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  Garlic Sesame Tofu

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  Up to 10 servings
  

  Garlic Sesame Tofu

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  Recipe adapted from:

  Claire Cary

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVeganVegetarian

  This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.

  https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

  Garlic Sesame Tofu quantity

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  https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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

  Instructions

  • Preheat the oven to 400 Fahrenheit.
  • Drain the excess liquid from the tofu and dry it off with a towel.
  • Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
  • Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
  • Add to the baking tray and bake for 30-35 minutes or until golden brown.
  • During the final 10 minutes, prep the sauce.
  • Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
  • Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
  • Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
  • Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
  • When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Tofu

  • 3 tablespoon low-sodium soy sauce or tamari sauce
  • 42 ounce extra firm tofu
  • 3 tablespoon corn starch
  • 9 tablespoon gluten-free breadcrumbs

  Sauce

  • 1 cup low-sodium soy sauce or tamari
  • 6 teaspoon toasted sesame oil
  • 3 tablespoon rice vinegar
  • 6 tablespoon maple syrup
  • 3 tablespoon corn starch
  • 12 tablespoon water divided
  • 15 clove garlic
  • 3 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or

  Nutrition

  Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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

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  Shrimp Sauté in Garlic Tomato Sauce

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  4 servings
  

  Shrimp Sauté in Garlic Tomato Sauce

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz shrimp and 3 oz sauce

  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 CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  This flavorful shrimp sauté is perfect for a satisfying meal, seat down or on the go! Juicy colossal shrimp are simmered in a light garlic-tomato sauce with a hint of lemon and clam juice, creating a zesty and deliciously fresh taste. Ideal for weeknights, this dish brings rich, Italian-inspired flavors to your table without the fuss. Enjoy it with spaghetti squash for a light, protein-packed dinner, or serve over rice or pasta.

  https://brienshamp.com/

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  https://brienshamp.com/

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  Instructions

  • In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened, and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
  • Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes).
  • Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently).
  • Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they begin to turn pink on the other side (1 to 2 more min.)
  • Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until done.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 each scallion finely chopped
  • 4 clove garlic sliced thin
  • 6 each tomato chopped
  • ¼ cup low sodium clam juice
  • 2 tablespoon fresh lemon juice fresh squeezed
  • 1½ pound raw shrimp, 16-20 size, peeled and deveined or raw Colossal shrimp
  • 1 dash Kosher salt
  • 1 dash freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 220kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 267mg | Potassium: 488mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg

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  Sesame Chicken Noodles

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  4 servings
  

  Sesame Chicken Noodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 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 FreeHeart HealthyNut Free

  Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

  Sesame Chicken Noodles quantity

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  Instructions

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
  • Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 2 tablespoon avocado oil divided
  • 12 ounce boneless skinless chicken breast sliced 1/4 inch thick
  • 1 head broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  For the sauce:

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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  Best Bakery Style Blueberry Muffins

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  12 servings
  

  Best Bakery Style Blueberry Muffins

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  Recipe adapted from:

  Monique Volz

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  The best bakery style blueberry muffins you'll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You'll never need another blueberry muffin recipe!

  https://www.ambitiouskitchen.com/blueberry-muffins/

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  https://www.ambitiouskitchen.com/blueberry-muffins/

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

  Instructions

  • Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
  • Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
  • While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  • In a large bowl, whisk together flour, baking powder and salt. Set aside.
  • In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
  • Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
  • Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the topping:

  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅓ cup brown sugar packed
  • 3 tablespoon butter melted

  For the wet ingredients:

  • ½ cup butter
  • 1 cup granulated sugar
  • 2 each egg at room temperature
  • ½ cup milk any milk should work here
  • ½ tablespoon pure vanilla extract
  • ½ teaspoon almond extract

  Dry ingredients:

  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  For the mix in:

  • 2 cup blueberries fresh or frozen
  • 2 tablespoon all-purpose flour

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Muffin Pan, Muffin tin liners, Oven, Spatula

  Nutrition

  Calories: 303kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 127mg | Potassium: 77mg | Fiber: 1g | Sugar: 26g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

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  Paneer Makhanwala

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  8 servings
  

  Paneer Makhanwala

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  Recipe adapted from:

  Dassana Amit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Brain FoodEgg FreeGluten FreeKetoLower CarbNut FreePostpartumPregnancySoy FreeVegetarian

  This Paneer Makhanwala has soft paneer cubes (Indian cottage cheese) in a buttery, creamy, tangy, lightly sweet gravy made with onion, tomato, cashews, herbs and spices.

  https://www.vegrecipesofindia.com/paneer-makhanwala-recipe

  Paneer Makhanwala quantity

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  https://www.vegrecipesofindia.com/paneer-makhanwala-recipe

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

  Instructions

  Making makhani paste

  • First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water in a medium saucepan.
  • Cook everything without a lid till the tomatoes and onions soften. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool.
  • When the ingredients are warm or cool, add everything including the stock (the water in which the ingredients were cooked) in a good blender or grinder. Grind to a smooth and fine paste.
  • Remember there should be no small pieces of cashews or spices. Everything should be ground very well till fine and smooth.

  Making paneer makhanwala

  • Heat butter in the same pan or another pan. Make sure the pan is dry when you add the butter. Add tejpatta (Indian bay leaf) and sauté for a few seconds.
  • Add the ground makhani paste. Stir well to mix with the butter
  • Add kashmiri red chili powder which gives a good color and is less spicy. You can also use deghi mirch or sweet paprika
  • Stir well and saute the masala on a medium heat.
  • Keep stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to sautéed really well. This takes time but patience is the key.
  • Sauteing the masala paste takes about 20 to 22 mins on a medium to medium-high heat. Check the step by step photos (picture number 9) for the consistency of how the masala paste should be before you proceed to the next step.
  • Add slit green chilies, salt and water. Again stir very well to make an even curry mixture. Cook for 4 to 5 minutes.
  • Then add sugar and again stir. If you want to add honey instead of sugar then kindly check the notes section below.
  • Add the paneer cubes. Mix gently and switch off the heat.
  • Lastly add the light cream, crushed kasuri methi (dry fenugreek leaves) and garam masala powder.
  • Mix very well and switch off the heat. Check the taste of gravy and add more salt or sugar as needed.
  • Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and cilantro leaves, hot or warm with naan or roti.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For makhani paste

  • 2 small onion
  • 3 medium tomato chopped
  • 2 teaspoon fresh ginger chopped
  • 6 clove garlic chopped
  • 4 strand mace
  • 2 green cardamom
  • 2 inch cinnamon stick
  • 2 cup water

  Other Ingredients

  • 4 tablespoon butter softened
  • 2 bay leaf
  • 2 teaspoon kashmir red chili powder
  • 2 green chili
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 3 cup water more or less as required
  • 18 ounce Paneer cut into cubes or squares
  • 1/2 cup light cream
  • 1 1/2 teaspoon dry fenugreek leaves
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon sugar

  For Garnish

  • 2 tablespoon light cream
  • 4 tablespoon grated paneer - optional
  • 2 inch piece ginger- julienne
  • 4 tablespoon cilantro chopped

  Cooking Tools Required

  Cutting board, Ladle, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 347kcal | Carbohydrates: 10g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 373mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 11mg | Calcium: 384mg | Iron: 1mg

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  12 servings
  

  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

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

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Veggies and Black Beans 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 veggies and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed veggies.
  • 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 Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon fresh cilantro chopped, for garnish

  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: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  One Pan Chicken Pesto with Vegetables

  $0.00 Cooking Fee

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

  One Pan Chicken Pesto with Vegetables

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  Recipe adapted from:

  Michelle

  Rated 0 out of 5

  $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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  Shop FSA/HSA eligible dishes when qualified

  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.

  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

  One Pan Chicken Pesto with Vegetables quantity

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  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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  Ingredients Scale

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

  Instructions

  • Combine the pesto ingredients in a blender until thoroughly combined and set aside.
  • Preheat the oven to 400 F and line a large baking sheet with parchment paper
  • Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
  • Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
  • Remove from the oven and top with additional pesto if desired before serving.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound free range bone-in skin-on chicken thigh
  • 5 carrot chopped into thin circles
  • 5 zucchini sliced
  • 2.5 cup broccoli florets
  • 8 ounce red onion roughly chopped

  For the mint basil pesto:

  • 2.5 cup arugula
  • 2.5 cup fresh basil
  • 5 tablespoon fresh mint
  • 3/4 cup avocado oil
  • 1/2 cup fresh lemon juice
  • 2 clove garlic peeled and minced
  • 1 teaspoon sea salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

  Nutrition

  Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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

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  Homemade Hummus with Oven Baked Pita Chips and Veggies

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  Homemade Hummus with Oven Baked Pita Chips and Veggies

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons and 4 oz veggies

  Dairy FreeEgg FreeNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips and cut veggies, or pack it for your kids school lunch, for a vegan delicious lunch!

  Homemade Hummus with Oven Baked Pita Chips and Veggies quantity

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

  Instructions

  • Preheat oven to 375 degrees
  • Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
  • Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.
  • To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the hummus:

  • 30 ounce canned chickpeas drained
  • 6 tablespoon fresh lemon juice
  • 2 clove garlic minced
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  For the pita chips:

  • 10 each pita bread
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the veggies:

  • 5 stalk celery trimmed, stalks cut crosswise into thirds
  • 2 each carrot medium, cut into sticks
  • 2 each red bell pepper cut lengthwise, cored and cut into sticks
  • 1 each English cucumber
  • 1 bulb jicama small, peeled and cut into sticks, or sub with apples, cut into slices

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

  Nutrition

  Calories: 479kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1027mg | Potassium: 596mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3967IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg

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  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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  Up to 10 servings
  

  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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  Recipe adapted from:

  Suzy Karadsheh

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 1 tablespoon sauce

  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 HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce

  https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce quantity

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  https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

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

  Instructions

  • Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
  • Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  • Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
  • Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
  • Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
  • Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
  • Serve with a side of the dill Greek yogurt dip you prepared earlier!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For The Dill Greek Yogurt Sauce:

  • 1 clove garlic minced
  • 1 cup fresh dill stems removed, chopped
  • 1 ¼ cup Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • ½ lemon juiced
  • 1 pinch cayenne pepper optional
  • Kosher salt if needed

  For The Grilled Chicken:

  • 10 clove garlic minced
  • ½ teaspoon paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
  • 5 tablespoon extra virgin olive oil divided
  • 10 boneless skinless chicken thighs
  • 1 red onion halved and thinly sliced
  • 2 lemon juiced

  Cooking Tools Required

  Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.

  Nutrition

  Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

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  Up to 10 servings
  

  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cauliflower rice and 5 ounce chicken/vegetables

  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 FreeHeart HealthyLower CarbNut FreeRefined Sugar Free

  Thai flavors combine with lots of fresh basil to create this delicious bowl with cauliflower rice, that hits all the flavor profiles yet low carb, to satisfy your tastebuds!

  https://damndelicious.net/2019/01/22/thai-basil-chicken-bowls/

  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice quantity

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  https://damndelicious.net/2019/01/22/thai-basil-chicken-bowls/

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  Instructions

  • Cook califlower rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown monk fruit and vinegar; set aside.
  • Heat avocado oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
  • Divide califlower rice into bowls. Top with chicken mixture.*

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 33 ounce frozen riced cauliflower
  • 1 cup low sodium chicken stock more or less to taste or dietary restriction
  • 5 tablespoon reduced sodium soy sauce more or less to taste or dietary restriction
  • 3 teaspoon fish sauce more or less to taste or dietary restriction
  • 4 tablespoon light brown monk fruit sweetener
  • 4 tablespoon rice vinegar
  • 3 tablespoon avocado oil
  • 7 clove garlic minced
  • 4 shallot thinly sliced
  • 2 red Thai chili pepper thinly sliced
  • 1 pound ground chicken breast
  • 2 pound 99% lean ground turkey
  • 4 cup fresh basil packed

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat califlower rice in the microwave, covered on medium-high heat, meanwhile saute chicken in a pan over medium heat.

  Nutrition

  Calories: 184kcal | Carbohydrates: 13g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 550mg | Potassium: 946mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 50mg | Calcium: 76mg | Iron: 2mg

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  Kung Pao Chicken-Low FODMAP

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  Up to 10 servings
  

  Kung Pao Chicken-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLow FODMAPLower CarbRefined Sugar Free

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

  Kung Pao Chicken-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Place the diced chicken in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and chives and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and sriracha sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh diced

  Marinade for chicken:

  • 4 tablespoon gluten free soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger grated
  • 1 bunch fresh chive finely chopped
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup zucchini 1/2 inch dice
  • 4 tablespoon gluten free soy sauce more or less to taste, or dietary restriction
  • 4 tablespoon sriracha sauce
  • 1 cup roasted peanuts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 306kcal | Carbohydrates: 9g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1129mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg

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  Vegetarian Eggplant Pizza

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  FSA/HSA eligible when qualified
  8 servings
  

  Vegetarian Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  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 CarbRefined Sugar FreeVeganVegetarian

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Vegetarian Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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  8

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  Greek Yogurt Brownies

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  Rated 0 out of 5
  12 servings
  

  Greek Yogurt Brownies

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!

  https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

  Greek Yogurt Brownies quantity

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  https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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

  Instructions

  • Preheat the oven to 350 degrees
  • Spray an 8 x 8 pan and set aside
  • In microwave safe bowl melt 1/2 cup chocolate bar chunks
  • Let cool 2 minutes
  • Whisk in yogurt
  • Whisk in monk fruit sugar
  • Mix until smooth
  • Mix flour, baking soda and cocoa powder in separate bowl
  • Mix dry ingredients in to wet until smooth
  • Mix in milk
  • Fold in chocolate chips
  • Transfer to sprayed pan
  • Bake for 25 minutes

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook25

  Passive2

  Total Time32 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup sugar free chocolate bar broken into chunks
  • 1 cup 0% Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup monk fruit sweetener or other sugar substitute
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1 cup sugar-free dark chocolate chips

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven

  Reheating/Serving Instructions

  Reheat 10 seconds in a microwave or eat cold

  Nutrition

  Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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  Ali’s Cobb Salad

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Ali’s Cobb Salad

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 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 FriendlyGluten FreeKetoLower Carb

  Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and blue cheese, all over a crisp romain/butter lettuce mix.

  Ali’s Cobb Salad quantity

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  Ingredients Scale

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

  Instructions

  Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

  Cook the bacon:

  • Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

  Make the hard boiled eggs:

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

  Cook the chicken:

  • In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
  • Prepare all toppings accordingly.
  • In a large bowl, add mixed greens and chopped romaine lettuce.
  • Place each topping alongside the next around the bowl.

  Make the creamy dressing:

  • Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 slice thick sliced bacon chopped
  • 1 ½ pound boneless skinless chicken breast
  • 4 egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup butter lettuce
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup blue cheese or gorgonzola crumbled

  Marinade:

  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

  Creamy dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried chive
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper to taste
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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  Creamy Mashed Cauliflower

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  Up to 10 servings
  

  Creamy Mashed Cauliflower

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Cauliflower mashed "potatoes" is a carb-lovers dream come true!

  Creamy Mashed Cauliflower quantity

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  Ingredients Scale

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

  Instructions

  • Steam frozen cauliflower in microwave until hot. Drain thoroughly. Place cauliflower and remaining ingredients in the bowl of a food processor and blend until smooth.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce frozen cauliflower florets
  • 1/2 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 4 tablespoon unsalted butter
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Food Processor, Microwave

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 91kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 1mg

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  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest, and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 1.5 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saute pan, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 965mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg

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  Bolognese Meat Sauce with Tagliatelle

  $129.58 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bolognese Meat Sauce with Tagliatelle

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  Rated 0 out of 5

  $129.58 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

  Bolognese Meat Sauce with Tagliatelle quantity

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  Ingredients Scale

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

  Instructions

  • Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
  • Add ground beef, salt and pepper, cooking until beef is not longer pink.
  • Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
  • Add wine and simmer until evaporated another 15 minutes.
  • Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
  • Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
  • Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook210

  Passive0

  Total Time3 hours hours 55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry tagliatelle pasta
  • 1 cup grated Parmesan cheese

  For the meat sauce:

  • 2 tablespoon avocado oil
  • 6 tablespoon butter
  • 1 cup onion chopped
  • 1 1/3 cup celery chopped
  • 1 1/3 cup carrot chopped
  • 1 ½ pound 85% ground beef
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground nutmeg
  • 2 cup whole milk
  • 2 cup dry white wine
  • 28 ounce canned whole peeled plum tomatoes

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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  Lite Spaghetti Squash Lasagna Boats

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Lite Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 1/4 squash

  Gluten FreeNut FreeReduced Fat

  Taking the classic lasagna and lean and yet still delicious with roasted garlic spaghetti squash lasagna boats. Seasonal spaghetti squash stuffed with a lean ground turkey, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Lite Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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

  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the ground tirkey and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the mozzarella cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 2 pound 99% lean ground turkey or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato 2 large cans for 10 servings
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 3 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup fat free milk or heavy cream
  • 1/2 cup low fat ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 2 cup low fat mozzarella cheese shredded
  • 4 tablespoon provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 1217mg | Potassium: 1127mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1170IU | Vitamin C: 26mg | Calcium: 443mg | Iron: 5mg

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  Baked Tofu & Cabbage with Peanut Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baked Tofu & Cabbage with Peanut Ginger Sauce

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.

  www.kaiafitfolsom.com

  Baked Tofu & Cabbage with Peanut Ginger Sauce quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
  • Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
  • To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days.
  Nut-Free
  Use sunflower seed butter instead of peanut butter.
  More Flavor
  Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
  No Tamari
  Use coconut aminos instead.
  More Carbs
  Serve with rice or quinoa instead of cauliflower rice

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 31 ounce extra firm tofu cubed
  • 5 cup frozen edamame (shelled)
  • 10 tablespoon tamari sauce divided
  • 20 cup purple cabbage cut into 1-inch strips
  • 5 tablespoon all-natural peanut butter
  • 5 teaspoon fresh ginger grated
  • 7.5 teaspoon lime juice
  • 7.5 tablespoon water
  • 5 cup frozen riced cauliflower cooked according to package directions

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium high power or in a saute pan over medium heat.

  Nutrition

  Calories: 136kcal | Carbohydrates: 20g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1134mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 141mg | Calcium: 130mg | Iron: 3mg

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  Best Tzatziki

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Best Tzatziki

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  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

  Best Tzatziki quantity

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  Ingredients Scale

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

  Instructions

  • Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  • Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  • Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
  • 1 ½ cup plain Greek yogurt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh dill or mint, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic medium, pressed or minced
  • ½ teaspoon fine sea salt

  Cooking Tools Required

  Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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