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  Kung Pao Beef

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Kung Pao Beef

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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: 6 ounces

  Gluten FreeLower Carb

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

  Kung Pao Beef quantity

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  Ingredients Scale

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

  Instructions

  • Place the sliced beef in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let beef marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place beef slices in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved beef, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and beef should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain

  Marinade for Beef

  • 4 tablespoon soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 4 stalk green onion cut into 1/2 inch lengths
  • 4 tablespoon soy sauce
  • 4 tablespoon chili-garlic sauce or Sriracha
  • 1 cup roasted peanuts

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 317kcal | Carbohydrates: 13g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1278mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 3mg

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  Queso Fresca Cheese Enchiladas with Red Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Queso Fresca Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  David Long

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeGluten FreeNut Free

  Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

  Queso Fresca Cheese Enchiladas with Red Sauce quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
  • Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 bunch green onion dice
  • 1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
  • 8 ounce Queso Fresca cheese
  • 16 ounce sour cream

  For Serving

  • 10 corn tortilla medium or as many as you can fill in the pan
  • 1 bunch fresh cilantro chopped
  • 2.2 ounce canned sliced black olives
  • 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

  Cooking Tools Required

  Baking Pan, Potato Masher, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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  Lemon Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Lemon Bars

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

  Lemon Bars quantity

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

  Instructions

  For crust:

  • Preheat oven to 350 F
  • Line a 9x9 inch pan with parchment paper
  • Mix the flour, powdered sugar, and salt together
  • Cut the butter into the mix until crumbly and then press into bottom of pan
  • Bake for 15-18 minutes until lightly golden brown

  For filling:

  • Whisk all the filling ingredients together until combined
  • Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
  • Cool completely
  • Dust with powdered sugar, cut into squares

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook32

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the crust:

  • 10 tablespoon butter room temperature
  • 1 ¼ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon Kosher salt

  For the filling:

  • 3 egg large
  • 1 cup granulated sugar
  • 3 tablespoon all-purpose flour
  • 1 tablespoon lemon zest
  • ⅓ cup fresh lemon juice
  • ½ teaspoon baking powder

  For finishing:

  • 2 tablespoon powdered sugar

  Cooking Tools Required

  Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk

  Reheating/Serving Instructions

  Enjoy up to 3 days. Do not recommend reheating.

  Nutrition

  Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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  Oat Flour Morning Glory Muffins

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  Rated 0 out of 5
  12 servings
  

  Oat Flour Morning Glory Muffins

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  Recipe adapted from:

  Amanda

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  An oat flour morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, and so delicious. This is a perfect solution for a quick breakfast or a healthy snack, packed nutrients!

  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

  Oat Flour Morning Glory Muffins quantity

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  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375F and prepare a muffin pan by spraying 10-12 cavities with cooking spray or placing paper baking cups in the cavities. Set aside.
  • Add almond butter, banana, egg, honey, oat flour, flaxmeal, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana before combining all the ingredients in a bowl and mixing well.
  • Fold in carrots, apple, raisins, and walnuts and mix by hand.
  • Pour batter into the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/4 cup almond butter or other nut butter of choice, or soy nut butter for a nut-free option
  • 1/2 cup medium banana ripe
  • 1 egg large
  • 1/3 cup honey
  • 1/2 cup oat flour
  • 2 tablespoon flax seeds meal
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

  Fold In:

  • 1 cup carrot about 2 large, peeled and grated
  • 1/2 cup apple medium, peeled, cored, and grated
  • 1/3 cup raisins
  • 1/3 cup walnuts
  • 12 muffin tin liners

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

  Reheating/Serving Instructions

  Store in an air-tight container for up to a week.

  Nutrition

  Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 189mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1810IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

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  Tarragon Chicken Salad

  $0.00 Cooking Fee

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

  Tarragon Chicken Salad

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

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

  Tarragon Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Optional add ins:

  • sliced almonds or dried cranberries, or red seedless grapes

  Cooking Tools Required

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

  Nutrition

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

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  Parmesan Garlic Chicken Wings

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Parmesan Garlic Chicken Wings

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 wings

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  These chicken wings are perfect for those that don't care for the standard heavy-coated sauced wings. Instead these wings rely on garlic, Parmesan cheese, and a touch of red pepper flakes for a Mediterranean take on an American favorite. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Parmesan Garlic Chicken Wings quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees with oven racks set in upper and lower positions.
  • Pat the wings dry with paper towels and place in a large bowl. Add salt, pepper, and avocado oil, tossing well to combine. Place wings on 2 parchment lined baking sheets. Bake for 40 minutes, turning once half way through baking time.
  • Meanwhile heat olive oil and butter in a small saute pan over medium heat and when hot add the garlic. Saute for a minute or until the garlic is golden. Add the red pepper flakes and saute an additional 30 seconds. Pour mixture into a large bowl. Add the chopped parsley and the parmesan cheese.
  • Remove wings from oven and place in bowl with garlic and parsley. Toss wings to coat evenly. Plate and garnish with additional parmesan cheese if desired.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound chicken wing drumettes and wing tips
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil

  For coating:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 8 clove garlic minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoon Italian parsley chopped
  • ½ cup Parmesan cheese grated

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat wings in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 311kcal | Carbohydrates: 1g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 638mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

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  Authentic Caesar Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Authentic Caesar Salad

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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 ounces

  Gluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Authentic Caesar Salad quantity

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  Ingredients Scale

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

  Instructions

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the croutons:

  • ½ loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic roughly chopped
  • 5 canned anchovy fillets 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • ½ cup extra virgin olive oil
  • 1 lemon juiced
  • ½ cup Parmesan cheese grated, plus more for garnish
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

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

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  Custom Menu Order with Chef Kenneth Hernandez (SF South Bay-Peninsula Only)

  $210.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Kenneth Hernandez (SF South Bay-Peninsula Only)

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  Recipe adapted from:

  Kenneth Hernandez

  Rated 5 out of 5 based on 10 customer ratings

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Kenneth Hernandez Custom Order $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Kenneth Hernandez (SF South Bay-Peninsula Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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  Battered Fish with Roasted Red Potatoes

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Battered Fish with Roasted Red Potatoes

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Nut Free

  Enjoy delicious fish and chips (seasoned roasted red potatoes) and leave the mess of frying to the pros! Note: Fried foods are best served shortly after cooking, as they do not re-heat well.

  Battered Fish with Roasted Red Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees
  • Quarter red potatoes
  • Mix olive oil, chopped garlic, salt, pepper, onion powder and chile powder
  • Pour over potatoes and mix to coat evenly
  • Place in single layer on sheet pan and bake for 30 min
  • Meanwhile pat fish dry with paper towels
  • Mix flour, baking powder, pepper, salt, milk and eggs in large mixing bowl
  • Heat 1 quart oil in large pan
  • Dunk fish pieces in batter and fry in two batches 5 minutes per batch
  • Remove fried fish to paper towels or rack
  • Mix mayo, lemon juice, garlic powder and pepper in small bowl for dipping

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  Fish Batter:

  • 2 1/2 cup all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cup milk
  • 2 egg

  For frying:

  • 1 quart avocado oil

  Fish:

  • 3 pound cod or other firm white fish 1 five-ounce piece per serving

  Sauce:

  • 2 cup mayonnaise
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper

  Chips:

  • 2 pound small red potato cut into quarters
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic chopped
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder

  Cooking Tools Required

  12-inch skillet, Baking Pan, Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave for 90 seconds for one serving or in the oven at 350 degrees until heated through.

  Nutrition

  Calories: 1332kcal | Carbohydrates: 27g | Protein: 6g | Fat: 135g | Saturated Fat: 18g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 78g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1563mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

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  Mexican Chopped Salad

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  Mexican Chopped Salad

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  Recipe adapted from:

  Chris Scheuer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeSoy FreeVegetarian

  This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

  Mexican Chopped Salad quantity

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  Ingredients Scale

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

  Instructions

  • For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  • For the salad, place corn, in the microwave and cook according to package.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  • Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • ¼ cup lime juice
  • 2 tablespoon honey
  • ½ teaspoon ground cumin
  • 1 clove garlic finely minced
  • ½ teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 2 tablespoon extra virgin olive oil

  For the tortilla strips:

  • 6 each corn tortilla six inch
  • 1 ½ tablespoon avocado oil
  • ½ teaspoon Kosher salt

  For the salad:

  • 1 head romaine lettuce chopped into ½ inch pieces
  • 1 each red bell pepper ¼ inch dice
  • ½ each red onion ¼ inch dice
  • ½ each jicama peeled and ¼ inch dice
  • 1 each zucchini medium, ¼ inch dice
  • 4 each tomato medium, seeded and diced
  • 1 ½ cup frozen corn kernels or fresh if available
  • 15 ounce canned black beans drained and rinsed, or other beans of your preference
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Nutrition

  Calories: 200kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 416mg | Potassium: 631mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6379IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg

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  Fettuccine Alfredo

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  Fettuccine Alfredo

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This classic Italian pasta dish is creamy, rich and delicious. Everything a good Alfredo should be! For added protein be sure to check out our Grilled Chicken Fettuccine Alfredo and our Shrimp Fettuccine Alfredo. Best served hot, so have your Foodom chef prepare this dish last!

  Fettuccine Alfredo quantity

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

  Instructions

  • Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
  • Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pasta:

  • 1 1/2 pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 474kcal | Carbohydrates: 50g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2129mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 857IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 2mg

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  Chicken Chow Mein

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  Chicken Chow Mein

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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: 7 ounces

  Dairy FreeNut FreeRefined Sugar Free

  This chicken chow mein is a delicious alternative to your typical Chinese take-out. If you are able to find fresh Chinese thick-cut wheat noodles, I encourage you to use them, however I have been using dry spaghetti pasta for years to create this tasty dish and it comes out just great!

  Chicken Chow Mein quantity

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  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
  • Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
  • Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
  • Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
  • Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long

  For the marinade:

  • 3 tablespoon soy sauce
  • 2 tablespoon dry sherry
  • 3 tablespoon corn starch

  For the noodles:

  • 16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
  • 2 teaspoon sesame oil more or less to taste

  For the stir fry:

  • 4 tablespoon avocado oil or your favorite high-heat cooking oil
  • 5 tablespoon fresh ginger minced
  • 6 clove garlic finely chopped
  • 1 each yellow onion large, cut into slivers about ¼ inch thick
  • 1 each carrot julienne
  • 12 each dried shiitake mushroom softened in hot water and thinly sliced
  • 4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
  • 2 tablespoon soy sauce more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat noodles in a non-stick pan over medium-high heat until hot.

  Nutrition

  Calories: 333kcal | Carbohydrates: 40g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 588mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

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  Mexican Green Salad with Toasted Pepitas

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  Up to 10 servings
  

  Mexican Green Salad with Toasted Pepitas

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  Recipe adapted from:

  COOKIE+Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: side salad

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

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

  Mexican Green Salad with Toasted Pepitas quantity

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  Ingredients Scale

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

  Instructions

  To toast the pepitas:

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

  To make the dressing:

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

  The salad

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

  Cook Times

  Active Prep30

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Salad

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

  Jalapeño-Cilantro Dressing

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Loaded Veggie Paella

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  6 servings
  

  Loaded Veggie Paella

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This vegan/vegetarian version of the classic Spanish dish uses tofu, mixed vegetables, and arborio rice.

  Loaded Veggie Paella quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil over medium heat in a paella pan or Dutch oven. Add onion, tofu, pepper and carrots, cook until tender, about 5-7 minutes. Add garlic, asparagus, tomatoes, paprika, turmeric, red pepper flakes and bay leaves, cook another 3-5 more minutes, stirring frequently.
  • Add the rice, broth, and salt. Give it a good stir so the rice falls to the bottom of the pan.
  • Turn up the heat to medium-high and bring to a boil. Then reduce heat to medium or medium low and let simmer for about 20 minutes, uncovered.
  • Do NOT stir the rice. Keep an eye on it as it cooks, so you can add more broth or water if the pan starts to get too dry.
  • After it has been simmering for about 15 minutes, add the artichoke hearts, zucchini, and green peas to the pot.
  • Once the paella has cooked for the full 20 minutes, cover and turn off the heat. Let this sit for about 10 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook20

  Passive10

  Total Time57 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion large thinly sliced
  • 12 ounce medium firm tofu 1 block, drained and chopped
  • 1 each yellow bell pepper thinly sliced
  • 2 each carrot large, peeled and diced
  • 2 clove garlic minced
  • 7 ounce asparagus chopped
  • 14 ounce canned diced tomatoes
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon crushed red pepper optional
  • 2 each bay leaf
  • 1½ cup arborio rice uncooked and unwashed
  • 3½ cup low-sodium vegetable broth
  • ½ teaspoon sea salt more or less to taste
  • 14 ounce jar artichoke hearts in water drained and chopped
  • 1 each zucchini quartered and sliced
  • 1 cup frozen green peas thawed

  For garnish:

  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 343kcal | Carbohydrates: 57g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 863mg | Potassium: 530mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4578IU | Vitamin C: 64mg | Calcium: 130mg | Iron: 5mg

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  Fresh Chopped Israeli Salad

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  Up to 10 servings
  

  Fresh Chopped Israeli Salad

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7.25 oz

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

  Dairy FreeDiabetes FriendlyGluten FreePaleoReduced FatVeganVegetarian

  A refreshing Middle Eastern chopped salad with clean flavors.

  Fresh Chopped Israeli Salad quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Cilantro Lime Chicken and Spanish Rice Bowl

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  Rated 5.00 out of 5
  6 servings
  

  Cilantro Lime Chicken and Spanish Rice Bowl

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  Recipe adapted from:

  Samantha Skaggs

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz chicken, 5 oz rice

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeSoy Free

  These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado, cilantro and Spanish rice.

  https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/

  Cilantro Lime Chicken and Spanish Rice Bowl quantity

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  https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/

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  Ingredients Scale

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

  Instructions

  For the chicken:

  • First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
  • Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
  • Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
  • Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

  For the Spanish rice:

  • In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
  • Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Note: Use the recommended about of liquid (broth and tomato sauce) for the rice as instructed on package.
  • Stir in the black beans and red onion, mixing thoroughly.

  For the bowls:

  • Place Spanish rice in the bowl first, top with the sliced chicken. Garnish with tomatoes and avocados.

  Cook Times

  Active Prep15

  Hands-On Cook40

  Hands-Off Cook0

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the chicken:

  • 1 tablespoon avocado oil
  • 2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 4 each lime juiced (you should get about 2 tablespoons juice per lime)
  • 1/2 cup fresh cilantro chopped
  • 3 clove garlic minced
  • 1 tablespoon granulated sugar more or less to taste

  For the Spanish rice:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 cup long grain white rice
  • 1 cup chicken broth
  • 1 cup canned tomato sauce
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 14 ounce canned black beans drained and rinsed
  • 1 each small red onion chopped

  For the Bowls

  • 3/4 cup cherry tomato halved
  • 1 each avocado diced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat chicken and rice in a saute pan set over medium heat until heated through or in the microwave on high power.

  Nutrition

  Calories: 498kcal | Carbohydrates: 48g | Protein: 40g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1173mg | Potassium: 1214mg | Fiber: 9g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 3mg

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  Ground Beef Stroganoff

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  Rated 0 out of 5
  6 servings
  

  Ground Beef Stroganoff

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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: 5 1/2 ounce

  Nut FreeSoy Free

  This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

  Ground Beef Stroganoff quantity

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  Ingredients Scale

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

  Instructions

  • Cook eggs noodles according to package directions. Set aside.
  • Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
  • Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
  • Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
  • Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
  • Add wine and bring to a boil, simmer for 1 minute.
  • Add 1/2 the milk, cooke for an additional minute or 2.
  • Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low.  Simmer for 20 minutes until flavors are well married.
  • Taste and season with additional salt if needed.
  • Serve over egg noodles.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon butter
  • 8 ounce white mushroom diced
  • 1 pound 95% lean ground beef
  • 1/2 teaspoon dried thyme
  • 2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic minced
  • 1 teaspoon onion powder
  • 2 tablespoon all-purpose flour
  • ½ cup dry red wine or 1/2 cup additional stock
  • 1 cup milk divided
  • 1 ½ cup low sodium beef stock
  • 1 teaspoon Worcestershire sauce optional

  For serving:

  • 8 ounce dry egg noodle

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

  Reheating/Serving Instructions

  Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

  Nutrition

  Calories: 352kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 983mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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  Classic Homemade Cornbread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Classic Homemade Cornbread

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Classic Homemade Cornbread quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 3 ½ teaspoon baking powder
  • ⅓ cup avocado oil
  • 1 egg large
  • 1 cup milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through or in the microwave on medium power.

  Nutrition

  Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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  Tomato Basil Bruschetta with Goat Cheese

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Tomato Basil Bruschetta with Goat Cheese

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Diced tomatoes and basil are drizzled with olive oil and aged balsamic vinegar, then spooned onto garlic-rubbed rounds of toasted bread. And lastly, topped with more basil, a balsamic reduction, and crumbled goat cheese.

  Tomato Basil Bruschetta with Goat Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Slice baguette on the bias, roughly 1/4 inch thick, into 25-30 rounds. Place slices on parchment lined sheet pan(s) and using a pastry brush, brush with some of the olive oil.
  • Bake for 15 minutes until browned and crispy. Set aside to cool.
  • Meanwhile pour aged balsamic vinegar in large sauté pan. Bring to a simmer and reduce to low heat. Let reduce for 10 minutes. Remove from heat and allow to cool. Once cooled reduction should be the consistency of honey.
  • In a large bowl mix together tomatoes, half the basil, and garlic. Add remaining olive oil and some of the balsamic reduction. Season with salt and pepper. Taste and correct.
  • Arrange crostini on platter. Spoon bruschetta mixture over the crostini. Top with basil. Drizzle with the balsamic reduction using a spoon or squeeze bottle if you have one. Crumble the goat cheese over the top
  • Cover with plastic wrap and set aside at room temp for 15 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook15

  Passive10

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 baguette
  • 1/2 cup extra virgin olive oil
  • 3/4 cup balsamic vinegar
  • 12 ounce tomato very ripe, finely diced
  • 4 tablespoon fresh basil chiffonade
  • 4 clove garlic minced
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 4 ounce goat cheese crumbled

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Plastic food wrap, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 218kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg

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  Mushroom Sauté

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Mushroom Sauté

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces pre-cook

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Tasty mushrooms combine with garlic and herbs with a splash of balsamic vinegar.

  Mushroom Sauté quantity

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  Ingredients Scale

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

  Instructions

  • Add oil to a large skillet over medium heat.
  • Stir in balsamic vinegar, garlic, oregano, and mushrooms.
  • Sauté for 5-6 minutes, or until tender.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 2 tablespoon balsamic vinegar
  • 2 clove garlic minced
  • ¼ teaspoon dry oregano
  • 40 ounce white mushroom whole
  • 1 teaspoon Kosher salt
  • dash freshly ground black pepper

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat mushrooms over medium high heat in a saute pan until heated through.

  Nutrition

  Calories: 52kcal | Carbohydrates: 4g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 239mg | Potassium: 367mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

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