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  Clean Diet Chicken Fajitas

  $0.00 Cooking Fee

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

  Clean Diet Chicken Fajitas

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.

  Clean Diet Chicken Fajitas quantity

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  Ingredients Scale

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

  Instructions

  • In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
  • Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
  • Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
  • Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless skinless chicken breast sliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version

  For the marinade:

  • 2 tablespoon lime juice about 1 large lime
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper

  For the fajitas:

  • 2 tablespoon avocado oil
  • 1 each white onion large sliced, OR yellow onion
  • 5 ounce red bell pepper seeded and sliced
  • 5 ounce yellow bell pepper seeded and sliced
  • 1 tablespoon fresh cilantro chopped for garnish, optional
  • 1 each avocado sliced, for garnish, optional
  • 2 each lime quartered, for garnish, optional

  Cooking Tools Required

  Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 257kcal | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 76mg | Calcium: 34mg | Iron: 1mg

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  Lean Bison Hamburger Steak

  $0.00 Cooking Fee

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

  Lean Bison Hamburger Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

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

  Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

  Lean Bison Hamburger Steak quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground bison
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper
  • 3 clove garlic minced
  • ½ cup onion minced
  • 3 tablespoon fresh parsley chopped
  • 3 tablespoon Worcestershire sauce Lea&Perrins for GF

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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  Clean Diet Pan Sautéed Green Beans with Nuts

  $0.00 Cooking Fee

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

  Clean Diet Pan Sautéed Green Beans with Nuts

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 19 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines sautéed green beans with nuts and soy sauce for maximum flavor.

  Clean Diet Pan Sautéed Green Beans with Nuts quantity

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  Ingredients Scale

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

  Instructions

  • Boil water. In a large bowl, place the green beans, and pour the boiled water over the beans. Wait 2 minutes and then drain the water (if beans are frozen skip this step).
  • In a large pan, pour a spoonful of avocado/coconut oil and cook the beans, garlic, and salt and pepper for 5 minutes, or until the beans begin to soften. Make sure beans do not become too limp.
  • Add soy sauce and mix all together. Top with pecans or walnuts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound green bean
  • 2 tablespoon avocado oil or coconut oil
  • 9 clove garlic crushed
  • 4 tablespoon low-sodium soy sauce or 4 tablespoon of coconut aminos
  • 1/3 teaspoon Kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup pecans or walnuts

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 95kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg

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  Kale and Lemon Chicken

  $0.00 Cooking Fee

  Rated 4.78 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Kale and Lemon Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 48 customer ratings

  (10 customer reviews)

  $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.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbPaleoPostpartumWhole 30

  Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.

  Based on Palero running momma food blog

  Kale and Lemon Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 piece bone-in skin-on chicken thigh or drumstick or chicken breast or a mix
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ¼ teaspoon dry oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 4 clove garlic minced
  • 1 ¼ cup low sodium chicken stock
  • 7 ounce canned full-fat coconut milk full fat or coconut cream
  • 2 ½ tablespoon nutritional yeast optional for flavor
  • 1 tablespoon lemon zest for 10 servings, use one lemon
  • 2 ½ tablespoon fresh lemon juice
  • 5 cup kale chopped
  • ¼ teaspoon dry thyme
  • ¼ teaspoon ground sage
  • 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

  Cooking Tools Required

  Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

  Nutrition

  Calories: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg

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  Clean Diet Detox Water

  $0.00 Cooking Fee

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

  Clean Diet Detox Water

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 35 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This refreshing detox water can be sipped throughout the day. Add more water if you wish.

  Clean Diet Detox Water quantity

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients in a pitcher.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup water
  • 1 cucumber sliced
  • 1 lemon sliced
  • 1 ounce fresh ginger sliced
  • ½ cup fresh mint

  Cooking Tools Required

  Cutting board, Kitchen towels, Ladle, Large pitcher, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Keeps for 5 days in the refrigerator.

  Nutrition

  Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

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  Clean Diet Sweet and Sour Chicken

  $0.00 Cooking Fee

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

  Clean Diet Sweet and Sour Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

  Clean Diet Sweet and Sour Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
  • Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
  • Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
  • 5 clove garlic crushed
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1½ teaspoon Kosher salt more or less to taste
  • 2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 orange juiced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 orange sliced
  • 1 red onion large, cut lengthwise into wide strips

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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  Baked Balsamic Glazed Chicken

  $0.00 Cooking Fee

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

  Baked Balsamic Glazed Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

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

  Balsamic vinegar adds a tangy-sweet taste to this baked chicken dish.

  Baked Balsamic Glazed Chicken quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

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

  For the Marinade:

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

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 416kcal | Carbohydrates: 3g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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  Pressure Cooker Pot Roast with Root Vegetables

  $0.00 Cooking Fee

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

  Pressure Cooker Pot Roast with Root Vegetables

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

  Pressure Cooker Pot Roast with Root Vegetables quantity

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  Ingredients Scale

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

  Instructions

  • Season roast with Kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
  • Transfer beef to pressure cooker. Add beef stock (or water), herbs, and garlic. Cover and cook on high pressure for 40 minutes. Quick pressure release.
  • Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables and celery in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

  Cook Times

  Active Prep5

  Hands-On Cook8

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or your favorite high-heat cooking oil
  • 3.5 pound beef chuck roast
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 1 cup beef stock or water
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 3 clove garlic peeled
  • 4 each red potato or other variety, large, cut into 1 1/2 inch pieces
  • 2 each carrot large, cut into 1 1/2 inch lengths
  • 1 each parsnip large, cut into 1 1/2 inch pieces
  • 2 stalk celery chopped

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

  Nutrition

  Calories: 305kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 299mg | Potassium: 601mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg | Phosphorus: 312mg

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  Mexican Cauliflower Rice

  $0.00 Cooking Fee

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

  Mexican Cauliflower Rice

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This very low carb Mexican cauliflower rice is a healthy, paleo-friendly, keto-friendly, vegan side dish recipe that is bursting with Mexican flavors! It is the perfect side dish to taco bowls, fajitas, or inside burritos.

  Mexican Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits like rice. Be careful not to turn it mushy.
  • Heat oil in a large pan and add onions, garlic, and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant, about 2-3 minutes If you don’t like the food too spicy, de-seed the jalapeno.
  • Add the riced cauliflower and cook 3 to 4 minutes until tender.
  • Now add in cumin, paprika, black pepper, salt, tomato sauce. Continue to stir around until the tomato sauce dissolves in the mixture. If the mixture is too dry, add in water by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Remove from heat and stir in the chopped cilantro.
  • Serve hot with garnished cilantro, lime juice, and added salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1 onion small, finely chopped
  • 5 clove garlic minced
  • 1 jalapeno pepper finely chopped
  • 8 ounce canned tomato sauce
  • 2 teaspoon ground cumin
  • 1 teaspoon Kosher salt or to taste
  • 1 teaspoon paprika or red chilli powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh cilantro chopped

  FOR TOPPING - OPTIONAL

  • 1 lime juiced
  • avocado sliced
  • fresh cilantro
  • 1 jalapeno pepper diced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months. Reheat in a microwave until it's warm all the way through.

  Nutrition

  Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 1mg

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  Chicken Marsala with Polenta

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  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Chicken Marsala with Polenta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 4.5 out of 5 based on 9 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.
  
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  Diabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  Pan fried chicken breasts smothered in sautéed mushrooms, onions, garlic and dry marsala wine served over polenta.

  Chicken Marsala with Polenta quantity

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  Ingredients Scale

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
  • Meanwhile, cut the polenta tube into rough chunks and place it in a large saucepan. Using a potato masher, mash the polenta over medium heat until it has the consistency of mashed potatoes. Add warm cream, stirring constantly, until desired consistency is reached. Mix in parmesan cheese and season with salt and pepper. Set aside.
  • Taste sauce and adjust seasonings. Plate polenta and top with chicken marsala. Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry oregano

  For Sauce:

  • 4 tablespoon unsalted butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup low sodium chicken stock

  For Serving:

  • 2 pound tubed polenta cut into rough chunks
  • 1/2 cup heavy whipping cream warmed, more or less to desired consistency
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  12-inch saute pan, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat 1 portion for 45 to 60 seconds on high in the microwave

  Nutrition

  Calories: 438kcal | Carbohydrates: 22g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 527mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

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  Pork Chili Verde

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

  Pork Chili Verde

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 23 customer ratings

  (5 customer reviews)

  $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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbReduced FatRefined Sugar FreeSoy Free

  Traditional Mexican stew of pork, chilis and tomatillos. Great with Mexican rice and refried beans.

  Pork Chili Verde quantity

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

  Instructions

  • Turn on broiler to highest setting (alternatively can use cast iron pan or grill). Place chilis, tomatoes and tomatillos on baking sheet. Coat with a little oil and sprinkle with salt and pepper. Place under broiler and cook until charred turning to cook all sides
  • While charring vegetables, heat a large stockpot and add oil. When oil is hot add pork, onions and garlic and cook for 5 to 10 minutes stirring occasionally to ensure even cooking.
  • When charred remove vegetables from oven and place chilis in paper bag or plastic bag to steam for a few minutes. While waiting to steam place herbs, tomatoes and tomatillos in blender.
  • Remove chilis from bag and remove stems and skins. Add to blender. Blend until liquefied. Add to pork and let simmer for 50 minutes or until pork is tender.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or lard
  • 3 Anaheim chili large
  • 2 jalapeno pepper large
  • 1 tomato large, halved
  • 1 pound tomatillo husks removed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 clove garlic minced
  • `1 cup onion diced
  • 3 pound boneless pork shoulder trimmed of fat and cubed
  • ¼ cup fresh oregano about 1/2 bunch
  • 1 cup Italian parsley about 1 bunch
  • 1 cup fresh cilantro about 1 bunch

  Cooking Tools Required

  Blender, Cutting board, Grill, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  reheat in sauce pot until warm about 5 minutes

  Nutrition

  Calories: 222kcal | Carbohydrates: 8g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 368mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg

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  Chili Lime Steak Fajitas-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chili Lime Steak Fajitas-Diabetes Friendly

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

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

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  Optional for Serving

  • 2 head leaf lettuce
  • 2 avocado sliced
  • 4 tablespoon fresh cilantro
  • 10 tablespoon sour cream

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 357kcal | Carbohydrates: 16g | Protein: 27g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 439mg | Potassium: 904mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6282IU | Vitamin C: 71mg | Calcium: 87mg | Iron: 3mg

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  Sauteed Greens with Shallots and Mustard Seeds

  $0.00 Cooking Fee

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

  Sauteed Greens with Shallots and Mustard Seeds

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

  Sauteed Greens with Shallots and Mustard Seeds quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra-virgin olive oil
  • 2 piece shallot large, minced
  • 1 tablespoon yellow mustard seeds
  • 1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon fresh lemon juice more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 86kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9583IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 2mg

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  Tarragon Chicken Salad

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

  Tarragon Chicken Salad

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  Rated 5 out of 5 based on 5 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.
  
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  Diabetes FriendlyGluten FreeLower Carb

  This customer-submitted chicken salad recipe uses Greek yogurt and tarragon for a lighter, fresher taste.

  Tarragon Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees
  • Season each side of chicken breast with garlic powder, onion powder, salt & pepper; place on a lined baking sheet and bake form 20 minutes or until cooked through and temp reaches 165 degrees. Let chicken rest for 10 minutes before dicing
  • In a bowl mix together mayonnaise, yogurt, diijon, diced onion and fresh herbs
  • Dice chicken breast into 1/2 “ cubes
  • Gently fold the chicken into the mix adding any additional add-ins at this time as well. Taste and adjust seasoning as desired

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound boneless skinless chicken breast
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise Good quality mayo
  • ¼ cup plain Greek yogurt plain
  • 1 tablespoon Dijon mustard
  • ¼ red onion small dice
  • 2 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh tarragon finely chopped

  Optional add ins:

  • sliced almonds or dried cranberries, or red seedless grapes

  Cooking Tools Required

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

  Nutrition

  Calories: 346kcal | Carbohydrates: 2g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 695mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

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  Mexican Green Salad with Toasted Pepitas

  $0.00 Cooking Fee

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

  Mexican Green Salad with Toasted Pepitas

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  Recipe adapted from:

  COOKIE+Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: side salad

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

  This “Mexican” green salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

  Mexican Green Salad with Toasted Pepitas quantity

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  Ingredients Scale

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

  Instructions

  To toast the pepitas:

  • Combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.

  To make the dressing:

  • Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

  The salad

  • In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, and toasted pepitas.
  • Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
  • If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

  Cook Times

  Active Prep30

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Salad

  • ⅔ cup pepitas green pumpkin seeds
  • ½ teaspoon extra virgin olive oil
  • ½ teaspoon chili powder
  • pinch kosher salt
  • 5 ounce baby spring mix
  • 6 ounce romaine lettuce chopped
  • 8 ounce frozen riced cauliflower 2 cups, about ½ small cauliflower
  • 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
  • 16 ounce cherry tomato 2 cups quartered
  • 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 each red onion small, chopped
  • 2 each ripe avocado thinly slice just before serving
  • 2/3 cup cotija cheese optional - omit for vegan. Cruble.

  Jalapeño-Cilantro Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lime juice from about 4 limes
  • ½ cup fresh cilantro lightly packed, mostly leaves
  • 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 clove garlic roughly chopped
  • ¼ teaspoon fine sea salt
  • pinch red pepper flakes optional, for extra heat

  Cooking Tools Required

  12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The salad will keep well this way for about 4 to 5 days.

  Nutrition

  Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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  Fresh Chopped Israeli Salad

  $0.00 Cooking Fee

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

  Fresh Chopped Israeli Salad

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7.25 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.
  
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  Dairy FreeDiabetes FriendlyGluten FreePaleoReduced FatVeganVegetarian

  A refreshing Middle Eastern chopped salad with clean flavors.

  Fresh Chopped Israeli Salad quantity

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound tomato extra-large finely diced
  • 1 each English cucumber finely diced
  • 5 ounce red onion finely chopped
  • 8 ounce red bell pepper finely diced
  • 8 ounce yellow bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 fresh cilantro chopped
  • 2 tablespoon lemon zest
  • 1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  To keep it fresh, save the dressing separately from the salad and mix in when serving.

  Nutrition

  Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg

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  Broccoli Cauliflower Cheese Bake

  $0.00 Cooking Fee

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

  Broccoli Cauliflower Cheese Bake

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4 out of 5 based on 8 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 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

  Diabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeVegetarian

  Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick that guests will adore.

  Broccoli Cauliflower Cheese Bake quantity

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  Ingredients Scale

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

  Instructions

  • Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray.
  • In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne, onion powder, garlic powder, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in 1-1/4 cups of each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 450° for 20 minutes or until golden brown.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
  • 3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
  • 3 tablespoon butter
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoon spicy brown mustard
  • 3/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 3/4 cup fat-free milk
  • 1 1/2 cup mozzarella cheese divided
  • 1 1/2 cup swiss cheese divided

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pyrex baking dish, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, stirring halfway through cooking time, or heat in 325 degree oven for 20 minutes.

  Nutrition

  Calories: 209kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 375mg | Potassium: 374mg | Fiber: 1g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 31mg | Calcium: 368mg | Iron: 1mg

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  Clean Diet Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Cauliflower Fried Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 3 out of 5 based on 6 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 FriendlyLower CarbNut FreeReduced FatRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

  Clean Diet Cauliflower Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
  • In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
  • With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
  • Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
  • 2 tablespoon sesame oil
  • 3 clove garlic put through a press
  • 2 cup carrot finely chopped
  • 2 cup frozen green peas
  • 4 egg
  • 6 tablespoon soy sauce low sodium, or liquid amino acids
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 4 stalk green onion chopped (for garnish)
  • 1 tablespoon sesame seeds

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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  Zoodles with Italian Sausage, Beef and Tomato Sauce

  $0.00 Cooking Fee

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

  Zoodles with Italian Sausage, Beef and Tomato Sauce

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  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: 5 ounces of sauce + zoodles

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeWhole 30

  This recipe uses home spiralized zucchini noodles topped with a simple meat sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

  Zoodles with Italian Sausage, Beef and Tomato Sauce quantity

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  Ingredients Scale

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

  Instructions

  For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

  For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 55 ounce zucchini washed and trimmed
  • 3 tablespoon Kosher salt
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground beef
  • 1 pound Italian sausage spicy if you like
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup carrot finely chopped
  • 4 teaspoon Kosher salt
  • ½ cup white wine dry, optional
  • 56 ounce canned whole peeled plum tomatoes
  • Parmesan cheese optional

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

  Nutrition

  Calories: 447kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1765mg | Potassium: 1210mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2838IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 4mg | Phosphorus: 260mg

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  10

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  Vegan Creamy Mushroom Soup

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

  Vegan Creamy Mushroom Soup

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $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 FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This creamy mushroom soup is also low carb, dairy free, vegan, paleo, Whole30 and keto friendly. 

  Vegan Creamy Mushroom Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion and saute for several minutes, or until soft and translucent.
  • Add the garlic and saute another minute.
  • Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
  • Mix the tapioca flour with the vegetable stock and add to the pot.
  • Add the almond milk and coconut aminos.
  • Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
  • Season with salt and pepper.
  • Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
  • Ladle into bowls and garnish with parsley if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 yellow onion large diced
  • 6 clove garlic minced
  • 3 pound cremini mushroom sliced
  • 1 teaspoon dry thyme or x 3 quantity for fresh thyme
  • 5 tablespoon tapioca flour
  • 6 cup vegetable stock
  • 2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
  • 2 tablespoon coconut aminos
  • 1/2 teaspoon Kosher salt more or to less to taste or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon Italian parsley chopped, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.

  Nutrition

  Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 823mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

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