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  Zucchini and Tomato Gratin

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  FSA/HSA eligible when qualified
  8 servings
  

  Zucchini and Tomato Gratin

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

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

  This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.

  Zucchini and Tomato Gratin quantity

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

  Instructions

  • Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
  • Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
  • While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
  • Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
  • Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ½ pound tomato ripe, and preferably on the vine or heirloom
  • ¼ cup extra virgin olive oil plus additional for coating the baking dish
  • ½ cup onion chopped
  • ½ teaspoon dry oregano
  • 1 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper freshly ground
  • 2 clove garlic finely chopped
  • 1 ½ pound zucchini sliced into discs about 1/8 inch thick
  • ¼ cup Parmesan cheese

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place in microwave and cook on high heat until heated through.

  Nutrition

  Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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  Buttermilk Fried Chicken with Sesame Coleslaw

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  Rated 5.00 out of 5
  6 servings
  

  Buttermilk Fried Chicken with Sesame Coleslaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1-2 pieces chicken

  Egg FreeGluten FreeNut FreeSoy Free

  This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

  Buttermilk Fried Chicken with Sesame Coleslaw quantity

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

  Instructions

  • Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.

  Meanwhile make the coleslaw:

  • Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.

  For the coating:

  • In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".

  For frying:

  • Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
  • Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

  Notes

  Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 3 pound whole chicken cut into 10 pieces (breasts halved)
  • 2 cup buttermilk
  • 1 tablespoon Kosher salt

  For the sesame coleslaw:

  • 1 green cabbage about 1 small cabbage, thinly sliced
  • ½ cup red onion thinly sliced, rinsed with cold water if spicy
  • 1 carrot grated (use large holes on grater)
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon mayonnaise
  • 1 tablespoon granulated sugar or your favorite sweetener
  • 1 teaspoon Kosher salt
  • 1 tablespoon sesame oil
  • 2 teaspoon sesame seeds white or black

  For the coating:

  • 1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
  • ½ cup corn starch
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika mild or sweet

  For frying:

  • 4 cup avocado oil amount depending on pan size

  Cooking Tools Required

  Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat chicken in 350 degree oven for 20 minutes.

  Nutrition

  Calories: 1808kcal | Carbohydrates: 49g | Protein: 28g | Fat: 170g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 112g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1180mg | Potassium: 644mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2333IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 3mg | Phosphorus: 283mg

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  Roasted Chickpea and Avocado Green Salad

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  Up to 10 servings
  

  Roasted Chickpea and Avocado Green Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

  Roasted Chickpea and Avocado Green Salad quantity

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

  Instructions

  • Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
  • Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
  • For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
  • Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For roasting the chickpeas:

  • 28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
  • 2 tablespoon avocado oil
  • 2 teaspoon smoked paprika

  For the salad:

  • 1 head romaine lettuce or similar, chopped
  • 1 red onion large, thinly sliced
  • 2 bunch kale chopped
  • 2 avocado chopped
  • 5 tablespoon pomegranate seeds optional

  For the dressing:

  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 4 tablespoon fresh basil finely chopped
  • 1 clove garlic smashed and minced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

  Nutrition

  Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg

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  Grilled Chicken-Apricot Skewers

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  Up to 10 servings
  

  Grilled Chicken-Apricot Skewers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 skewers

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These skewers make a great main dish or appetizer, perfect for Summer entertaining!

  Grilled Chicken-Apricot Skewers quantity

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

  Instructions

  • Purée first 6 ingredients and salt in a blender until smooth. Add cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 marinade to a small bowl; cover and chill for serving. (Return to room temperature before using.) Place remaining marinade in are sealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 1 hour.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2” apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half(using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots , each holding 2 pieces of chicken and 2 apricot halves. Brush apricots with some marinade from bag; discard remaining marinade.
  • Grill skewers on one side until chicken is well browned, 3—4 minutes. Turn and grill until other side is well-browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 min. longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts, and drizzle with reserved marinade. Serve with lime wedges to squeeze over the skewers

  Cook Times

  Active Prep23

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 33 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast or thigh cut into 1-inch chunks
  • 20 apricot small, firm but ripe, halved and pitted
  • 40 8-inch bamboo skewer use 2 skewers for each kabob

  For the marinade:

  • 1 1/2 cup canned lite coconut milk unsweetened
  • 1 cup plain Greek yogurt plain
  • 1 cup almond butter smooth
  • 5 lime juiced
  • 4 clove garlic
  • 2 teaspoon Kosher salt
  • 1/2 cup fresh cilantro chopped
  • 2 jalapeno pepper coarsely chopped, with seed for more heat
  • 1/2 teaspoon freshly ground black pepper

  For garnish:

  • 1/2 cup roasted peanuts unsalted, coarsely chopped
  • 2 lime cut into small wedges
  • 1/2 cup fresh cilantro sprigs for garnish

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 388kcal | Carbohydrates: 21g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 658mg | Potassium: 851mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1539IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 2mg

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  Mushroom and Spinach Cauliflower Rice

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  Up to 10 servings
  

  Mushroom and Spinach Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Cauliflower rice is a delicious and nutritious alternative to white rice, plus it's loaded with additional vegetables and beans for added protein. Note: This recipe requires 2 large sauté pans for 7-10 servings.

  Mushroom and Spinach Cauliflower Rice quantity

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

  Instructions

  • Cut cauliflower into chunks, and put into a food processor. Pulse 10-15 times until you get a small, rice-sized mixture.
  • Heat a pan over medium heat for 1 minute. Add onion to pan, cook about 4 minutes, stirring occasionally.
  • Add mushrooms, garbanzo beans and 1/3 of the avocado oil. Cook for 4 minutes, stirring occasionally.
  • Add cauliflower, celery, sea salt, and another 1/3 of the avocado oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
  • Combine parsley and spinach in a large bowl.
  • When the cauliflower and other veggies are done, add them to the bowl with parsley and spinach. Add the remaining avocado oil, and mix to combine all ingredients.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 3 medium heads or 4 packages of 10 ounce frozen riced cauliflower
  • 24 ounce white mushroom sliced
  • 6 stalk celery sliced
  • 3 cup Italian parsley chopped
  • 3 cup onion diced
  • 6 cup fresh spinach chopped
  • 1 tablespoon sea salt
  • 6 tablespoon avocado oil
  • 3 cup canned garbanzo beans rinsed and drained

  Cooking Tools Required

  Cutting board, Food Processor, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Heat in a sauté pan over medium high heat or microwave until heated through.

  Nutrition

  Calories: 212kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 1162mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3320IU | Vitamin C: 122mg | Calcium: 123mg | Iron: 3mg

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  Lean and Gluten Free Turkey Meatballs Stroganoff

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Lean and Gluten Free Turkey Meatballs Stroganoff

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  Recipe adapted from:

  Skinnytaste

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  Gluten FreeNut FreeReduced Fat

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

  Lean and Gluten Free Turkey Meatballs Stroganoff 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 99% lean ground turkey
  • 1 cup gluten-free 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 0% Greek yogurt
  • 5 tablespoon chickpea flour
  • 4 teaspoon tomato paste
  • 4 teaspoon gluten-free beef bouillon such as Better Than Bouillon
  • 1 teaspoon gluten-free Worcestershire sauce Note: naturally GF in USA
  • 1 teaspoon paprika
  • 16 ounce cremini mushroom sliced
  • 2 sprig fresh thyme leaves stripped from stems
  • 5 package Miracle low-carb gluten-free noodles or other type of noodles

  Cooking Tools Required

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

  Nutrition

  Calories: 206kcal | Carbohydrates: 16g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 821mg | Potassium: 661mg | Fiber: 2g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg

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  Shellfish Risotto

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  Up to 10 servings
  

  Shellfish Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This dish is a shellfish lovers' dream! With the absence of Parmesan cheese, typically used in risotto, all the flavors of the shellfish are allowed to shine. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock (this is a simple step that will really impress your family and friends!).

  Shellfish Risotto quantity

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

  Instructions

  • In a large saucepan bring water to a boil. Add salt. Turn heat off and add shrimp and scallops, cooking only halfway through. This should take only a minute or two. Remove with a slotted spoon. Bring the broth back to a boil and add the clams, removing when shells open. Lastly, add the mussels cooking until shells open. Reserve shellfish, and broth, as this will be your stock for the risotto. Keep stock at a very low simmer on a burner close to where you will be making your risotto.
  • In a large sauté pan(s) add the olive oil and onion. Turn the heat to medium and sauté onions until tender, but not brown, about 3 minutes. Add the garlic and continue sautéing until it is pale gold. Add the rice, stirring to coat well, sautéing for about a minute or so.
  • Add the wine and simmer until almost completely evaporated.
  • Add a ladle (1/2-1 cup, depending on servings) of stock and stir until almost evaporated for about 2-3 minutes. Add another ladle of stock, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes. Taste frequently for doneness during the last five minutes of cooking time.
  • Add salt and pepper to taste, then add the reserved shellfish, burying it under the rice.
  • Arrange risotto on individual plates or one large platter. Garnish with parsley.

  Notes

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

  Cook Times

  Active Prep10

  Hands-On Cook40

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ounce shrimp peeled and deveined
  • 4 ounce scallop
  • 4 ounce mussel or clams
  • 7 cup water
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 1 yellow onion small, finely chopped
  • 3 clove garlic finely chopped
  • 3 cup Arborio rice Carnaroli, or Vialone Nano Rice
  • 1/2 cup Sauvignon Blanc white wine s
  • 1 red chili pepper optional, to taste
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon Italian parsley or flat-leaf parsley, chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 318kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 392mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 3mg

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  Seven Layer Dip

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  Up to 10 servings
  

  Seven Layer Dip

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Egg FreeSoy Free

  Whether you choose organic and/or grass-fed, your favorite ingredients will always be used in this classic Seven Layer Dip, made up fresh by your Foodom cook!

  Seven Layer Dip quantity

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  Ingredients Scale

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

  Instructions

  • In a bowl, blend refried beans with taco seasoning, and salt.
  • In a separate bowl, blend cream cheese, sour cream, and taco seasoning.
  • In a glass 9x13 inch dish, begin layering ingredients in this order:
  • refried bean mixture, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, olives, and green onions. Cover and refrigerate until ready to serve.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For refried bean mixture:

  • 32 ounce canned refried beans about 2 cans
  • 3 tablespoon taco seasoning
  • 1 teaspoon Kosher salt

  For sour cream mixture:

  • 8 ounce cream cheese softened
  • 1 pound sour cream
  • 3 tablespoon taco seasoning

  For remaining layers:

  • 2 ½ cup Pico de gallo or your favorite salsa
  • 16 ounce guacamole
  • 1 cup mild cheddar shredded
  • 2 ounce canned sliced black olives
  • 3 stalk green onion thinly sliced

  For serving:

  • 1 pound tortilla chip large bag, choose your favorite

  Cooking Tools Required

  Baking Pan, Can Opener, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Store dip in refrigerator tightly covered until ready to serve.

  Nutrition

  Calories: 604kcal | Carbohydrates: 55g | Protein: 13g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1736mg | Potassium: 436mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg

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  Low Calorie Moroccan Vegetable Tagine

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Low Calorie Moroccan Vegetable Tagine

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 oz / 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

  Low Calorie Moroccan Vegetable Tagine quantity

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  Ingredients Scale

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  Instructions

  • In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
  • Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
  • Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
  • Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
  • Add tomatoes, apricots, and broth, Cook 10 minutes
  • Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
  • Stir in chickpeas and cook another 5 minutes on low heat
  • Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 4 each onion medium, peeled and chopped
  • 16 clove garlic peeled and chopped
  • 2 each carrot large, peeled, and chopped in large chunks
  • 3 each zucchini large, chopped into large chunks
  • 2 pound cauliflower cut into florets
  • 1 pound broccoli cut into florets
  • 2 tablespoon salt
  • 2 tablespoon harissa or chili paste
  • 2 teaspoon ground coriander ground
  • 2 teaspoon ground cinnamon ground
  • 1 teaspoon ground turmeric ground
  • 1/2 teaspoon Kosher salt
  • 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
  • 1/2 cup dried apricot dried and chopped
  • 4 cup vegetable broth
  • 1/2 cup canned chickpeas cooked
  • 2 each lemon juiced
  • 1 bunch Italian parsley

  Cooking Tools Required

  Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

  Nutrition

  Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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  Braised Brussels Sprouts with Bacon

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  Rated 0 out of 5
  Up to 10 servings
  

  Braised Brussels Sprouts with Bacon

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoSoy Free

  These brussels sprouts have so much flavor and nutrition you'll want to include them in your everyday cooking and not just the holidays!

  Braised Brussels Sprouts with Bacon quantity

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  Instructions

  • Place chopped bacon in a large saute pan. Turn heat to medium. Cook bacon until just starting to crisp; drain on paper towels. Turn heat down to medium-low and add brussels sprouts. Saute for 8-10 minutes or until Brussels sprouts are lightly browned. Add vegetable stock, cover, and cook until sprouts are tender, an additional 5-8 minutes. Return bacon to pan and season with kosher salt if needed.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook18

  Passive0

  Total Time33 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound Brussels sprouts washed, stem ends trimmed, and large ones halved
  • ⅓ pound bacon chopped
  • ½ cup vegetable stock additional if necessary
  • Kosher salt if needed

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 122kcal | Carbohydrates: 13g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 181mg | Potassium: 559mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 116mg | Calcium: 57mg | Iron: 2mg

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  French Onion Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  French Onion Soup

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Egg FreeNut FreeRefined Sugar Free

  This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.

  French Onion Soup quantity

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  Instructions

  Caramelize the onions

  • Heat stockpot over medium heat, add butter and melt.
  • Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
  • When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.

  Simmer the soup

  • Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

  Toast the bread

  • Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

  Broil the topping

  • Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
  • Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
  • Remove from the oven and serve immediately while the soup is hot and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon butter
  • 8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
  • 2 ½ teaspoon freshly ground black pepper
  • 1 ¼ teaspoon garlic powder
  • 12 cup beef broth
  • 5 tablespoon Worcestershire sauce
  • ½ cup dry sherry
  • 3 bay leaf
  • 1 ½ teaspoon Kosher salt or adjust to taste
  • 3 spring fresh thyme or 1 teaspoon dried
  • 10 slice baguette or thick crusty bread, toasted
  • 10 slice Gruyere cheese or Provolone, Asiago, Swiss, Gouda, or Mozzarella

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.

  Nutrition

  Calories: 438kcal | Carbohydrates: 53g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1860mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 28mg | Calcium: 424mg | Iron: 3mg

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  Vegan Risotto

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Vegan Risotto

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  Recipe adapted from:

  Jen Stone

  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeGluten FreeNut FreeOil FreeReduced Fat

  This risotto is made with lots of fresh vegetables, so it's packed with fiber and nutrition.

  Vegan Risotto quantity

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  Ingredients Scale

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  Instructions

  • In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm
  • Heat a large pan over medium heat
  • Once hot, add 2 1/2 tbsp water
  • Sauté green garlic and Mushrooms until aromatic about 5 minutes
  • Add the rest of vegetables and a pinch of salt and pepper
  • Sauté until just tender and slightly browned
  • Remove from pan and set aside
  • Heat another large, rimmed pan over medium heat
  • Once hot, add the other 2 1/2 tbsp water and shallot
  • Sauté 1-2 minutes or until softened
  • Add Arborio and cook 1 minute, stirring occasionally
  • Add white wine and stir gently. Cook until wine is absorbed
  • Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly
  • Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)
  • Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)
  • Once rice is cooked, fold in vegetables and sautéed vegetables
  • Taste and adjust flavor as needed. More salt and pepper or cheese if desired

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup vegetable broth
  • 5 tablespoon water divided
  • 1 bundle asparagus trimmed and cut into 1/2 inch pieces
  • 8 ounce cremini mushroom quartered
  • 3 head garlic sliced thin
  • 1 bunch broccolini trimmed and cut into 1/2 inch pieces
  • 1 red bell pepper large, seeds and stems removed, sliced thin
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ cup shallot sliced thinly
  • 2 ½ cup Arborio rice
  • ¾ cup dry white wine
  • ¾ cup vegan parmesan cheese plus more for serving

  Cooking Tools Required

  Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Divide risotto into bowls. Garnish with extra cheese and parsley. Best when fresh, not recommended to be frozen

  Nutrition

  Calories: 265kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 220mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1021IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 3mg

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  Grilled Mediterranean Eggplant and Tomato Salad

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Grilled Mediterranean Eggplant and Tomato Salad

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4.3 out of 5 based on 13 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 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 HealthyNut FreeSoy FreeVegetarian

  This Greek inspired salad recipe will take you on a trip to the Mediterranean through your taste buds!

  https://www.tasteofhome.com/recipes/grilled-mediterranean-eggplant-tomato-salad/

  Grilled Mediterranean Eggplant and Tomato Salad quantity

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  https://www.tasteofhome.com/recipes/grilled-mediterranean-eggplant-tomato-salad/

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  Instructions

  • Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
  • Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
  • In a large bowl, combine eggplant, tomatoes, parsley and vinegar. Add cheese; toss to combine.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 eggplant cut in 1/2 inch slices
  • 10 tablespoon extra virgin olive oil divided
  • 2 ½ teaspoon dry oregano
  • 2 ½ teaspoon dry thyme
  • 3 onion coarsley chopped
  • 3 clove garlic minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 pound cherry tomato
  • 10 tablespoon Italian parsley minced
  • 5 tablespoon balsamic vinegar
  • 10 ounce feta cheese

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  This salad can be served at room temperature, cold or reheated.

  Nutrition

  Calories: 288kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 571mg | Potassium: 637mg | Fiber: 7g | Sugar: 10g | Vitamin A: 740IU | Vitamin C: 23mg | Calcium: 193mg | Iron: 2mg

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  New England Clam Chowder

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  Rated 0 out of 5
  Up to 10 servings
  

  New England Clam Chowder

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Hearty and Delicious traditional New England Style Clam Chowder

  New England Clam Chowder quantity

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  Ingredients Scale

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  Instructions

  • Brown bacon in large 5 qt stockpot over med-high heat, stirring occasionally so it gets browned evenly. about 3-4 minutes.
  • Add onions, celery, carrot, and bell peppers. Saute for additional 3-4 minutes.
  • Add in thyme, Worcestershire, tabasco, clams. Stir to combine. Add clam juice milk and half and half and turn heat to high.
  • Add potatoes and cook at a high simmer to boil for 10 minutes or until potatoes are soft.
  • Make a slurry with cornstarch and water and stir until thickened, Reduce heat and keep on low heat until ready to serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound Bacon diced
  • 1 cup onion diced
  • 1 1/2 cup celery diced
  • 1/2 cup carrot shredded
  • 3/4 cup red bell pepper diced
  • 2 tablespoon fresh thyme minced, stems removed (use 2 tsp if dried)
  • 26 ounce canned chopped clams for 10 servings - 4 x 6.5 oz cans
  • 8 ounce clam juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon tabasco sauce
  • 64 ounce half and half
  • 64 ounce milk
  • 2 pound baby red potato cubed
  • 1/2 cup corn starch
  • 1/2 cup cold water

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Stock pot or >5 Qt pot, Whisk

  Reheating/Serving Instructions

  reheat in sauce pan until warm 5 minutes

  Nutrition

  Calories: 662kcal | Carbohydrates: 44g | Protein: 21g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 119mg | Sodium: 674mg | Potassium: 1132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2580IU | Vitamin C: 30mg | Calcium: 432mg | Iron: 2mg

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  Herbed Butternut Squash

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Herbed Butternut Squash

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4.7 out of 5 based on 14 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This is just one of many ways I prepare butternut squash for my two girls. It’s a winter staple in our house.

  Herbed Butternut Squash quantity

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  Ingredients Scale

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  Instructions

  • Peel and cut squash crosswise into 2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound butternut squash
  • 2 tablespoon extra virgin olive oil
  • 3 teaspoon dry oregano
  • 2 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the microwave.

  Nutrition

  Calories: 129kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 809mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24127IU | Vitamin C: 48mg | Calcium: 123mg | Iron: 2mg

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  Ground Beef and Wild Rice Stuffed Bell Peppers

  $0.00 Cooking Fee

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

  Ground Beef and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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 HealthyPregnancyRefined Sugar FreeSoy Free

  Ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender.

  Ground Beef and Wild Rice Stuffed Bell Peppers quantity

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  Ingredients Scale

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

  Instructions

  • Cook wild rice according to package instructions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 onion small finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on full power until heated through.

  Nutrition

  Calories: 496kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 426mg | Potassium: 987mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4110IU | Vitamin C: 164mg | Calcium: 88mg | Iron: 5mg

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  One Pan Roasted Herb Chicken and Wild Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  One Pan Roasted Herb Chicken and Wild Rice

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreePostpartumPregnancyRefined Sugar Free

  Wild rice is cooked together with vegetables, chicken, and herbs. This oven-roasted chicken dinner is the coziest thing you’ll make this week.

  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

  One Pan Roasted Herb Chicken and Wild Rice quantity

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  https://www.halfbakedharvest.com/roasted-herb-chicken-and-wild-rice/

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

  Instructions

  • . Preheat the oven to 400°.
  • In a 9×13 inch baking dish or oven-safe skillet with sides, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, and season with salt and pepper. Add the wild rice, orzo, mushrooms, celery, and cheese.
  • Pour over the apple cider and broth. Position the chicken pieces over the rice. Add slices of butter. Cover and bake for 45 minutes. Remove the lid and bake for another 15-20 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
  • Serve the chicken and rice topped with fresh thyme.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 piece chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 2 each shallot chopped
  • 2 clove garlic chopped
  • 2 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup wild rice
  • 1/2 cup dry orzo pasta
  • 1 cup white mushroom sliced
  • 1 cup celery chopped
  • 1 cup gouda cheese cubed
  • 1 cup apple cider
  • 2 cup chicken broth
  • 6 tablespoon salted butter

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Cutting board, Measuring cups and spoons, Oven, Oven-proof pan, Saucepan with lid, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through on in a 350 degree oven.

  Nutrition

  Calories: 756kcal | Carbohydrates: 48g | Protein: 37g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1201mg | Potassium: 670mg | Fiber: 4g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 5mg | Calcium: 346mg | Iron: 3mg

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  Carrot Cake Overnight Oats

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  Up to 10 servings
  

  Carrot Cake Overnight Oats

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  Recipe adapted from:

  Christine McMichael

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  $0.00 Cooking Fee

  Serving Size: 1 jar, 16oz

  Gluten FreeOil FreePostpartumRefined Sugar FreeVegetarian

  A delicious and healthy breakfast treat that's ready to go every morning with healthy and nutritious ingredients! Enjoy the flavors of carrot cake in every bite with this gluten-free and refined sugar-free recipe. Plus, it can be easily made dairy-free for a customizable morning delight, just add that in the modifications below.

  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

  Carrot Cake Overnight Oats quantity

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  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

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

  Instructions

  For the Oats

  • Divide the overnight oats ingredients between the mason jars or bowls with airtight lids.
  • Mix the ingredients in each mason jar until evenly distributed.

  For the Topping

  • Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
  • Slowly add the yogurt into the white chocolate mixture, 1 tablespoon at a time, stirring until smooth.
  • Smooth the topping over each overnight oats jar and add extra shredded coconut, grated/chopped carrots, and chopped walnuts.
  • Add the lids and store in the refrigerator overnight.

  Note

  • Nutrition facts for this recipe have been calculated with the topping.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Oats

  • 5 cup old fashioned rolled oats
  • 5 teaspoon ground cinnamon
  • 1 1/4 teaspoon ground nutmeg
  • 1 1/4 cup carrot grated and finely chopped
  • 10 tablespoon pure maple syrup
  • 7 1/2 cup vanilla almond milk
  • 2 1/2 cup vanilla Greek yogurt
  • 7 tablespoon raisins or dates chopped
  • 7 tablespoon unsweetened shredded coconut
  • 7 tablespoon walnuts chopped

  For the Topping

  • 5 tablespoon white chocolate chips
  • 2 1/2 teaspoon coconut oil
  • 1 1/4 cup vanilla Greek yogurt

  Cooking Tools Required

  24x18 wooden board, jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Overnight oats can be stored in the refrigerator for 2-3 days. They can also be frozen for up to 3 months! When you’re ready to eat them, simply thaw them out the night before or heat them up in the microwave.

  Nutrition

  Calories: 450kcal | Carbohydrates: 62g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 5mg | Sodium: 298mg | Potassium: 521mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2683IU | Vitamin C: 2mg | Calcium: 393mg | Iron: 3mg

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  Dal Tadka (Yellow Lentils with Spiced Ghee)

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  8 servings
  

  Dal Tadka (Yellow Lentils with Spiced Ghee)

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  Recipe adapted from:

  Julie Sahni

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Egg FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  Yellow lentils and spiced ghee turn into a golden-yellow purée you can enjoy as a soup, spread on naan, or serve with rice.

  https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

  Dal Tadka (Yellow Lentils with Spiced Ghee) quantity

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  https://ripefoodandwine.com/2023/10/14/dal-tadka-yellow-lentils-with-spiced-ghee/

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  Ingredients Scale

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

  Instructions

  • Rinse lentils with water until it runs clear, then let them soak in water while you gather the other ingredients.
  • Heat ghee/oil in large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic & turmeric and cook another minute. Add tomatoes and cook for a couple minutes more. Add drained lentils, 4 cups water, salt, bring to boil then reduce heat to maintain a low simmer for 30 minutes.

  For the tadka

  • Heat ghee/oil over medium heat in small frying pan. Add mustard seeds and cook for a couple minutes, the seeds will begin popping. Add ginger, chili flakes, and cumin and cook for a couple minutes more. Stir entire mixture into cooked lentils.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce yellow lentils about 1¼ cups, rinsed and soaked
  • 1 yellow onion diced
  • 1 tablespoon ghee or avocado oil
  • 2 clove garlic mashed and minced
  • 1 inch piece fresh ginger peeled, and grated
  • ¼ teaspoon ground turmeric
  • 14.5 ounce canned diced tomatoes drained
  • 4 cup water
  • 1 teaspoon Kosher salt

  For the tadka:

  • 2 tablespoon ghee or oil avocado, olive
  • 1 teaspoon mustard seed
  • 1 inch piece fresh ginger peeled, and minced or grated
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ground cumin

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Pot with lid, Saute pan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave or in a pot over medium heat until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 407mg | Fiber: 10g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 3mg

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  Spicy Chicken Biryani

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  4 servings
  

  Spicy Chicken Biryani

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  Recipe adapted from:

  Swasthi Shreekanth

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 oz rice and about 2 oz chicken

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Savor the essence of aromatic spices and succulent chicken in this tasty one-pot Chicken Biryani. Crafted with fragrant basmati rice, a medley of spices, tender chicken, and fresh herbs, this dish promises a journey of flavors with every bite. Enjoy the richness of this delicious and spicy classic chicken biryani.

  Spicy Chicken Biryani quantity

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  Ingredients Scale

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

  Instructions

  Preparation

  • Add to a bowl the yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and the red chili powder.
  • Mix well and taste the marinade. Add more salt and spice if needed.
  • Make slits on the chicken pieces. Add to the marinade and mix well. Cover and set a side for at least an hour or more.
  • Rinse basmati rice thrice and soak for 30 minutes. Drain with a colander.

  Make the chicken biryani

  • Heat gee or oil in a pot.
  • Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, caraway seeds (shahi jeera) and mace.
  • When the spices begin to sizzle, add onions and fry them evenly stirring often until uniformly light brown but not burnt.
  • Add chicken and sauté until pale for 5 minutes on a medium heat.
  • Cover and cook on a low flame until the chicken is soft cooked or tender. Sauté to evaporate any excess moisture in the pot.
  • Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder and garam masala.

  Layering

  • Mix everything well and layer the chicken evenly at the bottom.
  • Spread drained rice in a layer over the chicken.
  • Pour water to a separate pot.
  • Add salt, and mix. Taste the water, it must be slightly salty. Bring it to a rolling boil.
  • Pour 2 cups of this water across the sides of the pot with the chicken and rice. Gently pour the rest on the top of the rice.
  • Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally, add fried onions and saffron soaked in milk if using.
  • Cover and cook on a medium burner until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still undercooked, or hard and there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the brand of the rice used to cook further. When done, is has to be fully cooked, yet remain grainy but not mushy.
  • Serve from the top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
  • Enjoy the biryani with raita and sliced veggies.

  Notes

  • Do not use sour curd. If the curd is slightly sour, then don't use the lemon juice.
  • Adjust the level of spiciness pf the recipe.
  • Rice - Basmati rice has to be rinsed very well a few times to remove the starch. This prevents the rice from turning mushy. Soaking the rice helps helps to cook it fluffy and long. So don't skip the rinsing and soaking steps.
  • The curd can be substitute with coconut milk for diary free.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size4 servings

  Ingredients

  Ingredients

  Marinade for chicken biryani

  • 2 pound chicken drumstick skinless, or thighs or legs or a mix of all, can be bone-in or boneless
  • 3 tablespoon plain yogurt Indian curd or dahi
  • 1 inch fresh ginger combine the ginger and the garlic to make a ginger-garlic paste
  • 4 clove garlic crushed
  • ½ teaspoon Kosher salt or up to ¾, start with ½ and adjust to taste
  • ¼ teaspoon ground turmeric
  • ½ teaspoon Kashmiri red chili powder or cayenne or paprika, up to 1 teaspoon or less than ½, adjust to spiciness preferences
  • ½ teaspoon garam masala or or biryani masala, up to 1 teaspoon, start with ½ and adjust to taste
  • 1 tablespoon fresh lemon juice optional

  Whole spices (if you can't find some of the items, skip it)

  • 1 bay leaf
  • 4 cardamom pod
  • 6 whole clove
  • 1 inch cinnamon stick
  • 1 star anise
  • ¾ teaspoon shahi jeera (caraway seeds) or cumin seeds
  • 1 strand mace javirti, omit if you don't like it or can't find it

  Other ingredients for the chicken biryani

  • 2 cup aged basmati rice aged rice only
  • 2 tablespoon ghee or oil
  • 1 large yellow onion sliced thinly
  • ¼ cup fresh mint to ½ cup (about 15 leaves), chopped fine
  • 1 green chili slit or chopped
  • ¼ cup plain yogurt Indian curd
  • ¼ teaspoon Kashmiri red chili powder or cayenne to ½ teaspoon, optional for heat
  • 1 teaspoon garam masala or biryani masala
  • 3 ½ cup water more if needed
  • ¾ teaspoon Kosher salt to stir in water
  • 2 tablespoon fried onion optional
  • 1 pinch saffron optional, soak in 2 tablespoon of hot milk
  • 2 tablespoon whole milk

  Cooking Tools Required

  Colander, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Nutrition

  Calories: 654kcal | Carbohydrates: 84g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 940mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg

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

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