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  Baked Balsamic Glazed Chicken

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  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)

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  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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  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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  Smash Burgers

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  Up to 10 servings
  

  Smash Burgers

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  Recipe adapted from:

  Natasha Kravchuk

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 patties x 3 oz each

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Make restaurant-style Smash Burgers at home. Smashed patties cook quickly and it’s one of the tastiest ways to prepare a burger. You’ll love the double patty with melted cheese in between, and the sauce is a must!

  https://natashaskitchen.com/smash-burger-recipe/

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  https://natashaskitchen.com/smash-burger-recipe/

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  Instructions

  Portion Beef Patties:

  • Divide beef into even portions, about 3 oz each (2 patties per serving). Loosely roll them into balls then cover and refrigerate while preparing remaining ingredients. The meat must be cold when it hits the grill.

  Prep Toppings and Buns:

  • Remove wilted leaves from lettuce to keep it crunchy then finely shred lettuce. Slice tomatoes, onions, and pickles.
  • Butter and toast buns over medium heat until golden on the buttered side.

  Cook the Patties:

  • Increase griddle to medium/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over the meat and firmly smash straight down into a thin patty.
  • Once patties are smashed, peel back and discard parchment papers and season patties with salt and pepper. Cook 2 minutes on the first side or until seared and juices start to come to the surface.
  • Scrape under the burger with spatula facing down at a 45˚ angle to get under the caramelized part and flip. Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the second patty. Repeat with remaining burgers and transfer them to a platter as they finish cooking.

  Assemble Burgers:

  • Place sauce on bottom of bun. Top with 3 pickle slices, shredded lettuce, 2 tomato slices and thin sliced onion. Add double patty and top with bun.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound 80% lean ground beef divided into 3 ounce portions (2 paties per serving)
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 10 slice medium cheddar cheese or your favorite
  • 1/2 cup butter softened

  Burger Sauce:

  • 2/3 cup mayonnaise
  • 2 teaspoon yellow mustard

  Toppings:

  • 10 brioche burger bun buttered
  • 3 1/2 cup iceberg lettuce shredded
  • 2 tomato large, sliced
  • 1 red onion large, sliced into thin rings
  • 4 dill pickle cut into 30 slices

  Cooking Tools Required

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

  Nutrition

  Calories: 611kcal | Carbohydrates: 5g | Protein: 29g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 143mg | Sodium: 854mg | Potassium: 657mg | Fiber: 2g | Sugar: 3g | Vitamin A: 963IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg

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  Spicy Coconut Chicken Thai Curry

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  Rated 2.00 out of 5
  Up to 10 servings
  

  Spicy Coconut Chicken Thai Curry

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  Rated 3 out of 5 based on 6 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This Chicken Thai curry contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

  Spicy Coconut Chicken Thai Curry quantity

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  Instructions

  • Heat a large skillet over medium-high heat.
  • Season sliced chicken with Kosher salt and pepper.
  • When the pan is warm, add half the coconut oil and cook the chicken pieces until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • Clean the pan and return to medium-high heat. Add the remaining coconut oil, garlic and ginger and cook until fragrant but not browned, about 1 minute. Add in all the vegetables and season with additional Kosher salt and ground pepper to taste. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally.
  • Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly.
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thighs thinly sliced, about 1 ½ inches long
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 4 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears or strips
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion sliced
  • 2/3 pound onion cut into thin slivers
  • 1 tablespoon fresh ginger finely grated
  • 5 clove garlic chopped
  • 1 tablespoon red thai curry paste or more to taste, if using green curry pase, use less as it's more spicy
  • 28 ounce canned full-fat coconut milk for 10 servings use 2 cans

  FOR GARNISH - OPTIONAL

  • 1 teaspoon crushed red pepper
  • 2 tablespoon fresh cilantro chopped
  • 2 each lime cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

  Nutrition

  Calories: 374kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg

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  Mango Salsa

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  Mango Salsa

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  Recipe adapted from:

  Cookie and Kate

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganWhole 30

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

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

  Mango Salsa quantity

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

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

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

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  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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeHeart 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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  Mexican Cauliflower Rice

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

  Mexican Cauliflower Rice

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Mexican Cauliflower Rice quantity

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  FOR TOPPING - OPTIONAL

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Turmeric Rice

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  Rated 4.67 out of 5
  Up to 10 servings
  

  Turmeric Rice

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4.7 out of 5 based on 33 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2/3 cup

  Gluten FreeReduced FatVeganVegetarian

  Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.

  https://veggiedesserts.com/turmeric-rice/

  Turmeric Rice quantity

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  https://veggiedesserts.com/turmeric-rice/

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

  Instructions

  • Heat oil in a large pan, then add the onion and cook until soft, but not brown.
  • Stir in the garlic and cook for another minute.
  • Add the turmeric, cumin, all the spices, and rice, and combine well.
  • Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
  • Serve sprinkled with chopped parsley.
  • Note: be guided by the cooking time on your particular bag of rice.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 1 tablespoon avocado oil
  • 1/2 cup onion diced
  • 4 clove garlic minced
  • 2 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 2 bay leaf
  • 6 cardamom pod
  • 2 ½ cup aged basmati rice
  • 4 cup vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Garnish

  • 3 tablespoon Italian parsley

  Cooking Tools Required

  Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 208kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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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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  Ingredients Scale

  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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  Chicken Marsala with Polenta

  $0.00 Cooking Fee

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

  Chicken Marsala with Polenta

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  Recipe adapted from:

  Zeke Gluckman

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Chicken Marsala with Polenta quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

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

  For Sauce:

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

  For Serving:

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

  For Garnish:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Spinach and Parmesan Stuffed Chicken Breast

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spinach and Parmesan Stuffed Chicken Breast

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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: 1 chicken breast

  Egg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePostpartumRefined Sugar FreeSoy Free

  These chicken breasts come out tender and juicy, as they are stuffed just under the skin to keep them moist.

  Spinach and Parmesan Stuffed Chicken Breast quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 450 degrees. Pat chicken dry with a paper towel. Remove bone and tenderloin (reserve for another use-makes stuffing under skin easier), but KEEP SKIN INTACT. Season chicken with salt and pepper; set aside.
  • To a large sauté pan set on medium-high heat, add some of the olive oil. Add the spinach and sauté until wilted. Remove from heat and let cool. Note: You may have to do this in batches for 7-10 servings.
  • When spinach has cooled squeeze out excess moisture and place in a bowl. Toss with the parmesan or feta cheese and season with salt and pepper to taste.
  • Divide the spinach mixture into equal portions (depending on number of servings) and stuff under the skin of each chicken breast, being careful to level out the stuffing. Place chicken on a parchment-lined rimmed baking sheet. Rub breasts with additional olive oil, then bake for 25-30 minutes, until chicken is cooked through and the skin is golden brown.
  • To serve, slice chicken crosswise at an angle to expose stuffing, fanning out when plating.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 bone-in chicken breast skin-on, bone removed. Note; It's important to keep skin intact, as stuffing will go under skin!
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 24 ounce fresh spinach
  • 2 1/2 cup Parmesan cheese grated, or crumbled feta cheese

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Saute pan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in a 350 degree oven for about 15 minutes or until heated through.

  Nutrition

  Calories: 357kcal | Carbohydrates: 3g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1129mg | Potassium: 1073mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6630IU | Vitamin C: 21mg | Calcium: 373mg | Iron: 3mg

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  Clean Diet Strawberry Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Clean Diet Strawberry Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

  Clean Diet Strawberry Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
  • Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  • Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
  • Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

  Notes

  Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 tablespoon coconut oil for greasing the muffin tin

  Dry ingredients:

  • 2 cup almond flour super fine
  • ½ teaspoon baking soda
  • 1/8 teaspoon Kosher salt

  Wet ingredients:

  • 3 egg large
  • 1/4 cup honey
  • 1 tablespoon coconut oil melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

  Fold in:

  • 1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

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  Baked Red Lentil Quinoa Fritters

  $0.00 Cooking Fee

  Rated 4.25 out of 5
  Up to 10 servings
  

  Baked Red Lentil Quinoa Fritters

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  Recipe adapted from:

  Veggie Inspired

  Rated 4.4 out of 5 based on 22 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 fritter, 4'' diameter, burger size

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeOil FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan and gluten free baked fritters are spiced with turmeric, cumin and a touch of cinnamon. They are also crispy and oil-free. This high protein and low fat, meatless dinner will delight both the vegans and the cornivors.

  https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/#wprm-recipe-container-9568

  Baked Red Lentil Quinoa Fritters quantity

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  https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/#wprm-recipe-container-9568

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  Ingredients Scale

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

  Instructions

  For the Fritters

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn't stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
  • Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon, and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
  • Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
  • Serve with Tahini Yogurt Sauce (below).

  For the Tahini Yogurt Sauce

  • While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Red Lentil Quinoa Fritters

  • 1 ½ cup quinoa tri-color quinoa or any other
  • ½ cup red lentils
  • 4 cup vegetable broth or water
  • ¼ cup Italian parsley chopped
  • ¼ cup tahini
  • 1 tablespoon Dijon mustard
  • ½ lemon juiced
  • 2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon Kosher salt or to taste
  • ⅛ teaspoon freshly ground black pepper or to taste
  • ¼ cup cornmeal
  • ¼ cup chickpea flour also called garbanzo bean flour (brown rice flour would work too)

  Tahini Yogurt Sauce

  • 1 cup plain unsweetened dairy free yogurt I used So Delicious
  • 3 tablespoon tahini
  • 1 lemon juiced
  • 2 clove garlic minced
  • 1 tablespoon fresh dill chopped
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives, Whisk

  Nutrition

  Calories: 244kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 361mg | Fiber: 6g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 3mg

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  Pork Chili Verde

  $0.00 Cooking Fee

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

  Pork Chili Verde

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  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 23 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

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

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

  Pork Chili Verde quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  reheat in sauce pot until warm about 5 minutes

  Nutrition

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

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  Farro Salad with Tomatoes and Herbs

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Farro Salad with Tomatoes and Herbs

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Brain FoodDairy FreeEgg FreeMediterranean DietNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Farro is an ancient wheat that contains more nutrients than modern wheat. It can be used in a variety of dishes, such as this Mediterranean style salad.

  Farro Salad with Tomatoes and Herbs quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 x 1 cup each

  Instructions

  • Combine the water and farro in a medium saucepan.
  • Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
  • Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
  • Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
  • In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 x 1 cup each

  Ingredients

  Ingredients

  • 8 cup water
  • 20 ounce pearled farro
  • 1 tablespoon Kosher salt
  • 2 pound tomato medium dice
  • 1 cup red onion small dice
  • 2 tablespoon fresh oregano chopped
  • ½ cup Italian parsley chopped

  For the vinaigrette:

  • 2 clove garlic
  • ¼ cup balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve chilled or at room temperature.

  Nutrition

  Calories: 296kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 433mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2mg

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  Greek Chicken Gyros

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Greek Chicken Gyros

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  Recipe adapted from:

  Damn Delicious

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 gyro

  Nut FreeRefined Sugar Free

  Chicken is marinated in olive oil, lemon juice, garlic, oregano, thyme and paprika, then grilled to perfection and stuffed into a soft pita with lettuce, tomatoes, and tzatziki sauce.

  https://damndelicious.net/2020/02/23/greek-chicken-gyros/

  Greek Chicken Gyros quantity

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  https://damndelicious.net/2020/02/23/greek-chicken-gyros/

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  Ingredients Scale

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

  Instructions

  • To make the tzatziki sauce, combine Greek yogurt, cucumber, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve.
  • In a gallon size Ziploc bag, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Marinate for at least 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
  • Preheat grill to medium heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
  • To serve, warm pitas on the grill, about 1-2 minutes per side. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion and tzatziki sauce.
  • Serve immediately.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound chicken tenderloin
  • 2.5 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon fresh lemon juice
  • 5 clove garlic minced
  • 3 teaspoon dried oregano
  • 1 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • 10 pita bread
  • 3 1/2 cup romaine lettuce shredded
  • 3 1/2 cup cherry tomato quartered
  • 1 red onion thinly sliced

  FOR THE TZATZIKI SAUCE

  • 1 1/4 cup plain Greek yogurt
  • 1 cup English cucumber grated and squeezed dry
  • 3 tablespoon fresh dill chopped
  • 3 tablespoon fresh lemon juice
  • 3 teaspoon lemon zest
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Freezer bag, Grill, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 407kcal | Carbohydrates: 38g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 967mg | Potassium: 908mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1873IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 2mg

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  Chili Lime Steak Fajitas-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chili Lime Steak Fajitas-Diabetes Friendly

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

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

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

  Chili Lime Steak Fajitas-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

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

  For Skillet

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

  For Vegetables

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

  Assemble

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

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

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

  For the Fajitas

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

  Optional for Serving

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

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

  Nutrition

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

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  Sauteed Greens with Shallots and Mustard Seeds

  $0.00 Cooking Fee

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

  Sauteed Greens with Shallots and Mustard Seeds

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces

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

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

  Sauteed Greens with Shallots and Mustard Seeds quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

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

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  Chef John’s Quiche Lorraine

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  Rated 0 out of 5
  8 servings
  

  Chef John’s Quiche Lorraine

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  Recipe adapted from:

  Allrecipes/Chef John

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut Free

  Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.

  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

  Chef John’s Quiche Lorraine quantity

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  https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
  • Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
  • Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
  • Reduce the oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
  • Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
  • Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
  • Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
  • Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 round frozen pie crust dough for 9-inch pie plate
  • 8 slice bacon cut into 1 inch pieces
  • ½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
  • ½ cup onion chopped
  • 1/3 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 pinch cayenne pepper
  • 3 egg large
  • 2 egg yolk
  • 1 cup heavy whipping cream
  • ¾ cup milk
  • 1 teaspoon fresh thyme chopped
  • 6 ounce Gruyere cheese shredded

  Cooking Tools Required

  9 inch Pie Dish, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

  Nutrition

  Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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  Blackened Fish Taco Bowls

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  Rated 0 out of 5
  Up to 10 servings
  

  Blackened Fish Taco Bowls

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy Free

  Spicy Blacked fish, red onion, bell pepper, black beans and avocado dressing to top this cauliflowr rice bowl.

  www.kaiafitfolsom.com

  Blackened Fish Taco Bowls quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • To create cauliflower rice, chop cauliflower into florets and add to a food processor.
  • Process until it reaches a rice-like consistency. (Note: If you don't have a food processor, you can grate the cauliflower with a box grater to create rice.) Transfer into a bowl and set aside.
  • Create your avocado dressing by combining your avocado, olive oil, lemon juice and water together in a food processor or blender and blend until smooth. Transfer into a jar and set aside.
  • Combine chili powder, cumin, cayenne, paprika, sea salt and black pepper in a bowl and mix well. Sprinkle over both sides of the tilapia fillets.
  • Grease a large cast iron skillet with a bit of olive oil and place it over medium high heat.
  • Add your tilapia fillets two at a time. Let sear for 3 to 4 minutes per side, flip and let sear for another 3 minutes or until fish is completely cooked through. (Note: Fish is done when it flakes with a fork.) Remove from heat and chop into pieces. Set aside.
  • Divide cauliflower rice in between bowls and top with red onion, green pepper and black beans. Add blackened tilapia, drizzle with desired amount of avocado dressing and serve with lime wedges. Enjoy

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head cauliflower box grated or put in food processor
  • 1 avocado pit removed and peeled
  • 1/2 cup extra virgin olive oil
  • 2 lemon juiced
  • 1/2 cup water
  • 2 tablespoon chili powder
  • 2 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 48 ounce tilapia fillet
  • 1/2 cup red onion finely diced
  • 1 green bell pepper finely diced
  • 30 ounce canned black beans drained and rinsed
  • 2 lime cut into wedges

  Cooking Tools Required

  12-inch skillet, Box grater, Can Opener, Colander, Cutting board, Food Processor, Kitchen towels, 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 over medium heat.

  Nutrition

  Calories: 391kcal | Carbohydrates: 28g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 697mg | Potassium: 1258mg | Fiber: 12g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 86mg | Calcium: 103mg | 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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  Ingredients Scale

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

  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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