup bottled clam juice
  • 1 teaspoon dry thyme
  • 4 russet potato large, peeled and cut into ½” cubes
  • 2 cup heavy whipping cream
  • 26 ounce canned chopped clam drained, clam juice reserved
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional:

  • 10 sourdough bread round "lid" cut into top and hollowed out for soup

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Ladle, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-low power until heated through. Store soup and bread separately until ready to serve.

  Nutrition

  Calories: 1669kcal | Carbohydrates: 280g | Protein: 58g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 3935mg | Potassium: 1220mg | Fiber: 13g | Sugar: 30g | Vitamin A: 1119IU | Vitamin C: 16mg | Calcium: 315mg | Iron: 20mg | Phosphorus: 634mg

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  Classic Baked Potato Latkes

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  Rated 0 out of 5
  Up to 10 servings
  

  Classic Baked Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  These classic baked version of potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Classic Baked Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
  • Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound russet potato
  • 1 onion large shredded
  • 3/4 cup matzo meal
  • 2 egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil cooking spray

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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

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  Baked Sweet Potato Latkes

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  Rated 0 out of 5
  Up to 10 servings
  

  Baked Sweet Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  This baked version of potato latkes uses sweet potatoes and cooks up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Baked Sweet Potato Latkes quantity

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  • Serving

  https://toriavey.com/potato-latkes/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
  • Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound sweet potato
  • 1 each onion large shredded
  • 3/4 cup matzo meal
  • 2 each egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil cooking spray

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 159kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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  Cut Seasonal Melon

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Cut Seasonal Melon

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  In season melon is cut into bite-sized pieces, ready for you to enjoy!

  Cut Seasonal Melon quantity

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  Ingredients Scale

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

  Instructions

  • Thoroughly wash, seed, and cut fruit into bite-sized pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cantaloupe seeded, trimmed
  • 1 honeydew melon seeded, trimmed
  • 1 baby watermelon trimmed

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Immediately refridgerate any unused portions.

  Nutrition

  Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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  Strawberry Oatmeal Bars

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  Rated 0 out of 5
  16 servings
  
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  Strawberry Oatmeal Bars

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  Recipe adapted from:

  Erin Clarke

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  Egg FreeNut FreeVegetarian

  These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

  Strawberry Oatmeal Bars quantity

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  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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

  Instructions

  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

  Notes

  -Store leftovers in the refrigerator for up to 5 days.
  -To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  -If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size16

  Ingredients

  Ingredients

  Bars

  • 1 cup old fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Kosher salt
  • 6 tablespoon unsalted butter melted
  • 2 cup strawberry diced
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

  Vanilla Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

  Nutrition

  Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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  Cranberry Pear Tart

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  Rated 0 out of 5
  8 servings
  

  Cranberry Pear Tart

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeOil FreeVegetarian

  This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice.

  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

  Cranberry Pear Tart quantity

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  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

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  Ingredients Scale

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

  Instructions

  • Press crust onto the bottom and up the sides of an ungreased 9 in tart pan with a removable bottom and trim the edges. Generously prick the bottom with a fork and set aside.
  • In a large skillet, cook the pears, cranberries, apple juice concentrate, and apple pie spice over medium heat until the pears are tender. Pour into the crust. Bake at 375F until the crust is golden brown, 30-35 minutes. Cool on a wire rack.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 1 9-inch frozen pie crust defrosted, refrigerated
  • 4 cup pear peeled and sliced
  • ⅓ cup dried cranberries
  • ⅓ cup apple juice concentrate thawed
  • 1 teaspoon apple pie spice

  Cooking Tools Required

  9-inch springform pan, Cooling Rack, Cutting board, Forks, Measuring cups and spoons, Oven, Peeler, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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  Classic Macaroni Salad

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  Up to 10 servings
  

  Classic Macaroni Salad

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  Recipe adapted from:

  Sam Merritt

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Nut FreeSoy FreeVegetarian

  This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

  https://sugarspunrun.com/macaroni-salad/#recipe

  Classic Macaroni Salad quantity

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  https://sugarspunrun.com/macaroni-salad/#recipe

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  Ingredients Scale

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

  Instructions

  • Hard boil eggs and cool before peeling and chopping
  • Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
  • In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
  • In separate bowl mix all dressing ingredients thoroughly until smooth
  • Pour dressing over salad and mix to coat pasta evenly

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook0

  Passive5

  Total Time27 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce elbow macaroni cooked according to package directions
  • 1 cup sweet pickle diced
  • 2 red bell pepper diced
  • 2/3 cup celery diced
  • 2/3 cup red onion diced
  • 3 egg hard-boiled

  For the dressing:

  • 1 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 1/2 tablespoon sweet pickle juice
  • 2 tablespoon red wine vinegar
  • 2 tablespoon granulated sugar
  • 3 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve cold

  Nutrition

  Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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  Skillet Baked Beans

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  Rated 0 out of 5
  Up to 10 servings
  

  Skillet Baked Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  No need to turn on your oven and heat up the whole house for this Summer BBQ favorite!

  Skillet Baked Beans quantity

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  Ingredients Scale

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

  Instructions

  • In a large skillet, cook chopped bacon until crisp, adding onion halfway through cooking time. Cook until onion is translucent and soft. Pour off drippings leaving a small amount for flavor. Add all remaining ingredients and bring to a boil, stirring often. Cook for 10 minutes to thicken, turning down if necessary to prevent burning.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2/3 pound bacon diced
  • 1 onion chopped
  • 56 ounce canned pork and beans undrained
  • 1/3 cup brown sugar packed
  • 1/4 cup yellow mustard
  • 2/3 cup BBQ sauce use your favorite

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through. Stir halfway through cooking time.

  Nutrition

  Calories: 363kcal | Carbohydrates: 48g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1125mg | Potassium: 630mg | Fiber: 9g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg

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  Pressure Cooker Chocolate Nut Brownie

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  4 servings
  

  Pressure Cooker Chocolate Nut Brownie

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1 out of 5 based on 1 customer rating

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 brownie in a 6oz ramekin

  Soy FreeVegetarian

  These brownies resemble those from the classic TV dinners of the 1950s. More cake like than traditional brownies, but with all the same rich chocolate taste.

  Pressure Cooker Chocolate Nut Brownie quantity

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  Ingredients Scale

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

  Instructions

  • Butter the bottom and sides of four 6-ounce ramekins.
  • In a medium microwave-safe bowl, microwave the butter for 30 seconds or until just melted. Stir in the sugar and microwave an additional 30 seconds.
  • Whisk in the cocoa powder, water, and vanilla until smooth.
  • Whisk in the egg.
  • Add the flour, baking powder, and salt. Stir just until smooth.
  • Stir in the chocolate chips and the walnuts.
  • Divide batter evenly among the four ramekins.
  • Place trivet in pressure cooker, then add 1 ½ cups of water to the pot.
  • Arrange 3 ramekins on the trivet, in a single layer, and place the remaining ramekin in the middle, on top of the 3 ramekins. Place lid on cooker and set for 10 minutes on high pressure. When the cooking time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with quick pressure release. Carefully remove the lid.
  • Remove the ramekins to a cooling rack and gently dab off any condensation from the surface of the cakes with a paper towel. Allow cooling for 10 minutes before serving.
  • Note: Notes: If you have a larger (8 quart) pressure cooker, you may be able to fit all 4 ramekins in one layer.

  Cook Times

  Active Prep3

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon unsalted butter plus more for buttering the ramekins
  • ½ cup granulated sugar
  • 3 tablespoon unsweetened cocoa powder
  • 1 tablespoon water
  • ½ teaspoon pure vanilla extract
  • 1 egg large
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Kosher salt
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup walnuts chopped

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serve warm or at room temperature. Can be kept covered on countertop for up to 2 days, then refrigerated for an additional 2 days.

  Nutrition

  Calories: 393kcal | Carbohydrates: 46g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 218mg | Potassium: 185mg | Fiber: 3g | Sugar: 29g | Vitamin A: 409IU | Calcium: 58mg | Iron: 2mg

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  Delectable Sweet Spaghetti Squash

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  Up to 10 servings
  

  Delectable Sweet Spaghetti Squash

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 oz

  Egg FreeGluten FreeNut FreeOil FreeSoy FreeVegetarian

  Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

  Delectable Sweet Spaghetti Squash quantity

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

  Instructions

  • Preheat oven to 400 degrees F
  • Clean seeds from spaghetti squash and place in baking pan
  • Slice butter into 1/4 inch slices
  • Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
  • Add apple juice to pan, add about 1 tsp of juice from pan to each squash
  • Mix brown sugar, cinnamon, and nutmeg
  • Sprinkle mix over all squashes.
  • Roast 45 minutes
  • When done, take squashes out of pan and let cool slightly
  • While still warm use fork to spaghetti squash
  • Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound spaghetti squash
  • 8 tablespoon salted butter
  • 2 cup apple juice
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

  Nutrition

  Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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  Peruvian Honey Glazed Sweet Potato with Salsa Criolla

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Peruvian Honey Glazed Sweet Potato with Salsa Criolla

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  Recipe adapted from:

  An Le

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Cilantro, lime, and honey, give these sweet potatoes a unique and delicious taste. Sweet potatoes contain vitamin A and C, as well as complex carbs and fiber.

  Peruvian Honey Glazed Sweet Potato with Salsa Criolla quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 F
  • Peel the sweet potatoes and cut into 3/4 inch cubes
  • Toss cubes with olive oil
  • Cover baking sheet with foil and spray with olive oil
  • Put cubes on sheet and roast at 350 F until soft for about 20-30 minutes
  • Heat honey in sauce pan on low heat for 10 minutes
  • Thinly slice onion and rinse them in water and drain
  • Toss together cilantro and onions and season with salt
  • Once sweet potatoes are done, put them in a large mixing bowl and pour on the honey and fold.
  • Place on a plate or bowl and garnish with the onion mix

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 each sweet potato large
  • 2 tablespoon extra virgin olive oil
  • 1 each red onion
  • 1 cup fresh cilantro chopped
  • 1 each lime
  • ½ teaspoon Kosher salt
  • ½ cup honey

  Cooking Tools Required

  Baking Pan, Cutting board, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, mixing once during heating.

  Nutrition

  Calories: 161kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 345mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12933IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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  Fusion Spiced Mashed Sweet Potatoes

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  Up to 10 servings
  

  Fusion Spiced Mashed Sweet Potatoes

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  Recipe adapted from:

  Jenn Tidwell

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Vegetarian

  I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.

  Fusion Spiced Mashed Sweet Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
  • Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup sweet potato for 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
  • 1/2 cup heavy whipping cream * Can substitute cashew cream for Vegan
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon ground nutmeg

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19068IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

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  FSA/HSA eligible when qualified
  4 servings
  

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  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.
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  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

  Enjoy this Asian inspired dish that's Renal Stage 5 on Dialysis friendly.

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis quantity

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  Instructions

  • Heat olive oil in a skillet. Add chicken, garlic, and ginger. Stir-fry for 6–7 minutes until browned and cooked through.
  • Add rice vinegar and soy sauce to the chicken. Stir and cook for 1 more minute.
  • In a separate pan, stir-fry napa cabbage in olive oil for 4–5 minutes until softened.
  • Serve chicken and cabbage over jasmine rice.

  Notes

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

  • Ounces per serving: ~11 ounce
  • Calories: 375 kcal
  • Carbohydrates: 32 g
  • Protein: 31 g
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 75 mg
  • Sodium: 320 mg
  • Potassium: 430 mg
  • Fiber: 5.3 g
  • Sugar: 3 g
  • Vitamin A: 2150 IU
  • Vitamin C: 26 mg
  • Calcium: 48 mg
  • Iron: 2.1 mg
  • Phosphorus: 240 mg

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced into thin strips
  • 1 tablespoon avocado oil
  • 1 tablespoon ginger minced
  • 2 clove garlic minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 8 ounce napa cabbage thinly sliced
  • 1 tablespoon olive oil for stir-frying cabbage
  • 2 cup jasmine rice cooked

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

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  Asian Turkey Lettuce Wraps

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  FSA/HSA eligible when qualified
  4 servings
  

  Asian Turkey Lettuce Wraps

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyLower CarbRefined Sugar Free

  These tasty low carb lettuce wraps are full of flavor and extra veggies.

  Asian Turkey Lettuce Wraps quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Filling:

  • Heat the sesame oil in a large pan over medium heat.
  • Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
  • Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.

  Add Vegetables:

  • Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.

  Prepare Lettuce Wraps:

  • While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.

  Assemble the Wraps:

  • Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.

  Serve:

  • Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 1 tablespoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sriracha sauce optional
  • 1 tablespoon honey
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 cup carrots shredded
  • 1 cup red bell pepper chopped
  • 1 cup frozen green peas
  • 1/2 head iceberg lettuce or butter lettuce, leaves separated

  Optional for garnish:

  • 1/2 cup unsalted roasted peanuts chopped
  • 1/2 cup green onions chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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  Pear, Cinnamon, and Ginger Syrup

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  16 servings
  

  Pear, Cinnamon, and Ginger Syrup

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  Serving Size: 2 tablespoons

  Gluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This soothing and flavorful syrup is perfect for boosting immunity, calming digestion, or adding a touch of healthful sweetness to your day. Made with natural ingredients, it’s packed with antioxidants and anti-inflammatory properties. How to use: Take 1-2 tablespoons daily as a natural remedy for soothing digestion and boosting immunity. Add to hot water or tea for a warming, healthful drink. Drizzle over oatmeal, pancakes, or yogurt for a flavorful boost.

  Pear, Cinnamon, and Ginger Syrup quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Base:

  • Place the chopped pears, ginger slices, and cinnamon sticks in a medium saucepan.

  Simmer the Ingredients:

  • Add the water to the saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer for 30-40 minutes until the pears are soft and fragrant.

  Strain the Syrup:

  • Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl, pressing gently on the pears to extract all the liquid. Discard the solids.

  Sweeten (Optional):

  • Stir in the raw honey while the syrup is still warm. Adjust the sweetness to your preference.

  Cool and Store:

  • Let the syrup cool to room temperature before transferring it to a glass jar or bottle. Store in the refrigerator for up to 2 weeks.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 2 ripe pear chopped (with skin, for extra nutrients)
  • 1 piece fresh ginger (1-2 inches) peeled and sliced
  • 2 piece cinnamon stick
  • 3 cup water
  • 3 tablespoon raw honey optional, adjust to taste

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, jar with lid, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 26kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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  16

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