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  Turkey and Cheese Pinwheels

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  Up to 10 servings
  

  Turkey and Cheese Pinwheels

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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: 6 pinwheels

  Egg FreeNut FreeOil FreeRefined Sugar FreeSoy Free

  A fun lunch that your kids are sure to love! Add fruite and veggies that they love.

  Turkey and Cheese Pinwheels quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  • 7 ½ ounce garden vegetable cream cheese for 10 servings 1 tub
  • 8 large burrito size tortilla
  • 4 cup spring lettuce mix
  • 1 pound deli sliced turkey breast thin slice

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 200kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 811mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7293IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg

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  Keema Matar-Instant Pot or Stovetop

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

  Keema Matar-Instant Pot or Stovetop

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  Recipe adapted from:

  Aneesha Gupta

  Rated 4 out of 5 based on 4 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.
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  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower Carb

  Keema Matar is a popular Indian and Pakistani curry made with ground meat (Keema) and green peas (matar), and seasoned with warm Indian spices.

  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

  Keema Matar-Instant Pot or Stovetop quantity

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  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

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  Instructions

  Stovetop recipe

  • Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
  • Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
  • After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
  • Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

  Instant Pot Recipe

  • Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.
  • Add minced ginger and garlic, stir, and cook for another minute.
  • Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
  • Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
  • Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).
  • Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Ingredients:

  • 4 tablespoon extra virgin olive oil
  • 4 bay leaf
  • 2 cup onion finely chopped (about 1 medium onion)
  • 2 serrano chili or jalapeno seeded and chopped (skip for mild)
  • 2 tablespoon fresh ginger grated
  • 3 clove garlic
  • 3 tablespoon tomato paste
  • 2 pound ground turkey
  • 1 cup water to be added in 2 parts

  Spices:

  • 1.5 teaspoon salt
  • 1 teaspoon ground turmeric
  • 4 teaspoon garam masala
  • 2 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 3 teaspoon Kashmiri red chili powder or cayenne use paprika for mild
  • 0.5 teaspoon ground cardamom optional- added to enhance flavors

  For Finishing:

  • 2 cup frozen green peas thawed while keema is cooking

  For garnish:

  • 0.5 cup fresh cilantro freshly chopped for garnish

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power or on the stovetop until heated through.

  Nutrition

  Calories: 205kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 449mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 2mg

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  Best Lentil Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Best Lentil Soup

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.

  https://cookieandkate.com/best-lentil-soup-recipe/

  Best Lentil Soup quantity

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  https://cookieandkate.com/best-lentil-soup-recipe/

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  Instructions

  • Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
  • Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 yellow onion medium chopped
  • 4 carrot peeled and chopped
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 56 ounce diced tomatoes lightly drained
  • 2 cup brown lentils picked over and rinsed
  • 8 cup vegetable broth
  • 4 cup water
  • 2 teaspoon Kosher salt more to taste
  • pinch crushed red pepper
  • 1/2 teaspoon freshly ground black pepper to taste
  • 2 cup collard greens chopped
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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  Balsamic Glazed Chicken with Arugula-Strawberry Salad

  $0.00 Cooking Fee

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

  Balsamic Glazed Chicken with Arugula-Strawberry Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

  Balsamic Glazed Chicken with Arugula-Strawberry Salad quantity

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  Instructions

  Prepare the chicken:

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Make the dressing:

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

  Prepare the salad:

  • Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the marinade:

  • 2 tablespoon avocado oil
  • 6 tablespoon balsamic vinegar more to taste
  • 4 clove garlic smashed
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 16 ounce strawberry
  • 1 cup pecan chopped, optional

  Cooking Tools Required

  Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 562kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg

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  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.

  https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

  Vegan Spicy Sweet Potato and Green Rice Burrito Bowls quantity

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  https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
  • Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
  • Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
  • When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
  • While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
  • Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
  • Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
  • Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
  • Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
  • Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

  Notes

  Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
  Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the green rice:

  • 3 tablespoon extra-virgin olive oil
  • 1 1/2 cup long grain brown rice
  • 3 cup vegetable broth
  • 1 1/2 cup baby spinach lightly packed
  • 1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
  • 1 each jalapeno pepper seeded, membranes removed and roughly chopped
  • 1 each shallot peeled and roughly chopped
  • 1 clove garlic peeled, roughly chopped
  • 1/4 teaspoon Kosher salt more or less to taste

  For the sweet potatoes:

  • 2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt

  For the black beans:

  • 28 ounce canned black beans with liquid
  • 2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon lime juice
  • 1/2 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Additional garnishes:

  • 1/4 cup pepitas green pumpkin seeds
  • 1/4 teaspoon extra virgin olive oil
  • 1 each avocado pitted and sliced
  • 1/2 cup jarred mild salsa verde
  • 1/4 cup fresh cilantro chopped

  Optional (not for vegan):

  • 1/2 cup crumbled feta cheese 

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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  Sweet Potato and Black Bean Enchilada

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  Rated 0 out of 5
  8 servings
  

  Sweet Potato and Black Bean Enchilada

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 six inch enchiladas

  Egg FreeNut FreeVegetarian

  These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.

  www.kaiafitfolsom.com

  Sweet Potato and Black Bean Enchilada quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  Sauce:

  • Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.

  Filling:

  • Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.

  To assemble Enchiladas:

  • Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
  • Bake for 15 minutes.
  • Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
  • Garnish with lime, sour cream, and cilantro.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Sauce:

  • 15 ounce canned tomato sauce
  • 1 ¾ cup low-sodium vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chipotle chile powder

  Filling:

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 3 cup sweet potato peeled and diced
  • 15 ounce canned diced tomatoes
  • 16 ounce jar prepared medium salsa
  • 3 clove garlic minced
  • 1 teaspoon ground cumin
  • 15 ounce canned black beans rinsed and drained
  • ¼ cup feta cheese crumbled

  Enchiladas:

  • 16 6-inch whole wheat tortillas or (8) 10-inch
  • ½ cup feta cheese crumbled

  Garnishes:

  • 2 lime cut into wedges
  • ½ cup sour cream
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

  Nutrition

  Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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  Clean Diet Carrot Scallion Latkes

  $0.00 Cooking Fee

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

  Clean Diet Carrot Scallion Latkes

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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: 2 latkes

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

  Dairy FreeDiabetes FriendlyGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

  Clean Diet Carrot Scallion Latkes quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
  • In a large skillet heat the olive oil over medium heat.
  • Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
  • Transfer latkes to a paper towel lined plate.
  • Serve with applesauce and sour cream, or yogurt if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup carrot shredded
  • 3 stalk green onion finely chopped 
  • 4 egg large, beaten
  • ½ teaspoon sea salt 
  • ½ teaspoon coconut flour 
  • 1/4 cup avocado oil for frying, more or less, depending on size of pan(s)

  Optional for serving:

  • 1/2 cup applesauce
  • 1/2 cup sour cream or yogurt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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  Clean Diet Italian Stuffed Zucchini Boats

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  Rated 3.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Italian Stuffed Zucchini Boats

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 12 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 zucchini boats

  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 FriendlyGluten FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Note: This recipe requires (2) 9x13 inch baking dishes for 5-10 servings.

  Clean Diet Italian Stuffed Zucchini Boats quantity

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

  Instructions

  • Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
  • Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
  • In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
  • Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
  • Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
  • Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each zucchini medium
  • 6 tablespoon avocado oil
  • 1 cup onion chopped
  • 6 clove garlic minced
  • 1 cup white mushroom chopped
  • 4 tablespoon water
  • 2 pound 93% lean ground turkey organic
  • 28 ounce canned diced tomatoes drained
  • 4 sprig fresh thyme leaves removed
  • 2 teaspoon fresh rosemary chopped
  • 2 each egg lightly beaten
  • 1.5 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoon fresh basil chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 236kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 527mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

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  Skinny Vegetable Frittata

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  8 servings
  

  Skinny Vegetable Frittata

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

  Skinny Vegetable Frittata quantity

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, then stir in the cottage cheese, salt, pepper, garlic powder, turmeric, paprika, and green onions. Set aside.
  • Warm a 10 or 11 inch non-stick pan, over medium heat and spray with oil. Add the asparagus, bell peppers and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Transfer vegetables into the egg mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 20 egg white large
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon paprika
  • extra virgin olive oil spray
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 4 stalk green onion thinly sliced
  • ½ cup red bell pepper cubed
  • ½ cup cottage cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 4oz | Calories: 63kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 475mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 556IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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  Porcini Mushroom Risotto

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Porcini Mushroom Risotto

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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: 5 ounce

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  A rich and earthy risotto with lots of umami is achieved by using dried mushrooms. This risotto makes a great main dish. Pair it with any of Foodom's delicious salad options to make it complete. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

  Porcini Mushroom Risotto quantity

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

  Instructions

  • In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto. Add the porcini mushrooms to the stock and cover. Set aside until the mushrooms are tender, about 5 minutes. With a slotted spoon remove the mushrooms and finely chop. Keep stock warm on low heat.             
  • To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
  • Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). With the last ladle of stock add the reserved mushrooms. Taste frequently for doneness during the last five minutes of cooking time.
  • Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
  • Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

  Notes

  NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

  Cook Times

  Active Prep10

  Hands-On Cook35

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 7 cup low sodium vegetable stock more or less depending on cooking
  • 1 ounce dried porcini mushroom or assorted dried wild mushrooms
  • 1 ½ tablespoon extra virgin olive oil
  • 3 tablespoon unsalted butter
  • 1 yellow onion small, finely chopped
  • 3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
  • 3/4 cup dry white wine such as Sauvignon Blanc
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 3/4 cup Parmesan cheese grated
  • 1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

  Nutrition

  Calories: 331kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

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  Low Carb and Gluten Free Chicken Parmesan

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  Rated 0 out of 5
  Up to 10 servings
  

  Low Carb and Gluten Free Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Gluten FreeLower CarbRefined Sugar FreeSoy Free

  This low carb chicken parmesan is made with an almond flour and parmesan cheese coating, so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  Low Carb and Gluten Free Chicken Parmesan quantity

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

  Instructions

  • Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt, and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
  • Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
  • On a large rimmed plate, mix together the parmesan cheese, almond flour, and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in the rice flour until thoroughly coated; shake off excess. Dip in the egg mixture, letting any excess runoff. Coat with almond flour mixture, patting gently to thoroughly cover each piece.
  • Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned, being careful not to move chicken excessively to keep the crust intact.
  • Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
  • Remove from oven and sprinkle with chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tomato sauce:

  • 28 ounce canned whole peeled tomatoes chopped, juice reserved
  • 3 clove garlic large, peeled and finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Prepare the chicken:

  • 2½ pound boneless skinless chicken breast 1 chicken breast=2 servings
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup rice flour spread on a plate

  Mix together:

  • 1⅓ cup parmesan cheese grated
  • ⅔ cup almond flour
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil

  For topping:

  • 3 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon Italian parsley flat leaf parsley, chopped

  Cooking Tools Required

  Baking Pan

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes.

  Nutrition

  Calories: 526kcal | Carbohydrates: 13g | Protein: 42g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1461mg | Potassium: 642mg | Fiber: 2g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 10mg | Calcium: 446mg | Iron: 2mg

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  Ham and Asparagus Frittata

  $0.00 Cooking Fee

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

  Ham and Asparagus Frittata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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 FriendlyKetoLower CarbNut Free

  This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

  Ham and Asparagus Frittata quantity

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

  Instructions

  • In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
  • Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
  • Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
  • Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
  • Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 10 egg large
  • 1 cup cheddar cheese grated
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 12 ounce deli ham diced
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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  Parmesan Herb Spaghetti Squash

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  Rated 0 out of 5
  Up to 10 servings
  

  Parmesan Herb Spaghetti Squash

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Egg FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This low-carb flavorful dish makes it easy to fall in love with Spaghetti Squash, and forget about pasta! Based on a recipe published on Joyful Healthy Eats blog.

  Parmesan Herb Spaghetti Squash quantity

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

  Instructions

  MICROWAVE OPTION

  • Halve the spaghetti squash and remove seeds.
  • Place the prepared spaghetti squash flesh side down in a 13×9 glass baking dish.
  • Fill the dish with about 1″ of water.
  • Place baking dish in the microwave and cook for 15-20 minutes per squash, until squash is tender.
  • Remove the spaghetti squash from the pan and let it cool for a few mins. Using a fork, gently scrape the inside of the squash to create spaghetti-like pieces of squash.

  OVEN OPTION

  • Preheat the oven to 400°F.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle or spray the inside of the squash with olive oil and sprinkle with salt and pepper.
  • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

  FINISH UP

  • Place spaghetti squash in a bowl with parmesan cheese or vegan parmesan, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook35

  Passive5

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 pound spaghetti squash For 10 servings use 2 x 4 lbs whole spaghetti squash
  • water
  • 2 cup vegan parmesan cheese shredded
  • 1 cup fresh basil thinly sliced
  • 4 tablespoon extra virgin olive oil to keep it lower fat, don't add oil
  • extra virgin olive oil spray for roasting, as needed
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Microwave, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives

  Nutrition

  Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 11mg | Fiber: 3g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Up to 10 servings
  

  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

  www.forkandknifecreations.com

  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds quantity

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  www.forkandknifecreations.com

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  Ingredients Scale

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

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • ½ teaspoon Kosher salt or to taste
  • 1 dash freshly ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 whole orange segmented, for 10 servings 2 cups of segmented oranges
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash freshly ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed* can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 5oz | Calories: 158kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 297mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4286IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 2mg

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  Paleo Egg Drop Soup

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  Up to 10 servings
  

  Paleo Egg Drop Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeVegetarianWhole 30

  This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

  Paleo Egg Drop Soup quantity

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  Ingredients Scale

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

  Instructions

  • Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
  • Bring the broth to a boil over medium-high heat, turn down to a simmer.
  • Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
  • Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
  • Remove from heat; adjust seasonings and garnish with remaining green onions.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup vegetable broth or chicken or bone broth
  • ½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
  • 2 tablespoon coconut aminos
  • 1 teaspoon fresh ginger grated
  • ½ cup green onion sliced into thin rings, divided
  • 8 egg pasture raised if possible
  • 1 teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in the microwave on full power to desired temperature.

  Nutrition

  Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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  Swedish Meatballs

  $0.00 Cooking Fee

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

  Swedish Meatballs

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  Recipe adapted from:

  Stephanie

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  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.
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  Lower CarbNut FreeRefined Sugar Free

  These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.

  https://thecozycook.com/swedish-meatball-recipe/

  Swedish Meatballs quantity

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  https://thecozycook.com/swedish-meatball-recipe/

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

  Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

  Cook Times

  Active Prep25

  Hands-On Cook30

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Meatballs (about 35)

  • 3 tablespoon extra virgin olive oil divided in half
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 1 cup panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 2 egg large, whisked
  • 0.5 cup milk
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pound 80% lean ground beef
  • 1 pound ground pork

  Sauce

  • 8 tablespoon butter
  • 8 tablespoon all-purpose flour
  • 4 cup beef broth
  • 2 chicken bouillon cube
  • 4 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup sour cream at room temperature

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave or stove top until heated through.

  Nutrition

  Calories: 556kcal | Carbohydrates: 13g | Protein: 26g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1051mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

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  Keto Thai Chicken Skillet with Cauliflower Rice

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Thai Chicken Skillet with Cauliflower Rice

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 1/2 cup cauliflower rice

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This dish comes with all the unique flavors of Thai cooking without all the carbs!

  https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

  Keto Thai Chicken Skillet with Cauliflower Rice quantity

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  https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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

  Instructions

  • In a bowl, generously season chicken thighs with salt and pepper.
  • Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
  • Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
  • Add sliced Anaheim pepper and cook for another minute.
  • Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
  • Place the chicken back in the pan and cook for about 10 minutes.
  • Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
  • Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 boneless skinless chicken thigh
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon ghee
  • 2 clove garlic minced
  • 2 teaspoon onion powder
  • 1 Anaheim pepper large, sliced
  • 1 cup low-sodium chicken broth
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon red Thai curry paste
  • 2 tablespoon freshly squeezed lime juice
  • 18 ounce frozen riced cauliflower

  Garnish (Optional, to taste):

  • red chili pepper
  • lime cut into wedges
  • fresh cilantro

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 358kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg

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  6

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  Three Bean Beef Chili

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  Rated 0 out of 5
  Up to 10 servings
  

  Three Bean Beef Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili can also be made with ground beef or bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Beef Chili quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground beef, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the beans, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook20

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 90% lean ground beef
  • 2 cup vegetable broth
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans rinsed and drained
  • 14 ounce canned red kidney beans rinsed and drained
  • 14 ounce canned pinto beans rinsed and drained
  • 1 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 321kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 983mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 6mg

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  Hungarian Goulash (Beef and Vegetable Stew)

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  Rated 0 out of 5
  Up to 10 servings
  

  Hungarian Goulash (Beef and Vegetable Stew)

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeWhole 30

  This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

  Hungarian Goulash (Beef and Vegetable Stew) quantity

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

  Instructions

  • In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
  • Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
  • Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
  • Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook80

  Passive0

  Total Time2 hours hours

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil plus additional as needed
  • 3 pound beef stew meat (chuck) cubed
  • 2 onion medium dice
  • 2 carrot medium dice
  • 2 white potato cut into 1/2 inch chunks
  • 4 tomato coarsely grated
  • 2 green bell pepper medium dice
  • 5 clove garlic crushed
  • 2 bay leaf
  • 2 tablespoon paprika
  • ½ tablespoon smoked paprika
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 2 bulb kohlrabi medium dice

  Cooking Tools Required

  5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, plate, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

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  Balsamic Chicken Salad with Lemon Quinoa

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  Up to 10 servings
  

  Balsamic Chicken Salad with Lemon Quinoa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.

  Balsamic Chicken Salad with Lemon Quinoa quantity

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  Ingredients Scale

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

  Instructions

  For the lemon quinoa:

  • In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.

  For the chicken:

  • Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.

  For the dressing:

  • Whisk together the garlic, olive oil, and the balsamic vinegar.

  For the salad:

  • Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the lemon quinoa:

  • 1 cup quinoa dry, uncooked
  • 2 cup vegetable stock
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 lemon juiced

  For the chicken:

  • 10 boneless skinless chicken thigh or boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar
  • 1 lemon juiced
  • 1½ teaspoon Kosher salt
  • 1/2 teaspoon Italian seasoning
  • 2 clove garlic crushed

  For the dressing:

  • 1 clove garlic minced
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon balsamic vinegar

  For the salad:

  • 12 cup Romaine lettuce thinly sliced
  • 14 ounce grape tomato halved
  • 1 red onion thinly sliced
  • 8 ounce pitted Kalamata olive
  • 1 cup Italian parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Tongs, Top Stove

  Nutrition

  Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg

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