Showing 41–60 of 1092 resultsSorted by popularity

• 

  Add to my favorites

  Sauteed Spinach with Garlic

  $0.00 Cooking Fee

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

  Sauteed Spinach with Garlic

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/3 cup cooked

  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 HealthyKetoLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  A delicious and nutritious side dish that pairs great with chicken, beef, or fish.

  Sauteed Spinach with Garlic quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat a large sauté pan(s) or wok over medium-high heat. Add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Note: It may be necessary to use 2 pans or cook in batches if larger servings are requested.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic thinly sliced
  • 3 pound fresh spinach rinsed and spun dry
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Non stick saute pan, Salad spinner, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 340mg | Potassium: 766mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12761IU | Vitamin C: 39mg | Calcium: 138mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Salmon Piccata with Spinach

  $0.00 Cooking Fee

  Rated 4.89 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon Piccata with Spinach

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 4.9 out of 5 based on 49 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

  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 HealthyKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.

  http://Mealplannerpro

  Salmon Piccata with Spinach quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  http://Mealplannerpro

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat skillet to medium high heat and add in olive oil
  • Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
  • Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
  • Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
  • Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

  Cook Times

  Active Prep4

  Hands-On Cook5

  Hands-Off Cook16

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
  • 32 ounce fresh spinach
  • 2 lemon juiced and zested
  • 3 tablespoon capers
  • 4 clove garlic minced
  • 2 tablespoon Italian parsley chopped
  • 2 tablespoon butter or ghee
  • 2 tablespoon white wine optional, can sub veg stock
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
  • 1 lemon sliced, optional

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

  Nutrition

  Calories: 266kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Fresh Vegetable Spring Rolls with Peanut Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Fresh Vegetable Spring Rolls with Peanut Sauce

  Add to my favorites

  Recipe adapted from:

  Damn Delicious

  Rated 5 out of 5 based on 40 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 roll (5"x 1")

  Dairy FreeEgg FreeGluten FreeVeganVegetarian

  These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!

  https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

  Fresh Vegetable Spring Rolls with Peanut Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Peanut Sauce

  • Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
  • Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

  Spring Rolls

  • Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
  • Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
  • Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
  • Serve immediately with peanut sauce.
  • To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 pieces

  Ingredients

  Ingredients

  • 10 each rice paper wrap 10 inch size
  • 5 leaf lettuce torn into large pieces
  • 1 cup fresh basil whole leaves
  • ¾ cup fresh mint whole leaves
  • ¾ cup fresh cilantro whole leaves
  • 1 each carrot shredded
  • 1 cup purple cabbage shredded
  • 1 each red bell pepper thinly sliced
  • 1 each English cucumber seeded and cut into long matchsticks
  • 1 each avocado halved, peeled, seeded and thinly sliced

  Peanut Sauce

  • ¼ cup peanut butter
  • 4 teaspoon tamari sauce
  • 1 tablespoon lime juice
  • 2 teaspoon brown sugar
  • 1 teaspoon chili garlic sauce or more, to taste
  • 1 teaspoon fresh ginger finely grated

  Cooking Tools Required

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

  Reheating/Serving Instructions

  To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Nutrition

  Calories: 148kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 306mg | Potassium: 302mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1943IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  Up to 10 servings
  

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 32 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 nuggets, 4.8 oz total

  Dairy FreeNut FreeRefined Sugar FreeSoy Free

  Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets are lower in fat and include a homemade, sugar-free BBQ sauce for dipping.

  Lower Fat Chicken Nuggets with Homemade Sugar-Free BBQ Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix together the ground chicken, taco seasoning, and egg.
  • Place pretzel crumbs in a shallow bowl.
  • Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Place in pretzel crumbs pressing gently to coat. Place nugget on a baking sheet and repeat with remaining chicken and coating. You should end up with at least 3 pieces per serving selected.
  • Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
  • Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground chicken 98% fat free
  • 2 tablespoon taco seasoning
  • 1 egg beaten
  • 5 ounce pretzels run through a food processor

  For the BBQ Sauce:

  • 6 ounce tomato paste
  • ½ cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon mustard
  • 1 ½ teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 3/4 cup monk fruit sweetener Lakanto Golden recommended

  Cooking Tools Required

  Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 7 minutes

  Nutrition

  Calories: 274kcal | Carbohydrates: 25g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 715mg | Potassium: 943mg | Fiber: 1g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chicken Marsala

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Chicken Marsala

  Add to my favorites

  Recipe adapted from:

  Zeke Gluckman

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine.

  Chicken Marsala quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
  • Heat half of the butter and half of the olive oil in one large sauté pan.
  • Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
  • Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
  • Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes. Taste sauce and adjust seasonings.
  • Garnish with parmesan cheese and chopped parsley.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast

  For Dredging:

  • 1/2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry oregano

  For Sauce:

  • 4 tablespoon butter
  • 4 tablespoon extra virgin olive oil
  • 12 ounce mushroom sliced
  • 2 yellow onion thinly sliced
  • 4 clove garlic chopped
  • 1 1/4 cup dry marsala wine
  • 3/4 cup chicken stock

  For Garnish:

  • 1/2 cup parmesan cheese grated
  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat 1 portion for 45 to 60 seconds on high in the microwave

  Nutrition

  Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Mediterranean Garlic Herb Cauliflower Rice

  $0.00 Cooking Fee

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

  Mediterranean Garlic Herb Cauliflower Rice

  Add to my favorites

  Recipe adapted from:

  COOKIE+kate

  Rated 4.9 out of 5 based on 39 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 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

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbMediterranean DietOil FreePaleoRefined Sugar FreeVeganVegetarianWhole 30

  This cauliflower rice dish is packed with fresh Mediterranean flavors, including toasted almonds, lemon, and herbs. It’s the perfect low-carb, keto, vegan, and gluten-free side dish! It’s paleo and whole30 friendly too!

  Mediterranean Garlic Herb Cauliflower Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 minutes. Transfer the toasted almonds to a bowl to cool.
  • Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes, salt, and pepper. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 5 minutes.
  • Remove the skillet from the heat. Stir in the toasted almonds, parsley, dill, cilantro, mint, and lemon juice. Check seasonings and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup almonds sliced
  • 1 tablespoon extra virgin olive oil
  • 8 clove garlic minced
  • 30 ounce frozen riced cauliflower slightly defrosted
  • pinch crushed red pepper omit if sensitive to spice
  • 1 teaspoon Kosher salt or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Italian parsley chopped
  • ½ cup fresh dill chopped
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint chopped
  • 2 tablespoon fresh lemon juice or more to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers should last, covered in the refrigerator, 3 to 5 days. Reheat in a microwave until it's warm all the way through.

  Nutrition

  Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 653mg | Fiber: 5g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 96mg | Calcium: 78mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Eggplant Meatballs with Marinara Sauce and Spaghetti

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  Up to 10 servings
  

  Eggplant Meatballs with Marinara Sauce and Spaghetti

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 77 customer ratings

  (16 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeSoy FreeVegetarian

  Savory vegetarian eggplant meatballs with a hearty marinara sauce and spaghetti. Also goes great with our Parmesan zoodles or sub miracle noodles for a low carb and gluten free version.

  Eggplant Meatballs with Marinara Sauce and Spaghetti quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Eggplant Meatballs

  • Preheat oven to 350 f
  • Peel eggplant and cut into cubes
  • Place water in bottom of pot and boil or steam eggplant until soft
  • Remove eggplant and squeeze out excess water
  • Mash eggplant until smooth or use a food processor to blend until smooth
  • Place eggplant and rest of ingredients
  • Mix well
  • Line baking sheet with parchment paper
  • Rollout balls, they will be soft(don’t worry)
  • Bake for 20 minutes or until tender and firm to touch

  Marinara

  • Heat pot with oil and sauté onion and garlic until onions are transparent.
  • Add bell pepper and sauté another minute.
  • Add tomato paste and cook until brown and fragrant
  • Add rest of ingredients and let simmer 20 minutes; stir often
  • When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

  Pasta

  • Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1½ pound eggplant peeled and chopped
  • 5 clove garlic minced
  • 4 teaspoon extra virgin olive oil
  • 10 tablespoon blanched almond flour more or less as needed
  • 4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 3 tablespoon Italian seasoning
  • 2 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Kosher salt

  Marinara:

  • 38 ounce canned tomato sauce
  • 1 ¼ cup onion diced
  • 6 clove garlic minced
  • 2 ½ teaspoon extra virgin olive oil
  • 6 tablespoon fresh basil chopped
  • 3 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1 red bell pepper diced
  • 6 ounce tomato paste
  • 3 bay leaf
  • 1 tablespoon granulated garlic or garlic powder
  • ½ tablespoon freshly ground black pepper
  • 1 tablespoon Kosher salt
  • 1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity

  Pasta:

  • 1.5 pound spaghetti OR miracle noodles for low carb and GF version

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cooling Rack, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Potato Masher, Refrigerator, Saucepan, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  To reheat: reheat meatballs in sauce on low heat for 5-10 minutes

  Nutrition

  Calories: 437kcal | Carbohydrates: 75g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 3540mg | Potassium: 1021mg | Fiber: 10g | Sugar: 14g | Vitamin A: 1566IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Glazed Carrots

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Glazed Carrots

  Add to my favorites

  Recipe adapted from:

  Thomas Keller

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPNut FreeSoy FreeVegetarian

  Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Glazed Carrots quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • 1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
  • 2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
  • 3. When reduction is complete, toss carrots in the pan with chopped parsley.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound carrot peeled, oblique cut
  • 3 teaspoon unsalted butter room temperature
  • 3 1/2 teaspoon sugar to start
  • 1/4 teaspoon white wine vinegar
  • 2 tablespoon Italian parsley chopped (for garnish)
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

  $0.00 Cooking Fee

  Rated 4.80 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 29 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

  Roasted Brussels Sprouts with Pancetta and Balsamic Reduction quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
  • Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
  • When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

  Notes

  Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
  • 6 ounces pancetta (or thick sliced bacon), ¼ inch dice
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper

  For the balsamic reduction:

  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 181kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 609mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

  $0.00 Cooking Fee

  Rated 4.90 out of 5
  Up to 10 servings
  

  Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.9 out of 5 based on 54 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fritters

  Gluten FreeKetoPaleoRefined Sugar FreeSoy FreeVegetarian

  These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

  Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
  • Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
  • In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
  • Add zucchini to the bowl with the egg mixture. Mix well to combine.
  • Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
  • Meanwhile make the sauce by whisking together all the sauce ingredients, including the mayo, lemon zest, lemon juice, garlic and salt in a small bowl. Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound zucchini medium, shredded (large holes on box grater)
  • 2 teaspoon Kosher salt
  • 4 each egg large
  • ½ cup feta cheese crumbled
  • ½ cup mozzarella cheese shredded
  • 4 clove garlic minced
  • 4 stalk green onion finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup almond flour
  • 2 tablespoon avocado oil plus more for frying larger quantities

  For the sauce:

  • 1 cup mayonnaise
  • 1 clove garlic pushed through a garlic press or smashed then minced
  • 1 each lemon zested
  • 1 tablespoon fresh lemon juice or more to taste

  Cooking Tools Required

  Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

  Nutrition

  Calories: 291kcal | Carbohydrates: 6g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 761mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Tagliatelle with Bacon and Pesto

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Tagliatelle with Bacon and Pesto

  Add to my favorites

  Rated 4.7 out of 5 based on 33 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeRefined Sugar Free

  Pasta is tossed with a traditional pesto and pieces of flavorful chopped bacon.

  Tagliatelle with Bacon and Pesto quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

  Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Prep Time10 minutes minutes

  Cook Time20 minutes minutes

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 20 ounce tagliatelle
  • 1 pound bacon cut into crosswise strips

  Fresh Pesto

  • 3 clove garlic sliced thinly
  • 1/4 cup pine nuts
  • 2 cup fresh basil
  • 1/2 cup extra virgin olive oil extra virgin
  • 1/2 cup grated Parmesan cheese

  Cooking Tools Required

  Blender, Colander, Cutting board, Food Processor, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in saute pan for 5 minutes until warmed through

  Nutrition

  Calories: 1651kcal | Carbohydrates: 9g | Protein: 41g | Fat: 162g | Saturated Fat: 43g | Cholesterol: 168mg | Sodium: 1905mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1545IU | Vitamin C: 6mg | Calcium: 358mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Private Cooking Class DDS Self Determination Program SDP*

  $165.00 Cooking Fee

  Rated 5.00 out of 5
  1 servings
  

  Private Cooking Class DDS Self Determination Program SDP*

  Add to my favorites

  Recipe adapted from:

  Based on Area Availability

  Rated 5 out of 5 based on 25 customer ratings

  $165.00 Cooking Fee

  In-home cooking class fee is $165, and includes the following:

  - 2.5 hour cooking class for 1 participant with your Chef Instructor. Does not include ingredients. Customer is responsible for purchasing ingredients.

  - Custom menu: Created by you and your Chef Instructor. Learn Basic Cooking Skills, Breakfast, Lunch, Dinner, Safety, Sanitation, and Knife skills.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. Each participant should have a cutting board, chef’s knife, and apron.

  Cannot be combined with any other dishes in your cart.

  *This class is exclusively for consumers enrolled in the California Department of Developmental Services Self Determination Program, which helps those with developmental disabilities.

  Private Cooking Class DDS Self Determination Program SDP* quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 1

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep152.31

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 32 minutes minutes

  Recipe Serving Size1

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  1

  Add to cart
• 

  Add to my favorites

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only)

  $285.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only)

  Add to my favorites

  Recipe adapted from:

  Deborah Wagner

  Rated 5 out of 5 based on 5 customer ratings

  $285.00 Cooking Fee

  Serving Size: varies

  Chef Deborah Wagner Custom Order minimum $285, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep263.08

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

  Nutrition

  Sodium: 1mg | Calcium: 1mg

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

  See more dish details

  Upload Recipes

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Italian Beef Lasagna – 12 servings

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  12 servings
  

  Italian Beef Lasagna – 12 servings

  Add to my favorites

  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Refined Sugar FreeSoy Free

  Traditional Italian Beef Lasagna

  Italian Beef Lasagna – 12 servings quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water

  Sauce

  • Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
  • Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
  • Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
  • Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.

  Lasagna

  • Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles

  Sauce

  • 2 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 tablespoon garlic sliced
  • 1 pound 85% ground beef
  • 1 pound ground Italian sausage
  • 1 cup carrot shredded
  • 2 tablespoon fresh oregano minced, or 2 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 pinch crushed red pepper
  • 6 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 cup red wine or beef broth, or water
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Filling

  • 30 ounce ricotta cheese about 2 containers
  • 3 cup mozzarella cheese shredded, divided
  • 2 egg large
  • ¾ cup parmesan cheese shredded, divided
  • 1 tablespoon fresh oregano minced, or 1 teaspoon dried
  • 2 tablespoon fresh basil minced, or 2 teaspoon dried
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

  Nutrition

  Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Chinese Chicken and Broccoli Stir-Fry

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Chinese Chicken and Broccoli Stir-Fry

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Dairy FreeEgg FreeNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Chicken and Broccoli Stir-Fry quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
  • Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 3 tablespoon soy sauce
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 3 tablespoon soy sauce
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 5 tablespoon oyster sauce
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 302kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1581mg | Potassium: 800mg | Fiber: 3g | Sugar: 6g | Vitamin A: 601IU | Vitamin C: 85mg | Calcium: 68mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Roast Beef Tenderloin with Red Wine Sauce

  $0.00 Cooking Fee

  Rated 4.82 out of 5
  Up to 10 servings
  

  Roast Beef Tenderloin with Red Wine Sauce

  Add to my favorites

  Recipe adapted from:

  Jenn Segal - Once upon a chef

  Rated 4.8 out of 5 based on 87 customer ratings

  (18 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6.5 oz

  Dairy FreeEgg FreeLower CarbPaleo

  This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!

  Roast Beef Tenderloin with Red Wine Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  • Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  • Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
  • While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
  • Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
  • Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
  • Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
  • Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon European style unsalted butter divided
  • 3 shallot ½ cup finely chopped from 2-3 large shallots
  • 1 ¼ cup Cabernet Sauvignon
  • 3 cup beef broth
  • 6 sprig fresh thyme
  • 2 ¼ teaspoon Kosher salt divided
  • ⅙ teaspoon freshly ground black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoon all-purpose flour
  • 4 pound center-cut Prime beef tenderloin roast
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil or any high heat cooking oil you prefer

  For deglazing the pan:

  • ¼ cup beef broth

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp Knives

  Nutrition

  Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Carrot Ginger Soup with Hazelnut Sage Gremolata

  $0.00 Cooking Fee

  Rated 4.57 out of 5
  Up to 10 servings
  

  Carrot Ginger Soup with Hazelnut Sage Gremolata

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 4.6 out of 5 based on 37 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreePaleoReduced FatVeganVegetarian

  Enjoy this delicious carrot soup with a touch of ginger and gremolata.

  Carrot Ginger Soup with Hazelnut Sage Gremolata quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the Soup

  • Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.

  For the Gremolata

  • Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the Soup

  • 4 pound carrot peeled and chopped or peeled mini carrots chopped
  • 1 1/2 cup red onion chopped
  • 1/4 cup coconut oil
  • 2 tablespoon fresh ginger minced
  • 1/4 cup honey leave out for vegan
  • 1 teaspoon ground nutmeg
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 8 cup cashew milk
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Gremolata

  • 1/2 cup hazelnuts chopped and toasted
  • 1/2 cup sage
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey leave out for vegan
  • 2 dash sherry vinegar
  • 1 cup Italian parsley

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in saucepan over medium low heat until warmed through

  Nutrition

  Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Cilantro Lime Chicken and Cauliflower Rice Bowls

  $0.00 Cooking Fee

  Rated 4.57 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cilantro Lime Chicken and Cauliflower Rice Bowls

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.6 out of 5 based on 37 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz chicken, 5 oz cauliflower rice

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado and cilantro.

  Cilantro Lime Chicken and Cauliflower Rice Bowls quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  For the chicken:

  • First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
  • Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
  • Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
  • Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

  For the cauliflower rice:

  • Heat oil in a large skillet over medium heat. Add riced cauliflower and spices and cook for 5 minutes. Then, add in black beans and sauté for another 2 minutes. Remove from heat, then add in the red onion, mixing thoroughly.

  For the bowls:

  • Place cauliflower rice in the bowl first, top with the sliced chicken, then finally garnish with tomatoes and avocados.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the chicken:

  • 2 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast
  • 1/3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 6 lime juiced (you should get about 2 tablespoons juice per lime)
  • 1 cup fresh cilantro chopped
  • 6 clove garlic minced
  • 1 drop liquid Stevia more or less to taste

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 40 ounce frozen riced cauliflower
  • 3 teaspoon garlic powder
  • 3 teaspoon ground cumin
  • 28 ounce canned black beans drained and rinsed
  • 2 red onion small, chopped

  For the Bowls

  • 1½ cup cherry tomato halved
  • 2 avocado diced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.

  Nutrition

  Calories: 403kcal | Carbohydrates: 31g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 584mg | Potassium: 1444mg | Fiber: 12g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 82mg | Calcium: 97mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Three Bean Lean Turkey Chili

  $0.00 Cooking Fee

  Rated 4.71 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Three Bean Lean Turkey Chili

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 38 customer ratings

  (8 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 fl 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 FoodDairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This delicious chili is lean yet delicious, and can also be made with 96% ground beef or a lean bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  Three Bean Lean Turkey Chili quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  http://www.ForkandKnifeCreations.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 each green bell pepper chopped
  • 1 each jalapeno pepper finely chopped
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 2 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 14 ounce canned black beans
  • 14 ounce canned red kidney beans
  • 14 ounce canned pinto beans
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 307kcal | Carbohydrates: 28g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 743mg | Potassium: 871mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1620IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Roasted Turkey Breast with Cranberry-Orange Glaze

  $37.50 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Roasted Turkey Breast with Cranberry-Orange Glaze

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $37.50 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeGluten FreeSoy Free

  By cooking a turkey breast instead of a whole bird, you will not only save time, but you will have more meat than with a comparably sized whole turkey. This delicious glaze also works well with pork roast.

  Roasted Turkey Breast with Cranberry-Orange Glaze quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 325 degrees. Rub the turkey breast with olive oil, thyme, and sage. Season generously with Kosher salt and pepper. Place turkey on a rack in a roasting pan large enough to accommodate it. Roast for 1 ½ to 2 ¼ hours or until internal temperature reaches 155 degrees (temperature will continue to rise, just make sure you reach 165 degrees for safety), remove the turkey from oven and tent with foil. Allow resting at least 10 minutes before slicing.

  Meanwhile make the glaze:

  • Place all the glaze ingredients together in a large saucepan and bring to a boil. Stir the mixture, turn down the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally. At this point, the cranberries will have all broken open. Remove from heat and allow to cool.
  • 30 minutes before the roast is done brush with glaze. Repeat the procedure every 10 minutes until the roast is done.
  • 20 minutes before the roast is done, check the temperature by inserting an instant-read thermometer into the meat.
  • Once plated serve with additional glaze if desired.

  Notes

  Note: If using a convection oven, reduce cooking time by 25%.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook135

  Passive0

  Total Time2 hours hours 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound turkey breast
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh sage chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the glaze:

  • 12 ounce fresh cranberries
  • 1 cup orange juiced
  • 1 orange medium, zested
  • ¼ cup honey

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 15g | Protein: 49g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 934mg | Potassium: 655mg | Fiber: 2g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart