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  Spicy Cookoff Style Chili Beans

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spicy Cookoff Style Chili Beans

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar Free

  All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!

  Spicy Cookoff Style Chili Beans quantity

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  Ingredients Scale

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

  Instructions

  • Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
  • Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound 90% lean ground beef can sub ground turkey or ground chicken
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 anaheim chili large, seeded and chopped
  • 2 serrano pepper large, seeded and chooped. Omit for less spicy.
  • 5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon dry oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 3 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 quart chicken stock if it's too thick add more stock
  • 30 ounce canned pinto beans drained and rinsed
  • 15 ounce canned kidney beans drained and rinsed

  Cooking Tools Required

  Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  reheat in saucepot for 5 minutes until warmed through

  Nutrition

  Serving: 12oz | Calories: 378kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 1144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 7mg

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  Baked Balsamic Glazed Chicken

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  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

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  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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  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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  Italian Wedding Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Italian Wedding Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Nut FreeRefined Sugar FreeSoy Free

  This classic Italian soup contains tasty little pork-beef meatballs, vegetables, and baby spinach leaves.

  Italian Wedding Soup quantity

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

  Instructions

  • To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
  • Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
  • While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meatballs:

  • 16 ounce ground beef
  • 16 ounce ground pork
  • ¾ cup plain breadcrumbs
  • 1 bunch Italian parsley chopped
  • 1 tablespoon fresh oregano minced
  • ¾ cup parmesan cheese finely grated
  • 2 egg
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

  For the soup:

  • 2 tablespoon extra virgin olive oil
  • 2 carrot medium, diced
  • 1 yellow onion large, diced
  • 2 stalk celery diced
  • 6 clove garlic finely chopped
  • 12 cup low-sodium chicken broth
  • 1 cup dry orzo pasta
  • 8 ounce fresh spinach

  For serving:

  • 1 cup parmesan cheese grated

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg

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  Clean Diet Crispy Oven Baked Falafel

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  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Crispy Oven Baked Falafel

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 falafel

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A Middle Eastern favorite, Falafel can be used in a variety of ways such as an appetizer or placed in pita pockets for a sandwich. Note: This recipe requires 2 sheet pans for 7-10 servings.

  Clean Diet Crispy Oven Baked Falafel quantity

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  Instructions

  • Preheat oven to 450 degrees F.
  • In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
  • Add the flour and oil, and blend these with the mixture.
  • With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
  • Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
  • Bake for 20-25 minutes or until golden.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 onion roughly chopped
  • 62 ounce canned chickpeas about 4 cans, drained
  • 2 cup Italian parsley
  • 2 cup fresh cilantro
  • 6 clove garlic
  • 2 tablespoon ground cumin
  • 4 tablespoon chickpea flour
  • 4 tablespoon avocado oil plus extra for baking
  • Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 370kcal | Carbohydrates: 54g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 26mg | Potassium: 681mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1291IU | Vitamin C: 21mg | Calcium: 126mg | Iron: 7mg

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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.
  
  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 FriendlyGluten FreePaleoReduced FatVeganVegetarian

  A refreshing Middle Eastern chopped salad with clean flavors.

  Fresh Chopped Israeli Salad quantity

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  Ingredients Scale

  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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  Homemade Hummus with Oven Baked Pita Chips

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Homemade Hummus with Oven Baked Pita Chips

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips.

  Homemade Hummus with Oven Baked Pita Chips quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees
  • Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
  • To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the hummus:

  • 30 ounce canned chickpeas drained
  • 6 tablespoon fresh lemon juice
  • 2 clove garlic minced
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  For the pita chips:

  • 10 each pita bread
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Nutrition

  Calories: 301kcal | Carbohydrates: 27g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 709mg | Potassium: 322mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg

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  Chicken Shawarma with Homemade Tahini Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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  Ingredients Scale

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

  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  12 servings
  

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut Free

  This package includes 3 delicious pork dinners, Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw. Each serves four people for a total of 12 meals.

  Pork Value Package with Pork Ragu over Pappardelle, Korean Style Pork Tacos, and Pulled Pork Sandwiches with Coleslaw quantity

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

  Instructions

  Cook the pork:

  • Add the pork to the pressure cooker along with the salt, pepper, garlic, and water. Cook on high pressure for 40 minutes. Turn off the pressure cooker and quick-release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat. Divide cooked pork into thirds (1/3 for each recipe)

  Prep the vegetables:

  • Core cabbage and thinly slice. Set aside 4 cups of the sliced cabbage in a medium bowl for the tacos. Place remaining cabbage in a large bowl and toss with 1 ½ tablespoons salt. Place in a colander to drain for 30 minutes. Meanwhile, shred 2 carrots and add 1/3 to the bowl of sliced cabbage for the tacos, along with the cilantro. Finely chop the remaining carrot, then chop the onion and celery for the ragu.

  Make the ragu:

  • Heat a large saute pan over medium-high heat. Add olive oil and butter. When butter foams, add the onion, celery, and chopped carrot, sautéing until vegetables are soft, about 10 minutes. Add the white wine, cooking until the wine has evaporated. Add the milk, cooking off liquid, about 10 minutes until very little remains. Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. While the sauce is cooking bring a large pot of water to a boil, add 1 tablespoon Kosher salt, add the pappardelle and cook until al-dente, about 10 minutes (save about 1 cup of the pasta water). When pork is finished add 1 portion (1/3 of total cooked pork) to the ragu and if needed this with a bit of the pasta water. Continue simmering until other dishes are finished.

  Finish the coleslaw:

  • In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed, and vinegar. Season with Kosher salt and pepper. Add the drained cabbage and 2/3 of the shredded carrots. Toss to coat evenly with the dressing, then cover and refrigerate.

  Make the Korean BBQ sauce:

  • In a small saucepan set over medium heat, combine the soy sauce, brown sugar, chili garlic sauce, rice wine vinegar, sesame oil, black pepper, ginger, garlic, and green onions. Bring to a simmer. Meanwhile, mix the cornstarch and water until smooth. Whisk in the cornstarch slurry and bring back to a simmer. When pork is finished add 1 portion (1/3 of total cooked pork) to a medium bowl and add the Korean BBQ, a little at a time, to taste.

  Finish the pulled pork sandwiches:

  • Add last portion (1/3 of total cooked pork) to another medium bowl and toss with customer's favorite BBQ sauce, more or less to taste.

  Assemble all the dishes:

  • For the pulled pork sandwiches, fill each soft bun with pulled pork mixture and coleslaw. For the Korean tacos, wrap tortillas in a paper towel and heat in the microwave. Fill tortillas with the pork mixture. Add lime juice to the taco cabbage mixture and toss; add to tacos. Toss the pappardelle with the ragu.

  Cook Times

  Active Prep40

  Hands-On Cook60

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 36 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 3 ½ pound pork shoulder or boneless pork ribs
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 5 clove garlic peeled and smashed
  • 1 cup water

  For the pork ragu over pappardelle:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 onion diced
  • 2 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 cup white wine dry, such as Sauvignon Blanc
  • 1 cup whole milk
  • 28 ounce canned whole peeled plum tomatoes diced
  • 1 cup Parmesan cheese
  • 1 pound pappardelle dry

  For the pulled pork sandwiches with coleslaw:

  • ½ head green cabbage large, thinly sliced
  • 1 ½ tablespoon Kosher salt
  • ½ cup mayonnaise
  • 4 teaspoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon celery seeds
  • 2 tablespoon apple cider vinegar
  • 2 carrot shredded
  • ½ cup BBQ sauce customer's favorite
  • 4 soft bun such as Hawaiian, Brioche, or Potato

  For the Korean style pork tacos:

  For the BBQ sauce (makes about 1½ cups)

  • ¾ cup low-sodium soy sauce
  • ¾ cup brown sugar
  • 2 tablespoon chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon fresh ginger grated
  • 5 clove garlic squeezed through a garlic press
  • 2 stalk green onion minced
  • 2 tablespoon corn starch mixed with ½ cup water

  For the taco:

  • ½ head green cabbage or red or mixed, large head, thinly sliced
  • 1 carrot shredded
  • ⅓ cup fresh cilantro chopped
  • 1 lime juiced
  • 8 corn tortilla OR 8 large leaves red leaf lettuce or butter lettuce
  • 1 avocado ripe, sliced

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Grater, Measuring cups and spoons, Microwave, Mixing bowls, Saucepan, Sharp Knives, Top Stove

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  12

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  Southwestern Chicken Soup with Fried Corn Tortilla

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Southwestern Chicken Soup with Fried Corn Tortilla

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 6 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

  Southwestern Chicken Soup with Fried Corn Tortilla quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper

  Garnish:

  • 5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
  • 2 cup avocado oil for frying
  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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  Zesty Lentil Salad with Chopped Herbs

  $0.00 Cooking Fee

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

  Zesty Lentil Salad with Chopped Herbs

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  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  Sprouted lentils with fresh herbs, veggies, and zesty lemons, are both gluten-free and vegan. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.

  https://foodom.acsdm.com

  Zesty Lentil Salad with Chopped Herbs quantity

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  https://foodom.acsdm.com

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together all the ingredients except the cooked lentils, lemon juice, salt, and pepper.
  • Fold the lentil into the herb mixture.
  • Add the remaining ingredients according to your pallet preference.
  • Place in the fridge to chill before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time3 hours hours 30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • ½ tablespoon ground cumin plus 1/2 teaspoon
  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 2 bunch fresh cilantro minced
  • 2 bunch Italian parsley minced
  • 2 bunch fresh mint minced
  • 1 bunch fresh dill chopped
  • ½ cup red onion fine dice
  • 3 cup dry French lentils cooked to al dente, or spouted lentils
  • 4 ounce fresh spinach rough chopped
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon juiced and zest
  • 3 stalk celery
  • 1/2 red bell pepper
  • 2 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 248kcal | Carbohydrates: 39g | Protein: 17g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 264mg | Potassium: 225mg | Fiber: 19g | Sugar: 2g | Vitamin A: 2418IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 6mg

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

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  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Jasmine Rice and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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  Ingredients Scale

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

  Instructions

  For the Jasmine rice:

  • Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
  • Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.

  For the chopped Israeli salad

  • 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.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the white Jasmine rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup Jasmine rice
  • 2.5 cup water
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Italian parsley chopped, optional

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1 English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley
  • 1/3 fresh mint
  • 1/3 fresh cilantro
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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  Mediterranean Lentil Salad

  $0.00 Cooking Fee

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

  Mediterranean Lentil Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.

  Mediterranean Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
  • Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
  • Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
  • Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
  • Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentils brown or green - Umbrian recommended
  • 4 cup water

  For the dressing:

  • 2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
  • 1 clove garlic minced
  • 1 shallot small, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

  For the salad:

  • 1/2 cup yellow bell pepper sliced
  • 1/3 cup red onion sliced into thin rings
  • 1 teaspoon fresh thyme
  • 1 tomato sliced
  • 1 bunch fresh basil whole leaves, optional

  Cooking Tools Required

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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

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  Classic Chicken Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Classic Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 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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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

  Classic Chicken Soup quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add pepper; stir in parsley. Adjust seasonings if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 4 cup low sodium chicken stock
  • 1 cup water
  • 1 pound boneless skinless chicken breast
  • 1 each large carrot
  • 2 rib celery
  • ⅓ teaspoon freshly ground black pepper
  • 2 teaspoon Italian parsley chopped

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

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  Arugula Salad with Lemon Vinaigrette

  $0.00 Cooking Fee

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

  Arugula Salad with Lemon Vinaigrette

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  Recipe adapted from:

  Julie Blanner

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPMediterranean DietRefined Sugar FreeSoy FreeVegetarian

  This refreshing salad is simple in nature and pairs well with so many dishes.

  https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

  Arugula Salad with Lemon Vinaigrette quantity

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  https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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  Ingredients Scale

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

  Instructions

  Lemon Vinaigrette

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

  Arugula Salad

  • Wash and spin the arugula and add to medium mixing bowl.
  • Toss with vinaigrette. Top with fresh grated parmesan.

  Notes

  One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
  Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
  You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

  Cook Times

  Active Prep8

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • ¼ cup white wine vinegar or red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice freshly squeezed
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 1 cup parmesan cheese fresh shavings

  Cooking Tools Required

  jar with lid, Mixing bowls, Peeler, Tongs, Whisk

  Nutrition

  Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg

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  Warm Lentil Salad

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

  Warm Lentil Salad

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  The gourmet lentil

  Warm Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
  • Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
  • Bring to a simmer and let cook until soft.
  • Once done, add in tarragon and zest, stir.
  • Before serving, fold in arugula.
  • Serve with a lemon wedge

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2/3 cup carrot diced
  • 2/3 cup celery diced
  • 2/3 cup onion diced
  • 3 cup dry lentil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 5 cup water
  • 2 tablespoon fresh tarragon
  • 3 cup arugula or spinach or kale
  • 1 each lemon
  • 1 tablespoon lemon zest

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

  Nutrition

  Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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  Best Lentil Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Best Lentil Soup

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.

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

  Best Lentil Soup quantity

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

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  Instructions

  • Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 yellow onion medium chopped
  • 4 carrot peeled and chopped
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 56 ounce diced tomatoes lightly drained
  • 2 cup brown lentils picked over and rinsed
  • 8 cup vegetable broth
  • 4 cup water
  • 2 teaspoon Kosher salt more to taste
  • pinch crushed red pepper
  • 1/2 teaspoon freshly ground black pepper to taste
  • 2 cup collard greens chopped
  • 1 lemon juiced

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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  Balsamic Glazed Chicken with Arugula-Strawberry Salad

  $0.00 Cooking Fee

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

  Balsamic Glazed Chicken with Arugula-Strawberry Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 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 FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

  Balsamic Glazed Chicken with Arugula-Strawberry Salad quantity

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  Ingredients Scale

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

  Instructions

  Prepare the chicken:

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
  • 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.

  Make the dressing:

  • In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.

  Prepare the salad:

  • Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 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

  For the dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 16 ounce strawberry
  • 1 cup pecan chopped, optional

  Cooking Tools Required

  Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 562kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg

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  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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  Rated 0 out of 5
  4 servings
  

  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.

  https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls quantity

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  https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
  • Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
  • Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
  • When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
  • While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
  • Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
  • Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
  • Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
  • Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
  • Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

  Notes

  Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
  Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the green rice:

  • 3 tablespoon extra-virgin olive oil
  • 1 1/2 cup long grain brown rice
  • 3 cup vegetable broth
  • 1 1/2 cup baby spinach lightly packed
  • 1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
  • 1 each jalapeno pepper seeded, membranes removed and roughly chopped
  • 1 each shallot peeled and roughly chopped
  • 1 clove garlic peeled, roughly chopped
  • 1/4 teaspoon Kosher salt more or less to taste

  For the sweet potatoes:

  • 2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt

  For the black beans:

  • 28 ounce canned black beans with liquid
  • 2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon lime juice
  • 1/2 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Additional garnishes:

  • 1/4 cup pepitas green pumpkin seeds
  • 1/4 teaspoon extra virgin olive oil
  • 1 each avocado pitted and sliced
  • 1/2 cup jarred mild salsa verde
  • 1/4 cup fresh cilantro chopped

  Optional (not for vegan):

  • 1/2 cup crumbled feta cheese 

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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  Swedish Meatballs

  $0.00 Cooking Fee

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

  Swedish Meatballs

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  Recipe adapted from:

  Stephanie

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  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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  Lower CarbNut FreeRefined Sugar Free

  These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.

  https://thecozycook.com/swedish-meatball-recipe/

  Swedish Meatballs quantity

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  https://thecozycook.com/swedish-meatball-recipe/

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  Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

  Cook Times

  Active Prep25

  Hands-On Cook30

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Meatballs (about 35)

  • 3 tablespoon extra virgin olive oil divided in half
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 2 egg large, whisked
  • 0.5 cup milk
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pound 80% lean ground beef
  • 1 pound ground pork

  Sauce

  • 8 tablespoon butter
  • 8 tablespoon all-purpose flour
  • 4 cup beef broth
  • 2 chicken bouillon cube
  • 4 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup sour cream at room temperature

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave or stove top until heated through.

  Nutrition

  Calories: 556kcal | Carbohydrates: 13g | Protein: 26g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1051mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

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