Showing 1–20 of 304 resultsSorted by popularity

• 

  Add to my favorites

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4.8 out of 5 based on 116 customer ratings

  (24 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz protein, 6 oz veggies

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Marinade

  • In a medium bowl, whisk together the marinade ingredients until well-combined.
  • Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
  • As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  For the Fish

  • Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
  • Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
  • Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
  • Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 4 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 5 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1/4 cup light soy sauce

  For the Fish

  • 4 pound salmon fillet skin and pin bones removed
  • 2 pound asparagus woody stems removed
  • 2 cup red bell pepper julienne
  • 1 1/2 cup onion sliced
  • Kosher salt and freshly ground black pepper to taste
  • sesame seeds toasted

  Cooking Tools Required

  Baking sheet, Mixing bowls, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven, about 15 minutes, or until heated through.

  Nutrition

  Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Side of Broccoli

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Side of Broccoli

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

  Side of Broccoli quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time17 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Oven Roasted Broccoli And Butternut Squash

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Oven Roasted Broccoli And Butternut Squash

  Add to my favorites

  Rated 4.8 out of 5 based on 53 customer ratings

  (11 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 1 1/2 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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

  Oven Roasted Broccoli And Butternut Squash quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 F.
  • Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
  • After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
  • Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
  • Remove from oven and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
  • 2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
  • 1 yellow onion sliced to rings
  • 8 clove garlic minced
  • extra virgin olive oil spray
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

  Nutrition

  Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Oven Baked Salmon with Mango Avocado Salsa

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Oven Baked Salmon with Mango Avocado Salsa

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 43 customer ratings

  (9 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz salmon and 1/3 cup salsa each

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeWhole 30

  This nutrient dense dish is not only delicious, but quick and easy to prepare. The salsa goes great with other fish as well as chicken.

  Oven Baked Salmon with Mango Avocado Salsa quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees.
  • Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
  • Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • In a small bowl combine all the ingredients for the salsa.
  • Serve fish topped with salsa.
  • Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce salmon fillet
  • 1 tablespoon avocado oil
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper

  Mango Salsa

  • 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
  • 1 cup avocado seeded and diced
  • 1 red bell pepper small chopped
  • 1 jalapeno pepper finely chopped
  • ¼ cup fresh cilantro chopped
  • ½ cup red onion diced
  • 3 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm. Salsa can be stored in the refrigerator, in a air tight container, with plastic wrap pressed against the surface to prevent oxidation.

  Nutrition

  Calories: 318kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1011mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Classic Roasted Green Beans

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Classic Roasted Green Beans

  Add to my favorites

  Recipe adapted from:

  Cookie and Kate

  Rated 4.3 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz

  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 CarbMediterranean DietPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

  Classic Roasted Green Beans quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green beans stem ends trimmed
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 61 customer ratings

  (13 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar or white wine vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • 1/2 teaspoon Kosher salt or to taste
  • 1 dash freshly ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 peach large peaches sliced
  • 1 avocado ripe, sliced or cubed
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash freshly ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Primavera Egg Muffins

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Primavera Egg Muffins

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 68 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

  Primavera Egg Muffins quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed onions.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil divided
  • 1 small red onion chopped
  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Italian Roasted Vegetables with Optional Parmigiano Cheese

  $0.00 Cooking Fee

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

  Italian Roasted Vegetables with Optional Parmigiano Cheese

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 80 customer ratings

  (16 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbMediterranean DietReduced FatVeganVegetarian

  These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.

  Italian Roasted Vegetables with Optional Parmigiano Cheese quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
  • Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
  • Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
  • Spread vegetables evenly on baking sheet
  • Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Vegetables

  • 1 head cauliflower medium, cut into florets
  • 1 1/2 cup cremini mushroom halved
  • 1 bulb fennel large, julienned
  • 2 each red bell pepper large, thickly sliced
  • 2 each zucchini large, cut into sticks
  • 5 each Roma tomato medium
  • 1 each red onion large, sliced into wedges

  Marinade

  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey sub maple syrup for vegan
  • 3 clove garlic sliced thinly
  • 2 tablespoon fresh rosemary chopped
  • 1/4 cup Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon crushed red pepper

  Optional

  • 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

  Cooking Tools Required

  Baking sheet, Mixing bowls

  Reheating/Serving Instructions

  Reheat in high oven (425) for 5 minutes

  Nutrition

  Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Spaghetti Squash with Meat Ragu

  $0.00 Cooking Fee

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

  Spaghetti Squash with Meat Ragu

  Add to my favorites

  Recipe adapted from:

  Skinny Taste

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

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

  Diabetes FriendlyEgg FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

  Spaghetti Squash with Meat Ragu quantity

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

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 spaghetti squash medium

  For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

  Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Salmon with Lemon and Thyme

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon with Lemon and Thyme

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

  Salmon with Lemon and Thyme quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
  • Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
  • Drizzle fish with oil and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 64 ounce salmon fillet
  • 2 lemon thinly sliced
  • 2 tablespoon capers drained
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon avocado oil for drizzling

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

  $0.00 Cooking Fee

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

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeVeganVegetarian

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

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
  • Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
  • Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
  • While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
  • Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 2 large heads or 3 medium ones

  For the roasting mixture:

  • 5 clove garlic
  • 3 teaspoon fresh thyme
  • 2 teaspoon fresh rosemary
  • 2 teaspoon fresh sage
  • 10 tablespoon avocado oil
  • 1 teaspoon Kosher salt more or less to taste

  For sprinkling:

  • ½ teaspoon freshly ground black pepper more or less to taste
  • 5 tablespoon nutritional yeast or, if you prefer, parmesan

  For crispy shallots:

  • 5 shallot thinly sliced
  • 8 tablespoon avocado oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Pastry brush, Sharp Knives

  Reheating/Serving Instructions

  Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Hoisin Chicken Lettuce Wraps

  $0.00 Cooking Fee

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

  Hoisin Chicken Lettuce Wraps

  Add to my favorites

  Recipe adapted from:

  Lee Funke

  Rated 4.6 out of 5 based on 37 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 FreeLower CarbNut FreeRefined Sugar Free

  If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

  Hoisin Chicken Lettuce Wraps quantity

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

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat sesame oil in a large skillet(s) over medium high heat.
  • When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
  • Meanwhile, whisk together all the sauce ingredients.
  • Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
  • Scoop cooked chicken in lettuce leaves to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 3 pound ground chicken
  • 2 tablespoon sesame oil
  • 3 cup white mushroom chopped
  • 3/4 cup fresh basil chopped
  • 1 cup canned water chestnut chopped

  For the sauce:

  • 9 tablespoon hoisin sauce or GF hoisin sauce
  • 3 teaspoon fresh ginger grated
  • 3 tablespoon soy sauce or tamari sauce
  • 6 clove garlic minced
  • 3 teaspoon rice vinegar
  • 3 teaspoon corn starch

  For serving:

  • 2 head romaine lettuce leaves separated

  Cooking Tools Required

  Cutting board, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Reheat chicken over medium heat in a large saute pan.

  Nutrition

  Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Clean Diet Greek Meatballs

  $0.00 Cooking Fee

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

  Clean Diet Greek Meatballs

  Add to my favorites

  Recipe adapted from:

  Karin Adoni

  Rated 5 out of 5 based on 65 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.

  Clean Diet Greek Meatballs quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
  • Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
  • Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
  • Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
  • Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
  • Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
  • Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
  • Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
  • After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound 85% lean ground turkey organic
  • 2 egg beaten
  • 2/3 cup almond flour
  • 2/3 cup mint leaves, finely chopped
  • 2/3 cup Italian parsley finely chopped
  • 5 clove garlic minced
  • 1 1/3 onion minced
  • 1/3 teaspoon crushed red pepper
  • 2 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon avocado oil

  For the Sauce:

  • 7 tomato large, diced
  • 3 1/3 cup water
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon crushed red pepper
  • 2 tablespoon fresh mint chopped

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 235kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Spicy Lite Coconut Chicken Thai Curry

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Spicy Lite Coconut Chicken Thai Curry

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4.4 out of 5 based on 40 customer ratings

  (9 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 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 FreeKetoLower CarbPaleoReduced FatRefined Sugar FreeSoy Free

  This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

  Spicy Lite Coconut Chicken Thai Curry quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat a large skillet over medium-high heat.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally. Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the can of coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
  • 2 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion chopped
  • 2/3 pound onion sliced
  • 1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
  • 5 clove garlic
  • 1 tablespoon red Thai curry paste more or less to taste, if green, use less
  • 28 ounce canned lite coconut milk for 10 servings use 2 cans

  FOR GARNISH - OPTIONAL

  • crushed red pepper
  • fresh cilantro
  • lime wedges

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

  Nutrition

  Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Yakitori Chicken

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Yakitori Chicken

  Add to my favorites

  Recipe adapted from:

  An Le

  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 skewer

  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 FriendlyNut FreePaleoRefined Sugar Free

  Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

  Yakitori Chicken quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
  • Bring to a simmer and cook for 5 minutes. Let cool down
  • Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
  • Marinate for at least 15 minutes.
  • Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
  • Garnish with thinly sliced green onions.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
  • 3 pound boneless skinless chicken thigh cut into bite-size pieces
  • 1 cup tamari sauce or dark soy sauce
  • 1/2 cup mirin
  • 3 tablespoon dry sherry or sake, optional
  • 2 tablespoon maple syrup
  • 6 clove garlic grated or smashed
  • 1 teaspoon fresh ginger
  • 2 tablespoon green onion for garnish

  Cooking Tools Required

  Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Microwave on power level 5 for 1 minute. Flip and add another minute

  Nutrition

  Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Sauteed Spinach with Garlic

  $0.00 Cooking Fee

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

  Sauteed Spinach with Garlic

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/3 cup cooked

  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  A delicious and nutritious side dish that pairs great with chicken, beef, or fish.

  Sauteed Spinach with Garlic quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat a large sauté pan(s) or wok over medium-high heat. Add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Note: It may be necessary to use 2 pans or cook in batches if larger servings are requested.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic thinly sliced
  • 3 pound fresh spinach rinsed and spun dry
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Non stick saute pan, Salad spinner, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 340mg | Potassium: 766mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12761IU | Vitamin C: 39mg | Calcium: 138mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Salmon Piccata with Spinach

  $0.00 Cooking Fee

  Rated 4.89 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon Piccata with Spinach

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 4.9 out of 5 based on 49 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

  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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.

  http://Mealplannerpro

  Salmon Piccata with Spinach quantity

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

  http://Mealplannerpro

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat skillet to medium high heat and add in olive oil
  • Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
  • Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
  • Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
  • Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

  Cook Times

  Active Prep4

  Hands-On Cook5

  Hands-Off Cook16

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
  • 32 ounce fresh spinach
  • 2 lemon juiced and zested
  • 3 tablespoon capers
  • 4 clove garlic minced
  • 2 tablespoon Italian parsley chopped
  • 2 tablespoon butter or ghee
  • 2 tablespoon white wine optional, can sub veg stock
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
  • 1 lemon sliced, optional

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

  Nutrition

  Calories: 266kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Mediterranean Garlic Herb Cauliflower Rice

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Garlic Herb Cauliflower Rice

  Add to my favorites

  Recipe adapted from:

  COOKIE+kate

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  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 FreeHeart HealthyKetoLower CarbMediterranean DietOil FreePaleoRefined Sugar FreeVeganVegetarianWhole 30

  This cauliflower rice dish is packed with fresh Mediterranean flavors, including toasted almonds, lemon, and herbs. It’s the perfect low-carb, keto, vegan, and gluten-free side dish! It’s paleo and whole30 friendly too!

  Mediterranean Garlic Herb Cauliflower Rice quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 minutes. Transfer the toasted almonds to a bowl to cool.
  • Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes, salt, and pepper. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 5 minutes.
  • Remove the skillet from the heat. Stir in the toasted almonds, parsley, dill, cilantro, mint, and lemon juice. Check seasonings and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup almonds sliced
  • 1 tablespoon extra virgin olive oil
  • 8 clove garlic minced
  • 30 ounce frozen riced cauliflower slightly defrosted
  • pinch crushed red pepper omit if sensitive to spice
  • 1 teaspoon Kosher salt or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Italian parsley chopped
  • ½ cup fresh dill chopped
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint chopped
  • 2 tablespoon fresh lemon juice or more to taste

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Leftovers should last, covered in the refrigerator, 3 to 5 days. Reheat in a microwave until it's warm all the way through.

  Nutrition

  Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 653mg | Fiber: 5g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 96mg | Calcium: 78mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Glazed Carrots

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Glazed Carrots

  Add to my favorites

  Recipe adapted from:

  Thomas Keller

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPNut FreeSoy FreeVegetarian

  Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Glazed Carrots quantity

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

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • 1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
  • 2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
  • 3. When reduction is complete, toss carrots in the pan with chopped parsley.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound carrot peeled, oblique cut
  • 3 teaspoon unsalted butter room temperature
  • 3 1/2 teaspoon sugar to start
  • 1/4 teaspoon white wine vinegar
  • 2 tablespoon Italian parsley chopped (for garnish)
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 29 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
  • Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
  • When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

  Notes

  Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
  • 6 ounces pancetta (or thick sliced bacon), ¼ inch dice
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper

  For the balsamic reduction:

  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup optional

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 181kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 609mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart