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  Mini Pudding Cakes

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  Rated 5.00 out of 5
  6 servings
  

  Mini Pudding Cakes

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Vegetarian

  Two flavors of cake batter are baked in a water bath, so that the bottom flavor turns to chocolate pudding and the top half comes out like a chiffon cake

  Mini Pudding Cakes quantity

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  Ingredients Scale

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

  Instructions

  • Before starting you will need (6) 4 oz ramekins, and 2 large pyrex dishes (9 x 13) works well
  • Preheat the oven to 350 degrees
  • Cream shortening and granulated sugar together for 30 seconds
  • Add 3 eggs 1 at a time, mixing to combine.
  • In a separate bowl whisk together 2 cups flour, 1 teaspoon salt, and 3 1/2 teaspoons baking powder.
  • Add dry ingredients to wet ingredients and combine.
  • Mix in 1 cup milk and 1 teaspoon vanilla, mixing for 2 minutes until batter is smooth.
  • Melt 3 ounces of chocolate over double boiler.
  • Divide cake batter into two bowls.
  • Mix melted chocolate in to 1 bowl so you have a bowl of vanilla cake batter and a bowl of chocolate cake batter
  • Place ramekins in large pyrex baking dishes.
  • Divide the chocolate batter amongst the ramekins. Each should be half full.
  • Carefully pour the vanilla batter over the chocolate. They should stay separate from each other.
  • Place the pyrex dishes with the filled ramekins in to the preheated oven.
  • Fill each pyrex dish carefully with warm water until the water is half way up the side of the ramekins. Be sure to not get any water in to the ramekins
  • Bake for 20 minutes until the white cake is cooked fully
  • The chocolate layer will not rise because of the water bath and will instead turn to a cakey flavored pudding

  Variations:

  • Some of my favorites include: Peanut butter/Chocolate, Strawberry/Lemon, White Chocolate/Raspberry, Mint/Chocolate, Amaretto/Vanilla...........

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 3 egg
  • 2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 3 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3 ounce dark chocolate

  Cooking Tools Required

  9x13 inch glass baking dish, Double Boiler, Measuring cups and spoons, Mixing bowls, Ramekins 6 ounce, Spatula, Stand Mixer, Top Stove, Whisk

  Reheating/Serving Instructions

  No reheating

  Nutrition

  Calories: 639kcal | Carbohydrates: 91g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 240mg | Fiber: 3g | Sugar: 56g | Vitamin A: 190IU | Calcium: 217mg | Iron: 4mg

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  Dirty Rice

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  Up to 10 servings
  

  Dirty Rice

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This version of Dirty Rice is made from Jasmine rice that is simmered with cajun seasonings, tomatoes and broth.

  Dirty Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in large pot. Saute rice for 2 minutes.
  • Add onion and sautee 2 more minutes. Season with chile powder, salt, black pepper and cumin.
  • Add water and chicken broth; stir to combine.
  • Add diced tomato and lime juice to the pot.
  • Cover and bring to a boil over medium heat and simmer covered for 30 minutes

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • extra virgin olive oil
  • 2 1/2 cup Jasmine rice
  • 1 yellow onion large, small dice
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1 3/4 cup water
  • 2 cup chicken stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tomato diced
  • 1 lime juiced

  Cooking Tools Required

  Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  reheat for 60 seconds on high in microwave or in a pot with a little bit of water covered for 3 minutes on the stovetop

  Nutrition

  Calories: 198kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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  Fresh Orange Juice

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  Up to 10 servings
  

  Fresh Orange Juice

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  Recipe adapted from:

  Dassana Amit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

  Fresh Orange Juice quantity

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  Ingredients Scale

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

  Instructions

  • Peel the oranges and take the orange segments in a blender jar.
  • Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
  • Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
  • If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
  • Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
  • Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
  • You should only have the stringy orange pulp remaining after all the juice is strained.
  • The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
  • Pour immediately in glasses and serve orange juice.

  Notes

  Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
  Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
  For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound orange
  • 2 tablespoon fresh lemon juice

  Optional:

  • sugar
  • honey
  • jaggery

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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  Microgreen Pesto

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  Rated 0 out of 5
  8 servings
  

  Microgreen Pesto

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Microgreen Pesto quantity

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  Ingredients Scale

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

  Instructions

  • Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
  • Close and start to blend together adding in the olive oil until it is the consistency you want.
  • Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
  • 6 clove garlic
  • ¼ cup pumpkin seeds
  • ¼ teaspoon Kosher salt
  • 1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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  Clean Diet Honey Cake

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  Rated 0 out of 5
  12 servings
  

  Clean Diet Honey Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

  Clean Diet Honey Cake quantity

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  Ingredients Scale

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

  Instructions

  • Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • With a hand mixer, beat the egg whites for about one minute until they are foamy.
  • Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
  • Gently fold the almond flour and walnuts into the yolk mixture.
  • Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing the pan
  • 5 egg separated

  Beat together:

  • 3/4 cup honey
  • 1⁄3 cup coconut oil
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup coffee strong, such as Turkish or a shot of espresso

  Fold in:

  • 2 1⁄2 cup almond flour
  • 1/2 cup walnuts finely chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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  Pressure Cooker Swiss Steak

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  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Swiss Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

  Pressure Cooker Swiss Steak quantity

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  Ingredients Scale

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

  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

  Nutrition

  Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

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  Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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  Up to 10 servings
  

  Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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  $0.00 Cooking Fee

  Serving Size: 1.5 cups of soup with 2 matzo balls

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This vegetarian matzo ball soup has the perfect savory flavor, golden color, and all of those yummy qualities, as close as you can get to a real comforting chicken soup thanks to the magic ingredient, the saffron!

  Vegetarian Matzo Ball Soup with Homemade Stock and Saffron quantity

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  Ingredients Scale

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

  Instructions

  • Combine all stock ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt-sensitive, you can start with 2 tsp salt, however, please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.
  • Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
  • Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 50 minutes until the liquid reduces by about a third and the stock is flavorful.
  • While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
  • While the matzo balls are chilling, slice 2 carrots, 3 celery stalks and 2 zucchinis
  • While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
  • Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
  • When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. No peeking! Keeping the pot covered will help the matzo balls become fluffy.
  • When the vegetable stock liquid has reduced by about a third, strain the stock through a fine-mesh strainer or cheesecloth into a large bowl.
  • Rinse the pot and pour the stock back into the pot. Add the fresh sliced carrots, celery and zucchini to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Cook for another 10-15 minutes until the vegtables are tender.
  • A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder (Gefen makes a popular one sold in kosher markets). It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
  • A note about saffron: Invest in good quality saffron. I say invest because saffron can be very pricey. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Soup Ingredients

  • 6 each carrot about 3 medium carrots for the stock broken into 3rds, plus 3 medium carrots sliced into 1/4 inch chunks
  • 9 stalk celery about 6 stalks for the stock broken into 3rds, plus 3 stalks sliced into 1/2 inch chunks, including leaves
  • 2 each zucchini 2 medium zucchinis sliced 1/2 inch chunks
  • 1 each onion large rinsed and halved, skin on
  • 1 each leek sliced and cleaned (white and light green parts only)
  • 1 bulb celery root peeled and quartered
  • 1 bunch fresh dill set a side 2 tbsp chopped fresh dill
  • 1 bunch Italian parsley
  • 2 each bay leaf
  • 12 each whole black peppercorns
  • 7 each whole clove
  • 1 pinch saffron threads not American or Mexican saffron which has no flavor - but the good stuff! It's expensive but necessary for this soup. Do not sub turmeric! The flavor is completely different.
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon Kosher salt

  Matzo Ball Ingredients

  • 4 each egg large
  • 4 tablespoon avocado oil or light olive oil
  • 2 tablespoon seltzer water
  • 1 cup matzo meal
  • 1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon fresh dill chopped
  • 1 pinch saffron threads

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Keep the matzo balls separate until ready to serve. Drop the desired amount Pof balls into the soup, heat the pot before serving, serve 1.5 cups of soup and veggies along with 2 matza balls.

  Nutrition

  Calories: 202kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 885mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6941IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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  Pina Colada Pork Chops with Tropical Fruit Salsa

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  Rated 0 out of 5
  Up to 10 servings
  
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  Pina Colada Pork Chops with Tropical Fruit Salsa

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  Recipe adapted from:

  Jenn Tidwell

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  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Gluten FreeNut Free

  These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

  Pina Colada Pork Chops with Tropical Fruit Salsa quantity

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

  Instructions

  • Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
  • Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
  • Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
  • Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive30

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
  • 5 pound pork bone-in loin chops 1 pork chop per person
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lime juice
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoon cold butter

  SALSA:

  • 2 kiwifruit peeled and finely chopped
  • 1 banana small, finely chopped
  • 1 avocado peeled and finely chopped
  • 1 lime juiced
  • 1 teaspoon fresh cilantro minced
  • 1 teaspoon fresh basil minced

  Cooking Tools Required

  Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven, stove top or microwave.

  Nutrition

  Calories: 330kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 807mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg

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  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

  $0.00 Cooking Fee

  Rated 0 out of 5
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  4 servings
  

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyMediterranean DietRefined Sugar FreeRenal 5 on dialysisSoy Free

  Enjoy this Italian inspired dish served with green beans and orzo pasta.

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

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  Ingredients Scale

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

  Instructions

  • Cook orzo according to package directions.
  • Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
  • Add lemon juice and basil. Stir and cook 1–2 minutes more.
  • In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
  • Serve chicken and green beans over orzo pasta.

  Notes

  Lemon Basil Chicken with Garlic Green Beans and Orzo

  • Ounces per serving: ~11 ounce
  • Calories: 385 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 315 mg
  • Potassium: 425 mg
  • Fiber: 5.5 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 20 mg
  • Calcium: 60 mg
  • Iron: 2.3 mg
  • Phosphorus: 235 mg

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 2 clove garlic minced
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for sautéing green beans
  • 2 cup orzo pasta cooked

  Cooking Tools Required

  12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

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  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeRenal 5 on dialysisSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

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

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • .75 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 1 Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

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  Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
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  8 servings
  

  Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeLower CarbNut Free

  With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

  Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli quantity

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

  Instructions

  For the soup:

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

  For the teriyaki bowl:

  • Cook the brown rice according to package instructions
  • 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.
  • In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
  • Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the soup:

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

  For the teriyaki bowl:

  • 1 pound ground turkey
  • 3 cup broccoli florets
  • 3 tablespoon low-sodium teriyaki sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup brown rice

  Optional for garnish:

  • 1 tablespoon sesame seeds
  • 1/4 teaspoon crushed red pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high heat until heated through, or on the stovetop in a pot or pan over medium heat.

  Nutrition

  Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg

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  Egg Roll in a Bowl with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
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  4 servings
  

  Egg Roll in a Bowl with Brown Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar Free

  This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

  Egg Roll in a Bowl with Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook the brown rice according to package instructions
  • In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
  • Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
  • Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 1 cup brown rice cooked according to package directions
  • 4 cups coleslaw mix
  • 1 medium carrot grated
  • 2 clove garlic minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 2 stalk green onion sliced

  Optional:

  • 1 tablespoon sesame seeds

  Cooking Tools Required

  12-inch saute pan, Box grater, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated through, or in the microwave on high power.

  Nutrition

  Calories: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

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  Buffalo Chicken Sliders with Rainbow Veggie Slaw

  $0.00 Cooking Fee

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

  Buffalo Chicken Sliders with Rainbow Veggie Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sandwich with 3 ounces slaw

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyEgg FreeHeart HealthySoy Free

  This Buffalo Chicken Slider is bursting with flavor and is perfectly paired with a crunchy, colorful slaw for a heart-healthy, diabetes-friendly meal that satisfies without breaking the budget!

  Buffalo Chicken Sliders with Rainbow Veggie Slaw quantity

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  Ingredients Scale

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

  Instructions

  For the Buffalo Chicken Sliders:

  Cook the Chicken:

  • Preheat the oven to 375°F.
  • In a baking dish, toss chicken thighs with olive oil, garlic powder, smoked paprika, and hot sauce.
  • Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  Shred the Chicken:

  • Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

  Prepare the Buns:

  • Lightly toast the whole-grain slider buns in a dry skillet or oven.

  Assemble the Sliders:

  • Spread a thin layer of Greek yogurt on the bottom half of each bun.
  • Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
  • Top with the other half of the bun.

  For the Rainbow Veggie Slaw:

  Mix the Veggies:

  • In a large bowl, combine purple cabbage, carrots, and kale or spinach.

  Make the Dressing:

  • In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

  Toss and Serve:

  • Pour the dressing over the veggies and toss well to coat.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Buffalo Chicken Sliders:

  • 1 pound boneless skinless chicken thigh
  • 1/4 cup hot sauce like Frank's RedHot, reduced-sodium preferred
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 each small whole-grain slider buns
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon crumbled blue cheese optional

  For the Rainbow Veggie Slaw:

  • 1 cup purple cabbage shredded
  • 1 cup carrot shredded
  • 1 cup spinach chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat chicken in the microwave on high power until heated through

  Nutrition

  Calories: 271kcal | Carbohydrates: 7g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 575mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6488IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 2mg

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  Classic Matzo Ball Soup

  $59.17 Cooking Fee

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

  Classic Matzo Ball Soup

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  Recipe adapted from:

  Dana Kaminsky

  Rated 0 out of 5

  $59.17 Cooking Fee

  Serving Size: 10 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyHeart Healthy

  Enjoy this homemade chicken soup filled with delicious dumplings made out of matzah meal, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Since this is made with a whole chicken, serving sizes are a default of 10, however you can freeze any remaining soup.

  Classic Matzo Ball Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot. Add about 6 quarts of cold water to fill the pot, and bring to a boil. Let the soup boil gently, uncovered, for 30 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, salt, and white pepper. Cover and simmer 1 1/2 hours. Meanwhile make the matzo balls.
  • When broth is done simmering, use tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Skim fat.
  • Shred cooked chicken (you can save any remaining for another use) and add desired amount to soup pot along with the cut carrots. Bring to a simmer.

  For the matzo balls:

  • Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and allow to sit for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or if your broth is ready, directly to the broth.

  To finish:

  • Adjust soup seasonings. Add cooked matzo balls-you'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh dill.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook150

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 whole chicken giblets removed, whole or cut into pieces
  • 3 yellow onion peeled and quartered
  • 3 turnip peeled and quartered (optional)
  • 6 carrot halved
  • 5 stalk celery with greens, roughly chopped
  • 2 bay leaf
  • 10 sprigs Italian parsley
  • ¼ teaspoon celery seed
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 4 carrot peeled and cut on the diagonal into 1-inch pieces

  For the Matzo Balls:

  • ½ cup avocado oil
  • 4 egg large
  • 1 box Streit's Matzo Ball Mix

  For Serving:

  • ¼ cup fresh dill chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 338kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 396mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10659IU | Vitamin C: 18mg | Calcium: 70mg | Iron: 2mg

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  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

  $0.00 Cooking Fee

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

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar Free

  Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti. These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos quantity

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  Ingredients Scale

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

  Instructions

  Arrabbiata Sauce with Zoodles

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

  Beef Tacos with Chipotle Sour Cream

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Arrabbiata Sauce with Zoodles

  • 1 pound 90% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  For the Beef Tacos with Chipotle Sour Cream

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  for the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 426kcal | Carbohydrates: 35g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 624mg | Potassium: 945mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3002IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 6mg

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  Sesame Chicken Noodles and Chicken Caesar Salad

  $0.00 Cooking Fee

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

  Sesame Chicken Noodles and Chicken Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  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 FriendlyHeart Healthy

  With this selection you'll get two great chicken dishes with 4 servings each. First, whole wheat noodles with chicken and broccoli, stir fried in a mildly spicy sesame sauce, and second, a delicious chicken caesar salad tossed with whole wheat croutons for flavorful crunch!

  Sesame Chicken Noodles and Chicken Caesar Salad quantity

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

  Instructions

  Poached Chicken:

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

  Sesame Chicken Noodles:

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

  Chicken Caesar Salad:

  • To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
  • To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
  • For 1 serving of salad, place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce and 1/4 of the croutons. Toss and plate. Slice or shred the remaining cooked chicken and top with 1/4 of the chicken. Important: Do not toss salad and croutons until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

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

  For the Noodles:

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 1 crown broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  and the sauce

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

  For the Salad:

  • 1 head romaine lettuce Large head chopped, washed and dried in a salad spinner

  and the croutons:

  • 2 slice whole wheat bread cut into 1/2-inch cubes
  • 2 teaspoon extra virgin olive oil
  • 1 clove garlic peeled and smashed

  and the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 each lemon juiced
  • 2 tablespoon grated parmesan cheese
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, jar with lid, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat noodles in a saute pan over medium heat or in the microwave on medium power until heated through. Store lettuce and dressing in refrigerator for up to 5 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 422kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 780mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6921IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

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  Grilled Corn on the Cob Without Husks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Grilled Corn on the Cob Without Husks

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  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 ear

  Egg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Grilled Corn on the Cob Without Husks quantity

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  www.spendwithpennies.com/grilled-corn-on-the-cob/

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  Ingredients Scale

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

  Instructions

  To Direct Grill Corn Without the Husks

  • Preheat grill to medium heat.
  • Remove husks and silk from corn. Brush each piece with olive oil.
  • Place corn directly on the grill and cook 10-15 minutes turning occasionally.
  • Remove from grill and serve with butter, salt & pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ear corn
  • 2.5 tablespoon extra virgin olive oil
  • 5 tablespoon butter
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

  Reheating/Serving Instructions

  Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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

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  Grilled Corn on the Cob in Husks

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Grilled Corn on the Cob in Husks

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  Recipe adapted from:

  Holly Nilsson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 ear

  Egg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!

  www.spendwithpennies.com/grilled-corn-on-the-cob/

  Grilled Corn on the Cob in Husks quantity

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

  www.spendwithpennies.com/grilled-corn-on-the-cob/

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  Print Recipe

  Ingredients Scale

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

  Instructions

  To Grill Corn in Husks

  • Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
  • Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
  • Preheat grill to medium-high heat.
  • Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
  • Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ear corn
  • 2.5 tablespoon extra virgin olive oil
  • 5 tablespoon butter

  Cooking Tools Required

  Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

  Reheating/Serving Instructions

  Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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

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  Coconut Chicken Fingers with Bang Bang Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Coconut Chicken Fingers with Bang Bang Sauce

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Brain FoodPostpartumPregnancy

  This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce.

  https://www.halfbakedharvest.com/coconut-chicken-fingers/

  Coconut Chicken Fingers with Bang Bang Sauce quantity

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  https://www.halfbakedharvest.com/coconut-chicken-fingers/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  • In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
  • Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
  • Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
  • To make the sauce: combine all ingredients in a bowl.
  • Serve the chicken with limes, green onions, and bang bang sauce for dipping.

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup cornflakes cereal
  • 1 1/2 cup unsweetened shredded coconut
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup sesame seeds
  • 2 each egg beaten
  • 2 tablespoon hot sauce or tamari use preferred taste
  • 2 pound chicken tenderloin
  • extra virgin olive oil for brushing

  For the bang bang sauce:

  • 1/2 cup mayonnaise
  • 1/3 cup Thai sweet chili sauce
  • 2 tablespoon coconut aminos or soy sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic grated
  • 2 teaspoon lime zest

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

  Nutrition

  Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg

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  Banana Flax Bread

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  Rated 0 out of 5
  12 servings
  

  Banana Flax Bread

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  Recipe adapted from:

  Dr. Sonali Ruder

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 inch slice

  Soy FreeVegetarian

  This Banana Flaxseed Bread recipe is packed with nutrients as well as flavor! It uses a mixture of white whole wheat, and all-purpose flour, plus ground flaxseed.

  https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

  Banana Flax Bread quantity

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  https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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  Ingredients Scale

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  Instructions

  • Preheat oven to 350F
  • Mix the bananas, yogurt, egg, oil, and vanilla together in the bowl until combined.
  • Add the sugar and continue to mix until combined.
  • Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl.
  • Add the dry ingredients to the wet ingredients in the mixer and beat until just combined ( do not over-mix).
  • Optional stir the nuts into the batter.
  • Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
  • Bake in the oven for 50 to 55 minutes, or until toothpick inserted in the center comes out clean.
  • Remove from oven and cool for 10 minutes in the pan.
  • Remove from pan and let cool on wire rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1.5 cup ripe banana mashed
  • 1/3 cup reduced fat vanilla Greek yogurt
  • 2 egg large
  • 1/4 safflower oil
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup light brown sugar or coconut palm sugar
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1/3 cup flax seeds meal
  • 1.5 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon Kosher salt

  Optional:

  • 1/2 cup walnuts or pecans, chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Can be frozen

  Nutrition

  Calories: 198kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 203mg | Potassium: 202mg | Fiber: 3g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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

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