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  Hot Crab and Artichoke Dip

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Hot Crab and Artichoke Dip

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 1/3 cup dip and 7 pita chips

  Nut Free

  This delicious hot dip is guaranteed to beat any restaurant version and if you wish to leave out the crab, you can sub with additional artichoke. Your cook can also prepare this dip, refrigerate it, and you can bake it when you are ready to serve.

  Hot Crab and Artichoke Dip quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees
  • In a medium saute pan heat the olive oil and the butter over medium heat. When hot add the garlic, red bell pepper, celery, and artichoke hearts, sauteing for several minutes or until vegetables are tender. Remove from pan to cool.
  • Meanwhile make the pita chips: Cut each pita bread into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with olive oil, Kosher salt, and ground pepper. Bake for about 10 minutes, turning once halfway through.
  • Assemble the dip: In a medium bowl blend together the cream cheese, mayonnaise, salt, lemon juice, and hot sauce. Add the cooled sauteed vegetables, green onions, parmesan and mozzarella cheeses, and the crabmeat, mixing well to combine.
  • Bake: Place dip in an oven-proof dish, top with Panko bread crumbs. Bake at 400 degrees for 20-25 minutes or until lightly browned and bubbling (if dip has been refrigerated bake an additional 10-15 minutes). Serve hot with pita chips.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 clove garlic finely chopped
  • ½ red bell pepper finely chopped
  • ¼ cup celery finely chopped
  • 7 ounce canned artichoke heart drained and roughly chopped
  • 8 ounce cream cheese block, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon Kosher salt
  • 2 teaspoon fresh lemon juice about 1/2 lemon
  • 1 dash hot sauce such as Frank's
  • 2 stalk green onion thinly sliced
  • 1/3 cup parmesan cheese grated
  • 1/3 cup mozzarella cheese grated
  • 1/2 pound crabmeat jumbo lump
  • ¼ cup panko breadcrumbs

  For the pita chips:

  • 8 pita bread
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish

  Reheating/Serving Instructions

  Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.

  Nutrition

  Calories: 349kcal | Carbohydrates: 29g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1239mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 1mg

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  Shrimp and Vegetable Stir-Fry

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Shrimp and Vegetable Stir-Fry

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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

  Serving Size: 4 ounce

  Dairy FreeEgg FreeKetoLower CarbNut FreeRefined Sugar Free

  This delicious shrimp stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

  Shrimp and Vegetable Stir-Fry quantity

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

  Instructions

  • Place the shrimp in a medium bowl. Add the marinade ingredients and mix thoroughly. Let marinate at room temperature for 15 minutes.
  • Blanch broccoli by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
  • Heat large sauté pan or wok over medium-high heat. Add half the coconut oil. Carefully place shrimp in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until shrimp is 80 percent done, about 3 minutes. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger and garlic and cook for a minute or just until garlic is golden.
  • Add all the vegetables, including the broccoli, to the pan and stir-fry for a minute or two. Add the cooked reserved shrimp, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be slightly crisp, not limp and shrimp should be cooked through.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 pound raw shrimp peeled and deveined, for 10 servings: 21-25 preferably

  Marinade for shrimp:

  • 2 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon corn starch
  • 2 tablespoon coconut oil
  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped
  • 1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
  • 1 cup broccoli florets blanched
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 2 stalk celery cut diagonally into pieces about 1 inch in length
  • 3 stalk green onion cut into 2 inch lengths
  • 2 tablespoon soy sauce or more to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 158kcal | Carbohydrates: 8g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1277mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 2mg

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  Broccoli Cauliflower Cheese Bake

  $0.00 Cooking Fee

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

  Broccoli Cauliflower Cheese Bake

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4 out of 5 based on 8 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounce

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

  Diabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeVegetarian

  Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick that guests will adore.

  Broccoli Cauliflower Cheese Bake quantity

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  Instructions

  • Place cauliflower and broccoli in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 13x9-in. baking dish coated with cooking spray.
  • In a small saucepan, melt butter. Stir in the flour, mustard, salt, nutmeg, cayenne, onion powder, garlic powder, and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in 1-1/4 cups of each mozzarella and Swiss cheeses until melted. Pour over vegetables. Bake, uncovered, at 450° for 20 minutes or until golden brown.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head cauliflower For 10 servings, medium head, about 2 pounds, cut into florets
  • 3 crown broccoli For 10 servings, 3 medium head, about 1 pounds, cut into florets
  • 3 tablespoon butter
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoon spicy brown mustard
  • 3/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 3/4 cup fat-free milk
  • 1 1/2 cup mozzarella cheese divided
  • 1 1/2 cup swiss cheese divided

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pyrex baking dish, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, stirring halfway through cooking time, or heat in 325 degree oven for 20 minutes.

  Nutrition

  Calories: 209kcal | Carbohydrates: 12g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 375mg | Potassium: 374mg | Fiber: 1g | Sugar: 6g | Vitamin A: 572IU | Vitamin C: 31mg | Calcium: 368mg | Iron: 1mg

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  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad)

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Dairy FreeGluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  Delicious beef meatballs, cucumber salad, roasted lemony garlicy cauliflower rice, and creamy tahini sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Lean Gyro Bowls with Tahini (Lean Meatballs, Lemon Cauliflower Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tahini

  • Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl. It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
  • Add the rest of the ingredients in a bowl. Whisk until well blended. If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini. Decorate with parsley.

  For the Califlower Rice

  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
  • Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tahini, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep55

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound 95% lean ground beef
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1/2 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 teaspoon Kosher salt

  For the Roasted Lemon Garlic Califlower Rice

  • 32 ounce frozen riced cauliflower
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 4 teaspoon Italian parsley chopped
  • 6 clove garlic chopped
  • extra virgin olive oil spray

  For the Cucumber & Tomato Salad

  • 15 ounce cherry tomato halved
  • 1 each English cucumber diced drained, see Notes
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  For the Tahini

  • 16 ounce tahini raw
  • 4 clove garlic medium to large, pressed or minced
  • 1 each lemon juiced
  • 1 teaspoon Kosher salt
  • pinch ground cumin
  • 1 cup Italian parsley chopped, optional
  • 2 cup ice water more as needed

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat caluliflower rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 546kcal | Carbohydrates: 20g | Protein: 42g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1231mg | Potassium: 1137mg | Fiber: 5g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 66mg | Calcium: 175mg | Iron: 7mg

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  Homemade Hummus with Oven Baked Pita Chips

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Homemade Hummus with Oven Baked Pita Chips

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

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

  Homemade Hummus with Oven Baked Pita Chips quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the hummus:

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

  For the pita chips:

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

  Cooking Tools Required

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

  Nutrition

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

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  Cookie Dough Greek Yogurt

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Cookie Dough Greek Yogurt

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 45 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

  Cookie Dough Greek Yogurt quantity

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  Instructions

  • In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce 2% Greek yogurt
  • 10 teaspoon peanut butter
  • 10 tablespoon honey or sweetener of choice
  • 5 teaspoon pure vanilla extract

  Optional Toppings:

  • 2½ teaspoon almond extract 1/2 teaspoon per serving
  • 10 teaspoon dark chocolate chips 1 teaspoon per serving

  Cooking Tools Required

  Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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  Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This package includes 3 different snacks your kids and their friends are sure to love! Each recipe provides 10 servings.

  Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites quantity

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  Ingredients Scale

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

  Instructions

  Make the Energy Bites:

  • In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
  • In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
  • Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
  • Refrigerate for 1 hour to harden.

  Meanwhile make the Pinwheels:

  • Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
  • Top cream cheese with 1/4 cup lettuce.
  • Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

  Prepare the Ranch Dip:

  • Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):

  • 1⅓ cup old fashioned rolled oats
  • ½ cup unsweetened shredded coconut fine shred
  • 1/3 cup almond flour
  • 1/3 cup mini semi-sweet chocolate chip
  • ½ cup almond butter
  • 1/3 cup pure maple syrup
  • 2 teaspoon pure vanilla extract

  For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):

  • 7 ½ ounce garden vegetable cream cheese 1 tub
  • 8 spinach herb tortilla wrap
  • 4 cup spring lettuce mix
  • 1 pound deli sliced turkey breast thin slice

  For the Vegetables with Ranch Dip (makes about 1 ½ cups):

  For the dip:

  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 1 teaspoon dried chive
  • 1 teaspoon dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  For the vegetables:

  • 1 bunch celery cut into 4-inch sticks
  • 5 carrot medium, cut into 4-inch sticks
  • 16 ounce grape tomato
  • 6 ounce canned pitted black olive drained

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store in tightly covered containers in the refrigerator for up to 4 days.

  Nutrition

  Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg

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  Pasta Salad with Sun Dried Tomatoes and Chicken

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Pasta Salad with Sun Dried Tomatoes and Chicken

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  Recipe adapted from:

  Nagi Maehashi

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeSoy Free

  This hearty main dish pasta salad combines pasta, shredded chicken, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.

  https://www.recipetineats.com/pasta-salad/

  Pasta Salad with Sun Dried Tomatoes and Chicken quantity

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  https://www.recipetineats.com/pasta-salad/

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  Ingredients Scale

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

  Instructions

  • Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
  • Drain oil from the jar of sun dried tomatoes.
  • Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
  • Add remaining Dressing ingredients. Mix well.
  • Add spinach, chicken, tomato, and onion, to large bowl with chicken. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
  • Just before serving, sprinkle with crumbled feta. Best served at room temperature.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce bowtie pasta or other pasta of choice
  • 10 ounce jarred sun dried tomato strips in oil
  • 1/3 cup extra virgin olive oil more or less if needed
  • 3 cup rotisserie chicken shredded, packed, for 10 servings 1 whole chicken
  • 3 cup cherry tomatoes halved
  • 5 ounce baby spinach
  • 2 small red onion finely sliced
  • 2 teaspoon Italian seasoning
  • 6 ounce feta cheese crumbled

  Dressing:

  • 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
  • 4 tablespoon white wine vinegar
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon granulated sugar
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 624kcal | Carbohydrates: 47g | Protein: 31g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 83mg | Sodium: 896mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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  Hibachi Style Chicken with Magic Mustard Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Hibachi Style Chicken with Magic Mustard Sauce

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  Recipe adapted from:

  Alex Snodgrass/The Defined Dish

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeGluten FreeKetoNut FreePaleoSoy FreeWhole 30

  Enjoy your favorite teppanyaki restaurant chicken and vegetable dish right at home, complete with mustard dipping sauce.

  https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

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  https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

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  Ingredients Scale

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

  Instructions

  • In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
  • Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
  • When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
  • In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
  • Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
  • Transfer to a plate and serve with the Magic Mustard Sauce.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  MAGIC MUSTARD SAUCE:

  • 4 teaspoon ground mustard powder
  • 4 tablespoon warm water
  • 6 tablespoon tahini
  • 1 cup coconut aminos
  • 2 teaspoon Red Boat Fish Sauce
  • 1-inch piece fresh ginger peeled
  • 4 clove garlic

  FOR THE STIR FRY:

  • 4 pound boneless skinless chicken thigh trimmed, and cut into 1 inch chunks
  • 1 white onion thinly sliced
  • 16 baby bella mushroom stems removed and cut into fourths
  • 4 zucchini small cut into thin short strips
  • 4 carrot small, cut into thin short strips
  • 4 tablespoon avocado oil
  • 2 tablespoon ghee sub butter if not Whole30
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon toasted sesame seeds

  Cooking Tools Required

  12-inch nonstick skillet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Slotted spoon, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 415kcal | Carbohydrates: 15g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1198mg | Potassium: 942mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4284IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg

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  Breakfast Enchiladas

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Breakfast Enchiladas

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  Recipe adapted from:

  Isabel Orozco-Moore

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Soy Free

  Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!

  https://www.isabeleats.com/easy-breakfast-enchiladas/

  Breakfast Enchiladas quantity

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  https://www.isabeleats.com/easy-breakfast-enchiladas/

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  Ingredients Scale

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

  Instructions

  • Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
  • Add in the breakfast sausage and spices and crumble it up with your spatula
  • Cook everything together for about 6-8 minutes until the sausage is fully cooked
  • Add in the beaten eggs and stir them into the sausage mixture
  • Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
  • Pour some enchilada sauce in a 13×9-inch baking dish
  • This will help prevent the enchiladas from sticking to the bottom of the casserole
  • Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
  • Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
  • Bake at 375°F until the cheese has melted, about 15 minutes and voila!
  • Garnish with the crumbled cotija, the chopped cilantro and the red onion

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion small dice
  • 1 pound bulk breakfast sausage
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon ground cumin
  • 6 egg large
  • 15 ounce red enchilada sauce about 1 1/2 cups
  • 8 flour tortilla
  • 1 cup monterey jack cheese shredded
  • 5 ounce cotija/queso fresco
  • 3 tablespoon fresh cilantro chopped
  • 1/2 red onion small dice

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  reheat individually in the microwave for 45 seconds

  Nutrition

  Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  Up to 10 servings
  

  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3.7 out of 5 based on 11 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, rinse the rice and cook according to package directions.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 cup medium grain white rice rinsed and cooked according to package directions
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 416kcal | Carbohydrates: 33g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 1004mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg

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  Turkey Meatloaf

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  Rated 5.00 out of 5
  8 servings
  

  Turkey Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

  Turkey Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
  • Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% lean ground turkey

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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  Clean Diet Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Cauliflower Fried Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 3 out of 5 based on 6 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 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 FriendlyLower CarbNut FreeReduced FatRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

  Clean Diet Cauliflower Fried Rice quantity

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  Ingredients Scale

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

  Instructions

  • Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
  • In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
  • With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
  • Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
  • 2 tablespoon sesame oil
  • 3 clove garlic put through a press
  • 2 cup carrot finely chopped
  • 2 cup frozen green peas
  • 4 egg
  • 6 tablespoon soy sauce low sodium, or liquid amino acids
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 4 stalk green onion chopped (for garnish)
  • 1 tablespoon sesame seeds

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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  Honduran Coconut Rice and Beans

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Honduran Coconut Rice and Beans

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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

  Serving Size: about 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.

  http://www.ForkandKnifeCreations.com

  Honduran Coconut Rice and Beans quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
  • Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
  • Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
  • Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
  • Stir in beans and cilantro; let sit 10 minutes before serving.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 4 clove garlic chopped
  • 1/2 cup onion finely chopped
  • 1/2 cup bell pepper finely chopped
  • 4 cup long grain rice
  • 4 cup vegetable stock
  • 28 ounce canned full-fat coconut milk
  • 2 teaspoon Kosher salt
  • 28 ounce canned black beans or red beans, rinsed and drained
  • 1/2 cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat, covered in microwave on high power until heated through.

  Nutrition

  Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

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  Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  Up to 10 servings
  

  Cuban Ropa Vieja (Shredded Beef in Tomato Sauce)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Gluten FreeKetoLower CarbPaleoSoy Free

  This classic dish is served throughout the Carribean, Central America, and Spain. Pair with white rice and black beans for a traditional complete meal.

  http://www.ForkandKnifeCreations.com

  Cuban Ropa Vieja (Shredded Beef in Tomato Sauce) quantity

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  http://www.ForkandKnifeCreations.com

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  Instructions

  • Season flank steak with kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot add 1 tablespoon of the oil.
  • Sear steak on both sides until nicely browned, about 4 minutes per side. Reserve on a plate.
  • Add remaining oil to the pot, then add garlic, sautéing for just a minute.
  • Next add the onions and bell peppers.
  • Once the vegetables are soft add the allspice, oregano, and cumin. Saute for another minute.
  • Stir in the wine and let simmer for a couple minutes.
  • Add the remaining ingredients through to the celery.
  • Return meat to pot, cover, bring to a boil. Turn heat down to a simmer and cook for 1 hour, until meat is tender and shreds easily with a fork.
  • Remove bay leaf, carrot, and celery from pot and discard.
  • Remove beef from pot and shred using 2 forks. Return beef to pot and turn heat up to medium.
  • Stir in the olives and parsley. Simmer an additional 5 minutes. Adjust seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ pound flank steak
  • Kosher salt and freshly ground black pepper
  • 3 tablespoon avocado oil divided
  • 6 clove garlic large, chopped
  • 1 yellow onion sliced lengthwise
  • 2 orange bell pepper thinly sliced lengthwise
  • ½ teaspoon ground allspice
  • 1 teaspoon dry oregano
  • 1 teaspoon ground cumin
  • ½ cup dry white wine or red wine
  • 1 tablespoon tomato paste
  • 14 ounce canned diced tomatoes in juice
  • 1 cup beef stock
  • 1 bay leaf
  • 1 carrot halved
  • 1 stalk celery halved
  • ½ cup pitted Greek olive
  • ¼ cup Italian parsley chopped

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave on full power until heated through.

  Nutrition

  Calories: 243kcal | Carbohydrates: 7g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 293mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2006IU | Vitamin C: 38mg | Calcium: 62mg | Iron: 3mg

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  Old Fashioned Meatloaf

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Old Fashioned Meatloaf

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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

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

  Old Fashioned Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
  • Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% ground beef

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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  Zoodles with Italian Sausage, Beef and Tomato Sauce

  $0.00 Cooking Fee

  Rated 4.75 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Zoodles with Italian Sausage, Beef and Tomato Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces of sauce + zoodles

  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 FreeRefined Sugar FreeWhole 30

  This recipe uses home spiralized zucchini noodles topped with a simple meat sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

  Zoodles with Italian Sausage, Beef and Tomato Sauce quantity

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  Ingredients Scale

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

  Instructions

  For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

  For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 55 ounce zucchini washed and trimmed
  • 3 tablespoon Kosher salt
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground beef
  • 1 pound Italian sausage spicy if you like
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup carrot finely chopped
  • 4 teaspoon Kosher salt
  • ½ cup white wine dry, optional
  • 56 ounce canned whole peeled plum tomatoes
  • Parmesan cheese optional

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

  Nutrition

  Calories: 447kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1765mg | Potassium: 1210mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2838IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 4mg | Phosphorus: 260mg

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  Salmon Wellington with Puff Pastry

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Salmon Wellington with Puff Pastry

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  Recipe adapted from:

  Food Dolls

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Nut FreeRefined Sugar FreeSoy Free

  Salmon Wellington, or salmon en croute, is an elegant yet surprisingly simple dish that’s sure to be the highlight of any occasion! Delicate, flaky puff pastry encases tender salmon and a delightful blend of cheese and spinach, creating a culinary masterpiece that’s both impressive and delicious. Make this delicious crowd-pleasing dish to win over your crowd!

  Salmon Wellington with Puff Pastry quantity

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  Ingredients Scale

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

  Instructions

  Preheat Oven:

  • Preheat the oven to 400 degrees F. (200 degrees C).

  Cream Cheese Mixture:

  • In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.

  Puff Pastry:

  • On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
  • Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
  • Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
  • Season the salmon with salt and pepper to taste.
  • Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
  • Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
  • Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
  • In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
  • Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
  • Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce cream cheese room temperature
  • 30 ounce frozen spinach thawed, squeezed, and drained
  • 2 cup shredded mozzarella cheese
  • 1 package puff pastry 2 sheets thawed
  • 2 pound salmon fillet remove bones if there are any
  • 2 each egg large, for egg wash

  For serving

  • 2 lemon wedged

  Cooking Tools Required

  Heavy duty rimmed baking sheet, Mixing bowls, Rolling Pin, Sharp Knives

  Reheating/Serving Instructions

  Service with a lemon wedge.

  Nutrition

  Serving: 1g | Calories: 589kcal | Carbohydrates: 33g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 106mg | Sodium: 533mg | Potassium: 817mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10362IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 4mg

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  Sheet Pan Shrimp Fajitas

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sheet Pan Shrimp Fajitas

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 fajita

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This recipe uses a homemade spice mixture for lots of flavor! Serve with optional flour or corn tortillas. Note: For 5 or more servings you will need 2, heavy-duty rimmed baking sheets.

  Sheet Pan Shrimp Fajitas quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
  • CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
  • Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
  • Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
  • In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
  • Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
  • Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • avocado oil cooking spray

  Chili Powder Mixture:

  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  For the filling:

  • 5 ounce red bell pepper seeded and cut into strips
  • 5 ounce green bell pepper seeded and cut into strips
  • 5 ounce yellow bell pepper seeded and cut into strips
  • 1 pound sweet onion cut into 1/2-inch wedges
  • 4 clove garlic minced
  • 4 tablespoon extra virgin olive oil divided
  • 2.5 pound U21-25 raw shrimp peeled and deveined
  • 1/3 cup fresh cilantro chopped
  • 2 tablespoon lime juice freshly squeezed

  Optional:

  • 10 8 inch flour or corn tortillas warmed

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat mixture in a saute pan over medium heat until heated through. Warm totillas in the microwave, covered, until heated through.

  Nutrition

  Calories: 256kcal | Carbohydrates: 24g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1109mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1892IU | Vitamin C: 62mg | Calcium: 133mg | Iron: 2mg

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  Baked Rigatoni with Italian Sausage and Mozzarella

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella

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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: 8 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

  Baked Rigatoni with Italian Sausage and Mozzarella quantity

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  Ingredients Scale

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 747kcal | Carbohydrates: 69g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1693mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 413mg | Iron: 5mg

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