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  Chicken Parmesan

  $0.00 Cooking Fee

  Rated 4.88 out of 5
  Up to 10 servings
  

  Chicken Parmesan

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 44 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Refined Sugar FreeSoy Free

  This chicken parmesan is made with panko breadcrumbs so the chicken stays crisp and moist, plus a homemade sauce for lots of flavor!

  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 bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
  • Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, 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.
  • 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

  Passive0

  Total Time1 hour hour

  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
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup all purpose flour spread on a plate

  Mix together:

  • 2 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning

  Beat together:

  • 2 each egg beaten
  • 2 tablespoon water

  For sauteing:

  • 6 tablespoon extra virgin olive oil
  • 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: 472kcal | Carbohydrates: 18g | Protein: 37g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1335mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 10mg | Calcium: 294mg | Iron: 3mg

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  Turkey Meatballs Stroganoff with Egg Noodles

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  Rated 4.86 out of 5
  Up to 10 servings
  

  Turkey Meatballs Stroganoff with Egg Noodles

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  Recipe adapted from:

  Skinnytaste

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  Nut Free

  These delicious turkey meatballs are based on a recipe from the Skinnytaste website, with slight modifications. A family favorite, light, and delicious comfort food.

  Turkey Meatballs Stroganoff with Egg Noodles quantity

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

  Instructions

  • Cook the noodles according to the package directions.
  • Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
  • In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
  • In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
  • Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
  • In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
  • Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

  Comments

  • When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil divided
  • 1 cup onion chopped
  • 2 pound 93% lean ground turkey
  • 1 cup whole wheat seasoned breadcrumbs
  • 2 egg large beaten
  • ½ cup Italian parsley chopped, divided
  • 3 tablespoon whole milk
  • 1 tablespoon Kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 3 cup water
  • 1 cup light sour cream
  • 5 tablespoon all-purpose flour
  • 4 teaspoon tomato paste
  • 4 teaspoon beef bouillon such as Better Than Bouillon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 16 ounce cremini mushroom sliced
  • 2 sprig fresh thyme leaves stripped from stems
  • 1 package egg noodles

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Stock pot or >5 Qt pot

  Nutrition

  Calories: 388kcal | Carbohydrates: 42g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 897mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 3mg

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  Jasmine White Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Jasmine White Rice

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 40 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  An essential side dish that pairs well with many of our flavorful dishes!

  Jasmine White Rice quantity

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

  Instructions

  • Measure rice into a deep sized pot with a fitted lid
  • Rinse rice 2-5 times or until water is clear
  • Add water and salt
  • Bring to a light boil. You should see bubbles forming on the surface of the water
  • Cover pot tightly with lid
  • Reduce heat to low
  • Simmer rice while covered 12-15 minutes
  • After 10 minutes, remove lid
  • Use a spoon to make a well in the middle, allowing you to see bottom of pot
  • If all or most of water is absorbed continue with next step
  • If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
  • When all of water or most of it has been absorbed, replace lid and switch off heat
  • Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup jasmine white rice
  • ¼ teaspoon Kosher salt
  • 6 cup water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

  Nutrition

  Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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  Mongolian Beef

  $0.00 Cooking Fee

  Rated 4.69 out of 5
  Up to 10 servings
  

  Mongolian Beef

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 80 customer ratings

  (17 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeGluten Free

  This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.

  Mongolian Beef quantity

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  Ingredients Scale

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

  Instructions

  • Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
  • Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
  • Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
  • Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
  • Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
  • Stir in green onions and sesame oil.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup corn starch
  • 2 tablespoon avocado oil
  • 3 teaspoon fresh ginger minced
  • 5 clove garlic minced
  • 5 dry red chili small
  • 1 cup onion cut into slivers
  • 1 ½ cup carrot thinly sliced
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup brown sugar
  • ½ cup green onion cut into 1-inch lengths
  • 1 teaspoon sesame oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Reheat in the microwave, covered on reduced power, until heated through.

  Nutrition

  Calories: 282kcal | Carbohydrates: 24g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 734mg | Potassium: 604mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3472IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 3mg

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  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 61 customer ratings

  (13 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

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

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds quantity

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  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, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

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

  For the Salad

  • 16 ounce fresh spinach
  • 3 peach large peaches sliced
  • 1 avocado ripe, sliced or cubed
  • 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: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg

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  Meatless Borscht

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Meatless Borscht

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 16 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatVeganVegetarian

  This classic Eastern European Borscht recipe is a healthy, nutritious, and comforting soup for any season. Many borscht soups have meat in it, but this vegan version is refreshing, low calories, economic and appeals to the wider range of people with special dietary needs. Made with carrots, onions, beets, cabbage, and lemon make it rich in antioxidants and vitamins.

  https://foodom.acsdm.com/

  Meatless Borscht quantity

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  https://foodom.acsdm.com/

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  Ingredients Scale

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

  Instructions

  • Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
  • Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
  • Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
  • Add the shredded beets 5 minutes before the end of the soup cooking.
  • Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
  • Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound beet for 10 servings - 5 medium raw beets
  • 5 clove garlic minced
  • 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
  • 1 each onion medium, diced
  • 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
  • 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
  • 6 cup low-sodium vegetable broth
  • 5 tablespoon tomato paste
  • 4 each bay leaf
  • 1 1/2 teaspoon Kosher salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
  • 1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
  • 3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed

  For Serving

  • 1 bunch fresh dill
  • 8 clove garlic

  Optional:

  • sour cream

  Cooking Tools Required

  Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  - Top stove - Let the soup boil for at least one minute. Turn the heat down to medium-low and let the soup simmer for a few minutes. - Microwave - Place the soup in the microwave. To prevent splatter and encourage even heating, cover the soup with plastic wrap or a microwave-safe splatter cover. Reheat for approximately one minute, quickly stir and reheat for a little longer if it's not warm enough.

  Nutrition

  Calories: 115kcal | Carbohydrates: 26g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 665mg | Potassium: 1215mg | Fiber: 8g | Sugar: 7g | Vitamin A: 9773IU | Vitamin C: 76mg | Calcium: 176mg | Iron: 4mg

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  Primavera Egg Muffins

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Primavera Egg Muffins

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 68 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

  Primavera Egg Muffins quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed onions.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 tablespoon avocado oil divided
  • 1 small red onion chopped
  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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  12

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  Italian Roasted Vegetables with Optional Parmigiano Cheese

  $0.00 Cooking Fee

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

  Italian Roasted Vegetables with Optional Parmigiano Cheese

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 80 customer ratings

  (16 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbMediterranean DietReduced FatVeganVegetarian

  These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.

  Italian Roasted Vegetables with Optional Parmigiano Cheese quantity

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  Ingredients Scale

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

  Instructions

  • Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
  • Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
  • Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
  • Spread vegetables evenly on baking sheet
  • Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Vegetables

  • 1 head cauliflower medium, cut into florets
  • 1 1/2 cup cremini mushroom halved
  • 1 bulb fennel large, julienned
  • 2 each red bell pepper large, thickly sliced
  • 2 each zucchini large, cut into sticks
  • 5 each Roma tomato medium
  • 1 each red onion large, sliced into wedges

  Marinade

  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey sub maple syrup for vegan
  • 3 clove garlic sliced thinly
  • 2 tablespoon fresh rosemary chopped
  • 1/4 cup Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon crushed red pepper

  Optional

  • 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

  Cooking Tools Required

  Baking sheet, Mixing bowls

  Reheating/Serving Instructions

  Reheat in high oven (425) for 5 minutes

  Nutrition

  Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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  Spaghetti Squash with Meat Ragu

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  Rated 5.00 out of 5
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  Up to 10 servings
  

  Spaghetti Squash with Meat Ragu

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  Recipe adapted from:

  Skinny Taste

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

  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 FriendlyEgg FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

  Spaghetti Squash with Meat Ragu quantity

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  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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

  Instructions

  • Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 spaghetti squash medium

  For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

  Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

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  Kale Tahini Caesar Salad

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Kale Tahini Caesar Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 29 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This salad uses a mixture of kale and romaine lettuces and is then tossed with a creamy tahini Caesar dressing.

  Kale Tahini Caesar Salad quantity

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  Instructions

  • To make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil, garlic, mustard, and salt. Whisk until blended, then add the water and whisk until you have a smooth, blended tahini sauce. Season generously with black pepper. The dressing should be tangy, like classic Caesar dressings. If it's overwhelmingly tart or too thick to pour, whisk in an additional tablespoon of water.
  • To prepare the salad: Transfer the chopped kale to a big salad bowl. Add a dash of salt and massage the leaves with your hands by scrunching big handfuls at a time, until the leaves are darker in color and the volume has reduced by about one-third.
  • Add the chopped romaine to the bowl. Wait to dress the salad until you are ready to serve.
  • When you're ready, drizzle enough dressing over the greens to lightly coat (you might not need all of it). Toss until the dressing is evenly distributed. Serve immediately

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Tahini Caesar Dressing:

  • 1/2 cup tahini
  • 2 lemon juiced, about 3 tablespoons juice from 1 lemon
  • 6 tablespoon extra virgin olive oil
  • 4 clove garlic smashed then minced
  • 2 teaspoon Dijon mustard
  • ½ teaspoon sea salt fine grind
  • 4 tablespoon water
  • 1 teaspoon freshly ground black pepper

  Salad:

  • 2 bunch Tuscan Kale ribs removed and leaves chopped into bite-size pieces
  • ½ teaspoon fine sea salt
  • 2 head romaine lettuce chopped into bite-size pieces
  • 1 cup canned chickpeas (optional) drained and rinsed

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 215kcal | Carbohydrates: 16g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 578mg | Fiber: 5g | Sugar: 3g | Vitamin A: 13521IU | Vitamin C: 49mg | Calcium: 115mg | Iron: 3mg

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  Salmon with Lemon and Thyme

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  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon with Lemon and Thyme

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

  Salmon with Lemon and Thyme quantity

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  Instructions

  • Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
  • Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
  • Drizzle fish with oil and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 64 ounce salmon fillet
  • 2 lemon thinly sliced
  • 2 tablespoon capers drained
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon avocado oil for drizzling

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

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

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

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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: 10 ounces

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

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
  • Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
  • Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
  • While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
  • Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 2 large heads or 3 medium ones

  For the roasting mixture:

  • 5 clove garlic
  • 3 teaspoon fresh thyme
  • 2 teaspoon fresh rosemary
  • 2 teaspoon fresh sage
  • 10 tablespoon avocado oil
  • 1 teaspoon Kosher salt more or less to taste

  For sprinkling:

  • ½ teaspoon freshly ground black pepper more or less to taste
  • 5 tablespoon nutritional yeast or, if you prefer, parmesan

  For crispy shallots:

  • 5 shallot thinly sliced
  • 8 tablespoon avocado oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

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  Hoisin Chicken Lettuce Wraps

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

  Hoisin Chicken Lettuce Wraps

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  Recipe adapted from:

  Lee Funke

  Rated 4.6 out of 5 based on 37 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.

  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

  Hoisin Chicken Lettuce Wraps quantity

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  https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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  Instructions

  • Heat sesame oil in a large skillet(s) over medium high heat.
  • When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
  • Meanwhile, whisk together all the sauce ingredients.
  • Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
  • Scoop cooked chicken in lettuce leaves to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 3 pound ground chicken
  • 2 tablespoon sesame oil
  • 3 cup white mushroom chopped
  • 3/4 cup fresh basil chopped
  • 1 cup canned water chestnut chopped

  For the sauce:

  • 9 tablespoon hoisin sauce or GF hoisin sauce
  • 3 teaspoon fresh ginger grated
  • 3 tablespoon soy sauce or tamari sauce
  • 6 clove garlic minced
  • 3 teaspoon rice vinegar
  • 3 teaspoon corn starch

  For serving:

  • 2 head romaine lettuce leaves separated

  Cooking Tools Required

  Cutting board, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Reheat chicken over medium heat in a large saute pan.

  Nutrition

  Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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  Cheesy Herb Garlic Bread

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Cheesy Herb Garlic Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 two-inch piece

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.

  http://www.ForkandKnifeCreations.com

  Cheesy Herb Garlic Bread quantity

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  http://www.ForkandKnifeCreations.com

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  Instructions

  • Preheat oven to 350 degrees.
  • Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
  • Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
  • Bake for 5 minutes, then broil until golden brown on top.
  • Cut into slices.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • ½ cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise
  • ¼ cup fresh basil chopped
  • 1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

  Cooking Tools Required

  Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

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  Clean Diet Greek Meatballs

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

  Clean Diet Greek Meatballs

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  Recipe adapted from:

  Karin Adoni

  Rated 5 out of 5 based on 65 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.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.

  Clean Diet Greek Meatballs quantity

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  Instructions

  • In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
  • Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
  • Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
  • Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
  • Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
  • Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
  • Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
  • Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
  • After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound 85% lean ground turkey organic
  • 2 egg beaten
  • 2/3 cup almond flour
  • 2/3 cup mint leaves, finely chopped
  • 2/3 cup Italian parsley finely chopped
  • 5 clove garlic minced
  • 1 1/3 onion minced
  • 1/3 teaspoon crushed red pepper
  • 2 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper freshly ground
  • 2 tablespoon avocado oil

  For the Sauce:

  • 7 tomato large, diced
  • 3 1/3 cup water
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon crushed red pepper
  • 2 tablespoon fresh mint chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through, or heat on the stove top over medium heat until heated through.

  Nutrition

  Calories: 235kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

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  Spicy Lite Coconut Chicken Thai Curry

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Spicy Lite Coconut Chicken Thai Curry

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  Recipe adapted from:

  Syd Bailey

  Rated 4.4 out of 5 based on 40 customer ratings

  (9 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

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

  This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

  Spicy Lite Coconut Chicken Thai Curry quantity

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  Instructions

  • Heat a large skillet over medium-high heat.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally. Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the can of coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
  • 2 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion chopped
  • 2/3 pound onion sliced
  • 1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
  • 5 clove garlic
  • 1 tablespoon red Thai curry paste more or less to taste, if green, use less
  • 28 ounce canned lite coconut milk for 10 servings use 2 cans

  FOR GARNISH - OPTIONAL

  • crushed red pepper
  • fresh cilantro
  • lime wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

  Nutrition

  Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg

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  Yakitori Chicken

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Yakitori Chicken

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  Recipe adapted from:

  An Le

  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 skewer

  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 FriendlyNut FreePaleoRefined Sugar Free

  Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

  Yakitori Chicken quantity

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  Ingredients Scale

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

  Instructions

  • In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
  • Bring to a simmer and cook for 5 minutes. Let cool down
  • Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
  • Marinate for at least 15 minutes.
  • Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
  • Garnish with thinly sliced green onions.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
  • 3 pound boneless skinless chicken thigh cut into bite-size pieces
  • 1 cup tamari sauce or dark soy sauce
  • 1/2 cup mirin
  • 3 tablespoon dry sherry or sake, optional
  • 2 tablespoon maple syrup
  • 6 clove garlic grated or smashed
  • 1 teaspoon fresh ginger
  • 2 tablespoon green onion for garnish

  Cooking Tools Required

  Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Microwave on power level 5 for 1 minute. Flip and add another minute

  Nutrition

  Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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  Green Chicken Enchiladas

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  Up to 10 servings
  

  Green Chicken Enchiladas

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  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 enchilada

  Egg FreeNut FreeSoy Free

  Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!

  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

  Green Chicken Enchiladas quantity

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  https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

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

  Instructions

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
  • In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
  • To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
  • Place into oven and bake until bubbly, about 35-40 minutes.
  • Serve immediately, topped with dollops of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 sweet onion medium diced
  • 3 clove garlic minced
  • 1 teaspoon dry oregano
  • ½ teaspoon ground cumin
  • 8 ounce canned diced green chiles
  • 1 whole rotisserie chicken for 10 servings, 5 cups of coarsely shredded chicken
  • 30 ounce canned green chile enchilada sauce divided
  • ¼ cup fresh cilantro chopped
  • 3 cup Monterey Jack cheese shredded, divided
  • ½ teaspoon Kosher salt to taste
  • ⅛ teaspoon freshly ground black pepper
  • 10 flour tortilla warmed
  • ¼ cup sour cream optional, for serving

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1373mg | Potassium: 148mg | Fiber: 3g | Sugar: 9g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 2mg

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  Chicken Pot Pie

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Chicken Pot Pie

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeRefined Sugar FreeSoy Free

  Forget the frozen chicken pot pies and opt for this delicious home-cooked version. Chicken and vegetables come together in a rich gravy, topped off with a flaky pie crust.

  Chicken Pot Pie quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Melt butter in large sauté pan
  • Mix flour, salt and pepper in large bowl
  • Toss chicken in seasoned flour and set aside remaining flour
  • Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes
  • Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes
  • Slowly stir in 2 cups chicken broth and milk
  • Put chicken back in pan with potatoes and heat. Add frozen peas.
  • Simmer 15 min stirring occasionally
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well
  • Pour filling in dish
  • Stretch crust over dish
  • Bake at 400 degrees for 25 minutes

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat individual servings in microwave for 60 seconds

  Nutrition

  Calories: 228kcal | Carbohydrates: 18g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 444mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2523IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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  Korean Chapchae or Japchae with Broccoli and Mushrooms

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  Up to 10 servings
  

  Korean Chapchae or Japchae with Broccoli and Mushrooms

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  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined 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 quantity

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  Ingredients Scale

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

  Instructions

  • Place cooked 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 yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, 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 soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary

  Sauce

  • 3 tablespoon soy sauce
  • 4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
  • 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: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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