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  Three Bean Beef Chili

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  Up to 10 servings
  

  Three Bean Beef Chili

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili can also be made with ground beef or bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Beef Chili quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground beef, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the beans, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 90% lean ground beef
  • 2 cup vegetable broth
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans rinsed and drained
  • 14 ounce canned red kidney beans rinsed and drained
  • 14 ounce canned pinto beans rinsed and drained
  • 1 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 321kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 983mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 6mg

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  Mom’s Chicken Soup

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  Up to 10 servings
  

  Mom’s Chicken Soup

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 - 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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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

  Mom’s Chicken Soup quantity

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

  Instructions

  • Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
  • Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
  • Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
  • Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
  • Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
  • If you like you can put some sliced avocado on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin removed chicken breast organic if possible
  • 2 each onion quartered and then sliced into ¼-inch slices
  • 5 stalk celery rinsed and sliced into ¼-inch pieces
  • 7 each carrot peeled, and sliced into ½-inch pieces
  • 2 each zucchini Quartered and sliced into ½-inch pieces
  • 3 each rutabaga peeled & cubed
  • 2 bunch fresh dill rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 2 pound baby spinach

  For Serving

  • Avocado Not included in the nutrition macros calculation

  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: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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  Instructions

  • Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
  • Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
  • Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
  • Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
  • Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
  • 5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
  • 2 cup fresh spinach
  • 1/2 cup carrot julienne
  • 2 head broccoli 4 cups of broccoli florets and halfed stems
  • 1/2 cup onion slivered
  • 2 cup cremini mushroom sliced
  • 1/2 cup green onion cut into 1-inch lengths on the diagonal
  • 3 clove garlic finely chopped
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary

  Sauce

  • 2 tablespoon soy sauce
  • 4 tablespoon monk fruit sweetener or few drops liquid stevia
  • 2 tablespoon sesame oil plus 1 teaspoon
  • 1 tablespoon toasted sesame seeds
  • freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

  Nutrition

  Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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  Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

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  Rated 5.00 out of 5
  5 servings
  

  Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  These tasty enchiladas contain brown rice and chorizo for a twist on a Mexican classic.

  Pork Chorizo Enchiladas with Jack Cheese and Sour Cream quantity

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  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Bring a medium pot of water to a boil. Add salt and rice. Stir and cook uncovered for 20 minutes. Drain and transfer to a large bowl.
  • Place oven rack in the middle position and pre-heat oven to 450 degrees.
  • Heat a large saute pan over medium-high heat. Add the avocado oil and when hot add the chorizo. Cook for 3 minutes or until lightly browned. Add the sliced peppers and the white parts of the green onions. Saute 2 minutes.
  • Add the tomato sauce and cook an additional 3 minutes. Add sauce to the bowl of rice along with half the sour cream. Stir to combine.
  • Spread 2 cups of the filling on the bottom of a 9x13 inch baking dish. Distribute remaining filling among the tortillas, rolling up, and placing seam side down in baking dish.
  • Top enchiladas with cheese and bake 8-10 minutes. Remove from the oven and let stand 2 minutes.
  • Spoon remaining sour cream over enchiladas and top with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 2 teaspoon Kosher salt
  • ¾ cup brown rice
  • 1 tablespoon avocado oil
  • 1 ¾ pound pork chorizo
  • 3 poblano pepper OR 2 red bell peppers, stemmed, seeded, and thinly sliced
  • 3 stalk green onion sliced, bottom ⅓ slices (white part) set aside
  • 16 ounce canned tomato sauce
  • ½ cup sour cream
  • 8 ounce Monterey Jack cheese shredded
  • 10 8-inch flour tortilla

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 684kcal | Carbohydrates: 51g | Protein: 29g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 138mg | Sodium: 1739mg | Potassium: 526mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 78mg | Calcium: 430mg | Iron: 5mg

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  Thai Coconut Tilapia Soup

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

  Thai Coconut Tilapia Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This hearty soup combines the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

  Thai Coconut Tilapia Soup quantity

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  Ingredients Scale

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

  Instructions

  • Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
  • Add Curry Paste:
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Add Coconut Milk & Broth:
  • Pour in the coconut milk and vegetable broth. Stir well to combine.
  • Cook Vegetables:
  • Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
  • Add Tilapia:
  • Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
  • Season & Finish:
  • Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
  • Serve & Garnish:
  • Divide the soup into bowls and top with fresh cilantro if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 each onion medium, diced
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated OR 1/2 teaspoon ground ginger
  • 1 tablespoon Thai red curry paste
  • 13.5 ounce canned lite coconut milk
  • 3 cup low-sodium vegetable broth
  • 1 cup carrot sliced
  • 1 cup broccoli florets
  • 1 cup zucchini diced
  • 1 pound tilapia fillet cut into bite-sized pieces
  • 1 teaspoon low-sodium soy sauce
  • 1 each lime juiced

  Optional: fresh cilantro, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 265kcal | Carbohydrates: 12g | Protein: 25g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 216mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6141IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

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  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz roast plus 3 oz veggies, post cooking

  AIP DietDairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound grass-fed beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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  Simple Roast Chicken

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

  Simple Roast Chicken

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  Recipe adapted from:

  Mark Bittman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/4 whole chicken

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!

  https://cooking.nytimes.com/recipes/1015812-roast-chicken

  Simple Roast Chicken quantity

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  https://cooking.nytimes.com/recipes/1015812-roast-chicken

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  Ingredients Scale

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

  Instructions

  Step 1

  • Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

  Step 2

  • When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.

  Step 3

  • Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

    Note: for diabetes friendly and heart healthy, remove skin before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole chicken 3 to 4 pounds, trimmed of excess fat
  • 3 tablespoon avocado oil
  • 1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

  Nutrition

  Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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  Clean Diet Zestful Zucchini and Chickpeas

  $0.00 Cooking Fee

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

  Clean Diet Zestful Zucchini and Chickpeas

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce

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

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This zucchini has a creamy texture thanks to tahini and chickpeas. Note: This recipe requires 2 large pans for 7-10 servings.

  Clean Diet Zestful Zucchini and Chickpeas quantity

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  Ingredients Scale

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

  Instructions

  • In a pan or a wok add oil over medium heat and add garlic until softened, about a minute. Add zucchini, and turn up the heat slightly until tender and slightly brown, about 3-5 minutes. Add chickpeas and harissa paste and mix until all vegetables are covered in the golden paste.
  • To make tahini add a little bit of water and lemon juice until tahini paste thins out. Season to taste.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 clove garlic minced
  • 8 each zucchini small, chopped into half moons
  • 28 ounce canned chickpeas drained and rinsed
  • 2 tablespoon harissa paste (or to taste – I like it spicy so would add a bit more)
  • 4 tablespoon tahini
  • 1 each lemon
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 224kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 696mg | Fiber: 8g | Sugar: 8g | Vitamin A: 362IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 3mg

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  Southwestern Chicken Soup

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  Up to 10 servings
  

  Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Diabetes FriendlyEgg 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 quantity

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  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.
  • 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 Prep5

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 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:

  • 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: 393kcal | Carbohydrates: 32g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1279mg | Potassium: 1257mg | Fiber: 8g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 5mg

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  Vegetarian Chili

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  Up to 10 servings
  

  Vegetarian Chili

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  Recipe adapted from:

  Cookie and Kate

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.

  https://cookieandkate.com/vegetarian-chili-recipe/

  Vegetarian Chili quantity

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  https://cookieandkate.com/vegetarian-chili-recipe/

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

  Instructions

  • In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  • Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  • Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  • Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  • Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

  Cook Times

  Active Prep15

  Hands-On Cook11

  Hands-Off Cook30

  Passive0

  Total Time56 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra-virgin olive oil
  • 2 red onion medium chopped
  • 2 red bell pepper large chopped
  • 4 carrot medium chopped
  • 4 stalk celery chopped
  • 1 teaspoon Kosher salt divided
  • 8 clove garlic pressed or minced
  • 4 tablespoon chili powder
  • 4 teaspoon ground cumin
  • 3 teaspoon smoked paprika
  • 2 teaspoon dried oregano
  • 56 ounce canned diced tomatoes with their juices
  • 60 ounce canned black beans rinsed and drained
  • 30 ounce canned pinto beans rinsed and drained
  • 4 cup vegetable broth
  • 2 bay leaf
  • 4 tablespoon fresh cilantro
  • 2 teaspoon red wine vinegar

  Optional garnishes:

  • fresh cilantro
  • avocado sliced
  • tortilla chips check label for GF
  • sour cream skip for dairy free and vegan
  • grated cheddar cheese skip for dairy free and vegan

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.

  Nutrition

  Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg

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  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  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 Brown Rice and chopped Isralei salad

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

  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad quantity

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

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

  Instructions

  For the brown 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 broth, water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 40-45 minutes.
  • Remove from heat, keep lid on, and let rice sit 19 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.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. 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 Cook15

  Passive0

  Total Time55 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 brown rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup long grain brown rice
  • 3 cup low sodium vegetable broth
  • 2 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
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/4 teaspoon freshly ground black pepper more or less to taste or dietary preference

  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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  Beef and Black Bean Enchilada Casserole

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  Up to 10 servings
  

  Beef and Black Bean Enchilada Casserole

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3"x4" piece

  Egg Free

  SERVES 10

  Beef and Black Bean Enchilada Casserole quantity

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  Instructions

  • Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
  • Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
  • Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 white onion ½ inch dice
  • 1 pound ground beef
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounce canned black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounce canned Hatch red enchilada sauce Hatch brand recommended
  • 12 large corn tortilla
  • 1 ¾ cup shredded monterey jack cheese
  • 1 ¾ cup shredded cheddar cheese

  For garnish:

  • 3 stalk green onion sliced
  • 2 ounce canned sliced black olives

  Cooking Tools Required

  12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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  Miso Soup with Tofu and Green Onions

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  Rated 0 out of 5
  Up to 10 servings
  

  Miso Soup with Tofu and Green Onions

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cup

  Dairy FreeEgg FreeNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This classic Japanese restaurant miso soup is simple yet delicious. Choose your favorite miso for your preferred flavor.

  Miso Soup with Tofu and Green Onions quantity

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

  Instructions

  • Add bonito stock to a medium saucepan and heat over medium. When lukewarm remove ½ cup of the stock to a small bowl and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
  • When miso is completely dissolved, add tofu and heat for another minute or so.
  • Divide among soup bowls and garnish with green onions.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce medium firm tofu drained and cut into cubes about ½ inch thick
  • 10 cup bonito stock or vegetable broth for vegan/vegetarian can purchase instant to mix with water, or make homemade with bonito shavings and kombu if available
  • 8 tablespoon miso paste more of less to taste
  • 6 tablespoon green onion thinly sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until warm.

  Nutrition

  Calories: 66kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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  Swedish Meatballs – Diabetes Friendly

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

  Swedish Meatballs – Diabetes Friendly

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  Recipe adapted from:

  Stephanie

  Rated 0 out of 5

  $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.
  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDiabetes FriendlyHeart HealthyKetoLower CarbNut FreeRefined Sugar Free

  These delicious and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with low carb magic noodles or mashed cauliflower. Enjoy the tasty meatballs guilt free.

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

  Swedish Meatballs – Diabetes Friendly quantity

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

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  Ingredients Scale

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

  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 almond flour and ground flaxseeds, Parmesan cheese, whisked egg, almond 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, 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. Add the avocado oil. 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 Greek yogurt 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
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 12 tablespoon almond flour
  • 4 tablespoon flax seeds meal
  • 0.5 cup low sodium grated Parmesan cheese low sodium
  • 2 each large egg whisked
  • 0.5 cup unsweetened almond milk
  • 0.5 teaspoon kosher salt or less
  • 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 lean ground turkey or ground chicken
  • 1 pound lean ground beef or entirely turkey/chicken for less fat

  Sauce

  • 2 tablespoon butter
  • 2 tablespoon avocado oil
  • 4 tablespoon whole wheat flour or almond flour
  • 4 cup low-sodium beef broth
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup plain Greek yogurt

  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: 368kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 509mg | Potassium: 642mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg

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  Crockpot Lemon-Garlic Chicken

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Crockpot Lemon-Garlic Chicken

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  Recipe adapted from:

  Slava Bond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6.5 ounce

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeSoy Free

  Slow cooked chicken comes out tender and flavorful with just the right amount of garlic, oregano, and lemon.

  >> Note: This dish requires a crockpot (slow cooker) and will be ready in 5 hours. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<

  http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

  Crockpot Lemon-Garlic Chicken quantity

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  http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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  Ingredients Scale

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

  Instructions

  Step 1

  • In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.

  Step 2

  • Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.

  Step 3

  • Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.

  Step 4

  • Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon dried oregano
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pound boneless skinless chicken breast
  • 4 tablespoon unsalted butter
  • 1/2 cup water
  • 6 tablespoon fresh lemon juice
  • 4 clove garlic peeled and minced
  • 2 teaspoon chicken bouillon granules
  • 2 tablespoon fresh parsley minced

  Cooking Tools Required

  12-inch saute pan, Crockpot

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power or stove top on medium heat until heated through.

  Nutrition

  Calories: 253kcal | Carbohydrates: 1g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 482mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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  Turkey Chili

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  4 servings
  

  Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  A high-protein, fiber-packed, comforting chili that's full of bold flavors!

  Turkey Chili quantity

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

  Instructions

  • Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
  • Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
  • Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 whole small onion diced
  • 2 clove garlic minced
  • 15 ounce canned diced tomatoes-low sodium
  • 15 ounce canned black beans-low sodium drained & rinsed
  • 15 ounce canned kidney beans-low sodium drained & rinsed
  • 1 cup frozen corn
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 409kcal | Carbohydrates: 49g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 1335mg | Fiber: 16g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 6mg | Phosphorus: 551mg

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  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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  6 servings
  

  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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  Ingredients Scale

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

  Instructions

  • Season roast with Kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
  • Transfer beef to pressure cooker. Add beef stock (or water) and herbs,. 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 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 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup beef stock or water
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 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

  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: 302kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 409mg | Potassium: 577mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 4mg | Phosphorus: 308mg

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  Extra Vegetable Fried Rice

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  Up to 10 servings
  

  Extra Vegetable Fried Rice

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Nut FreeRefined Sugar FreeVegetarian

  If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.

  https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

  Extra Vegetable Fried Rice quantity

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  https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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  Ingredients Scale

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

  Instructions

  • Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
  • Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  • Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  • Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  • Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain brown rice cooked according to package directions
  • 5 tablespoon avocado oil divided
  • 4 egg whisked together
  • 2 white onion small, finely chopped
  • 4 carrot medium, finely chopped
  • 1 cup snow peas
  • 1 cup broccoli cut into very small pieces for quick cooking
  • 1 cup red bell pepper
  • 1 cup frozen green peas
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2 tablespoon fresh ginger grated
  • 4 clove garlic large, pressed or minced
  • Pinch crushed red pepper
  • 2 cup baby kale
  • 6 stalk green onion chopped
  • 2 tablespoon low-sodium soy sauce
  • 2 teaspoon toasted sesame oil

  Optional for serving:

  • chili-garlic sauce

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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  Vegan Chili

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  Up to 10 servings
  

  Vegan Chili

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeGluten FreeReduced FatRefined Sugar FreeSoy FreeVegan

  Vegan Chili quantity

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  Ingredients Scale

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

  Instructions

  • Combine the onion, celery, and green pepper in a large nonstick pot over medium-high heat with ⅓ cup of water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This step should take around 10 minutes in total.
  • Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
  • Add the drained beans, crushed tomatoes, and 1 cup of filtered water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to check that nothing sticks to the bottom of the pot.
  • Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.
  • Notes: The chili powder should be pure chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 clove garlic
  • 1 cup onion large diced
  • 1 1/2 cup green bell pepper large diced
  • 4 stalk celery diced
  • 1 cup carrot sliced
  • 1/3 cup chili powder New Mexico or California
  • 1 1/2 tablespoon ground cumin
  • 1 1/2 teaspoon dry oregano
  • 1/2 teaspoon cayenne pepper Optional
  • 45 ounce canned red kidney beans drained, for 10 servings - 3 x 15 oz cans
  • 45 ounce canned pinto beans drained, for 10 servings - 3 x 15 oz cans
  • 56 ounce canned crushed tomatoes for 10 servings - 2 x 28 oz cans
  • 2 cup water or vegetable stock
  • Kosher salt to taste
  • freshly ground black pepper

  For garnish:

  • 4 stalk green onion
  • nutritional yeast
  • vegan sour cream

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Nutrition

  Calories: 306kcal | Carbohydrates: 59g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1033mg | Potassium: 1474mg | Fiber: 20g | Sugar: 13g | Vitamin A: 5031IU | Vitamin C: 37mg | Calcium: 209mg | Iron: 8mg

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  Beef Tacos with Chipotle Sour Cream

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  FSA/HSA eligible when qualified
  4 servings
  

  Beef Tacos with Chipotle Sour Cream

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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: 2 tacos

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

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream quantity

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  Ingredients Scale

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

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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  4

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