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  Classic Chicken Soup

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

  Classic Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 ounces

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

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

  Classic Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Taco Pinwheels

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  Up to 10 servings
  

  Taco Pinwheels

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  Recipe adapted from:

  Sara Welch

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 roll, sliced

  Egg FreeNut Free

  Taco pinwheels made with cream cheese, chicken, cheddar cheese and bell peppers. Great for kids lunches and well as a kid-friendly party appetizer!

  https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539

  Taco Pinwheels quantity

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  https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539

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

  Instructions

  • In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
  • Add the shredded chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
  • Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
  • Roll up tightly.
  • Repeat the process with the remaining tortillas.
  • Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
  • Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 large flour tortillas
  • 16 ounce cream cheese softened
  • 4 tablespoon taco seasoning
  • 2 cup shredded cheddar cheese
  • 12 ounce packaged shredded chicken
  • 1 cup red bell pepper diced
  • 1 cup green bell pepper diced
  • 1/2 cup fresh cilantro chopped

  Optional:

  • 10 guacamole or salsa mini cups

  Cooking Tools Required

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

  Nutrition

  Calories: 410kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg

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  Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette

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

  Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette

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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

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

  This main dish salad combines mixed greens with perfectly cooked steak, cherry tomatoes, and thinly sliced red onions. It all gets tossed with a creamy balsamic viniagrette.

  Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette quantity

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

  Instructions

  Cook the steaks:

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element. Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook the broccoli:

  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.

  Assemble the salad:

  • Thinly slice the broiled steaks. Thinly slice the onion and soak in cold water if spicy.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.Top salad with sliced steak, broccoli, cherry tomatoes, and red onion, adding additional dressing if desired. Note: toss salad only when ready to eat. Store all the ingredients separately.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak  
  • 1 teaspoon garlic salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

  For the salad:

  • 1 pound mixed greens 
  • 1/2 red onion small, thinly sliced
  • 1 pint cherry tomatoes halved if large

  For the vinaigrette (makes about 1 cup):

  • 1/4 cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra virgin olive oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Saute pan, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 390kcal | Carbohydrates: 16g | Protein: 35g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 445mg | Potassium: 1168mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1737IU | Vitamin C: 163mg | Calcium: 129mg | Iron: 4mg

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  Arugula Salad with Lemon Vinaigrette

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

  Arugula Salad with Lemon Vinaigrette

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  Recipe adapted from:

  Julie Blanner

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPMediterranean DietRefined Sugar FreeSoy FreeVegetarian

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

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

  Arugula Salad with Lemon Vinaigrette quantity

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

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

  Instructions

  Lemon Vinaigrette

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

  Arugula Salad

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

  Notes

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

  Cook Times

  Active Prep8

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

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

  For the salad:

  • 18 ounce arugula
  • 1 cup parmesan cheese fresh shavings

  Cooking Tools Required

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

  Nutrition

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

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

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  Parmesan Herb Scones

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Parmesan Herb Scones

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 scone

  Nut FreeRefined Sugar FreeSoy FreeVegetarian

  Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

  Parmesan Herb Scones quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to middle position and pre-heat oven to 425 degrees.
  • Whisk together all the dry ingredients.
  • Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
  • Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
  • Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 1/3 cup Parmesan cheese grated
  • 2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)

  Ingredients:

  • 4 tablespoon unsalted butter cold, cut into cubes
  • ¾ cup heavy whipping cream
  • 1 egg
  • 1 tablespoon water

  For brushing on top:

  • 1 tablespoon heavy whipping cream

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

  Nutrition

  Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

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  Plain Long Grain Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Plain Long Grain Brown Rice

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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: 3/4 cup

  Dairy FreeEgg FreeGluten Free

  Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

  Plain Long Grain Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain brown rice
  • 2 1/2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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  Vegan “Tuna” Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegan “Tuna” Salad

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vegan "tuna" salad uses chickpeas instead of tuna, plus all the other elements of a great tuna salad such as onions, celery, and of course vegan mayo.

  Vegan “Tuna” Salad quantity

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  Ingredients Scale

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

  Instructions

  • Using a fork, mash the chickpeas in a mixing bowl. Add the remaining ingredients and mix well. Taste and adjust seasonings as needed. Enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce canned chickpeas drained
  • ¾ cup vegan mayonnaise
  • 1 each red onion large finely chopped
  • 3 stalk celery diced
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon nutritional yeast
  • 3 tablespoon hemp hearts
  • 3 tablespoon coconut aminos
  • 1 ½ tablespoon Dijon mustard
  • 1 ½ teaspoon apple cider vinegar
  • ½ teaspoon sea salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Optional:

  • 3 each nori sheet finely chopped

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 366kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 359mg | Potassium: 475mg | Fiber: 11g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 5mg

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  Date Balls

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Date Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 balls

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

  Date Balls quantity

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  Ingredients Scale

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

  Instructions

  • Soak the dates in hot water for a few minutes to soften.
  • Drain and squeeze out excess water.
  • Place the pecans, almond meal, and cocoa in a food processor, until finely ground
  • Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
  • Remove the dough ball from the food processor. Taste and add any other flavors you want
  • Roll the dough into 20 small balls.
  • Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
  • Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 34 ounce pitted Medjool date
  • 1 cup pecans or you can use any kind of nuts that you like
  • 1 1/2 cup almond meal or any other finely ground nuts
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
  • 1 teaspoon sea salt (or to taste)

  Optional

  • 1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

  Cooking Tools Required

  Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Coconut Shrimp with Sweet Chili Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Coconut Shrimp with Sweet Chili Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 shrimp

  Dairy FreeEgg FreeNut FreeSoy Free

  The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.

  Coconut Shrimp with Sweet Chili Sauce quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
  • Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
  • Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
  • Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
  • Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
  • Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels

  For the batter:

  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 1/3 cup water

  For the coating:

  • 4 cup shredded sweetened coconut
  • 2 cup panko breadcrumbs

  For frying:

  • 3 cup avocado oil for frying the shrimp, more or less depending on size of pot

  For the dipping sauce:

  • 1/2 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoon lime juice
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

  Cooking Tools Required

  Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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  Tomato Chickpea Salad with Cilantro and Lime

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  Rated 0 out of 5
  Up to 10 servings
  

  Tomato Chickpea Salad with Cilantro and Lime

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.

  Tomato Chickpea Salad with Cilantro and Lime quantity

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  Ingredients Scale

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

  Instructions

  • Add the salad ingredients to a large bowl.
  • Mix together the dressing ingredients
  • Drizzle the salad with the dressing. Toss to evenly coat.
  • Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Salad ingredients:

  • 42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
  • 3 each shallot large, finely chopped
  • 8 each tomato large, seeded and diced
  • 1 bunch fresh cilantro chopped

  For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 1 each lime zested and juiced
  • 2 each lime juiced
  • 1 1/2 tablespoon Dijon mustard
  • 2 tablespoon fresh cilantro
  • 2 1/2 tablespoon Champagane vinegar any vinegar works
  • 2 1/4 tablespoon pure maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  To keep fresh for longer, keep the dressing separate from the salad, and mix when serving.

  Nutrition

  Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 473mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

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  Clean Diet Chinese Chicken Salad

  $0.00 Cooking Fee

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

  Clean Diet Chinese Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

  Clean Diet Chinese Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
  • Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
  • In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
  • Add the diced chicken and toss again. Plate and garnish with cashews.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast poached, then diced
  • 1 head green cabbage or Napa cabbage, thinly sliced
  • 3 carrot medium, julienned
  • 6 stalk green onion white and light green parts only, thinly sliced
  • 1 bunch fresh cilantro chopped
  • 1 tablespoon sesame seeds

  For the dressing:

  • 3/4 cup orange juice
  • 4 tablespoon avocado oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • pinch freshly ground black pepper

  For garnish:

  • 1 cup cashews roughly chopped

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs

  Nutrition

  Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $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.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious salmon rests on a bed of Swiss chard-bell pepper cauliflower rice.

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Season the salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the salmon and cook 2-3 minutes per side, depending on thickness of filets.
  • While the salmon cooks, prepare the cauliflower rice by heating the oil in a large skillet over medium-high heat. When hot add the garlic and cook for 30 seconds. Immediately add the Swiss chard and red bell pepper. Cook, stirring often, just until the Swiss chard is bright green and soft, about 2 minutes. Turn the heat to high and add the frozen riced cauliflower, and cook for several minutes until heated through. Season with salt and pepper.
  • Plate cauliflower rice and top with salmon fillet.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the salmon:

  • 1½ pound salmon fillet 6 filets
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 2 clove garlic chopped
  • 1 bunch Swiss chard small green, stems removed, leaves thinly sliced
  • 30 ounce frozen riced cauliflower
  • 1 each red bell pepper small dice
  • 1 teaspoon Kosher salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat a large sauté pan over medium heat and add the salmon. When heated through half-way, add the cauliflower rice along side the salmon. Cook until both are heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 933mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg

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  6

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  Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 mushrooms per person

  Lower CarbNut Free

  This versatile appetizer works for either a casual gathering or an elegant cocktail party.

  Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 400 degrees.
  • Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
  • Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
  • Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
  • Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
  • Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 40 white mushroom large
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk
  • 2 teaspoon fresh lemon juice
  • ½ cup plain breadcrumbs
  • 2 tablespoon Italian parsley finely chopped
  • 3 clove garlic minced
  • ½ cup mozzarella cheese finely shredded
  • ½ cup parmesan cheese grated

  Cooking Tools Required

  Baking sheet, Cutting board, Mixing bowls, Oven, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Heat mushrooms in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 491mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg

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  Unstuffed Cabbage and Turkey Soup

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

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbPaleoReduced FatRefined Sugar FreeSoy Free

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

  Unstuffed Cabbage and Turkey Soup quantity

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • avocado oil cooking spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Sautéed Zucchini and Cherry Tomatoes

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  Rated 0 out of 5
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  Up to 10 servings
  

  Sautéed Zucchini and Cherry Tomatoes

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  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

  Sautéed Zucchini and Cherry Tomatoes quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil over medium heat in a large sauté pan or a large pot. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each red onion small diced
  • 2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
  • 2 pound grape tomato or cherry tomatoes, halved
  • 4 clove garlic minced
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh basil chopped plus more for garnish if desired

  Cooking Tools Required

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

  Nutrition

  Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 478mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

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  Ayurvedic Cream of Asparagus Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Ayurvedic Cream of Asparagus Soup

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurvedic Cream of Asparagus Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a large sauce pan over medium high heat.
  • Add the asparagus and fennel and saute for about 5 minutes
  • Pour in the stock and water and bring to boil then simmer for about 10 minutes
  • Transfer the soup to a blender, add the cream and blend until smooth
  • Return to the pan to gently warm. Serve with sliced almonds.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil or ghee
  • 2 pound asparagus
  • 2 teaspoon dried marjoram
  • 8 cup vegetable stock
  • 2 cup filtered water
  • 4 tablespoon cashew cream or organic cream
  • 2 teaspoon Kosher salt
  • 1 cup sliced almonds optional for serving
  • 2 bulb fennel large, thinly sliced

  Cooking Tools Required

  Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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  Brown Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Brown Rice

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Delicious side dish and super tasty!

  Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat pot over medium heat
  • Add oil, swirling to coat pan
  • Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
  • Add broth, water, and salt
  • Bring to a boil
  • Reduce to low and simmer with lid on
  • Simmer until water has been absorbed, about 40-45 minutes
  • Remove from heat, keep lid on, and let rice sit 19 minutes
  • Remove lid and fluff with fork
  • Fold in parsley

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 cup long grain brown rice
  • 3 cup low sodium vegetable broth
  • 2 cup water
  • ½ teaspoon Kosher salt
  • ¼ cup Italian parsley chopped, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

  Nutrition

  Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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  Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 ounce

  Egg FreeGluten FreeKetoLower CarbRefined Sugar Free

  Family Favorite with a little kick from the chipotle peppers. Great with Mexican rice and refried beans. Soak up the sauce with some tortillas!

  Pollo Medina - Spicy Chicken and Onions in a Chipotle Cream Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Heat oil in large saute pan until hot. Add dried herbs and cook until completely dark, almost burnt. It will be very fragrant.
  • Add chicken meat stirring to cook evenly.
  • Add in onions, garlic and chipotles. Cook for a few minutes stirring to incorporate everything together.
  • Add in heavy cream and reduce until it is thick almost yogurt consistency. (the sour cream will thin it out when you add it).
  • Add in crema(or sour cream) and stir to mix in. Sauce will thin out. Reduce until creamy. Garnish with chopped cilantro.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon bacon grease or avocado oil, or lard
  • 2 teaspoon dry oregano
  • 1 teaspoon dry thyme
  • 3 pound boneless skinless chicken thigh sliced into strips
  • 1 onion halved and sliced thin
  • 4 clove garlic sliced thin
  • 1 tablespoon chipotle chili chopped
  • 2 cup heavy whipping cream
  • 1 cup Crema Mexicana or sour cream
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives, Top Stove

  Nutrition

  Calories: 413kcal | Carbohydrates: 6g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 161mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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  Grilled Herb Pork Chops with Yellow Summer Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Grilled Herb Pork Chops with Yellow Summer Squash

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatRefined Sugar Free

  Pork chops can be prepared numerous ways but smothering them with fresh herbs straight from the garden and firing up the grill is one of the best. Add sliced summer squash to round out the meal.

  Grilled Herb Pork Chops with Yellow Summer Squash quantity

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  Ingredients Scale

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

  Instructions

  Chef Note:

  • Pork chops are listed in pounds not quantity. Make sure to purchase 1 pork chop per serving.

  Instructions:

  • In a small bowl, combine the first eight ingredients; reserve 1/3 cup for serving. Rub both sides of pork chops with remaining mixture.
  • Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let pork stand 5 minutes before serving. Serve pork and squash with reserved herb mixture.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook10

  Passive5

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 cup extra virgin olive oil
  • 1/3 cup fresh sage minced
  • 1/3 cup Italian parsley minced
  • 20 clove garlic minced
  • 5 tablespoon fresh thyme minced
  • 2 1/2 tablespoon fresh rosemary minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pound yellow squash sliced lengthwise
  • 4 pound bone-in pork loin chops 1 pork chop per serving

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven, stove top or microwave.

  Nutrition

  Calories: 599kcal | Carbohydrates: 7g | Protein: 41g | Fat: 45g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 325mg | Potassium: 998mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg

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  Warm Lentil Salad

  $0.00 Cooking Fee

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

  Warm Lentil Salad

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  The gourmet lentil

  Warm Lentil Salad quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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

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