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  Chicken Salad

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  Up to 10 servings
  

  Chicken Salad

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

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

  Chicken Salad quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Optional add ins:

  • sliced almonds or dried cranberries, or red seedless grapes

  Cooking Tools Required

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

  Nutrition

  Calories: 348kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 696mg | Potassium: 671mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

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  Chicken Larb (Thai Larb Gai) with Rice

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  Up to 10 servings
  

  Chicken Larb (Thai Larb Gai) with Rice

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  Recipe adapted from:

  Kathy McDaniel

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz larb + 1/2 cup of rice

  Dairy FreeGluten FreeNut FreeSoy Free

  This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!

  https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

  Chicken Larb (Thai Larb Gai) with Rice quantity

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  https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

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  Instructions

  • If serving with rice, cook rice according to package directions.
  • In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
  • Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
  • Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
  • Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
  • Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
  • Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
  • Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).

  Cook Times

  Active Prep20

  Hands-On Cook9

  Hands-Off Cook30

  Passive0

  Total Time59 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Larb Sauce

  • 1/2 cup fish sauce
  • 10 tablespoon freshly squeezed lime juice
  • 1/2 cup brown sugar

  Larb Gai Mixture

  • 1 1/2 tablespoon avocado oil
  • 1 Thai chili or serrano chili thinly sliced
  • 2 shallot finely chopped
  • 7 clove garlic minced
  • 3 pound ground chicken
  • 3 stalk green onion thinly sliced
  • 1 red onion thinly sliced
  • 5 tablespoon fresh cilantro chopped
  • 1/2 cup fresh mint chopped
  • 3 tablespoon Thai basil chopped (optional)
  • 1 tablespoon rice flour optional to thicken sauce

  To Serve

  • 2 cup short grain rice cooked according to package directions
  • 1 head leaf lettuce
  • 1 cucumber thinly sliced
  • 3 carrot julienne

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.

  Nutrition

  Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg

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  Cauliflower Broccoli Tots

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  Cauliflower Broccoli Tots

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  Recipe adapted from:

  Lori Zanini, RD, CDE

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  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 FriendlyHeart HealthyLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

  Cauliflower Broccoli Tots quantity

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  Instructions

  • Preheat the oven to Broil. Line a baking sheet with parchment paper.
  • In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
  • Add the eggs, bread crumbs, cheese, salt and pepper.
  • Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
  • Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound broccoli chop florets and stems
  • 1 pound cauliflower chop florets and stems
  • 5 ounce onion diced
  • 2 egg large
  • 2/3 cup whole wheat bread crumbs
  • 2/3 cup feta cheese crumbled
  • 1.25 teaspoon Kosher salt
  • 2/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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  Creamy Spaghetti Squash Casserole

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Creamy Spaghetti Squash Casserole

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Spaghetti squash, broccoli, and sausage come to gether with a coconut cream sauce for this delicious casserole.

  www.kaiafitfolsom.com

  Creamy Spaghetti Squash Casserole quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Preheat the oven to 425oF (218oC). Cut the spaghetti squash in half through its belly, remove the seeds and place flesh-side down on a baking sheet lined with parchment paper. Cook for about 30 to 35 minutes, or until cooked through.
  • While the squash is cooking, cook the sausages over medium heat on a pan. Break them up with the back of a eooden spoon until crumbled and cooked through (about 6 to 8 minutes). Remove from heat and set aside.
  • Using the same pan, add the garlic and saute for one minute, then add the arrowroot flour. Lower the heat to medium-low and add the coconut milk. Whisk until the arrowroot powder is dissolved and mixed in. Let it simmer until it thickens.
  • Remove the squash from the oven and use a fork to scrape out the “noodles” and add them to a casserole dish. Top with the sausage, broccoli and sauce and season with sea salt. Bake for 15 to 20 minutes, or until the broccoli is cooked through.
  • Remove the casserole from the oven, and divide onto plates. Enjoy!

  Notes

  No Arrowroot Powder
  Use cornstarch, tapioca powder or brown rice flour instead.
  Leftovers
  Store in an airtight container in the fridge up to three days. Reheat in the oven for 10 to 15
  minutes at 350.
  Likes it Spicy
  Serve with red pepper flakes or hot sauce.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 spaghetti squash medium
  • 24 ounce pork sausage casings removed
  • 4 clove garlic minced
  • 2 tablespoon arrowroot powder
  • 28 ounce canned full-fat coconut milk
  • 8 cup broccoli chopped into florets
  • 1/4 teaspoon sea salt

  Cooking Tools Required

  12-inch skillet, Baking sheet, Can Opener, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 482kcal | Carbohydrates: 24g | Protein: 15g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 560mg | Potassium: 821mg | Fiber: 7g | Sugar: 9g | Vitamin A: 736IU | Vitamin C: 72mg | Calcium: 100mg | Iron: 3mg

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  Carrot Juice with Ginger and Lemon

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  Up to 10 servings
  

  Carrot Juice with Ginger and Lemon

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

  Carrot Juice with Ginger and Lemon quantity

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  Instructions

  • Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound carrot
  • 2 ounce fresh ginger peeled and roughly chopped
  • 1 lemon peeled and cut into chunks

  Cooking Tools Required

  Masticating Juicer

  Nutrition

  Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg

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  Japanese Style Chicken Curry over Rice

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  Up to 10 servings
  

  Japanese Style Chicken Curry over Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeNut Free

  This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!

  Japanese Style Chicken Curry over Rice quantity

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

  Instructions

  • Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
  • While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
  • When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
  • Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the white rice:

  • 2 1/2 cup medium-grain white rice cooked according to package directions

  For the curry:

  • 1 tablespoon avocado oil
  • 1 onion large, diced
  • 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
  • 3 cup water
  • 2 carrot cut into ½-inch discs
  • 3 Yukon Gold potato large, cut into 1-inch pieces
  • 1 apple small, peeled, cored and finely grated
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
  • ½ cup frozen green peas

  For the roux:

  • 4 tablespoon butter
  • 1/4 cup all-purpose flour
  • 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon honey
  • 1 cup water

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.

  Nutrition

  Calories: 410kcal | Carbohydrates: 56g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2316IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

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  Salmon Tacos with Citrus Salsa

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  Rated 0 out of 5
  Up to 10 servings
  

  Salmon Tacos with Citrus Salsa

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  Recipe adapted from:

  Gimme Some Oven

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  Dairy FreeEgg FreeNut FreeSoy Free

  Zesty chili-rubbed salmon meets fresh orange avocado salsa to make the absolute best salmon tacos! 

  Salmon Tacos with Citrus Salsa quantity

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  Instructions

  • Heat the oven. Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
  • Prepare the salmon. Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture. Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  • Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
  • Assemble the tacos. Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the tacos:

  • 3 pound salmon fillet boneless
  • 2 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon dry oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 20 corn tortilla small

  For the salsa:

  • 4 orange peeled and diced
  • 2 avocado peeled, pitted and diced
  • 2 jalapeno pepper cored and finely diced
  • 1 red onion small, finely diced
  • 2 cup fresh cilantro chopped
  • 4 lime half juiced and half cut into wedges for serving

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Pastry brush, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Heat salmon in a sauté pan over medium heat. Steam tortillas in the microwave on medium power.

  Nutrition

  Calories: 441kcal | Carbohydrates: 38g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 348mg | Potassium: 1163mg | Fiber: 9g | Sugar: 7g | Vitamin A: 975IU | Vitamin C: 45mg | Calcium: 111mg | Iron: 3mg

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  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Up to 10 servings
  

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Make this side dish one of your new holiday favorites!

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds 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. and line a baking sheet with parchment paper.
  • Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
  • Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
  • Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
  • While the sprouts are baking, cut open the pomegranate and remove the seeds
  • To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

  For the Dijon dressing:

  • Whisk all ingredients together in a small bowl.
  • When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
  • Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2¼ pound Brussels sprouts
  • 1 tablespoon avocado oil
  • ½ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper
  • ¼ cup pomegranate seeds
  • 3 tablespoon sunflower seeds toasted

  For the Dijon dressing:

  • ¼ cup apple cider vinegar or white wine vinegar (ACV will make it more tart)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 217mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 87mg | Calcium: 47mg | Iron: 2mg

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  Mexican Casserole with Pan Roasted Corn and Peppers

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  Up to 10 servings
  

  Mexican Casserole with Pan Roasted Corn and Peppers

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  Recipe adapted from:

  Mayumi Tavalero

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This vegetarian Mexican inspired casserole is a customer submitted favorite!

  Mexican Casserole with Pan Roasted Corn and Peppers quantity

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

  Instructions

  • Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
  • Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
  • Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  • Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • ½ red onion small dice
  • 2 red bell pepper diced
  • 2 green bell pepper diced
  • 1 jalapeno pepper finely chopped
  • 2 cup frozen corn kernels
  • 2 cup red enchilada sauce
  • 18 corn tortilla cut into thin strips
  • 2 cup Mexican cheese blend shredded
  • 16 ounce canned refried beans mixed with 2 tablespoons water
  • 1 bunch fresh cilantro chopped
  • 1 avocado ripe
  • ½ cup sour cream

  Cooking Tools Required

  Pyrex baking dish

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

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  Apple, Walnut And Honey Cake

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  12 servings
  

  Apple, Walnut And Honey Cake

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  Recipe adapted from:

  Sonila Zarate

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  $0.00 Cooking Fee

  Soy FreeVegetarian

  This Apples, Walnuts, and Honey cake is the perfect Fall and holiday dessert! Have it with coffee, tea or topped with ice cream and more walnuts. It's a family favorite!

  Apple, Walnut And Honey Cake quantity

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

  Instructions

  • Turn oven on at 375, pre-heat.
  • Dice the 2 apples for the cake and slice the 3 apples for the topping. Put them in a bowl, add confectioner sugar and cinnamon, mix and put them aside, this will give the apples time to get liquid with the sugar/cinnamon mix. Slice the 3 apples for the topping. Keep them separate.
  • Mix flour with a pinch of baking powder, put it aside as well.
  • Soften the butter and coat the baking dish with it. Put the rest aside for the batter.
  • In a big mixing bowl, whisk the eggs for about 2 minutes. add the flour in 1/4 increments and alternate with the liquid in 1/3 increments. Start with adding flour increment first and finish with the flour mixture last.
  • Pour slowly the half & half, vanilla extract into the batter. You can keep the hand-held mixer with one hand and pour it with the other hand so the mixing is consistent. Lastly, add the butter, honey, and mix a bit more.
  • At this point don't use the electrical mixer. Add the coated apples with confectioner sugar and cinnamon. Add the walnuts and fold everything into the batter.
  • Pour onto the baking dish. Place in oven for about 8-10 minutes.
  • Get the baking dish out of the oven (close the oven so it doesn't lose heat) and decorate with sliced apples as you desire. Sprinkle the confectioner sugar/cinnamon mix on top evenly. Place back in the oven for another 30 minutes.
  • When ready, remove the baking dish from the oven and place on a cooling rack.

  Notes

  • This recipe is based on using a 9X13 baking dish. Please note that your baking time might vary slightly if the dimensions of the baking dish are different because the cake will be thicker or thinner so it might need a different baking time. Adjust accordingly.
  • The cake is not too fluffy, it’s supposed to be that way because of the number of apples inside it. It’s a rather a heavy cake (weight wise).

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the Cake

  • 5 ounce walnuts chopped
  • 3 egg
  • 4 tablespoon butter
  • pinch baking powder
  • 3 cup self-rising flour all-purpose can work as well if you don't have self-rising
  • 1.5 cup half & half
  • 2 apple chopped
  • 1 tablespoon ground cinnamon
  • 0.5 cup confectioner sugar
  • 6 ounce honey
  • 1 teaspoon pure vanilla extract

  For the Topping

  • 3 apple sliced
  • 0.5 cup confectioner sugar
  • 1 teaspoon ground cinnamon

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  It’s best served warmed. Serve as desired with ice cream or other fruits and walnuts.

  Nutrition

  Calories: 403kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 232mg | Fiber: 4g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

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  Korean Bulgogi Lettuce Wraps

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  Up to 10 servings
  

  Korean Bulgogi Lettuce Wraps

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 wraps

  Dairy FreeEgg FreeGluten FreeNut Free

  These tasty bundles of marinated beef and rice are the perfect combination of sweet, salty, and spicy. Pair with Asian Slaw for a complete meal.

  Korean Bulgogi Lettuce Wraps quantity

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

  Instructions

  • Cook rice according to package directions.
  • Thinly slice beef and place in a medium bowl.
  • In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
  • Heat a grill pan or large saute pan over medium-high heat.
  • Add oil and cook meat slices to desired doneness.
  • To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive10

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 cup medium grain white rice
  • 2 pound ribeye steak
  • 1 tablespoon avocado oil

  For the marinade:

  • 5 tablespoon soy sauce or gluten free soy sauce
  • 2 tablespoon brown sugar packed
  • 2 tablespoon green onion finely sliced
  • 4 clove garlic minced
  • 1 tablespoon sesame seeds
  • 2 tablespoon sesame oil
  • ½ teaspoon freshly ground black pepper

  Options for serving

  • 3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
  • carrot grated
  • radish thinly sliced or julienned
  • green onion thinly sliced
  • serrano pepper sliced
  • kimchi
  • Sriracha sauce
  • 1/2 teaspoon sesame seeds
  • fine herbs such as mint, basil, cilantro, and/or shiso leaves

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat beef and rice, covered in microwave on medium power until warm.

  Nutrition

  Calories: 350kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6967IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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  Mom’s Chicken Soup

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mom’s Chicken Soup

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 - 2 cups

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

  Mom’s Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
  • Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
  • Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
  • Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
  • Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
  • If you like you can put some sliced avocado on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin removed chicken breast organic if possible
  • 2 each onion quartered and then sliced into ¼-inch slices
  • 5 stalk celery rinsed and sliced into ¼-inch pieces
  • 7 each carrot peeled, and sliced into ½-inch pieces
  • 2 each zucchini Quartered and sliced into ½-inch pieces
  • 3 each rutabaga peeled & cubed
  • 2 bunch fresh dill rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 2 pound baby spinach

  For Serving

  • Avocado Not included in the nutrition macros calculation

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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  Add Extra Protein

  $0.00 Cooking Fee

  Rated 0 out of 5
  3 servings
  

  Add Extra Protein

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounces

  Dairy FreeGluten FreeNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Looking to add more protein to your dish(es)? This selection adds up to an additional 16 ounces to a dish(es) that you have already selected. Can be divided into anywhere from 1-2 dishes. Please select YES for modification and add a note to specific dish(es) stating how many ounces and which type of protein. Only 1 type of protein per each Extra Protein added to your cart.

  Add Extra Protein quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 3

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size3

  Ingredients

  Ingredients

  • 16 ounce customer selected protein to be added to dish that is already in cart

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives

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  Pepperoni Pizza Rolls

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  Rated 0 out of 5
  8 servings
  

  Pepperoni Pizza Rolls

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  Recipe adapted from:

  Ree Drummond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Egg FreeNut Free

  Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!  

  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

  Pepperoni Pizza Rolls quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
  • Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
  • Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 14 ounce refrigerated pizza dough at room temperature
  • 1/4 cup all-purpose flour for sprinkling
  • 1/2 cup marinara sauce plus more for dipping
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 10 slice part-skim mozzarella cheese
  • 2 ounce sliced pepperoni divided
  • 4 stick mozzarella string cheese

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

  Reheating/Serving Instructions

  Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

  Nutrition

  Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

  $0.00 Cooking Fee

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

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
  • Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
  • Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
  • Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
  • Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
  • 5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
  • 2 cup fresh spinach
  • 1/2 cup carrot julienne
  • 2 head broccoli 4 cups of broccoli florets and halfed stems
  • 1/2 cup onion slivered
  • 2 cup cremini mushroom sliced
  • 1/2 cup green onion cut into 1-inch lengths on the diagonal
  • 3 clove garlic finely chopped
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary

  Sauce

  • 2 tablespoon soy sauce
  • 4 tablespoon monk fruit sweetener or few drops liquid stevia
  • 2 tablespoon sesame oil plus 1 teaspoon
  • 1 tablespoon toasted sesame seeds
  • freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

  Nutrition

  Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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  Simply the Best Brussels Sprouts

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  Rated 3.50 out of 5
  Up to 10 servings
  

  Simply the Best Brussels Sprouts

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  Recipe adapted from:

  Customer

  Rated 3 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These Brussels Sprouts are simply braised with just a touch of lemon and salt.

  Simply the Best Brussels Sprouts quantity

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  Ingredients Scale

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

  Instructions

  • Pour half the olive oil onto a large pan. Place the Brussels sprouts with the cut side facing down. Sprinkle with salt and additional olive oil. Turn the burner to medium-high heat.
  • After 2-4 minutes, check if the bottom has browned nicely, if so add the water and cover the pan; cook for 4 minutes or until they soften a bit.
  • Remove lid and cook until almost all the water has evaporated. Add the lemon juice.
  • Remove from heat and mix well.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound Brussels sprouts base trimmed, and halved lengthwise
  • extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 lemon juiced
  • 1/2 cup water

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 42kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 368mg | Fiber: 4g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

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  Mashed Sweet Potatoes

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  Up to 10 servings
  

  Mashed Sweet Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  A nutritious alternative to regular mashed potatoes, these are a great side dish to our Tukey Meatloaf.

  Mashed Sweet Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 30 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the milk and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper to taste.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sweet potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1/2 cup milk more or less to achieve desired consistency
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more of less to taste

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on full power, covered, stirring once during cooking time until heated through.

  Nutrition

  Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1011mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19605IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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  Mexican Black Bean Wrap

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Black Bean Wrap

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 wrap

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Mexican Black Bean Wrap quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a mixing bowl combine the coconut yogurt, taco seasoning, lime juice, and cilantro.
  • Add the black beans, green onion, and tomatoes and stir to combine. Season the mixture with additional lime juice or salt if needed.
  • Open the pita, add the lettuce, and top with the black bean mixture. Roll the pita tightly to close.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup unsweetened coconut yogurt
  • 7 teaspoon taco seasoning
  • 15 tablespoon lime juice 1 lime=approximately 2 tablespoons
  • 10 tablespoon fresh cilantro
  • 73 ounce canned black beans rinsed and drained
  • 10 stalk green onion sliced
  • 2 1/2 cup cherry tomato chopped
  • 1 head romaine lettuce whole leaves separated
  • 10 whole wheat pita bread

  Cooking Tools Required

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

  Nutrition

  Calories: 362kcal | Carbohydrates: 72g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1048mg | Potassium: 1030mg | Fiber: 20g | Sugar: 4g | Vitamin A: 5807IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 7mg

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  Brussels Sprouts Salad

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  Up to 10 servings
  

  Brussels Sprouts Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 ounce

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

  Brussels Sprouts Salad quantity

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  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Shred Brussels sprouts in the food processor or if unavailable, a box grater.
  • Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
  • In a small bowl, combine remaining olive oil, mustard, and lime juice.
  • Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts shredded, (on box grater or in food processor)
  • 2 tablespoon extra virgin olive oil
  • 2 Granny Smith apples peeled and cubed
  • 3 tablespoon sliced almond

  For the dressing:

  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon Dijon mustard
  • 2 lime juiced

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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  Tortilla-less Tacos

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  Rated 0 out of 5
  Up to 10 servings
  

  Tortilla-less Tacos

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

  Tortilla-less Tacos quantity

  • Food Prep
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  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
  • Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
  • Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
  • Stack 2 lettuce leaves on top of each other and fill with mixture.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 cup red onion chopped
  • 3 pound 85% lean ground turkey 95% lean
  • 6 clove garlic chopped
  • 1½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon chili powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 ½ teaspoon paprika
  • 1 ½ cup canned tomato sauce
  • 1 ½ cup chicken stock low-sodium
  • 2 head Romaine lettuce or iceberg lettuce

  Cooking Tools Required

  Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat filling in large saute pan set over medium heat until heated through.

  Nutrition

  Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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