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  Grilled Herb Pork Chops with Yellow Summer Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Grilled Herb Pork Chops with Yellow Summer Squash

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatRefined Sugar Free

  Pork chops can be prepared numerous ways but smothering them with fresh herbs straight from the garden and firing up the grill is one of the best. Add sliced summer squash to round out the meal.

  Grilled Herb Pork Chops with Yellow Summer Squash quantity

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

  Instructions

  Chef Note:

  • Pork chops are listed in pounds not quantity. Make sure to purchase 1 pork chop per serving.

  Instructions:

  • In a small bowl, combine the first eight ingredients; reserve 1/3 cup for serving. Rub both sides of pork chops with remaining mixture.
  • Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let pork stand 5 minutes before serving. Serve pork and squash with reserved herb mixture.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook10

  Passive5

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 cup extra virgin olive oil
  • 1/3 cup fresh sage minced
  • 1/3 cup Italian parsley minced
  • 20 clove garlic minced
  • 5 tablespoon fresh thyme minced
  • 2 1/2 tablespoon fresh rosemary minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pound yellow squash sliced lengthwise
  • 4 pound bone-in pork loin chops 1 pork chop per serving

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 599kcal | Carbohydrates: 7g | Protein: 41g | Fat: 45g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 325mg | Potassium: 998mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg

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  Italian Beef Lasagna – 6 servings

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Italian Beef Lasagna – 6 servings

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 6 servings quantity

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

  Instructions

  • If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water

  Sauce

  • Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
  • Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
  • Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
  • Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 8x8 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 5 ounce oven-ready lasagna noodles

  Sauce

  • 1 tablespoon extra virgin olive oil
  • 0.5 cup onion diced
  • 1 tablespoon garlic sliced
  • 0.5 pound 85% ground beef
  • 0.5 pound ground Italian sausage
  • 0.5 cup carrot shredded
  • 1 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 1 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch crushed red pepper
  • 3 tablespoon tomato paste
  • 14 ounce canned crushed tomatoes
  • 0.5 cup red wine or beef broth, or water
  • 0.5 teaspoon Kosher salt or to taste
  • 0.125 teaspoon freshly ground black pepper or to taste

  Filling

  • 15 ounce ricotta cheese about 2 containers
  • 1.5 cup mozzarella cheese shredded, divided
  • 1 egg large
  • 0.5 cup parmesan cheese shredded, divided
  • 0.5 tablespoon fresh oregano minced, or 1 teaspoon dried
  • 1 tablespoon fresh basil minced, or 2 teaspoon dried
  • 0.5 teaspoon Kosher salt or to taste
  • 0.125 teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  8x8 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

  Nutrition

  Calories: 628kcal | Carbohydrates: 32g | Protein: 35g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 1228mg | Potassium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2718IU | Vitamin C: 11mg | Calcium: 461mg | Iron: 4mg

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  Baked Creamy Spinach Dip

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Baked Creamy Spinach Dip

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 ounce

  Vegetarian

  I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

  Baked Creamy Spinach Dip quantity

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

  Instructions

  • Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
  • In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
  • Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce frozen spinach thawed chopped
  • 1 tablespoon butter
  • 2 clove garlic minced
  • 1 tablespoon all-purpose flour
  • 12 ounce evaporated milk or half and half if can't find evaporated milk
  • 1/2 cup Parmesan cheese divided
  • 1/4 cup cream cheese
  • 1/4 cup ricotta cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package bagel chips or other chips if bagel chips are not available

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

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  Pineapple-Banana Smoothie Popsicles

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Pineapple-Banana Smoothie Popsicles

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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: 1 popsicle

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

  Pineapple-Banana Smoothie Popsicles quantity

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  Instructions

  • Mix all ingredients together in a blender until smooth.
  • Pour into popsicle molds and freeze.
  • Remove popsicles from their molds. Serve and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pineapple trimmed, peeled, and cored, then cut into large chunks.
  • 1 banana large, peeled
  • 1 cup plain Greek yogurt
  • 1/2 cup almond milk unsweetened
  • 2 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground allspice

  Cooking Tools Required

  Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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  Turkey and Cheese Pinwheels

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Turkey and Cheese Pinwheels

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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: 6 pinwheels

  Egg FreeNut FreeOil FreeRefined Sugar FreeSoy Free

  A fun lunch that your kids are sure to love! Add fruite and veggies that they love.

  Turkey and Cheese Pinwheels quantity

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  Ingredients Scale

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  Instructions

  • Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
  • Top cream cheese with 1/4 cup lettuce.
  • Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):

  • 7 ½ ounce garden vegetable cream cheese for 10 servings 1 tub
  • 8 large burrito size tortilla
  • 4 cup spring lettuce mix
  • 1 pound deli sliced turkey breast thin slice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Store in tightly covered containers in the refrigerator for up to 4 days.

  Nutrition

  Calories: 200kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 811mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7293IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg

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  Balsamic Glazed Chicken with Arugula-Strawberry Salad

  $0.00 Cooking Fee

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

  Balsamic Glazed Chicken with Arugula-Strawberry Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 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 CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

  Balsamic Glazed Chicken with Arugula-Strawberry Salad quantity

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  Ingredients Scale

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

  Instructions

  Prepare the chicken:

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

  Make the dressing:

  • In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.

  Prepare the salad:

  • Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

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

  For the marinade:

  • 2 tablespoon avocado oil
  • 6 tablespoon balsamic vinegar more to taste
  • 4 clove garlic smashed
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 16 ounce strawberry
  • 1 cup pecan chopped, optional

  Cooking Tools Required

  Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 562kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg

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  Sweet Potato and Black Bean Enchilada

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Sweet Potato and Black Bean Enchilada

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 six inch enchiladas

  Egg FreeNut FreeVegetarian

  These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.

  www.kaiafitfolsom.com

  Sweet Potato and Black Bean Enchilada quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  Sauce:

  • Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.

  Filling:

  • Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.

  To assemble Enchiladas:

  • Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
  • Bake for 15 minutes.
  • Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
  • Garnish with lime, sour cream, and cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Sauce:

  • 15 ounce canned tomato sauce
  • 1 ¾ cup low-sodium vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chipotle chile powder

  Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 3 cup sweet potato peeled and diced
  • 15 ounce canned diced tomatoes
  • 16 ounce jar prepared medium salsa
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 15 ounce canned black beans rinsed and drained
  • ¼ cup feta cheese crumbled

  Enchiladas:

  • 16 6-inch whole wheat tortillas or (8) 10-inch
  • ½ cup feta cheese crumbled

  Garnishes:

  • 2 lime cut into wedges
  • ½ cup sour cream
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

  Nutrition

  Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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  Clean Diet Carrot Scallion Latkes

  $0.00 Cooking Fee

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

  Clean Diet Carrot Scallion Latkes

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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: 2 latkes

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

  Dairy FreeDiabetes FriendlyGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

  Clean Diet Carrot Scallion Latkes quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
  • In a large skillet heat the olive oil over medium heat.
  • Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
  • Transfer latkes to a paper towel lined plate.
  • Serve with applesauce and sour cream, or yogurt if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup carrot shredded
  • 3 stalk green onion finely chopped 
  • 4 egg large, beaten
  • ½ teaspoon sea salt 
  • ½ teaspoon coconut flour 
  • 1/4 cup avocado oil for frying, more or less, depending on size of pan(s)

  Optional for serving:

  • 1/2 cup applesauce
  • 1/2 cup sour cream or yogurt

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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  Parmesan Herb Spaghetti Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Parmesan Herb Spaghetti Squash

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Egg FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This low-carb flavorful dish makes it easy to fall in love with Spaghetti Squash, and forget about pasta! Based on a recipe published on Joyful Healthy Eats blog.

  Parmesan Herb Spaghetti Squash quantity

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  Ingredients Scale

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

  Instructions

  MICROWAVE OPTION

  • Halve the spaghetti squash and remove seeds.
  • Place the prepared spaghetti squash flesh side down in a 13×9 glass baking dish.
  • Fill the dish with about 1″ of water.
  • Place baking dish in the microwave and cook for 15-20 minutes per squash, until squash is tender.
  • Remove the spaghetti squash from the pan and let it cool for a few mins. Using a fork, gently scrape the inside of the squash to create spaghetti-like pieces of squash.

  OVEN OPTION

  • Preheat the oven to 400°F.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle or spray the inside of the squash with olive oil and sprinkle with salt and pepper.
  • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

  FINISH UP

  • Place spaghetti squash in a bowl with parmesan cheese or vegan parmesan, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook35

  Passive5

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 pound spaghetti squash For 10 servings use 2 x 4 lbs whole spaghetti squash
  • water
  • 2 cup vegan parmesan cheese shredded
  • 1 cup fresh basil thinly sliced
  • 4 tablespoon extra virgin olive oil to keep it lower fat, don't add oil
  • extra virgin olive oil spray for roasting, as needed
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Microwave, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives

  Nutrition

  Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 11mg | Fiber: 3g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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  Paleo Egg Drop Soup

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  Up to 10 servings
  

  Paleo Egg Drop Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

  This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

  Paleo Egg Drop Soup quantity

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  Ingredients Scale

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

  Instructions

  • Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
  • Bring the broth to a boil over medium-high heat, turn down to a simmer.
  • Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
  • Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
  • Remove from heat; adjust seasonings and garnish with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup vegetable broth or chicken or bone broth
  • ½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
  • 2 tablespoon coconut aminos
  • 1 teaspoon fresh ginger grated
  • ½ cup green onion sliced into thin rings, divided
  • 8 egg pasture raised if possible
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

  Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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  Swedish Meatballs

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Swedish Meatballs

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  Recipe adapted from:

  Stephanie

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  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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  Lower CarbNut FreeRefined Sugar Free

  These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.

  https://thecozycook.com/swedish-meatball-recipe/

  Swedish Meatballs quantity

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  https://thecozycook.com/swedish-meatball-recipe/

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

  Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

  Cook Times

  Active Prep25

  Hands-On Cook30

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Meatballs (about 35)

  • 3 tablespoon extra virgin olive oil divided in half
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 2 egg large, whisked
  • 0.5 cup milk
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pound 80% lean ground beef
  • 1 pound ground pork

  Sauce

  • 8 tablespoon butter
  • 8 tablespoon all-purpose flour
  • 4 cup beef broth
  • 2 chicken bouillon cube
  • 4 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup sour cream at room temperature

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave or stove top until heated through.

  Nutrition

  Calories: 556kcal | Carbohydrates: 13g | Protein: 26g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1051mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

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  Cauliflower Broccoli Tots

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  Up to 10 servings
  

  Cauliflower Broccoli Tots

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  Recipe adapted from:

  Lori Zanini, RD, CDE

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

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

  These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

  Cauliflower Broccoli Tots quantity

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  Instructions

  • Preheat the oven to Broil. Line a baking sheet with parchment paper.
  • In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
  • Add the eggs, bread crumbs, cheese, salt and pepper.
  • Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
  • Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound broccoli chop florets and stems
  • 1 pound cauliflower chop florets and stems
  • 5 ounce onion diced
  • 2 egg large
  • 2/3 cup whole wheat bread crumbs
  • 2/3 cup feta cheese crumbled
  • 1.25 teaspoon Kosher salt
  • 2/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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  Korean Bulgogi Lettuce Wraps

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  Up to 10 servings
  

  Korean Bulgogi Lettuce Wraps

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 wraps

  Dairy FreeEgg FreeGluten FreeNut Free

  These tasty bundles of marinated beef and rice are the perfect combination of sweet, salty, and spicy. Pair with Asian Slaw for a complete meal.

  Korean Bulgogi Lettuce Wraps quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • Thinly slice beef and place in a medium bowl.
  • In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
  • Heat a grill pan or large saute pan over medium-high heat.
  • Add oil and cook meat slices to desired doneness.
  • To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive10

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 cup medium grain white rice
  • 2 pound ribeye steak
  • 1 tablespoon avocado oil

  For the marinade:

  • 5 tablespoon soy sauce or gluten free soy sauce
  • 2 tablespoon brown sugar packed
  • 2 tablespoon green onion finely sliced
  • 4 clove garlic minced
  • 1 tablespoon sesame seeds
  • 2 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper

  Options for serving

  • 3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
  • carrot grated
  • radish thinly sliced or julienned
  • green onion thinly sliced
  • serrano pepper sliced
  • kimchi
  • Sriracha sauce
  • 1/2 teaspoon sesame seeds
  • fine herbs such as mint, basil, cilantro, and/or shiso leaves

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat beef and rice, covered in microwave on medium power until warm.

  Nutrition

  Calories: 350kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6967IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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  Mom’s Chicken Soup

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

  Mom’s Chicken Soup

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 - 2 cups

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

  This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

  Mom’s Chicken Soup quantity

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

  Instructions

  • Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
  • Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
  • Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
  • Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
  • Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
  • If you like you can put some sliced avocado on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin removed chicken breast organic if possible
  • 2 each onion quartered and then sliced into ¼-inch slices
  • 5 stalk celery rinsed and sliced into ¼-inch pieces
  • 7 each carrot peeled, and sliced into ½-inch pieces
  • 2 each zucchini Quartered and sliced into ½-inch pieces
  • 3 each rutabaga peeled & cubed
  • 2 bunch fresh dill rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 2 pound baby spinach

  For Serving

  • Avocado Not included in the nutrition macros calculation

  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: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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  Add Extra Protein

  $0.00 Cooking Fee

  Rated 0 out of 5
  3 servings
  

  Add Extra Protein

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounces

  Dairy FreeGluten FreeNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Looking to add more protein to your dish(es)? This selection adds up to an additional 16 ounces to a dish(es) that you have already selected. Can be divided into anywhere from 1-2 dishes. Please select YES for modification and add a note to specific dish(es) stating how many ounces and which type of protein. Only 1 type of protein per each Extra Protein added to your cart.

  Add Extra Protein quantity

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  Ingredients Scale

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 16 ounce customer selected protein to be added to dish that is already in cart

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives

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  Pepperoni Pizza Rolls

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  Rated 0 out of 5
  8 servings
  

  Pepperoni Pizza Rolls

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  Recipe adapted from:

  Ree Drummond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Egg FreeNut Free

  Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!  

  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

  Pepperoni Pizza Rolls quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
  • Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
  • Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 14 ounce refrigerated pizza dough at room temperature
  • 1/4 cup all-purpose flour for sprinkling
  • 1/2 cup marinara sauce plus more for dipping
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 10 slice part-skim mozzarella cheese
  • 2 ounce sliced pepperoni divided
  • 4 stick mozzarella string cheese

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

  Reheating/Serving Instructions

  Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

  $0.00 Cooking Fee

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

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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  Instructions

  • Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
  • Cook the spinach 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 oil to the pan. Place the carrots, broccoli, 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.
  • Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
  • 5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
  • 2 cup fresh spinach
  • 1/2 cup carrot julienne
  • 2 head broccoli 4 cups of broccoli florets and halfed stems
  • 1/2 cup onion slivered
  • 2 cup cremini mushroom sliced
  • 1/2 cup green onion cut into 1-inch lengths on the diagonal
  • 3 clove garlic finely chopped
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary

  Sauce

  • 2 tablespoon soy sauce
  • 4 tablespoon monk fruit sweetener or few drops liquid stevia
  • 2 tablespoon sesame oil plus 1 teaspoon
  • 1 tablespoon toasted sesame seeds
  • freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

  Nutrition

  Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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  Pressure Cooker Mac and Cheese

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  Up to 10 servings
  

  Pressure Cooker Mac and Cheese

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This is the smooth and creamy homemade mac and cheese your kids have been waiting for!

  Pressure Cooker Mac and Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Add the dry macaroni, water, butter, hot pepper, white pepper, and salt to the pressure cooker bowl. Cook on high pressure for 5 minutes. Quick-release pressure and remove lid.
  • Stir the pasta to release some of the moisture from the macaroni (do not drain).
  • Add half of the milk, stir, then add the cheese a handful at a time stirring between each addition, until smooth. Add more milk for a thinner sauce.
  • Stir in the cream and adjust salt if necessary. Best served immediately.
  • Notes: Keep in mind when recipes are scaled back: You need at least 1 cup of liquid in order for the pressure cooker to come to pressure, so if the amounts are too small this could be a problem.  Alternately you can cook on the stovetop.  Also, just like when cooking rice, water ratios change as amounts change.  

  Cook Times

  Active Prep3

  Hands-On Cook3

  Hands-Off Cook15

  Recipe Serving Size10

  Ingredients

  Ingredients

  Add to pressure cooker:

  • 20 ounce elbow pasta
  • 4 ½ cup water
  • 4 tablespoon butter
  • dash hot pepper sauce such as Tabasco
  • ¼ teaspoon ground white pepper
  • 1 tablespoon Kosher salt

  Stir in AFTER cooking:

  • 1 cup milk
  • 3 cup shredded cheddar cheese mild
  • 1/3 cup heavy whipping cream

  Cooking Tools Required

  Electric Pressure Cooker

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring halfway through cooking time, until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 44g | Protein: 17g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 970mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 636IU | Calcium: 294mg | Iron: 1mg

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  Asian Slaw

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  Rated 0 out of 5
  Up to 10 servings
  

  Asian Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeVegetarian

  This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

  Asian Slaw quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
  • In a small bowl whisk together the remaining ingredients.
  • Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 5 cup green cabbage thinly sliced
  • ½ cup red onion thinly sliced
  • ½ cup carrot grated
  • 3 tablespoon rice vinegar unseasoned
  • 1 tablespoon mayonnaise
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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  Butternut Squash Spinach and Tortellini Soup

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  Up to 10 servings
  

  Butternut Squash Spinach and Tortellini Soup

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  Dairy FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Butternut squash, spinach, and tortellini soup is a satisfying yet low-calorie comfort food that is perfect for cold evenings!

  Butternut Squash Spinach and Tortellini Soup quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally. While that is going on, peel and dice the neck of one butternut squash. Set aside.
  • Add thyme and garlic to the stock pot and stir in.
  • Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
  • Pour in low sodium chicken broth. Bring soup to a simmer. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon extra virgin olive oil
  • 2 stalk celery chopped
  • 1 cup onion finely chopped
  • 2 tsp fresh thyme
  • 4 clove garlic minced
  • 4 cups Butternut Squash peeled and cubed, about 1 butternut squash
  • 6 oz fresh spinach
  • 16 oz Cheese Tortellini adjust quantity to taste
  • 10 cup vegetable broth
  • 1 tsp Kosher salt to taste
  • 1/2 tsp freshly ground black pepper to taste

  Cooking Tools Required

  Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler

  Nutrition

  Calories: 209kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 976mg | Potassium: 292mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7269IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 2mg

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