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  Andalusian Chicken

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  Up to 10 servings
  

  Andalusian Chicken

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  Recipe adapted from:

  Syd Bailey

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Traditional sauteed chicken dish from the Andalucia region of Spain. Perfect to sop up the sauce with crusty bread

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoReduced Fat

  Traditional Spanish chicken sauteed with garlic, sherry, paprika and cumin

  Andalusian Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in large skillet
  • Add chicken, onions and garlic and saute for 5 minutes.
  • Add salt, pepper, paprika and cumin and saute for additional 5 minutes
  • Add sherry wine and cook for additional 5-10 minutes until sauce reduces slightly
  • Top with chopped parsley

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh cut into strips
  • 1/4 cup extra virgin olive oil
  • 4 clove garlic
  • 1/2 cup red onion
  • 2 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/2 cup sherry wine
  • 2 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Saute pan, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in skillet over medium high heat until warmed through about 4-5 minutes

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 125mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

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  Italian Beef Lasagna – 6 servings

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  6 servings
  

  Italian Beef Lasagna – 6 servings

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 6 servings quantity

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

  Instructions

  • If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water

  Sauce

  • Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
  • Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
  • Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
  • Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 8x8 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 5 ounce oven-ready lasagna noodles

  Sauce

  • 1 tablespoon extra virgin olive oil
  • 0.5 cup onion diced
  • 1 tablespoon garlic sliced
  • 0.5 pound 85% ground beef
  • 0.5 pound ground Italian sausage
  • 0.5 cup carrot shredded
  • 1 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 1 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch crushed red pepper
  • 3 tablespoon tomato paste
  • 14 ounce canned crushed tomatoes
  • 0.5 cup red wine or beef broth, or water
  • 0.5 teaspoon Kosher salt or to taste
  • 0.125 teaspoon freshly ground black pepper or to taste

  Filling

  • 15 ounce ricotta cheese about 2 containers
  • 1.5 cup mozzarella cheese shredded, divided
  • 1 egg large
  • 0.5 cup parmesan cheese shredded, divided
  • 0.5 tablespoon fresh oregano minced, or 1 teaspoon dried
  • 1 tablespoon fresh basil minced, or 2 teaspoon dried
  • 0.5 teaspoon Kosher salt or to taste
  • 0.125 teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  8x8 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

  Nutrition

  Calories: 628kcal | Carbohydrates: 32g | Protein: 35g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 1228mg | Potassium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2718IU | Vitamin C: 11mg | Calcium: 461mg | Iron: 4mg

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  Event Deposit $50

  $50.00 Cooking Fee

  Rated 5.00 out of 5
  12 servings
  

  Event Deposit $50

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  Rated 5 out of 5 based on 10 customer ratings

  $50.00 Cooking Fee

  Please add this to your cart to secure the date of your event.

  -Custom menu: Created by you and your Chef. May/May Not include food costs, plating, and/or serving.

  -Shopping and Equipment list

  -Ask for your Chef's specialties!

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

  Event Deposit $50 quantity

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  Ingredients Scale

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

  Instructions

  • Important: Please finalize your menu as soon as possible, in order to provide at least 3 days prior to event for your customer to review the shopping and equipment list.
  • Please collaborate with the customer on the menu and event details. Once you've finalized the menu together, the next step is for you to fill out an event summary form.

    Based on the details provided in this form, we'll send a full contract for all parties to review and sign. You can see a sample of the contract beforehand here.

    Summary: Foodom will send a summary email with the details and final quote. If extra charges are needed, we will add to the customer's cart for review and payment.

  How to add ingredients and equipment to the shopping list:

  • Once you have finalized your order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for the appointment. Your customer will be able to view this list as well, by logging into their account and going to Shopping Lists.
  • Important: The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep46.154

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time46 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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  Arugula Salad with Grapes and Sunflower Seeds

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  Up to 10 servings
  

  Arugula Salad with Grapes and Sunflower Seeds

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  Recipe adapted from:

  Sidewalk Shoes

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 cups

  Egg FreeGluten FreeKetoLow FODMAPRefined Sugar FreeSoy FreeVeganVegetarian

  This Arugula salad is a great combination of the bitterness of the arugula that pairs beautifully with the sweet grapes, the sweet vinaigrette and the toasted sunflower seeds.

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

  Arugula Salad with Grapes and Sunflower Seeds quantity

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

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  Ingredients Scale

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

  Instructions

  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

  • In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.

  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 Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette:

  • 6 tablespoon red wine vinegar or red wine vinegar
  • 2 teaspoon honey for vegan, sub with more maple syrup
  • 2 teaspoon maple syrup
  • 1 teaspoon stone ground mustard
  • 4 teaspoon extra virgin olive oil

  For the salad:

  • 18 ounce arugula
  • 3 cup red grape halved
  • 1 each small red onion peeled and thinly sliced
  • 4 tablespoon sunflower seeds toasted
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional toppings

  • 2 each avocado peeled, pitted and diced
  • 1 cup feta cheese or goat cheese, for vegan, avoid or use a vegan cheese sub

  Cooking Tools Required

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

  Nutrition

  Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 312mg | Potassium: 530mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1366IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 2mg

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  Thai Cucumber Salad with Basil and Peanuts

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  Rated 0 out of 5
  Up to 10 servings
  

  Thai Cucumber Salad with Basil and Peanuts

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeReduced FatSoy FreeVeganVegetarian

  This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!

  Thai Cucumber Salad with Basil and Peanuts quantity

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  Ingredients Scale

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

  Instructions

  • Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
  • In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
  • When ready to serve, garnish with chopped peanuts.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • 1/2 cup granulated sugar or your favorite sweetener
  • 1 cup rice vinegar
  • 2 teaspoon Kosher salt
  • 2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended

  For the salad:

  • 4 English cucumber thinly sliced
  • 2 carrot peeled and shredded
  • 1 red onion small, thinly sliced
  • 1/3 cup fresh basil chopped
  • 1/3 cup roasted peanuts chopped, check for diet restrictions

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

  Nutrition

  Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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  Cantonese Pan Fried Noodles with Vegetables

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  Rated 0 out of 5
  Up to 10 servings
  

  Cantonese Pan Fried Noodles with Vegetables

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeNut FreeVegetarian

  These tasty noodles with vegetables make a great side dish to other Asian inspired recipes, as well as a delicious vegetarian main dish. Tip: If you can't find Chinese style wheat noodles you can use thin spaghetti pasta.

  Cantonese Pan Fried Noodles with Vegetables quantity

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  Ingredients Scale

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

  Instructions

  • Place a large pot of water over high heat and bring to a boil. Cook noodles according to package directions, but slightly undercooked. Add broccoli during last 3 minutes of cooking time. Drain and reserve.
  • In a small bowl whisk together the sauce ingredients. Set aside.
  • Place a wok or large pan over medium-high heat. When hot add the oil, swirling pan to coat.
  • Add the white parts of the green onions and chopped garlic. Cook for 15 seconds. Add the shredded carrots and stir fry for a minute. Add the noodles and broccoli to the pan and stir fry for 3 minutes, making sure to pull up noodles from the bottom as you cook.
  • Finally add the sauce, tossing everything in the pan to coat. Cook for an additional minute, adding more soy sauce if needed.
  • Remove pan from heat and mix in the green parts of the green onions and the mung bean sprouts.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce spaghetti dry Chinese style wheat noodles, cooked just under al dente OR thin spaghetti pasta
  • 1 crown broccoli florets cut into smaller pieces

  For the sauce:

  • 5 tablespoon soy sauce
  • 2 tablespoon dry sherry
  • 2 tablespoon sesame oil
  • 2 tablespoon hoisin sauce
  • 2 teaspoon chili garlic sauce

  For the stir fry:

  • 4 tablespoon avocado oil
  • 8 stalk green onion green parts cut into 1 ½ inch lengths, and white parts cut into thin rings
  • 4 clove garlic finely chopped
  • 2 carrot shredded
  • 3 cup bean sprouts

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Tongs, Wok

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 278kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 619mg | Potassium: 246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2148IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

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

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  Clean Diet Roasted Asparagus with Hazelnut Gremolata

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  Up to 10 servings
  

  Clean Diet Roasted Asparagus with Hazelnut Gremolata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 29 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.8 ounce

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This roasted asparagus in topped with Gremolata, an Italian condiment made special with hazelnuts. Note: This dish requires 2 rimmed baking sheets for 7-10 servings.

  Clean Diet Roasted Asparagus with Hazelnut Gremolata quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400° F. Trim off the woody ends of the asparagus. (If you aren’t sure where to cut, bend one spear until it snaps. Line it up with the rest of the asparagus, and trim them all to about the same length.) Spread the asparagus spears on a parchment lined, rimmed baking sheet.
  • Drizzle with oil, and season with a pinch of salt and pepper. Roast for 7-9 minutes, or until crisp and tender.
  • Meanwhile, add the chopped hazelnuts, parsley, garlic, and lemon zest into a bowl. Stir to combine.
  • When the asparagus is done, sprinkle the hazelnut mixture over the top. Serve as is, or with lemon wedges to squeeze over the asparagus.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook9

  Passive0

  Total Time24 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound asparagus
  • 4 tablespoon avocado oil or hazelnut oil
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper

  For the hazelnut gremolata:

  • 1/2 cup hazelnuts roasted, skinned, and chopped
  • 6 tablespoon Italian parsley finely chopped
  • 2 lemon zested
  • 4 clove garlic minced

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 123kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 365mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 4mg

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

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  Arugula, Strawberry, & Pecan Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Arugula, Strawberry, & Pecan Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. The bitterness of arugula combine with the sweetness of strawberries to make this delicious salad. It's then topped with a honey mustard dressing.

  Arugula, Strawberry, & Pecan Salad quantity

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  Ingredients Scale

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

  Instructions

  • Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
  • Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
  • Season with salt and pepper. Toss again.

  Cook Times

  Active Prep12

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time12 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the dressing:

  • 12 tablespoon red wine vinegar
  • 4 teaspoon honey
  • 4 teaspoon maple syrup
  • 2 teaspoon mustard stone-ground
  • 8 teaspoon avocado oil

  For the salad:

  • 10 ounce baby arugula loosely, packed
  • 16 ounce strawberry halved
  • 4 tablespoon pecans chopped
  • 2 teaspoon fresh thyme chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 210mg | Fiber: 2g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 1mg

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

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  Shrimp Scampi

  $0.00 Cooking Fee

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

  Shrimp Scampi

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  A steakhouse classic, shrimp scampi can be an appetizer, a main dish paired with rice pilaf and vegetable, or part of a surf and turf dinner.

  Shrimp Scampi quantity

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  Ingredients Scale

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

  Instructions

  • Season shrimp with Kosher salt and freshly ground pepper. Heat a large sauté pan(s) over medium heat. When hot add the olive oil, then the chopped garlic. Once the garlic is just starting to turn golden, add the red pepper flakes, and turn the heat to high. Immediately add the shrimp.
  • Saute shrimp until just done, about 2 minutes. Remove from pan and reserve.
  • To the hot pan(s), add the white wine and lemon juice, scraping up any browned bits. Cook the wine until it reduces to 1/2 the original amount. Remove pan from heat and add the parsley and butter, stirring to combine.
  • Place cooked shrimp back into the pan and toss to coat shrimp with sauce.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25, peeled and deveined, tail-on for presentation if desired
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoon extra virgin olive oil
  • 8 clove garlic finely chopped
  • 1 teaspoon crushed red pepper
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 lemon large, juiced
  • 2 tablespoon Italian parsley finely chopped
  • 8 tablespoon unsalted butter chilled

  Cooking Tools Required

  Measuring cups and spoons, Saute pan

  Reheating/Serving Instructions

  Heat in saute pan over medium heat until heated through, about 5 minutes.

  Nutrition

  Calories: 235kcal | Carbohydrates: 3g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 765mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg

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  Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant

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  Rated 0 out of 5
  Up to 10 servings
  

  Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant

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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: 1 cup

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Buttery and flavorful variety of squash, zucchini and eggplant

  Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant quantity

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  Ingredients Scale

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

  Instructions

  • Heat oil in pan and add chopped squash
  • After sauteing for 3 minutes, add garlic, salt, pepper, and toss
  • Cook until edges are slightly brown

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound patty pan squash for 10 servings about 4 patty pan squash
  • 1 pound zucchini for 10 servings about 2 zucchinies
  • 1 pound eggplant
  • 2 tablespoon extra virgin olive oil or ghee
  • 3 clove garlic chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Food storage containers, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  microwave or stovetop

  Nutrition

  Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg

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  Baked Creamy Spinach Dip

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Baked Creamy Spinach Dip

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 ounce

  Vegetarian

  I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

  Baked Creamy Spinach Dip quantity

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  Instructions

  • Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
  • In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
  • Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce frozen spinach thawed chopped
  • 1 tablespoon butter
  • 2 clove garlic minced
  • 1 tablespoon all-purpose flour
  • 12 ounce evaporated milk or half and half if can't find evaporated milk
  • 1/2 cup Parmesan cheese divided
  • 1/4 cup cream cheese
  • 1/4 cup ricotta cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package bagel chips or other chips if bagel chips are not available

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

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  Mediterranean Cobb Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Mediterranean Cobb Salad

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Soy Free

  I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out the typical chicken for crunchy falafel that's just as satisfying.

  Mediterranean Cobb Salad quantity

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  Ingredients Scale

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

  Instructions

  Hard Boiled Eggs

  • Fill a pot (large enough to accommodate all the eggs in a single layer) with water and bring to a boil. As soon as the water boils, gently add the eggs. Set a timer for 9 minutes, bring back to a boil, then turn down to a simmer. Meanwhile set up a bowl of ice water, and when the eggs are done transfer to ice water and allow eggs to cool until ready to use.

  Falafel

  • Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.

  Dressing

  • In small bowl combine sour cream, cucumber, milk, parsley and salt. Whisk until thoroughly combined

  Salad

  • In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Falafel

  • 6 ounce falafel mix package

  Dressing

  • 1/2 cup sour cream
  • 1/4 cup cucumber peeled, seeded, chopped
  • 1/4 cup 2% milk
  • 1 teaspoon Italian parsley minced
  • 1/4 teaspoon Kosher salt

  Salad

  • 4 cup romaine lettuce hand torn
  • 4 cup fresh spinach
  • 2 tomato seeded and finely chopped
  • 1 avocado peeled and finely chopped
  • 3/4 cup feta cheese crumbled
  • 8 bacon cooked and crumbled*can be omitted for vegetarian option
  • 1/2 cup olives finely chopped
  • 3 egg

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat falafel to desired temperature in the oven or microwave.

  Nutrition

  Calories: 232kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 451mg | Potassium: 411mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3241IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 2mg

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  Classic Egg Salad

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Classic Egg Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarianWhole 30

  Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.

  http://web.com

  Classic Egg Salad quantity

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  Ingredients Scale

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

  Instructions

  For the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

  For the egg salad:

  • Roughly chop all hardboiled eggs and place into a large mixing bowl.
  • In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
  • Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 egg hardboiled and peeled
  • 1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
  • 1 tablespoon Dijon mustard
  • 2 teaspoon fresh lemon juice fresh
  • 2 stalk celery finely chopped
  • 1/4 cup fresh chive finely chopped
  • 2 teaspoon sea salt more or less to taste or dietary restrictions
  • 3/4 teaspoon ground white pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 116kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 601mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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  Citrus Coconut White Fish

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

  Citrus Coconut White Fish

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 20 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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  Cod fillets are poached in an orange-coconut cilantro sauce with onion and tomato.

  www.kaiafitfolsom.com

  Citrus Coconut White Fish quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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  Instructions

  • In a pot just large enough to fit the fillets, heat the oil over medium heat. Add the onions and cook for three to five minutes or until the onions start to soften. Add the garlic, cumin, salt, and tomato and stir to combine. Cook for another minute.
  • Add the orange juice and simmer for two to three minutes until the tomatoes begin to soften. Stir in the coconut milk and cilantro and bring the liquid to a simmer.
  • Add the cod fillets to the pot and cover with the lid. Steam the cod for six to 10 minutes or until cooked through and flakey. The cooking time will depend on the thickness of the fillets.
  • Divide the filets between plates and top with the citrus coconut sauce. Enjoy!

  Notes

  Notes
  Leftovers
  Refrigerate in an airtight container for up to three days.
  Fillet Size
  One cod fillet is equal to 231 grams or 8 ounces.
  Additional Toppings
  More cilantro, lime wedges, or red pepper flakes.
  No Cod
  Use another white fish, like haddock, instead.
  No Extra Virgin Olive Oil
  Use avocado oil or coconut oil instead

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil
  • 2 yellow onion medium, chopped
  • 10 clove garlic minced
  • 5 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 3 tomato medium, diced
  • 1 1/4 cup orange juiced
  • 1 1/4 cup canned full-fat coconut milk
  • 1 1/4 cup fresh cilantro chopped
  • 60 ounce cod fillet

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or in a saute pan over medium heat.

  Nutrition

  Calories: 295kcal | Carbohydrates: 9g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 987mg | Fiber: 1g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg

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  Pineapple-Banana Smoothie Popsicles

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Pineapple-Banana Smoothie Popsicles

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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: 1 popsicle

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

  Pineapple-Banana Smoothie Popsicles quantity

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

  Instructions

  • Mix all ingredients together in a blender until smooth.
  • Pour into popsicle molds and freeze.
  • Remove popsicles from their molds. Serve and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pineapple trimmed, peeled, and cored, then cut into large chunks.
  • 1 banana large, peeled
  • 1 cup plain Greek yogurt
  • 1/2 cup almond milk unsweetened
  • 2 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground allspice

  Cooking Tools Required

  Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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  Chicken Cacciatore

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Cacciatore

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  Recipe adapted from:

  Krina - Cafe Delites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh with sauce

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  An authentic Chicken Cacciatore in a rich and rustic sauce with chicken falling off the bone is simple Italian comfort food at its best! Loved by the entire family and guests, Cacciatore aromas fill your entire house with comfort and warmth as it cooks itself on the stove.

  Chicken Cacciatore quantity

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  Instructions

  Prepare the Chicken

  • Season chicken with salt and pepper.
  • Heat some of the oil in a dutch oven or multiple heavy skillets to prepare the chicken at the same time. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from the dutch oven or skillets and set aside.

  Prepare the Sauce

  • Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
  • Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
  • Add crushed tomatoes, tomato paste, Roma tomatoes, and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over the stovetop or in the oven.

  Cook on Stove Top

  • Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

  Cook in the Oven

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil divided
  • 10 piece bone-in skinless chicken thigh
  • 1 teaspoon Kosher salt or more as needed
  • 1 teaspoon freshly ground black pepper or more as needed
  • 2 each onion medium diced
  • 10 clove garlic minced
  • 1 each yellow bell pepper Large, capsicum, diced
  • 1 each red bell pepper Large, capsicum, diced
  • 2 each carrot peeled and sliced
  • 16 ounce white mushroom sliced
  • 0.75 cup canned pitted black olives
  • 10 sprig fresh thyme
  • 3 tablespoon Italian parsley chopped plus more to garnish
  • 4 tablespoon fresh basil chopped plus more to garnish
  • 1.5 teaspoon dry oregano
  • 1 cup red wine
  • 45 ounce canned crushed tomatoes
  • 2 ounce tomato paste
  • 12 ounce Roma tomato halved
  • 1 pinch crushed red pepper

  Cooking Tools Required

  Dutch Oven, Skillet

  Reheating/Serving Instructions

  TO FREEZE: Transfer the cooled cacciatore into an air-tight container and transfer to the freezer. On the day of serving, thaw it out in the morning and bring it to room temperature. Transfer to a skillet/pan and reheat over low-medium heat until warmed through.

  Nutrition

  Calories: 307kcal | Carbohydrates: 21g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 711mg | Potassium: 1096mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3344IU | Vitamin C: 62mg | Calcium: 96mg | Iron: 4mg

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  Fennel and Orange Salad

  $0.00 Cooking Fee

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

  Fennel and Orange Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietSoy FreeVeganVegetarian

  This salad incorporates the slight liquorice taste of fennel with the sweetness of oranges to make a delicious and refreshing salad.

  Fennel and Orange Salad quantity

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  Ingredients Scale

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  Instructions

  • In a small bowl whisk together the orange juice, lemon juice, and sugar. Slowly whisk in the avocado oil. Season with salt and pepper to taste. Place the mixed greens, oranges, and fennel in a large bowl. Drizzle with vinaigrette and toss gently. Plate salad and garnish with chopped walnuts and fennel fronds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound mixed greens
  • 1½ pound orange peeled and segmented
  • 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
  • 4 tablespoon walnuts chopped

  For the vinaigrette:

  • 1 orange large, juiced
  • 2 lemon juiced
  • 1 teaspoon granulated sugar
  • ¼ cup avocado oil or extra virgin olive oil
  • ¼ teaspoon Kosher salt or to taste
  • ⅛ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  Cutting board, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store undressed salad in the refrigerator. Store dressing in the refrigerator and bring dressing to room temperature before tossing with salad.

  Nutrition

  Calories: 133kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 430mg | Fiber: 3g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 57mg | Calcium: 60mg | Iron: 1mg

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  Vegetarian Walnut Meatballs

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  Up to 10 servings
  

  Vegetarian Walnut Meatballs

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  Recipe adapted from:

  Vivian Parker

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 meatballs

  Refined Sugar FreeVegetarian

  Grandma Vivian's vegetarian meatballs have an addicting and nourishing component; quite rare in vegetarian food. The aftertaste is phenomenal and has an amazing shelf life and actually tastes better as leftovers.

  Vegetarian Walnut Meatballs quantity

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  Ingredients Scale

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

  Instructions

  • Mix the marinara and water and set aside.
  • In a large mixing bowl, combine all other ingredients.
  • Shape the mix into 1.5" balls and place gently in casserole dish.
  • Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 egg
  • 2 cup shredded cheddar cheese
  • 3 cup walnuts use processor to chop to small pieces
  • 2 cup whole wheat breadcrumbs
  • 1 cup cottage cheese
  • 1 cup onion
  • 2 tablespoon dried basil
  • 2 tablespoon ground sage
  • 4 cup marinara sauce
  • 3 cup water

  Cooking Tools Required

  Food Processor, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish

  Reheating/Serving Instructions

  Serve warm or cold

  Nutrition

  Calories: 466kcal | Carbohydrates: 30g | Protein: 20g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 897mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg

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  Paleo Whole Chicken Thighs with Orange Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Paleo Whole Chicken Thighs with Orange Sauce

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 thigh

  Dairy FreeEgg FreeGluten FreePaleoWhole 30

  This one-pan chicken thigh recipe is loaded with flavor! Add a side of vegetables and rice, and you'll have a complete meal.

  Paleo Whole Chicken Thighs with Orange Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Season chicken thighs with salt and pepper.
  • Set 2 large frying pans (for 10 servings) over medium-high heat and when hot add 1 tablespoon of the oil to each pan. Carefully add 5 pieces of chicken, skin side down to each pan. Once the chicken is nicely brown, about 4 minutes per side, remove the pan from heat.
  • To make the orange sauce, whisk together all the sauce ingredients in a small bowl. Divide the sauce evenly among the pan(s) with the chicken, and bring to a boil. Lower heat to a simmer, cover and cook chicken for an additional 15 minutes, turning halfway through cooking time. If the sauce is too watery, add 1 more teaspoon of arrowroot or as needed to make it thicker.
  • Remove lid and allow sauce to simmer for a thicker consistency if desired.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil
  • 10 bone-in skin-on chicken thigh
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  For the orange sauce:

  • 3 orange juiced
  • 2 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoon coconut aminos
  • 2 tablespoon fresh ginger minced
  • 4 clove garlic minced
  • 3 teaspoon arrowroot powder or tapioca starch
  • ½ teaspoon ground turmeric
  • 2 teaspoon toasted sesame seeds

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through.

  Nutrition

  Calories: 388kcal | Carbohydrates: 8g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 412mg | Potassium: 351mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg

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  Marry Me Chicken

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Marry Me Chicken

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  Recipe adapted from:

  Little sunny kitchen

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Marry Me Chicken: A luscious, succulent dish bursting with flavor! Legend has it, it's so irresistible that a marriage proposal may follow, letting your chef work their magic. Quirky name, undeniably the best chicken recipe ever! Great to serve serve over pasta or rice.

  Marry Me Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  • In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  • Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  • Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
  • Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
  • Garnish with chopped fresh basil leaves and serve warm.

  Notes

  • Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
  • To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
  • The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
  • Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
  • When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
  • Do not use half and half/single cream as that won't thicken the sauce enough.
  • We recommend buying a block of parmesan cheese and grating it yourself. Store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces.

  Storing tips

  • Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
  • We don't recommend freezing creamy sauces as they change textures to grainy when frozen.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast sliced lengthwise into thin cutlets
  • 10 tablespoon all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon unsalted butter
  • 3 tablespoon extra virgin olive oil
  • 5 clove garlic minced
  • 14 ounce chicken stock
  • 14 ounce heavy cream
  • 5 tablespoon parmesan cheese grated, for 10 servings 2.5 oz. Start with less and add more as needed
  • 1 2/3 teaspoon chili flakes
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry thyme
  • 1/2 cup sun-dried tomatoes in olive oil chopped

  Garnish

  • 2 tablespoon fresh basil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.

  We don't recommend freezing creamy sauces as they change textures to grainy when frozen.

  Nutrition

  Calories: 445kcal | Carbohydrates: 12g | Protein: 35g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 584mg | Potassium: 804mg | Fiber: 1g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 5mg | Calcium: 134mg | 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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