Showing 21–40 of 304 resultsSorted by popularity

• 

  Add to my favorites

  Cilantro Lime Chicken and Cauliflower Rice Bowls

  $0.00 Cooking Fee

  Rated 4.57 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cilantro Lime Chicken and Cauliflower Rice Bowls

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.6 out of 5 based on 37 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz chicken, 5 oz cauliflower rice

  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 FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado and cilantro.

  Cilantro Lime Chicken and Cauliflower Rice Bowls 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

  For the chicken:

  • First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
  • Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
  • Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
  • Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

  For the cauliflower rice:

  • Heat oil in a large skillet over medium heat. Add riced cauliflower and spices and cook for 5 minutes. Then, add in black beans and sauté for another 2 minutes. Remove from heat, then add in the red onion, mixing thoroughly.

  For the bowls:

  • Place cauliflower rice in the bowl first, top with the sliced chicken, then finally garnish with tomatoes and avocados.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the chicken:

  • 2 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast
  • 1/3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 6 lime juiced (you should get about 2 tablespoons juice per lime)
  • 1 cup fresh cilantro chopped
  • 6 clove garlic minced
  • 1 drop liquid Stevia more or less to taste

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 40 ounce frozen riced cauliflower
  • 3 teaspoon garlic powder
  • 3 teaspoon ground cumin
  • 28 ounce canned black beans drained and rinsed
  • 2 red onion small, chopped

  For the Bowls

  • 1½ cup cherry tomato halved
  • 2 avocado diced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.

  Nutrition

  Calories: 403kcal | Carbohydrates: 31g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 584mg | Potassium: 1444mg | Fiber: 12g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 82mg | Calcium: 97mg | 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

  Lentil Soup with Collard and Cauliflower

  $0.00 Cooking Fee

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

  Lentil Soup with Collard and Cauliflower

  Add to my favorites

  Recipe adapted from:

  Cookie+kate

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 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 FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeVeganVegetarian

  This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper. 

  https://cookieandkate.com/best-lentil-soup-recipe/

  Lentil Soup with Collard and Cauliflower quantity

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

  https://cookieandkate.com/best-lentil-soup-recipe/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Warm the olive oil in a large pot over medium heat.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil extra virgin
  • 2 onion medium chopped
  • 4 carrot peeled and chopped
  • 1 pound cauliflower half of a medium cauliflower head, cut into florets
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dry thyme
  • 56 ounce canned diced tomatoes lightly drained
  • 2 cup dry lentil picked over and rinsed
  • 8 cup low sodium vegetable broth
  • 4 cup water
  • 1 teaspoon Kosher salt more or less to taste or preference
  • 1 pinch crushed red pepper
  • ½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
  • 2 cup collard greens or kale or spinach, chopped, tough ribs removed
  • 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

  Nutrition

  Calories: 232kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 939mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4660IU | Vitamin C: 46mg | Calcium: 128mg | 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

  Lemon Roasted Asparagus

  $0.00 Cooking Fee

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

  Lemon Roasted Asparagus

  Add to my favorites

  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4.8 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 FreeLower CarbNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite.

  Lemon Roasted Asparagus 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°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound asparagus trimmed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoon lemon zest grated
  • 3 clove garlic minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp Knives

  Reheating/Serving Instructions

  Reheat to desired temperature using stove top or microwave.

  Nutrition

  Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 9mg | Calcium: 37mg | 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

  Turkey Fritters

  $0.00 Cooking Fee

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

  Turkey Fritters

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  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 fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

  Turkey Fritters 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 mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
  • After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
  • Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
  • Add the coconut oil to a large skillet set over medium-high heat.
  • Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
  • Garnish with remaining green onions and chopped avocado (optional).

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 each zucchini grated
  • 3 pound 85% lean ground turkey or lean ground beef/chicken
  • 3 teaspoon sea salt
  • 6 tablespoon coconut flour or almond flour
  • 12 stalk green onion sliced
  • 3 each egg
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoon freshly ground black pepper freshly ground
  • 3 tablespoon coconut oil
  • 2 each avocado chopped, optional

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

  Reheating/Serving Instructions

  Heat fritters in a pan set over medium heat until heated through or microwave on medium power.

  Nutrition

  Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | 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

  Mediterranean Chicken with Olives, Lemon, and Capers

  $0.00 Cooking Fee

  Rated 4.64 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Chicken with Olives, Lemon, and Capers

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 56 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

  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 FreeKetoLower CarbMediterranean DietNut FreeRefined Sugar Free

  This savory dish captures all the quintessential flavors of the Mediterranean. Pair this with a salad for a complete meal.

  Mediterranean Chicken with Olives, Lemon, and Capers 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

  • Place a large skillet(s) over medium-high heat and add 1 tablespoon of the olive oil. Add half the lemon slices and sear until lightly browned, about 2 minutes on each side. Transfer to a plate.
  • Season chicken thighs with salt and pepper. Dredge chicken with flour, shaking off excess. Add another tablespoon of olive oil to the hot pan and cook the chicken pieces until golden brown, about 5 minutes per side, working in batches if necessary. Transfer to a large plate.
  • Add the chopped garlic to the pan(s) and saute for 30 seconds. Add the green olives, capers and broth. Add the reserved chicken pieces and any accumulated juices, and the reserved browned lemon slices. Cook over high heat until the broth is reduced by half, about 5 minutes.
  • Remove from heat. Stir in the butter and parsley. Plate and garnish with reserved fresh lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 lemon large, sliced ¼ inch thick
  • 1/4 cup extra virgin olive oil divided, more or less as needed
  • 10 bone-in chicken thigh
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 cup all-purpose flour spread on a plate
  • 5 clove garlic chopped
  • 1 cup low sodium chicken stock
  • 1 1/4 cup green olives
  • 2 tablespoon capers
  • 4 tablespoon unsalted butter
  • 3 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through.

  Nutrition

  Calories: 460kcal | Carbohydrates: 7g | Protein: 25g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 602mg | Potassium: 351mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 29mg | 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

  Lemon Rosemary Chicken

  $0.00 Cooking Fee

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

  Lemon Rosemary Chicken

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 15 customer ratings

  (3 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 FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy Free

  Bright and tangy dish perfect with roast vegetables

  Lemon Rosemary 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

  Instructions

  • Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
  • In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
  • Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
  • Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
  • Garnish with fresh rosemary and lemon slices if desired and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin-on chicken thigh or breasts
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic minced

  Sauce

  • 1/2 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 2 tablespoon honey
  • 2 tablespoon fresh rosemary fresh, chopped. Do not use dried
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 whole lemon optional: fresh rosemary and lemon slices for garnish
  • 1 sprig fresh rosemary

  Cooking Tools Required

  Mixing bowls, Oven, Pyrex baking dish, Top Stove

  Reheating/Serving Instructions

  Heat in saute pan for 5 minutes until warmed through

  Nutrition

  Calories: 311kcal | Carbohydrates: 5g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 339mg | Potassium: 266mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 17mg | 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

  Baked Ginger-Tamari Tofu

  $0.00 Cooking Fee

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

  Baked Ginger-Tamari Tofu

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 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 HealthyNut FreeRefined Sugar FreeVeganVegetarian

  Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

  Baked Ginger-Tamari Tofu 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

  • Make sure tofu is well-drained and as dry as possible before adding to marinade.
  • In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
  • Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
  • Transfer tofu to baking sheet and bake for 20-25 minutes.
  • Remove from oven and sprinkle with sesame oil. Toss and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 35 ounce extra firm tofu cut into bite-size cubes and drained

  For the marinade:

  • 4 tablespoon tamari sauce more or less to taste or dietary preference
  • 3 tablespoon avocado oil
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 2 tablespoon green onion thinly sliced

  To finish:

  • 2 teaspoon sesame oil

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | 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

  Turmeric Roasted Chicken with Golden Beets and Leeks

  $0.00 Cooking Fee

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

  Turmeric Roasted Chicken with Golden Beets and Leeks

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.7 out of 5 based on 33 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 HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.

  Turmeric Roasted Chicken with Golden Beets and Leeks 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° F.
  • Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
  • Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  • In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
  • Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
  • Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
  • Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 leek white and light green parts only
  • 2 bunch golden beet with their greens, scrubbed
  • 4 clove garlic minced
  • 4 teaspoon ground turmeric divided
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 2 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt more or less to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1/2 cup fresh lemon juice freshly squeezed
  • 4 tablespoon extra virgin olive oil
  • 3 pound chicken drumstick optional skin removed
  • 1 cup chicken stock

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 258kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 12mg | 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

  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

  $0.00 Cooking Fee

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

  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7-8 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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This versatile salad is a keeper and pairs well with most main dishes for a festive holiday dinner, a regular dinner, or for lunch topped with your favorite protein. The chopped apple and celery add a crunchy tart, the pomegranates add sweetness, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a honey-apple cider vinaigrette.

  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts 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 vinaigrette ingredients.
  • In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with tosted walnuts and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  The Vinaigrette

  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

  The Salad

  • 16 ounce fresh spinach
  • 4 rib celery sliced
  • 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
  • 2 cup pomegranate seeds
  • 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
  • 1 cup walnuts toasted and coarsely chopped

  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: 7oz | Calories: 283kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 432mg | Potassium: 501mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 19mg | Calcium: 181mg | 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

  Creamy Zucchini Soup with Walnuts and Dill

  $0.00 Cooking Fee

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

  Creamy Zucchini Soup with Walnuts and Dill

  Add to my favorites

  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $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 FriendlyGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.

  https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

  Creamy Zucchini Soup with Walnuts and Dill quantity

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

  https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
  • Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
  • Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
  • Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
  • Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil divided
  • 2 each onion medium, chopped
  • 4 clove garlic quartered
  • 3.5 pound zucchini halved lengthwise and sliced thin
  • 6 cup vegetable broth
  • 1 ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoon fresh dill or half the quantity dried, plus more for serving
  • 3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
  • 5 tablespoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

  Nutrition

  Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | 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

  Authentic Refried Pinto Beans

  $0.00 Cooking Fee

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

  Authentic Refried Pinto Beans

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1/2 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 FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipes uses high quality canned beans for it's great consistency and taste.

  www.ForkandKnifeCreations.com

  Authentic Refried Pinto Beans quantity

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

  www.ForkandKnifeCreations.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place a medium saucepan over medium-high heat and add the olive oil.
  • When pan is warm add the chopped onion and saute for 5 minutes or until onions are soft and translucent.
  • Add the garlic, chili powder and cumin. Saute an additional 30 seconds.
  • Add the beans and water. Bring to a boil, turn down to a simmer, cover and cook for 5 minutes.
  • Remove from heat. Using a potato masher, mash at least half the beans.
  • Stir in the lime juice.
  • Taste and correct for salt. Add water if needed for desired consistency.

  Cook Times

  Active Prep8

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time13 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil or lard (not for vegan or vegetarian)
  • 1 white onion small, chopped
  • 4 clove garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 60 ounce canned pinto beans rinsed and drained
  • 1 cup water
  • 1 lime juiced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered on high power. Stir halfway through cooking time.

  Nutrition

  Calories: 176kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 512mg | Fiber: 8g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 90mg | 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

  Pulled Tandoori Chicken

  $0.00 Cooking Fee

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

  Pulled Tandoori Chicken

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 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 FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

  Pulled Tandoori 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

  Instructions

  For the pulled chicken:

  • Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
  • Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.

  For the tandoori sauce:

  • Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
  • Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound boneless skinless chicken breast each cut in half
  • 8 cup chicken stock
  • 1 each onion finely chopped
  • 4 clove garlic minced
  • 1/2 teaspoon sea salt more or less to taste

  For the tandoori sauce

  • 1 cup canned lite coconut milk lite fat
  • 1/2 teaspoon sea salt more or less to taste
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
  • 2 teaspoon ground cumin
  • 2 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

  Nutrition

  Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | 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

  Vegetable Stir-Fry

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Vegetable Stir-Fry

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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 FreeKetoLower CarbNut FreeRefined Sugar FreeVeganVegetarian

  This delicious vegetable stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

  Vegetable Stir-Fry 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. 6

  Instructions

  • Blanch broccolini by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
  • In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
  • Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
  • Garnish with chopped green onions and sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the aromatics:

  • 1 tablespoon coconut oil
  • 1 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 1 each yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 2 cup broccolini blanched
  • 1 each red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 4 ounce white mushroom sliced
  • 4 ounce snow pea
  • 2 each carrot julienned
  • 3 ounce bok choy sliced vertically into quarters
  • 4 tablespoon soy sauce

  For garnish

  • 3 stalk green onion cut into 2 inch lengths
  • sesame seeds

  Cooking Tools Required

  Measuring cups and spoons, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | 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

  6

  Add to cart
• 

  Add to my favorites

  Kung Pao Chicken

  $0.00 Cooking Fee

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

  Kung Pao Chicken

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5-6 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 FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar Free

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

  Kung Pao 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 people

  Instructions

  • Place the diced chicken in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh diced

  Marinade for chicken:

  • 2 tablespoon soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 1/2 cup green onion cut into 1/2 inch lengths
  • 1 tablespoon soy sauce more or less to taste, or dietary restriction
  • 1 tablespoon chili-garlic sauce or Sriracha, more or less to taste
  • 1 cup roasted peanuts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 581mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 34mg | Calcium: 47mg | 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

  Precut Veggies for Dipping

  $0.00 Cooking Fee

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

  Precut Veggies for Dipping

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Love to snack on fresh-cut vegetables throughout the day? Let Foodom cooks do the prep for you. All you have to do is supply your favorite dip or enjoy it as is.

  Precut Veggies for Dipping 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

  • Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch celery trimmed, stalks cut crosswise into thirds
  • 3 carrot medium, cut into sticks
  • 2 red bell pepper cut lengthwise, cored and cut into sticks
  • 2 English cucumber peeled, and cut into sticks
  • 1 bulb jicama small, peeled and cut into sticks

  Cooking Tools Required

  Colander, Cutting board, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

  Nutrition

  Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3883IU | Vitamin C: 33mg | Calcium: 19mg | 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

  Moroccan Fish in Spicy Tomato Sauce

  $0.00 Cooking Fee

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

  Moroccan Fish in Spicy Tomato Sauce

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 5.5 oz 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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeReduced FatRefined Sugar FreeSoy Free

  Traditional Moroccan fish stew. Best served with steamed rice, or couscous or cauliflower rice for low carb option. The traditional way is to eat it with challah or pita bread. Enjoy!

  Moroccan Fish in Spicy Tomato Sauce 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

  Fish

  • Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
  • If you are cooking a previously frozen fish, skip the searing.

  Sauce

  • Saute the onion and garlic until translucent, then add the red bell pepper stripes
  • Add tomato paste and spices and stir until just starting to brown and very fragrant.
  • Then add the can of crushed tomatoes, the chickpeas and water
  • Stir well – let cook covered for 10 minutes.
  • Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound cod fillet Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
  • 15 ounce canned chickpeas
  • 1 cup red onion thinly sliced
  • 1 red bell pepper seeded and cut into stripes
  • 2 tablespoon garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoon smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
  • 1/2 teaspoon cayenne pepper or more if you like extra heat
  • 2 teaspoon ground ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper or more if you like extra heat
  • 1 cup water
  • 28 ounce canned crushed tomatoes
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven or saute pan for 5 minutes until heated through.

  Nutrition

  Calories: 277kcal | Carbohydrates: 22g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1058mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 27mg | Calcium: 91mg | 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

  Roasted Carrots with Fresh Ginger and Orange

  $0.00 Cooking Fee

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

  Roasted Carrots with Fresh Ginger and Orange

  Add to my favorites

  Recipe adapted from:

  Family Friends Food

  Rated 5 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 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 HealthyLow FODMAPNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Roasted Carrots with Fresh Ginger and Orange quantity

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

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350°F.
  • Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
  • Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
  • Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 carrot large
  • 5 tablespoon extra virgin olive oil
  • 1 tablespoon fresh ginger grated
  • 1 orange zested
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Nutrition

  Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | 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

  Creamy Tuscan White Bean & Kale Soup

  $0.00 Cooking Fee

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

  Creamy Tuscan White Bean & Kale Soup

  Add to my favorites

  Recipe adapted from:

  Minimalist Baker

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 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 FreeHeart HealthyMediterranean DietNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.

  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

  Creamy Tuscan White Bean & Kale Soup quantity

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

  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
  • Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
  • Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
  • Serve warm garnished with thinly sliced basil.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive5

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
  • 1 yellow onion large, diced
  • 3 carrot medium carrots, diced
  • 4 stalk celery large stalks, diced
  • 1 teaspoon sea salt divided, more or less to taste
  • 1 teaspoon freshly ground black pepper divided, more or less to taste
  • 3 tablespoon tomato paste
  • 8 clove garlic minced
  • ½ teaspoon crushed red pepper more or less to taste
  • 2 tablespoon fresh rosemary chopped, or thyme
  • 2 teaspoon dried basil
  • 6 cup low-sodium vegetable broth
  • 60 ounce canned cannellini beans drained and rinsed
  • 30 ounce canned diced tomatoes
  • 4 ounce kale chopped, or baby spinach
  • 2 tablespoon balsamic vinegar
  • 1.5 cup canned full-fat coconut milk

  Optional (for serving):

  • 1 bunch fresh basil chiffonade

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

  Nutrition

  Calories: 340kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 1235mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4522IU | Vitamin C: 23mg | Calcium: 215mg | Iron: 8mg

  *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

  Chicken Tikka Masala (Pressure Cooker)

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Chicken Tikka Masala (Pressure Cooker)

  Add to my favorites

  Recipe adapted from:

  Meeta Arora

  Rated 4.7 out of 5 based on 28 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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy Free

  This pressure cooker Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken tikka masala is so delicious, you will not consider take-out again. Serve with basmati rice for a complete meal.

  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

  Chicken Tikka Masala (Pressure Cooker) quantity

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

  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
  • Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
  • Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
  • Add water and deglaze the pot making sure nothing is stuck to the bottom.
  • Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
  • Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
  • Add cream, fenugreek leaves and stir well. Garnish with cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive15

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast

  For marinade:

  • 1/2 cup plain Greek yogurt
  • 1 1/2 tablespoon fresh ginger grated
  • 3 clove garlic minced
  • 1 lime juiced
  • 2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric Haldi powder
  • 2 teaspoon garam masala
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference

  For the sauce:

  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric
  • 4 tablespoon ghee or butter divided
  • 2 cup onion finely diced
  • 2 teaspoon fresh ginger grated
  • 3 clove garlic minced
  • 15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
  • 1 cup water
  • 1 cup heavy cream
  • 2 tablespoon dried fenugreek

  For garnish:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 355kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 70mg | 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

  8

  Add to cart
• 

  Add to my favorites

  Broiled Sirloin Steak

  $0.00 Cooking Fee

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

  Broiled Sirloin Steak

  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: 4 1/2 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

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

  Broiled Sirloin Steak quantity

  • 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

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

  *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