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  Strawberry Oat Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Strawberry Oat Muffins

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  Recipe adapted from:

  Cookie + Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Nut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! They’re made with whole grains. Yields 12 muffins.

  Strawberry Oat Muffins quantity

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray.
  • In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
  • In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
  • Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • NOTES
  • STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
  • *GREEK YOGURT NOTE: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
  • MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 ¾ cup white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅓ cup extra virgin olive oil
  • ⅓ cup maple syrup
  • 2 egg preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoon pure vanilla extract
  • 16 ounce strawberry 2 cups hulled and diced, you may not need the entire 16 ounces

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

  Nutrition

  Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg

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  Denver Omelet Breakfast Muffins

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  12 servings
  

  Denver Omelet Breakfast Muffins

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  Recipe adapted from:

  Alyssa Rivers

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Gluten FreeRefined Sugar FreeSoy Free

  These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!

  https://therecipecritic.com/denver-omelet-breakfast-muffins/

  Denver Omelet Breakfast Muffins quantity

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  https://therecipecritic.com/denver-omelet-breakfast-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  • In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
  • Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • ½ cup yellow onion chopped
  • 1 cup green bell pepper chopped
  • 1 cup ham chopped
  • 1 cup shredded cheddar cheese
  • 8 egg
  • ½ cup half and half
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

  Nutrition

  Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg

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  Sweet Potato Brownies

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  Rated 5.00 out of 5
  16 servings
  

  Sweet Potato Brownies

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Dairy FreePaleoRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

  Sweet Potato Brownies quantity

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  Ingredients Scale

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

  Instructions

  • Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
  • In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
  • Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
  • Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
  • Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
  • Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
  • Let cool and cut into 16 squares.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  Whisk together:

  • 4 tablespoon unsweetened cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

  Melt:

  • 4 ounce dark chocolate chopped
  • 1 tablespoon coconut oil

  Microwave:

  • 1 yam or sweet potato

  Process:

  • 4 tablespoon maple syrup
  • 3 egg
  • 1 tablespoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

  Reheating/Serving Instructions

  Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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  Chocolate Espresso Mousse

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chocolate Espresso Mousse

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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

  Gluten FreeNut FreeSoy FreeVegetarian

  This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Chocolate Espresso Mousse quantity

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

  Instructions

  • Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
  • In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
  • In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
  • In another bowl, whip the heavy cream and sugar.
  • Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
  • Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
  • When ready to serve, garnish as desired.

  Notes

  This dessert requires a 2 hour chill time, so plan accordingly by making this dish first. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce 70% dark chocolate chopped
  • 4 tablespoon European style unsalted butter cut into small pieces
  • 4 teaspoon instant espresso crystals or instant coffee crystals
  • 4 egg separated
  • ¼ teaspoon cream of tartar
  • 4 tablespoon granulated sugar

  For the whipped cream:

  • 2 ¼ cup heavy whipping cream
  • 2 tablespoon granulated sugar

  Garnishes (optional):

  • whipped cream
  • chocolate covered coffee bean
  • shaved chocolate
  • ground coffee

  Cooking Tools Required

  Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store covered, in refrigerator and enjoy for up to 5 days.

  Nutrition

  Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Rated 0 out of 5
  Up to 10 servings
  

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy. Comes with celery and carrots sticks, plus homemade ranch dressing for dipping!

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks quantity

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

  Instructions

  • Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  For the marinade:

  • 2 cup buttermilk
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

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

  For the Ranch dressing:

  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup buttermilk or enough to desired consistency
  • dash hot sauce such as Tabasco

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 1 bunch celery cut into 4-inch sticks

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 1055kcal | Carbohydrates: 25g | Protein: 38g | Fat: 90g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2013mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3431IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 2mg

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  Chicken Shawarma with Homemade Tahini Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  12 servings
  

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut Free

  This package includes 3 delicious pork dinners, Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw. Each serves four people for a total of 12 meals.

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw quantity

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  Ingredients Scale

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

  Instructions

  Cook the pork:

  • Add the pork to the pressure cooker along with the salt, pepper, garlic, and water. Cook on high pressure for 40 minutes. Turn off the pressure cooker and quick-release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat. Divide cooked pork into thirds (1/3 for each recipe)

  Prep the vegetables:

  • Core cabbage and thinly slice. Set aside 4 cups of the sliced cabbage in a medium bowl for the tacos. Place remaining cabbage in a large bowl and toss with 1 ½ tablespoons salt. Place in a colander to drain for 30 minutes. Meanwhile, shred 2 carrots and add 1/3 to the bowl of sliced cabbage for the tacos, along with the cilantro. Finely chop the remaining carrot, then chop the onion and celery for the ragu.

  Make the ragu:

  • Heat a large saute pan over medium-high heat. Add olive oil and butter. When butter foams, add the onion, celery, and chopped carrot, sautéing until vegetables are soft, about 10 minutes. Add the white wine, cooking until the wine has evaporated. Add the milk, cooking off liquid, about 10 minutes until very little remains. Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. While the sauce is cooking bring a large pot of water to a boil, add 1 tablespoon Kosher salt, add the pappardelle and cook until al-dente, about 10 minutes (save about 1 cup of the pasta water). When pork is finished add 1 portion (1/3 of total cooked pork) to the ragu and if needed this with a bit of the pasta water. Continue simmering until other dishes are finished.

  Finish the coleslaw:

  • In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed, and vinegar. Season with Kosher salt and pepper. Add the drained cabbage and 2/3 of the shredded carrots. Toss to coat evenly with the dressing, then cover and refrigerate.

  Make the Korean BBQ sauce:

  • In a small saucepan set over medium heat, combine the soy sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, black pepper, ginger, garlic, and green onions. Bring to a simmer. Meanwhile, mix the cornstarch and water until smooth. Whisk in the cornstarch slurry and bring back to a simmer. When pork is finished add 1 portion (1/3 of total cooked pork) to a medium bowl and add the Korean BBQ, a little at a time, to taste.

  Finish the pulled pork sandwiches:

  • Add last portion (1/3 of total cooked pork) to another medium bowl and toss with customer's favorite BBQ sauce, more or less to taste.

  Assemble all the dishes:

  • For the pulled pork sandwiches, fill each soft bun with pulled pork mixture and coleslaw. For the Korean tacos, wrap tortillas in a paper towel and heat in the microwave. Fill tortillas with the pork mixture. Add lime juice to the taco cabbage mixture and toss; add to tacos. Toss the pappardelle with the ragu.

  Cook Times

  Active Prep40

  Hands-On Cook60

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 36 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 3 ½ pound pork shoulder or boneless pork ribs
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 clove garlic peeled and smashed
  • 1 cup water

  For the pork ragu over pappardelle:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 onion diced
  • 2 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 cup white wine dry, such as Sauvignon Blanc
  • 1 cup whole milk
  • 28 ounce canned whole peeled plum tomatoes diced
  • 1 cup Parmesan cheese
  • 1 pound pappardelle dry

  For the pulled pork sandwiches with coleslaw:

  • ½ head green cabbage large, thinly sliced
  • 1 ½ tablespoon Kosher salt
  • ½ cup mayonnaise
  • 4 teaspoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon celery seeds
  • 2 tablespoon apple cider vinegar
  • 2 carrot shredded
  • ½ cup BBQ sauce customer's favorite
  • 4 soft bun such as Hawaiian, Brioche, or Potato

  For the Korean style pork tacos:

  For the BBQ sauce (makes about 1½ cups)

  • ¾ cup low-sodium soy sauce
  • ¾ cup brown sugar
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh ginger grated
  • 5 clove garlic squeezed through a garlic press
  • 2 stalk green onion minced
  • 2 tablespoon corn starch mixed with ½ cup water

  For the taco:

  • ½ head green cabbage or red or mixed, large head, thinly sliced
  • 1 carrot shredded
  • ⅓ cup fresh cilantro chopped
  • 1 lime juiced
  • 8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
  • 1 avocado ripe, sliced

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Grater, Measuring cups and spoons, Microwave, Mixing bowls, Saucepan, Sharp Knives, Top Stove

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  Southwestern Chicken Soup with Fried Corn Tortilla

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  Rated 3.00 out of 5
  Up to 10 servings
  

  Southwestern Chicken Soup with Fried Corn Tortilla

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 6 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

  Southwestern Chicken Soup with Fried Corn Tortilla quantity

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  Ingredients Scale

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

  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, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
  • 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.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  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 chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper

  Garnish:

  • 5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
  • 2 cup avocado oil for frying
  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

  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: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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  Purple Potatoes with Chimichurri Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Purple Potatoes with Chimichurri Sauce

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Purple Potatoes with Chimichurri Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 F
  • Place all chimichurri ingredients in a processor and blend and set aside
  • Cut potatoes into 1/4ths
  • Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
  • Roast in oven at 350 until soft about 30-40 minutes
  • Put potatoes in a mixing bowl and fold in 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound purple potato or red potato
  • 2 teaspoon Kosher salt
  • 1/4 cup extra virgin olive oil

  For Sauce

  • 1 bunch Italian parsley
  • 1 bunch fresh cilantro
  • ½ cup extra virgin olive oil
  • 2 clove garlic
  • ½ teaspoon Kosher salt
  • 1 teaspoon dry oregano
  • 2 tablespoon red wine vinegar

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food Processor, Mixing bowls, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 599mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg

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  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Jasmine Rice and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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

  Instructions

  For the Jasmine rice:

  • Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
  • Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the white Jasmine rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup Jasmine rice
  • 2.5 cup water
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Italian parsley chopped, optional

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1 English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley
  • 1/3 fresh mint
  • 1/3 fresh cilantro
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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  Add Extra Veggies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  3 servings
  

  Add Extra Veggies

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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 cup

  Dairy FreeGluten FreeNut FreePostpartumVeganVegetarian

  Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

  Add Extra Veggies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 3

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 3 cup customer selected vegetables to be added to dish that is already in cart

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives

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  Authentic Korean JapChae

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  Rated 0 out of 5
  Up to 10 servings
  

  Authentic Korean JapChae

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  JapChae is a Korean stir fry dish made with cellophane (yam starch) noodles and vegetables. It's topped with a slightly sweet soy-sesame sauce for a perfect balance of sweet and salty.

  Authentic Korean JapChae quantity

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  Ingredients Scale

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

  Instructions

  • Place cooked noodles in a large bowl. Toss with soy sauce and sesame oil.
  • After thoroughly cleaning the spinach bunch, cook in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
  • Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon avocado oil to the pan. Place the carrots, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
  • Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry yam starch noodle cooked according to package directions, then chopped in 7-8 inch lengths
  • 10 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
  • 2 bunch spinach
  • 2 carrot medium, julienne
  • 2 yellow onion small, slivered
  • 4 cup cremini mushroom sliced
  • 1 bunch green onion cut into 1-inch lengths on the diagonal
  • 6 clove garlic finely chopped
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon avocado oil plus more if necessary

  For the sauce:

  • 6 tablespoon soy sauce
  • 8 tablespoon granulated sugar or your favorite sweetener equivalent
  • 5 tablespoon sesame oil
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon toasted sesame seeds

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wok

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 209kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 870mg | Potassium: 648mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8440IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 3mg

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  Classic Chicken Soup

  $0.00 Cooking Fee

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

  Classic Chicken Soup

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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: 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 FreeHeart HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

  Classic Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add pepper; stir in parsley. Adjust seasonings if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 4 cup low sodium chicken stock
  • 1 cup water
  • 1 pound boneless skinless chicken breast
  • 1 each large carrot
  • 2 rib celery
  • ⅓ teaspoon freshly ground black pepper
  • 2 teaspoon Italian parsley chopped

  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: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

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  Taco Pinwheels

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  Rated 0 out of 5
  Up to 10 servings
  

  Taco Pinwheels

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  Recipe adapted from:

  Sara Welch

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 roll, sliced

  Egg FreeNut Free

  Taco pinwheels made with cream cheese, chicken, cheddar cheese and bell peppers. Great for kids lunches and well as a kid-friendly party appetizer!

  https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539

  Taco Pinwheels quantity

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  https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539

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

  Instructions

  • In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
  • Add the shredded chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
  • Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
  • Roll up tightly.
  • Repeat the process with the remaining tortillas.
  • Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
  • Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 large flour tortillas
  • 16 ounce cream cheese softened
  • 4 tablespoon taco seasoning
  • 2 cup shredded cheddar cheese
  • 12 ounce packaged shredded chicken
  • 1 cup red bell pepper diced
  • 1 cup green bell pepper diced
  • 1/2 cup fresh cilantro chopped

  Optional:

  • 10 guacamole or salsa mini cups

  Cooking Tools Required

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

  Nutrition

  Calories: 410kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg

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  Plain Long Grain Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Plain Long Grain Brown Rice

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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: 3/4 cup

  Dairy FreeEgg FreeGluten Free

  Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

  Plain Long Grain Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain brown rice
  • 2 1/2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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  Date Balls

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Date Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 balls

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

  Date Balls quantity

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  Ingredients Scale

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

  Instructions

  • Soak the dates in hot water for a few minutes to soften.
  • Drain and squeeze out excess water.
  • Place the pecans, almond meal, and cocoa in a food processor, until finely ground
  • Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
  • Remove the dough ball from the food processor. Taste and add any other flavors you want
  • Roll the dough into 20 small balls.
  • Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
  • Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 34 ounce pitted Medjool date
  • 1 cup pecans or you can use any kind of nuts that you like
  • 1 1/2 cup almond meal or any other finely ground nuts
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
  • 1 teaspoon sea salt (or to taste)

  Optional

  • 1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

  Cooking Tools Required

  Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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  Coconut Shrimp with Sweet Chili Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Coconut Shrimp with Sweet Chili Sauce

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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: 4 shrimp

  Dairy FreeEgg FreeNut FreeSoy Free

  The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.

  Coconut Shrimp with Sweet Chili Sauce quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
  • Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
  • Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
  • Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
  • Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
  • Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels

  For the batter:

  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 1/3 cup water

  For the coating:

  • 4 cup shredded sweetened coconut
  • 2 cup panko breadcrumbs

  For frying:

  • 3 cup avocado oil for frying the shrimp, more or less depending on size of pot

  For the dipping sauce:

  • 1/2 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoon lime juice
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

  Cooking Tools Required

  Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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  Clean Diet Chinese Chicken Salad

  $0.00 Cooking Fee

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

  Clean Diet Chinese Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

  Clean Diet Chinese Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
  • Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
  • In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
  • Add the diced chicken and toss again. Plate and garnish with cashews.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast poached, then diced
  • 1 head green cabbage or Napa cabbage, thinly sliced
  • 3 carrot medium, julienned
  • 6 stalk green onion white and light green parts only, thinly sliced
  • 1 bunch fresh cilantro chopped
  • 1 tablespoon sesame seeds

  For the dressing:

  • 3/4 cup orange juice
  • 4 tablespoon avocado oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • pinch freshly ground black pepper

  For garnish:

  • 1 cup cashews roughly chopped

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs

  Nutrition

  Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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  Unstuffed Cabbage and Turkey Soup

  $0.00 Cooking Fee

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

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  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 CarbPaleoReduced FatRefined Sugar FreeSoy Free

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

  Unstuffed Cabbage and Turkey Soup quantity

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • avocado oil cooking spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Brown Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Brown Rice

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Delicious side dish and super tasty!

  Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat pot over medium heat
  • Add oil, swirling to coat pan
  • Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
  • Add broth, water, and salt
  • Bring to a boil
  • Reduce to low and simmer with lid on
  • Simmer until water has been absorbed, about 40-45 minutes
  • Remove from heat, keep lid on, and let rice sit 19 minutes
  • Remove lid and fluff with fork
  • Fold in parsley

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 cup long grain brown rice
  • 3 cup low sodium vegetable broth
  • 2 cup water
  • ½ teaspoon Kosher salt
  • ¼ cup Italian parsley chopped, optional

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

  Nutrition

  Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | 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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