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  Spaghetti Squash with Meat Ragu

  $0.00 Cooking Fee

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

  Spaghetti Squash with Meat Ragu

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  Recipe adapted from:

  Skinny Taste

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

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

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyEgg FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

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

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

  Spaghetti Squash with Meat Ragu quantity

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

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 spaghetti squash medium

  For the Meat sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

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

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  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

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  Rated 4.50 out of 5
  Up to 10 servings
  

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 32 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 nuggets, 4.8 oz total

  Dairy FreeNut FreeRefined Sugar FreeSoy Free

  Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets are lower in fat and include a homemade, sugar-free BBQ sauce for dipping.

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce quantity

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  Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix together the ground chicken, taco seasoning, and egg.
  • Place pretzel crumbs in a shallow bowl.
  • Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Place in pretzel crumbs pressing gently to coat. Place nugget on a baking sheet and repeat with remaining chicken and coating. You should end up with at least 3 pieces per serving selected.
  • Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
  • Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground chicken 98% fat free
  • 2 tablespoon taco seasoning
  • 1 egg beaten
  • 5 ounce pretzels run through a food processor

  For the BBQ Sauce:

  • 6 ounce tomato paste
  • ½ cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1 ½ teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 3/4 cup monk fruit sweetener Lakanto Golden recommended

  Cooking Tools Required

  Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 7 minutes

  Nutrition

  Calories: 274kcal | Carbohydrates: 25g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 715mg | Potassium: 943mg | Fiber: 1g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg

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  Broiled Sirloin Steak

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

  Broiled Sirloin Steak

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  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.
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  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

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  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

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  Oven Baked Lime Pepper Chicken

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

  Oven Baked Lime Pepper Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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.
  
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  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. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.

  Oven Baked Lime Pepper Chicken quantity

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  Instructions

  • In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
  • Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
  • Preheat your oven to 375° F.
  • In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
  • Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
  • Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive15

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 10 boneless skinless chicken breast small, 1 breast per serving

  For the marinade

  • 4 lime zested, then juiced
  • 4 tablespoon avocado oil
  • 6 clove garlic minced
  • 1 teaspoon salt more or less to taste, or preference
  • 2 teaspoon freshly ground black pepper
  • 4 tablespoon Dijon mustard
  • 2 teaspoon crushed red pepper

  To garnish

  • 1/2 cup Italian parsley chopped
  • 4 lime sliced

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Oven, Plastic food wrap, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Place a sauté pan over medium heat and add chicken, and cook until heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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  Overnight Oats

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Overnight Oats

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  Recipe adapted from:

  Empower Fitness

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  Note: this recipe must rest in the fridge overnight.

  https://empoweronlinecoaching.com/

  Overnight Oats quantity

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  https://empoweronlinecoaching.com/

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  Instructions

  • Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
  • Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
  • In the morning, add the Lotus biscuits and enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 scoop flavored whey protein powder use your favorite
  • 3 ⅓ cup old fashioned rolled oats
  • 25 teaspoon Lotus Biscoff spread
  • 10 piece Lotus Biscoff biscuit
  • 3 ⅓ cup plain unsweetened almond drink

  Cooking Tools Required

  Food storage containers, jar with lid, Measuring cups and spoons

  Nutrition

  Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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  Chicken Quinoa Bowls with Avocado Dressing

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Quinoa Bowls with Avocado Dressing

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeNut Free

  Nutrient packed bowl that is light on the stomach but super delicious. Great for lunches or a light dinner.

  Chicken Quinoa Bowls with Avocado Dressing quantity

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  Ingredients Scale

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

  Instructions

  • Sprinkle chicken with chili powder, salt, pepper, oregano, garlic powder, and onion powder. Let sit for 10 minutes while preparing quinoa
  • Cook quinoa according to package instructions
  • Grill chicken until 165 or preheat a large non-stick skillet on medium–high heat and swirl oil to coat. Add chicken and cook for 10 minutes or until cooked through, stirring occasionally. Set aside. Once the chicken is ready, set aside for 5 mins to cool before slicing while making the dressing.
  • Slice avocados right before serving. Will turn brown if left out
  • Dice mangos, wedge limes, drain black beans, thinly slice jalapeños, chop cilantro

  Dressing

  • Mix all ingredients in blender until smooth

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup quinoa
  • 2 ½ pound boneless skinless chicken breast
  • 1 tablespoon avocado oil
  • 1 tablespoon chili powder
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 2 bunch lacinato kale Dino kale
  • 1 tablespoon onion powder
  • 1 tablespoon dry oregano
  • 3 mango large
  • 30 ounce canned black beans
  • 3 avocado large
  • 2 lime
  • 3 jalapeno pepper thinly sliced
  • 1 bunch fresh cilantro chopped

  Dressing

  • 2 avocado medium
  • 1 ½ cup warm water
  • ½ cup fresh cilantro chopped
  • 1 lime juiced
  • 2 teaspoon ground cumin
  • 2 teaspoon maple syrup or raw honey
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Blender, Can Opener, Colander, Cutting board, Food Processor, Food Scale, Food storage containers, Grill, Immersion Blender, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Can be served hot or cold. To reheat chicken, sauté in a skillet 2-3 minutes to take chill off. All other times to stay refrigerated.

  Nutrition

  Calories: 591kcal | Carbohydrates: 64g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 1669mg | Potassium: 1815mg | Fiber: 17g | Sugar: 11g | Vitamin A: 6658IU | Vitamin C: 113mg | Calcium: 178mg | Iron: 6mg

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  Mexican Avocado Cilantro Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Mexican Avocado Cilantro Sauce

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  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 tablespoon

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

  Mexican Avocado Cilantro Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
  • Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
  • Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.

  NOTES

  • If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 avocado ripe, skin and pit removed
  • ½ cup fresh cilantro packed, leaves and stems
  • ½ cup Italian parsley packed, leaves and stems
  • 1 lime juiced and zested
  • 2 clove garlic roughly chopped
  • 2 tablespoon water
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 jalapeno pepper seeds and stem removed - save the seeds
  • ½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

  Cooking Tools Required

  Blender, Sharp Knives

  Nutrition

  Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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  Mango Salsa

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mango Salsa

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  Recipe adapted from:

  Cookie and Kate

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganWhole 30

  This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!

  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

  Mango Salsa quantity

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  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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  Ingredients Scale

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

  Instructions

  • In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
  • Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce frozen mango defrosted and diced
  • 1 red bell pepper medium, chopped
  • ½ cup red onion chopped
  • ¼ cup fresh cilantro packed and chopped
  • 1 jalapeno pepper seeded and minced
  • 2 lime large, juiced (about ¼ cup lime juice for 10 servings)
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Serve chilled or at room temperature. Store in refrigerator up to 4 days.

  Nutrition

  Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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  Lemon Blueberry Cottage Cheese Protein Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Lemon Blueberry Cottage Cheese Protein Muffins

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  These mostly traditional blueberry muffins get an extra does of protein via the addition of cottage cheese and protein powder.

  http://macrosinc.net

  Lemon Blueberry Cottage Cheese Protein Muffins quantity

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  http://macrosinc.net

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350
  • Spray muffin pans for 24 muffins, or line with muffins liners.
  • In large mixing bowl mix flour, protein powder, baking powder, salt, baking soda and nutmeg and set aside
  • In a second large bowl mix butter and sugar for 2 minutes until smooth
  • Mix eggs in to the second bowl until smooth
  • Mix cottage cheese, almond milk, and lemon juice in to the second bowl
  • Prr the wet ingredients from the second bowl over the dry mixed ingredients in the first bowl and gently mix or fold together
  • Fold in blueberries
  • Divide mixture evenly into paper lined or greased standard muffin tin (12)
  • Bake 22 minutes at 350 degrees

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/3 cup whey protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 2/3 cup cottage cheese
  • 1/2 cup almond milk
  • 1 lemon juiced
  • 2/3 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve cold or room temperature

  Nutrition

  Calories: 141kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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  Unstuffed Cabbage and Turkey Soup

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

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 ounce

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbPaleoReduced FatRefined Sugar FreeSoy Free

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

  Unstuffed Cabbage and Turkey Soup quantity

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • avocado oil cooking spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Ayurvedic Cream of Asparagus Soup

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  Up to 10 servings
  

  Ayurvedic Cream of Asparagus Soup

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurvedic Cream of Asparagus Soup quantity

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  Instructions

  • Heat the oil in a large sauce pan over medium high heat.
  • Add the asparagus and fennel and saute for about 5 minutes
  • Pour in the stock and water and bring to boil then simmer for about 10 minutes
  • Transfer the soup to a blender, add the cream and blend until smooth
  • Return to the pan to gently warm. Serve with sliced almonds.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil or ghee
  • 2 pound asparagus
  • 2 teaspoon dried marjoram
  • 8 cup vegetable stock
  • 2 cup filtered water
  • 4 tablespoon cashew cream or organic cream
  • 2 teaspoon Kosher salt
  • 1 cup sliced almonds optional for serving
  • 2 bulb fennel large, thinly sliced

  Cooking Tools Required

  Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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  Paleo Egg Drop Soup

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  Up to 10 servings
  

  Paleo Egg Drop Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

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

  Paleo Egg Drop Soup quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

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

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  Balsamic Chicken Salad with Lemon Quinoa

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  Up to 10 servings
  

  Balsamic Chicken Salad with Lemon Quinoa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.

  Balsamic Chicken Salad with Lemon Quinoa quantity

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  Instructions

  For the lemon quinoa:

  • In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

  For the chicken:

  • Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

  For the dressing:

  • Whisk together the garlic, olive oil, and the balsamic vinegar.

  For the salad:

  • Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the lemon quinoa:

  • 1 cup quinoa dry, uncooked
  • 2 cup vegetable stock
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 lemon juiced

  For the chicken:

  • 10 boneless skinless chicken thigh or boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar
  • 1 lemon juiced
  • 1½ teaspoon Kosher salt
  • 1/2 teaspoon Italian seasoning
  • 2 clove garlic crushed

  For the dressing:

  • 1 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar

  For the salad:

  • 12 cup Romaine lettuce thinly sliced
  • 14 ounce grape tomato halved
  • 1 red onion thinly sliced
  • 8 ounce pitted Kalamata olive
  • 1 cup Italian parsley chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg

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  Mexican Casserole with Pan Roasted Corn and Peppers

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Casserole with Pan Roasted Corn and Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This vegetarian Mexican inspired casserole is a customer submitted favorite!

  Mexican Casserole with Pan Roasted Corn and Peppers quantity

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  Instructions

  • Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
  • Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
  • Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  • Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • ½ red onion small dice
  • 2 red bell pepper diced
  • 2 green bell pepper diced
  • 1 jalapeno pepper finely chopped
  • 2 cup frozen corn kernels
  • 2 cup red enchilada sauce
  • 18 corn tortilla cut into thin strips
  • 2 cup Mexican cheese blend shredded
  • 16 ounce canned refried beans mixed with 2 tablespoons water
  • 1 bunch fresh cilantro chopped
  • 1 avocado ripe
  • ½ cup sour cream

  Cooking Tools Required

  Pyrex baking dish

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

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  Brussels Sprouts Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Brussels Sprouts Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 ounce

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

  Brussels Sprouts Salad quantity

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  Ingredients Scale

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  Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

  For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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  Tortilla-less Tacos

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  Up to 10 servings
  

  Tortilla-less Tacos

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg 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. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

  Tortilla-less Tacos quantity

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  Instructions

  • Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
  • Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
  • Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
  • Stack 2 lettuce leaves on top of each other and fill with mixture.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 cup red onion chopped
  • 3 pound 85% lean ground turkey 95% lean
  • 6 clove garlic chopped
  • 1½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon chili powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon paprika
  • 1 ½ cup canned tomato sauce
  • 1 ½ cup chicken stock low-sodium
  • 2 head Romaine lettuce or iceberg lettuce

  Cooking Tools Required

  Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat filling in large saute pan set over medium heat until heated through.

  Nutrition

  Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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  Grilled White Fish with Mango Jalapeño Slaw

  $0.00 Cooking Fee

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

  Grilled White Fish with Mango Jalapeño Slaw

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten 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. This grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.

  Grilled White Fish with Mango Jalapeño Slaw quantity

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  Ingredients Scale

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  Instructions

  • Preheat a grill to medium high heat.
  • In a small bowl, add salt, smoked paprika, ground cumin, and garlic powder. Toss to combine.
  • Rub spice blend on one side of each fish filet.
  • In a medium bowl, add mango, Napa cabbage, jalapeño, fresh cilantro, and green onion.
  • In a small bowl, add garlic, lime juice, white balsamic vinegar, avocado oil, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Whisk until combined.
  • Pour the dressing over the slaw, toss to combine, and set aside.
  • Before putting the fish on the grill, brush with avocado oil.
  • Place fish on the grill and grill each side for 3-4 min. or until fish releases from the grill.
  • Serve fish with mango jalapeño slaw.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cod fillet
  • 3/4 teaspoon Kosher salt more or less to taste, or preference
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 4 tablespoon avocado oil

  Mango Jalapeño Coleslaw:

  • 2 mango peeled, seeded, and diced
  • 4 cup Napa cabbage thinly sliced
  • 2 jalapeno pepper seeds removed, finely chopped
  • 1/2 cup fresh cilantro chopped
  • 3 stalk green onion sliced

  For the dressing:

  • 2 clove garlic finely chopped
  • 1 lime juiced
  • 2 tablespoon white balsamic vinegar
  • 5 tablespoon avocado oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Tongs, Whisk

  Reheating/Serving Instructions

  Heat a large saute pan with a bit of oil over medium heat. Add fish and cook until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg

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  Lotus Biscoff® Protein Cheesecake Cup

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  Up to 10 servings
  

  Lotus Biscoff® Protein Cheesecake Cup

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Lower CarbReduced FatVegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching. Prepare ahead of time glasses or cups to store the Lotus Biscoff® Protein Cheesecakes.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Lotus Biscoff® Protein Cheesecake Cup quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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  Instructions

  • Crush the biscuits in a resealable bag. Place them at the bottom of a glass(es).
  • Mix the cream cheese, honey and yoghurt together and then layer it on top of the crushed biscuits.
  • Rinse the raspberries then add them on top of the yoghurt mixture and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup FAGE® Total 0% plain yogurt
  • 20 tablespoon Philadelphia® light cream cheese 11% fat
  • 20 piece Lotus Biscoff® Biscuits
  • 5 teaspoon honey
  • 7 ounce raspberries

  Cooking Tools Required

  jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 142kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg

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  Portobello Tacos

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Portobello Tacos

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 filled mushroom

  Dairy FreeEgg FreeKetoNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tacos are made with Portobello mushrooms instead of tortillas for added nutrition and flavor! Not only do these turkey tacos have all the traditional toppings but also a dollop of homemade guacamole. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Portobello Tacos quantity

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

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F.
  • In a large saute pan set over medium heat, add the avocado oil and when hot add the onions.
  • Remove stems from mushrooms and finely chop. Add to the pan with the onions and saute until onions are translucent, about 5 minutes.
  • Add the ground turkey, chili pepper, taco seasoning, and salt. Cook until turkey is no longer pink, about 7 minutes.
  • Meanwhile arrange mushrooms tops down on a baking sheet and bake for 10 minutes, then flip over and bake for another 10 minutes.
  • To make the guacamole, mash the avocado with the salt and lime.
  • To assemble tacos, spoon ground turkey into mushroom caps. Top with guacamole, tomatoes, olives, green onions, and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook15

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 Portobello mushroom
  • 1 onion small, chopped
  • 1 ¼ pound 85% lean ground turkey
  • 2 red chili pepper small, diced, more or less to taste
  • 3 clove garlic minced
  • 1 tablespoon avocado oil
  • 2 tablespoon taco seasoning more or less to taste
  • 1 teaspoon Kosher salt

  For the toppings:

  • ½ cup fresh cilantro chopped
  • 4 stalk green onion thinly sliced
  • 3/4 cup cherry tomato sliced
  • 2/3 cup Kalamata olive sliced

  For the guacamole:

  • 2 avocado large
  • 1 lime
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes, or in the microwave on medium power until heated through.

  Nutrition

  Calories: 186kcal | Carbohydrates: 10g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 689mg | Potassium: 762mg | Fiber: 5g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

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  Keto Avocados

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Keto Avocados

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Gluten FreeKetoLower CarbPostpartumRefined Sugar Free

  Keto friendly and packed with delicious nutrition!

  Keto Avocados quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
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  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Cut bacon into lardons
  • Heat a skillet over medium high heat
  • Cook bacon until desired crispness
  • Remove from pan and place bacon on paper towels to soak up extra grease
  • Quarter cherry tomatoes
  • Chiffonade basil
  • Halve avocados and remove pits
  • Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
  • Crack an egg in each hole
  • Top with toppings of choice
  • Bake for 15 minutes or until desired yolk consistency
  • Top with fresh herbs

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 avocado
  • 5 strip bacon
  • 8 ounce cherry tomato
  • 1 tablespoon fresh basil
  • 4 ounce shredded mozzarella cheese or your favorite shredded cheese
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve hot and enjoy! Not recommended to reheat or freeze

  Nutrition

  Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg

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

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