Showing 301–304 of 304 resultsSorted by popularity

• 

  Add to my favorites

  Split Pea And Lima Bean Soup With Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Split Pea And Lima Bean Soup With Chicken

  Add to my favorites

  Recipe adapted from:

  Heart Association and the American Diabetes Association

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 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

  Diabetes FriendlyHeart Healthy

  This hearty soup features two legumes along with robust chunks of chicken and plump baby carrots. This recipe is from the American Heart Association and the American Diabetes Association.

  https://amzn.to/4akZhBS

  Split Pea And Lima Bean Soup With Chicken quantity

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

  https://amzn.to/4akZhBS

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a stockpot, bring the water, broth, and peas to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, for 45 minutes, or until the peas are almost tender (no stirring needed).
  • Cut chicken into 3/4-inch cubes.
  • Cut celery into 1/2-inch slices.
  • Stir in the remaining ingredients. Simmer, covered, for 30-40 minutes, or until the peas and carrots are tender and the chicken is no longer pink in the center, stirring occasionally.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook85

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 2/3 cup water
  • 3 1/3 cup low-sodium chicken broth
  • 1 2/3 cup split peas sorted for stones and shriveled peas, rinsed, and drained
  • 1 2/3 pound boneless skinless chicken breast
  • 3 1/3 cup baby carrot
  • 3 cup frozen lima beans
  • 3 1/3 stalk celery
  • 3 1/3 teaspoon onion powder
  • 1 2/3 teaspoon dry thyme crumbled
  • 1 2/3 teaspoon dried marjoram crumbled
  • 2/5 teaspoon Kosher salt
  • 2/5 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high heat, stirring once halfway through heating process, or on stove top over medium high heat.

  Nutrition

  Calories: 295kcal | Carbohydrates: 38g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 287mg | Potassium: 1037mg | Fiber: 13g | Sugar: 5g | Vitamin A: 6116IU | Vitamin C: 7mg | Calcium: 72mg | 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

  Pumpkin Pie Spiced Roasted Butternut Squash Soup

  $0.00 Cooking Fee

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

  Pumpkin Pie Spiced Roasted Butternut Squash Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Butternut squash, apples, and onions, are roasted together with pumpkin pie spice for depth of flavor and a touch of sweetness.

  Pumpkin Pie Spiced Roasted Butternut Squash Soup 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 degrees.
  • Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
  • Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
  • Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
  • Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

  Notes

  If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup. 

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
  • 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
  • 2 yellow onion medium, peeled and cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 ½ cup vegetable stock

  Optional:

  • 1 cup heavy cream

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

  Nutrition

  Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | 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

  Low Carb Turkey Collard Green Burrito

  $0.00 Cooking Fee

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

  Low Carb Turkey Collard Green Burrito

  Add to my favorites

  Recipe adapted from:

  Fit Men Cook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burrito

  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 HealthyKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  This seasoned turkey burrito is wrapped in collard greens and stuffed with cheese, avocado, and pico de gallo, for a high protein, low carb alternative to a traditional burrito.

  https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

  Low Carb Turkey Collard Green Burrito quantity

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

  https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
  • Place a skillet on medium high heat. Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes.
  • Increase the heat to medium high, then add the turkey and chop it up while it cooks. Then add the green chili, lime juice, and chili powder. Season to taste with sea salt & pepper when the turkey is no longer pink/raw, about 6 – 8 minutes. Set aside once finished.
  • Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the meat, pico de gallo, avocado and optional cheese. Fold in the sides and roll it up. Repeat for remaining burritos.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 collard green leaves
  • 2 1/2 tablespoon extra virgin olive oil
  • 1 white onion large, sliced
  • 2 1/2 pound 93% lean ground turkey
  • 4 tablespoon green chile diced
  • 1 lime juiced
  • 5 teaspoon chili powder
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 20 tablespoon pico de gallo
  • 2 avocado large, sliced
  • 20 tablespoon shredded mexican cheese

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.

  Nutrition

  Calories: 396kcal | Carbohydrates: 10g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 558mg | Potassium: 541mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1731IU | Vitamin C: 14mg | Calcium: 276mg | 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

  Broccoli, Zucchini, and Avocado Saute

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Broccoli, Zucchini, and Avocado Saute

  Add to my favorites

  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy Free

  This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

  Broccoli, Zucchini, and Avocado Saute 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 skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
  • Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
  • Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 stalk green onion chopped
  • 4 clove garlic sliced
  • 2 head broccoli cut into small flowers
  • 4 zucchini thinly sliced
  • 1/2 cup fresh dill coarsely chopped
  • 1/2 cup pitted Kalamata olives coarsely chopped
  • 2 lemon juiced and zested
  • 4 tablespoon water
  • 2 avocado ripe but firm
  • 2 cup frozen green peas defrosted
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 4 tablespoon extra virgin olive oil

  For garnish:

  • 1/4 cup sliced almonds toasted

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | 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