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  Chinese Orange Chicken

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  

  Chinese Orange Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeGluten FreeNut Free

  This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, tamari, ginger, red chili flakes, and orange zest.

  Recipe based on Moden Honey food blog.

  Chinese Orange Chicken quantity

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

  Instructions

  FOR ORANGE SAUCE

  • In a medium pot, add orange juice, sugar, rice vinegar, ginger, garlic, tamari sauce, chili flakes. Heat for 3 minutes.
  • In a small bowl, whisk cornstarch with water to form a paste. Add to orange sauce and whisk together.
  • Continue to cook 5 minutes or until sauce begins to thicken. Once thickened, remove from heat. Add orange zest.

  FOR CHICKEN

  • Place flour and cornstarch in a shallow dish and add a pinch of salt. Stir.
  • Whisk eggs in a separate dish.
  • Dip chicken pieces into egg mixture. Then dip chicken in flour mixture. Place on plate.
  • Heat 2-3 inches of oil in a heavy bottomed pan over med-high heat. Bring oil to 350 F.
  • Working in batches, cook several pieces at a time. Cook 2-3 minutes, turning often until golden brown.
  • Place chicken on paper-towel lined plate to absorb extra oil. Repeat.
  • Toss chicken pieces with sauce in a large bowl.
  • Serve with garnish of green onions

  Cook Times

  Active Prep15

  Hands-On Cook35

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  ORANGE SAUCE

  • 2 1/4 cup orange juice
  • 1 cup granulated sugar
  • 4 tablespoon rice vinegar or white vinegar
  • 4 tablespoon tamari sauce or soy sauce if not gluten free
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder or for 10 servings 2 cloves minced
  • 1 teaspoon crushed red pepper
  • 4 tablespoon orange zest for 10 servings use one orange
  • 2 tablespoon corn starch
  • 5 tablespoon water

  CHICKEN

  • 3 ½ pound boneless skinless chicken breast for 10 servings, 6 whole chicken breast. Cut into bite sized pieces.
  • 5 egg beaten
  • ½ cup corn starch
  • ½ cup all-purpose flour
  • 2 cup avocado oil for frying, add more if needed

  GARNISH

  • 2 stalk green onion

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Best served immediately. Delicious with fried rice or stir fry veggies! If not serving immediately, store chicken and sauce in separate containers. Allow chicken to cool completely (or you can leave on countertop for up to 2 hours, lightly covered with foil if serving within 2 hours) before storing in the refrigerator. About 30 minutes before you plan to serve, spread chicken out on a baking sheet and heat in a 350 degree oven for 20 minutes or until warm and crisp. Meanwhile, heat sauce on medium low in a saucepan or microwave until hot. Toss chicken with sauce and serve immediately.

  Nutrition

  Calories: 371kcal | Carbohydrates: 32g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 183mg | Sodium: 521mg | Potassium: 714mg | Fiber: 1g | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg

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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  
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  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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  Recipe adapted from:

  Empower Fitness

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.

  https://empoweronlinecoaching.com/

  Simple Meal Prep Garlic Butter Salmon, Rice and Veggies quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
  • Season salmon with salt and pepper. Let sit while you prepare the asparagus.
  • Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
  • Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
  • Remove the salmon fillets from the skillet and set aside to a plate.
  • In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
  • Meanwhile, heat cooked rice as per instructions.
  • Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
  • Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 65 ounce wild Alaskan salmon fillet
  • 5 red onion
  • 58 ounce Tilda pure Basmati steamed rice
  • 45 ounce asparagus
  • 60 piece cherry tomato
  • 20 teaspoon salted butter
  • 2 lemon sliced
  • 10 clove garlic pressed
  • 10 teaspoon fresh lemon juice
  • 20 pinch Italian parsley chopped
  • avocado oil cooking spray 1-2 seconds

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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  Benihana® Style Fried Rice

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  Rated 4.50 out of 5
  6 servings
  

  Benihana® Style Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2/3 cup

  Dairy FreeGluten FreeNut FreeRefined Sugar FreeVegetarian

  SERVES 6

  Benihana® Style Fried Rice quantity

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

  Instructions

  • Cook rice according to package directions.
  • When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
  • Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
  • Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
  • Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package directions
  • 2 teaspoon avocado oil
  • 2 each egg
  • 4 each white mushroom thinly sliced
  • ¼ cup green onion thinly sliced
  • 1 tablespoon soy sauce
  • 2 tablespoon butter

  Optional:

  • 2 teaspoon sesame seeds

  Cooking Tools Required

  12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power or on the cooktop over medium-high heat until heated through.

  Nutrition

  Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Banana Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Banana Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 slice

  Gluten FreeNut FreeSoy FreeVegetarian

  This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

  Banana Bread quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
  • In a large bowl whisk together the dry ingredients and set aside.
  • In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
  • Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
  • Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • ½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

  Wet ingredients:

  • 3 ripe banana mashed
  • ¼ cup plain Greek yogurt
  • 2 egg large, lightly beaten
  • 6 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract

  Optional:

  • 1 cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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  Broiled Sirloin Steak

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 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 FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak quantity

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  Ingredients Scale

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 3 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 nuggets, 4.8 oz total

  Dairy FreeNut FreeSoy Free

  Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets include a homemade BBQ sauce for dipping.

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce quantity

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

  Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix together the ground chicken, paprika, onion powder, salt and egg.
  • In a shallow bowl mix together the bread crumbs and the garlic salt.
  • Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Dip in bread crumb mixture pressing gently, then place nugget on a baking sheet. Repeat with remaining chicken and coating. You should end up with at least 3 pieces per servings selected.
  • Lightly spray one side of the nuggets with cooking spray, flip and spray the other side.
  • Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
  • Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground chicken
  • 3/4 teaspoon paprika
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon Kosher salt
  • 2 egg beaten
  • 7 ounce plain breadcrumbs plain
  • 1 1/2 teaspoon garlic salt
  • 1 tablespoon avocado oil cooking spray

  For the BBQ Sauce:

  • 1 cup ketchup
  • ¼ cup brown sugar packed
  • 1 teaspoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mustard
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 7 minutes.

  Nutrition

  Calories: 259kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1171mg | Potassium: 827mg | Fiber: 1g | Sugar: 11g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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  Tofu Pad Thai

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Tofu Pad Thai

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeGluten Free

  This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.

  Tofu Pad Thai quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
  • Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
  • Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
  • In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
  • Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 16 ounce firm tofu drained and cut into 1-inch cubes
  • 1 tablespoon soy sauce

  For the Pad Thai sauce:

  • 1/3 cup fish sauce
  • 2 tablespoon Neera’s tamarind paste
  • ½ cup brown sugar
  • 3 clove garlic minced
  • 2 teaspoon chili-garlic sauce more of less to taste

  For the Pad Thai noodle stir-fry:

  • 14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
  • 4 tablespoon avocado oil
  • 4 clove garlic minced
  • 3 stalk green onion cut into ½ inch pieces
  • 1 carrot julienne
  • 2 egg
  • 3 cup mung bean sprouts
  • 1/2 cup water if needed
  • ½ cup fresh cilantro chopped
  • 2/3 cup roasted peanuts coarsely chopped
  • 2 lime cut into wedges

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave on medium power or on stove top over medium heat until heated through.

  Nutrition

  Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

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  Simple Buttered Penne Pasta

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Simple Buttered Penne Pasta

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  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Simple Buttered Penne Pasta quantity

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  https://foxeslovelemons.com/mushroom-lentil-ragu/

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  Ingredients Scale

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

  Instructions

  • Cook spaghetti according to package directions.
  • Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
  • Topped with Parmesan when ready to eat.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce penne pasta
  • 4 tablespoon salted butter
  • 1/2 teaspoon Kosher salt more or less to taste

  For Serving:

  • 10 tablespoon parmesan cheese

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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  Grilled Garlic Shrimp

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Grilled Garlic Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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 FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This grilled shrimp makes a perfect appetizer, main dish, or an accompaniment to steak for a delicious surf and turf.

  Grilled Garlic Shrimp quantity

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  Ingredients Scale

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

  Instructions

  • Heat a grill to medium-high heat.
  • In a bowl combine shrimp with olive oil and minced garlic. Set aside.
  • Skewer 5 shrimp on each bamboo skewer. Season with salt and pepper
  • Brush grill clean and using an oiled clean rag, wipe down the grates. Grill shrimp for about 3 minutes on per side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25 size, peeled and deveined, patted dry with paper towels
  • 4 tablespoon extra virgin olive oil
  • 6 clove garlic minced
  • 10 10-inch bamboo skewer soaked in hot water for 30 minutes (for 10 servings)
  • 1/3 teaspoon Kosher salt more or less to taste or dietary preference (no salt for heart healthy)
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Grill, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat on grill for several minutes until heated through.

  Nutrition

  Calories: 133kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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  Shrimp Scampi Linguine

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Shrimp Scampi Linguine

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar Free

  If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

  Shrimp Scampi Linguine quantity

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

  Instructions

  • Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
  • Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the pasta:

  • 1 tablespoon Kosher salt divided
  • 1 1/2 pound dry linguine cooked according to package directions

  For the scampi:

  • 3 pound raw shrimp U26-35 large, peeled and deveined
  • 2 teaspoon Kosher salt
  • 8 tablespoon butter
  • 6 tablespoon extra virgin olive oil
  • 4 clove garlic
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup Italian parsley finely chopped
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest taken from lemon before juicing
  • 1 teaspoon crushed red pepper optional

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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  Keto Ground Beef Cauliflower Lasagna

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Ground Beef Cauliflower Lasagna

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  Recipe adapted from:

  Maya Krampf

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

  Keto Ground Beef Cauliflower Lasagna quantity

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

  Instructions

  • Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
  • Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
  • Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
  • Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
  • Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
  • Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 head cauliflower cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1/2 onion large, chopped
  • 2 clove garlic minced
  • 1 cup marinara sauce
  • 14.5 ounce canned diced tomatoes
  • 1/2 cup fresh basil chopped, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon sea salt more or less to taste or dietary restriction
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

  Reheating/Serving Instructions

  Heat in a 350 oven until heated through or in the microwave on medium-high power.

  Nutrition

  Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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  Clean Diet Baked Asian Meatballs

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  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Baked Asian Meatballs

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeLower CarbPaleoRefined Sugar FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs have an Asian twist with the added flavors of sesame, tamari sauce, and cilantro. Serve in lettuce wraps topped with shredded red cabbage, carrot, and avocado. Note: This recipe requires 2 heavy duty rimmed baking sheets for 7-10 servings.

  Clean Diet Baked Asian Meatballs quantity

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  Instructions

  • Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
  • Gently mix all ingredients in a bowl.
  • Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
  • Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
  • Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meatballs:

  • 7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
  • 4 pound 85% lean ground turkey preferably dark meat
  • 1 bunch green onion thinly sliced
  • ¾ cup fresh cilantro leaves and tender stem, finely chopped
  • 3 tablespoon tomato paste
  • 3 tablespoon sesame oil toasted, unrefined
  • 4 tablespoon tamari sauce (wheat free), or coconut aminos
  • 4 clove garlic finely grated or pushed through a garlic press
  • 2½ teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

  For serving:

  • 1 head purple cabbage small, thinly sliced
  • 2 carrot grated
  • 2 avocado sliced
  • 2 head lettuce leaves separated, for wrapping
  • 1 tablespoon Sriracha or other hot sauce, optional

  Cooking Tools Required

  Cutting board, Grater, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 311kcal | Carbohydrates: 13g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 956mg | Potassium: 1013mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3269IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 3mg

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  Cauliflower Broccoli Baked Patties

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cauliflower Broccoli Baked Patties

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 patties

  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

  Brain FoodDairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower CarbPaleoPostpartumPregnancyRefined Sugar FreeVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious and nutritious vegetable patties make for a great appetizer, side dish, or vegetarian main dish. Note: This recipe requires 2 baking sheets for 6-10 servings.

  Cauliflower Broccoli Baked Patties quantity

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

  Instructions

  • Cut cauliflower and broccoli into florets, then place in a food processor. Process until it's finely chopped. For larger amounts you will need to do this in batches. In a large microwave safe bowl, microwave the cauliflower and broccoli for 8 minutes. Drain thoroughly to remove all of the water.
  • Place cauliflower/broccoli mixture and remaining ingredients in a large bowl and mix well. Allow it to cool in the refrigerator for 30 minutes, mixing occasionally to speed the process.
  • Preheat the oven to 350 degrees F.
  • Once cool, form into even sized patties, and place on an oiled cookie sheet. Bake for 50-60 minutes, turning the patties over halfway through cooking time.

  Tips:

  • Make sure to drain cauliflower and broccoli really well before mixing it with the rest of the ingredients or else patties will fall apart.
  • Oil the baking sheet well so the patties won't stick and space them evenly on the baking sheet.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound cauliflower
  • 4 pound broccoli
  • 10 egg
  • 1 bunch Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil or coconut oil for frying

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Food Processor, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power or frying pan over medium heat until heated through.

  Nutrition

  Calories: 208kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 426mg | Potassium: 1345mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1849IU | Vitamin C: 279mg | Calcium: 168mg | Iron: 3mg

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  Diabetes friendly Southwestern Chicken Soup

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Diabetes friendly Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 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 FreeGluten FreeLower CarbRefined Sugar FreeSoy Free

  This hearty main dish soup is contains shredded chicken, black beans, zucchini, and tomatoes, plus Southwestern flavors such as cumin, chili, and garlic, for lots of flavor!

  Diabetes friendly Southwestern Chicken Soup quantity

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  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, zucchini, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup low sodium chicken stock
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 4 zucchini small, diced
  • 15 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 279kcal | Carbohydrates: 22g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 691mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 4mg

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  Crispy Baked Tofu

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Crispy Baked Tofu

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces

  Dairy FreeRefined Sugar FreeVeganVegetarian

  Even tofu skeptics love this tofu. Try it, and you will see!

  https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

  Crispy Baked Tofu quantity

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  https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  • To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
  • Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  • Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  • Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 36 ounce extra-firm tofu
  • 3 tablespoon extra-virgin olive oil
  • 3 tablespoon tamari sauce
  • 3 tablespoon cornstarch or arrowroot starch

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

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  Shepherd’s Pie

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  Rated 0 out of 5
  Up to 10 servings
  

  Shepherd’s Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This comfort food classic is made with ground beef and vegetables all in a beef gravy, topped with mashed potatoes and baked in the oven. A dish the whole family will enjoy! Note: Photo is serving suggestion only.

  Shepherd’s Pie quantity

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  Ingredients Scale

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

  Instructions

  • Peel and dice potatoes. Boil potatoes in water 10 min or until mashable. Drain.
  • In a separate pot heat milk, butter, salt and pepper, add to potatoes and mash. Set aside.
  • In a large sautee pan heat olive oil. Crumble ground beef and sautee for 5 minutes. Add carrots, celery and onion and sautee 2 more minutes. Mix in 3 tablespoons flour and stir while sauteeing for 5 minutes.
  • Slowly add beef broth while stirring until saucy. Fold in the corn and peas.
  • Add worcestetshire and thyme.
  • Simmer on medium heat 10 minutes stirring occasionaly
  • Pour contents of sauté pan into 9x13 inch baking dish. Cover with mashed potatoes. Don't push too hard. You want the mashed potatoes on top like a crust.
  • Bake for 30 minutes at 375 degrees. Potatoes should be a little crispy on top.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound russet potato peeled and large diced
  • 1/4 cup milk
  • 3 tablespoon butter
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound ground beef
  • 2 onion diced
  • 2 carrot peeled and diced
  • 2 stalk celery diced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 cup frozen corn kernels
  • 1 cup frozen green peas
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon dry thyme

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Potato Masher, Saute pan, Sharp Knives, Skillet, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 492kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 645mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2313IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 4mg

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  Sautéed Asparagus and Peas

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Sautéed Asparagus and Peas

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  Recipe adapted from:

  Jenn Segal

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

  Sautéed Asparagus and Peas quantity

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  Ingredients Scale

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

  Instructions

  • Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
  • Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
  • Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon unsalted butter
  • 2/3 cup shallot minced
  • 2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
  • 14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 teaspoon honey

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan or in the microwave on medium until heated through.

  Nutrition

  Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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  Grilled Chicken Fettuccine Alfredo

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Grilled Chicken Fettuccine Alfredo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Topped with grilled chicken breast this classic Italian pasta is creamy, rich and delicious. Everything a good fettuccine alfredo should be! Best served hot, so have your Foodom chef prepare this dish last!

  Grilled Chicken Fettuccine Alfredo quantity

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

  Instructions

  • Prepare grill (or grill pan) for cooking. Coat the chicken breasts with olive oil, then season with salt, pepper, and Italian seasoning. Grill chicken 4-5 minutes per side or until internal temperature reaches 165 degrees F.
  • Meanwhile, bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • To a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
  • Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Slice the chicken breast on the diagonal and place on pasta. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning

  For the pasta:

  • 1 ½ pound fettuccine dry, cooked al dente

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Grill, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Tongs

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 577kcal | Carbohydrates: 50g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 1184mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 2mg | Phosphorus: 482mg

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  Roast Beef with Sweet Potatoes and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • 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.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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  6

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  Sweet Potato Un-Fried French Fries

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Sweet Potato Un-Fried French Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 sweet potato

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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

  Sweet Potato Un-Fried French Fries quantity

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

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

  Instructions

  • Preheat oven to 375° F. Peel yams and cut them into strips.
  • Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
  • Bake for thirty minutes, flipping the fries halfway through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 Garnet yam large
  • 2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
  • 1 pinch Kosher salt add more to taste
  • 1 pinch freshly ground black pepper add more to taste
  • smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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  4

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