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  Moist Flourless Chocolate Cake

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  Rated 0 out of 5
  6 servings
  

  Moist Flourless Chocolate Cake

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  Dairy FreeGluten FreePaleoRefined Sugar FreeVegetarian

  Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!

  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

  Moist Flourless Chocolate Cake quantity

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  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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

  Instructions

  • Preheat the oven to 350°F (180°C)
  • In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
  • Pulse pitted dates, then eggs, coconut oil and vanilla
  • Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
  • Bake for about 25 minutes or until a toothpick comes out clean

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 7 1/2 ounce unsweetened baking chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup pitted dates about 10
  • 3 egg large
  • 1/4 cup coconut oil
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

  n/a

  Nutrition

  Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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  Peanut Butter and Jelly Blondies

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  Rated 0 out of 5
  16 servings
  

  Peanut Butter and Jelly Blondies

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  Recipe adapted from:

  Sabrina Snyder

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Peanut Butter and Jelly Blondies are a fun dessert inspired by a kid's favorite sandwich, the PB&J! Enjoy tasty peanut butter brownies with swirls of grape jelly.

  16dinnerthendessert.com

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  16dinnerthendessert.com

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  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Preheat oven to 350 degrees and spray 8x8 pan with cooking spray.
  • In stand mixer (or hand mixer) mix together peanut butter, butter and sugar on medium speed until fluffy, 2-3 minutes.
  • Add in the brown sugar, eggs and vanilla until creamy.
  • Lower speed to low, then add in flour, baking powder and salt until just combined.
  • Spread mixture evenly into baking pan.
  • Spoon in small dollops of the jam onto the batter and bake for 30-35 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • avocado oil cooking spray for the pan
  • 1/2 cup peanut butter
  • 1/3 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 egg large
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/3 cup grape jelly

  Cooking Tools Required

  8x8 inch nonstick baking pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula, Stand Mixer

  Nutrition

  Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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  Pan Seared Scallops with Sauteed Spinach

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  4 servings
  

  Pan Seared Scallops with Sauteed Spinach

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 scallops with 1/2 cup spinach

  Brain FoodEgg FreeKetoLower CarbNut FreePregnancyRefined Sugar Free

  Large sea scallops are sauteed and placed on a bed of garlic spinach, then topped with a rich lemon-butter sauce. Note: Best eaten shortly after cooking.

  Pan Seared Scallops with Sauteed Spinach quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large non-stick sauté pan over medium heat. When warm 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. Arrange on individual plates or a platter.
  • Place a large non-stick sauté pan over medium heat. When hot add the oil, swirling the pan to coat. Coat each side of the scallops with the flour, shaking off excess, and cook until golden brown on the bottom, about 1-2 minutes. Turn and cook the other side, about 1 more minute. Set scallops aside and keep warm.
  • Set pan back over heat and add lemon juice along with 2 tablespoons water, scraping the pan with a wooden spatula to release the browned bits. Once sauce has thickened a bit, remove from heat and add 2 tablespoon butter, swirling pan to combine.
  • To plate, arrange scallops either on top or to the side of the spinach. Pour sauce over scallops.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1/3 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/3 pound large sea scallop about 4 per person
  • 1 lemon juiced
  • 2 tablespoon unsalted butter cold

  For the sautéed spinach:

  • 1 tablespoon extra virgin olive oil
  • 2 clove garlic thinly sliced
  • 1 ½ pound baby spinach rinsed and spun dry
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet

  Reheating/Serving Instructions

  Heat gently in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 194kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1299mg | Potassium: 979mg | Fiber: 4g | Sugar: 1g | Vitamin A: 16127IU | Vitamin C: 51mg | Calcium: 177mg | Iron: 5mg

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  Plain Medium Grain White Rice

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  6 servings
  

  Plain Medium Grain White Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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  Yakisoba

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  Rated 0 out of 5
  Up to 10 servings
  

  Yakisoba

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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: 7 ounces

  Dairy Free

  These Japanese stir-fried noodles with pork, carrots, onions, and cabbage make a great one dish meal the whole family will love. Have your chef toss in whatever vegetables you have leftover to create a unique meal just for you!

  Yakisoba quantity

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

  Instructions

  • In a small bowl, mix together the ingredients for the yakisoba sauce. Set aside.
  • Heat a large sauté pan or wok to medium-high heat and add oil. Stir-fry the pork until 2/3 cooked. Add carrots and onion, and stir-fry for a couple of minutes. Add cabbage and green onions to the pan and stir-fry for a minute.
  • Loosen noodles and add to the sauté pan. Pour 1/4 cup of water over the noodles and cover pan. Turn down the heat to medium and steam for a few minutes.
  • Remove the lid and add yakisoba sauce, stirring noodles quickly and mixing with the meat and vegetables. Divide yakisoba among four plates. Sprinkle with ao-nori and beni-shoga just before serving.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  YAKISOBA SAUCE

  • 1/4 cup Worcestershire sauce
  • 3 tablespoon Ketchup
  • 3 tablespoon soy sauce
  • 3 tablespoon oyster sauce
  • 20 ounce Chinese style noodle dry, cooked according to package directions, slightly undercooked OR spaghetti pasta
  • 1 tablespoon avocado oil
  • 1 pound boneless pork loin thinly sliced against the grain, and seasoned with 2 teaspoons soy sauce and 1 teaspoon cornstarch (thoroughly mixed)
  • 1 cup carrot peeled and julienned
  • 1/2 yellow onion medium, thinly sliced lengthwise
  • 4 cup green cabbage thinly sliced
  • 4 stalk green onion sliced on the diagonal into 1 inch pieces
  • 1/4 cup water

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Vegetable Peeler, Wok

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 105kcal | Carbohydrates: 7g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 595mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2242IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

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  Crab Cakes with Remoulade Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Crab Cakes with Remoulade Sauce

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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: 1 crab cake

  Lower CarbNut FreeRefined Sugar FreeSoy Free

  These rich and delicious crab cakes are loaded with crabmeat, unlike purchased cakes that contain more filler than meat. Serve these with classic homemade remoulade sauce and lemon wedges.

  Crab Cakes with Remoulade Sauce quantity

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  Instructions

  • Gently mix together the crabmeat, egg, bell pepper, green onions, mayonnaise, mustard, salt and pepper. Add the breadcrumbs, a little at a time to bind the mixture well enough to form the cakes.
  • Refrigerate mixture for at least 20 minutes, as it will be easier to shape the cakes. Meanwhile make the remoulade sauce.
  • Combine all the sauce ingredients in a small bowl. Sauce can be stored in an airtight container in the refrigerator for up to 4 days.
  • Shape the crabmeat mixture into cakes about ½ inch thick and 2 1/2 inches wide. Spread the remaining breadcrumbs on a plate and coat each cake on both sides, gently pressing into crumbs.
  • Heat a non-stick sauté pan to medium high heat. Add the oil and then the butter. Cook cakes, turning very gently just once, until golden on each side, about 10 minutes total cooking time. Serve with lemon wedges and remoulade sauce.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive20

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For crab cakes:

  • 2 pound crabmeat
  • 2 egg
  • 1/2 cup red bell pepper minced
  • 1/2 bunch green onion minced, about 1 cup
  • 1/2 cup mayonnaise
  • 2 tablespoon whole grain mustard
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup plain breadcrumbs

  For coating:

  • 2 cup plain breadcrumbs

  For frying:

  • 4 tablespoon butter unsalted
  • 4 tablespoon avocado oil

  For the remoulade sauce:

  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onion minced
  • 2 teaspoon capers minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Italian parsley finely chopped
  • dash Worcestershire sauce
  • dash Tabasco sauce more or less to taste
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/8 teaspoon freshly ground black pepper more of less to taste
  • 1/2 teaspoon paprika

  For serving:

  • 2 lemon cut into wedges

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator, Saute pan, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 494kcal | Carbohydrates: 23g | Protein: 22g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1809mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg

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  Shrimp Fettuccine Alfredo

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  Rated 0 out of 5
  Up to 10 servings
  

  Shrimp Fettuccine Alfredo

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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: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!

  Shrimp Fettuccine Alfredo quantity

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

  Instructions

  • Bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
  • Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
  • Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
  • Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pasta:

  • 1 1/2 pound fettuccine dry, cooked al dente
  • 2 tablespoon Kosher salt Diamond Crystal recommended

  For the sauce:

  • 3 tablespoon unsalted butter
  • 2 teaspoon Kosher salt more or less to taste
  • 1 1/2 cup heavy whipping cream
  • 2 pound raw shrimp size 21-25, peeled and deveined

  For finishing:

  • 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
  • 1/3 teaspoon freshly ground black pepper freshly ground preferred
  • 1/2 teaspoon ground nutmeg

  Optional:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

  Nutrition

  Calories: 537kcal | Carbohydrates: 51g | Protein: 28g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1244mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg | Phosphorus: 512mg

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  Green Frittata

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  Rated 0 out of 5
  6 servings
  

  Green Frittata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful green frittata is loaded with fresh herbs and optional raisin and walnut topping.

  Green Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Heat 1/2 of the avocado oil in a 10” skillets over medium heat. Cook onion and leek, stirring occasionally, until very soft, but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside
  • Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
  • Heat broiler. Heat remaining oil in reserved skillets over medium heat. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
  • Top with walnuts and raisins, optional.

  Cook Times

  Active Prep15

  Hands-On Cook11

  Hands-Off Cook0

  Passive0

  Total Time26 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 onion medium, finely chopped
  • 1 leek medium, white and pale-green parts only, finely chopped
  • 8 egg large
  • 1 teaspoon Kosher salt
  • 1½ teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cup fresh cilantro finely chopped
  • 1½ cup fresh dill finely chopped
  • 1½ cup Italian parsley finely chopped
  • 1 tablespoon dried fenugreek

  Optional toppings

  • ¼ cup walnuts chopped
  • ¼ cup raisins

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in sauté pan set over medium heat or in microwave on medium power until heated through.

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 600mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3008IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 4mg

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  Clean Diet Vegetable Cakes

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Clean Diet Vegetable Cakes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 cakes

  Dairy FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious little vegetable patties are made from garlic, spinach, parsnips, sun dried tomatoes, and artichoke hearts. Note: This recipe requires 2 large skillets for 7-10 servings.

  Clean Diet Vegetable Cakes quantity

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  Ingredients Scale

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

  Instructions

  • Heat half the avocado oil in a heavy skillet over medium heat. When oil is hot, add onion and cook until soft, stirring frequently (about 3-5 minutes). Add garlic, and cook for another minute.
  • Add spinach and stir until wilted. Turn off heat and transfer mixture to a large bowl.
  • Add parsnips, oregano, sun-dried tomatoes, artichokes, egg, garbanzo bean flour, sea salt, and black pepper, and stir to combine completely
  • Divide the mixture and shape into small patties (3 per serving).
  • Heat remaining oil in a skillet over medium heat. When pan is hot (make sure it sizzles), place the patties in the pan and cook 5-7 minutes on each side, or until browned and crispy.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil
  • 2 each onion small, finely diced
  • 4 clove garlic minced
  • 6 cup baby spinach
  • 2 each parsnip large, grated
  • 2 teaspoon dry oregano
  • 2 cup sun-dried tomatoes in olive oil chopped
  • ½ cup artichoke heart finely chopped (not marinated in oil)
  • 4 each egg large, beaten
  • 8 tablespoon garbanzo bean flour
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 432mg | Potassium: 1088mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1985IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 3mg

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  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Rated 0 out of 5
  12 servings
  

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

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  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This package includes 3 delicious chicken dinners: Spinach and Parmesan Stuffed Chicken Breast, Rosemary Roast Chicken with Mashed Potatoes, and Southwestern Chicken and Vegetable Soup. Each serves four people for a total of 12 meals. Consider adding the Classic Greek Salad or the Farro Salad with Tomatoes and Herbs to this package.

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes quantity

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

  Instructions

  • Pre-heat oven to 425 degrees.

  Prepare the stuffing for the chicken:

  • To a sauté pan set on medium-high heat, add 1 tablespoon olive oil. When hot add the spinach and sauté until wilted, about 2 minutes. Remove spinach to a plate and spread out to facilitate cooling. Line 2 sheet pans with parchment paper. Pat all the chicken pieces (whole cut-up chicken pieces, 2 bone-in chicken breasts, and 4 boneless chicken breasts (with skin attached) dry with a paper towel. Season chicken with Kosher salt and freshly ground pepper.

  Prepare the rosemary roast chicken:

  • Place the seasoned whole cut-up chicken pieces in a large bowl. Add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken. Place the chicken pieces on one of the sheet pans and set aside.

  Finish the stuffing:

  • When spinach has cooled, squeeze out excess moisture and place in a small bowl. Toss with the Parmesan cheese and season with a bit of Kosher salt and freshly ground pepper. Divide the spinach mixture into 4 equal portions and stuff under the skin of each of the 4 chicken breasts. Place the stuffed chicken on the remaining sheet pan.

  Prepare the chicken for the soup:

  • Rub olive oil over the remaining 2 chicken breasts, then add to the sheet pan with the stuffed chicken breasts. Place both sheet pans in the oven and bake for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown. Stuffed chicken should be done first, chicken breasts next, and dark meat chicken last.

  Make the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center. Drain water and place potatoes back into saucepan. Using a potato masher, mash about half the potatoes in the pot. Add the cream and butter. Stir, and continue mashing until potatoes are smooth. Season with Kosher salt and freshly ground pepper.

  Make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for 3-5 minutes, until onion is tender. Add the garlic and the jalapeno pepper; saute for a minute. Add the cumin and chili powder, sautéing for an additional 30 seconds, being careful not to burn the garlic or spices. Add the chicken stock, tomatoes, corn, and black beans. Bring to a boil. Meanwhile, shred the remaining chicken breasts and add to the soup. Turn down to a simmer, cover and cook about 5-6 minutes more. Remove from heat and stir in the cilantro.
  • Note: Make sure you have 2 half sheet pans for this cooking package. They need be heavy, measure 13x18x1, and be rimmed. Thin baking pans may warp in the oven, and if they are too small, crowded food will steam instead of roast.

  Cook Times

  Active Prep40

  Hands-On Cook45

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12 servings

  Ingredients

  Ingredients

  • Kosher salt and freshly ground black pepper

  For the stuffed chicken:

  • 4 bone-in skin-on chicken breast bone removed
  • 2 tablespoon extra virgin olive oil
  • 10 ounce fresh spinach
  • 1 cup Parmesan cheese grated

  For the rosemary roast chicken:

  • 1 whole chicken cut-up, or 3-4 pounds of your favorite parts for 12 servings
  • 2 tablespoon extra virgin olive oil
  • 5 clove garlic chopped
  • 1 tablespoon fresh rosemary chopped

  For the Southwestern chicken and vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped, more or less to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 6 cup chicken stock
  • 28 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 1 cup frozen corn kernels
  • 15 ounce canned black beans drained and rinsed
  • 2 boneless skinless chicken breast bone-in, cooked and shredded
  • 2 tablespoon fresh cilantro coarsely chopped

  For the mashed potatoes:

  • 5 yukon gold potato large, peeled, and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Place soup in a microwave sage bowl and heat on high power until hot. Reheat stuffed chicken breast or rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes. Reheat potatoes in microwave on high power until hot, stirring once halfway through cooking time.

  Nutrition

  Calories: 530kcal | Carbohydrates: 31g | Protein: 35g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 1184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 195mg | Iron: 4mg

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  Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Soothing and easily digestible, this simple dish is nourishing as it is tasty.

  Sweet Potato and Butternut Squash with Parsley and Thyme (Ayurvedic) quantity

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a sauce pan over medium heat. Add the leek and saute until leeks are soft.
  • Stir in the asafetida, then the sweet potato and squash. Saute, stirring frequently, until contents are evenly covered.
  • Add the parsley, thyme, lemon juice, stock
  • Bring liquid to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender for about 20 minutes.
  • Stir in coconut milk (or cream) and season with salt and pepper. Cook until thoroughly heated.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil or ghee
  • 2 stalk leek white parts
  • ½ teaspoon asafetida
  • 2 each sweet potato large peeled and cut into cubes
  • 3 cup butternut squash cut into cubes
  • 4 tablespoon Italian parsley chopped
  • 2 tablespoon fresh thyme
  • 3 tablespoon fresh lemon juice or lime juice
  • 32 ounce vegetable stock
  • 5 tablespoon canned full-fat coconut milk cream
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Microwave or stove top heating

  Nutrition

  Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 395mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11568IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 2mg

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  Raw coconut matcha macaroons

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  Up to 10 servings
  

  Raw coconut matcha macaroons

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!

  Raw coconut matcha macaroons quantity

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  Instructions

  • In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
  • Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
  • Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
  • Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
  • If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
  • If not, crust chill macaroons in refrigerator for an hour before consumption

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ¼ cup unsweetened shredded coconut fine shred
  • ½ cup coconut oil melted
  • ⅓ cup almond meal
  • 2 tablespoon coconut nectar raw honey or maple syrup can be substituted
  • 1 ½ teaspoon matcha high quality
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon Himalayan pink salt

  Cooking Tools Required

  Food Processor, Oven, Refrigerator, Saucepan

  Reheating/Serving Instructions

  Store macaroons in an airtight container in the fridge for 5-7 days!

  Nutrition

  Calories: 314kcal | Carbohydrates: 11g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Sodium: 69mg | Potassium: 151mg | Fiber: 5g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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  Pork and Hominy Pozole

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  Up to 10 servings
  

  Pork and Hominy Pozole

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  Recipe adapted from:

  Syd Bailey

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5-2 cups

  Egg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar Free

  Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

  Pork and Hominy Pozole quantity

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

  Instructions

  • Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
  • Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
  • Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ounce dry red chili California, Guajillo, ancho or New Mexico
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
  • 2 teaspoon ground cumin
  • 1 teaspoon fresh thyme `
  • 3 bay leaf
  • 29 ounce canned hominy
  • 64 ounce chicken stock

  Optional Garnishes

  • fresh oregano chopped
  • fresh cilantro chopped
  • green cabbage shredded
  • jalapeno pepper sliced
  • radish sliced
  • queso fresco
  • red onion chopped
  • avocado sliced
  • lime wedged

  Cooking Tools Required

  Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

  Nutrition

  Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

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  Tra Vigne Green Beans

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  Rated 0 out of 5
  Up to 10 servings
  
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  Tra Vigne Green Beans

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 ounce

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar Free

  The title of this recipe translates to among the vines in Italian. I was inspired by a restaurant in the Napa Valley called, yes you guessed it, Tra Vigne. The flavors in this dish to me represent the essence of its title.

  Tra Vigne Green Beans quantity

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  Instructions

  • In a large saucepan, bring 4 cups water to a boil. Add green beans; cover and cook for 5 minutes. Drain and immediately place green beans in ice water. Drain and pat dry.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings.
  • In the same skillet saute shallots in bacon drippings until tender. Add garlic, salt and pepper; cook 1 minute longer. Stir in juice and vinegar. Bring to a boil; cook until liquid is reduced by half.
  • Add green beans and bacon, cook until heated through. Sprinkle with chives.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound green beans trimmed
  • 1 pound bacon chopped
  • 1/3 cup shallot minced
  • 4 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cup white grape juice
  • 1/4 cup white wine vinegar
  • 1/2 cup fresh chive minced

  Cooking Tools Required

  Colander, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 286kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 474mg | Potassium: 412mg | Fiber: 3g | Sugar: 12g | Vitamin A: 811IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 2mg

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  Terrific Turkey Enchiladas

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Terrific Turkey Enchiladas

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 enchiladas each

  Egg Free

  Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. Pair it with great Mexican rice and your favorite beans.

  Terrific Turkey Enchiladas quantity

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  Instructions

  Sauce

  • Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.

  Filling

  • In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.

  Enchiladas

  • Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. or larger baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
  • Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Sauce

  • 3 3/4 cup corn caned or thawed
  • 12 ounce canned green chilis for 10 servings use 3 x 4 oz cans
  • 3 cup fresh cilantro
  • 1 cup heavy whipping cream
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper

  ENCHILADAS:

  • 2 pound 85% lean ground turkey
  • 1 cup onion
  • 3 clove garlic minced
  • 3 tablespoon extra virgin olive oil
  • 2 cup salsa
  • 3 tablespoon cornmeal
  • 6 teaspoon chili powder
  • 3 teaspoon ground cumin
  • 3 teaspoon dry oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 20 flour tortilla 8 inches, warmed, fill the pan but do not over crowd, might hold only 15
  • 3 3/4 cup Mexican cheese blend shredded, divided
  • 2/3 cup olives

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat at 350F for about 20-25 mins or until warm through covered with foil.

  Nutrition

  Calories: 671kcal | Carbohydrates: 55g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1678mg | Potassium: 833mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1827IU | Vitamin C: 19mg | Calcium: 420mg | Iron: 5mg

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  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Egg FreeNut FreeSoy FreeVegetarian

  We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving-inspired this dish has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash and have it all year round.

  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream quantity

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  Ingredients Scale

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  Instructions

  Soup

  • In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes
  • Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

  Sweet Cream

  • For sweet cream, combine ingredients until smooth

  Croutons

  • For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
  • Garnish servings with sweet cream and croutons.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Soup

  • 1/2 cup onion chopped
  • 1 cup carrots thinly sliced
  • 3 tablespoon extra virgin olive oil
  • 9 cup fresh pumpkin cubed
  • 5 cup vegetable broth
  • 2 tablespoon fresh sage minced
  • 2 teaspoon garlic powder
  • 1 teaspoon Kosher salt

  Sweet cream

  • 3 ounce cream cheese softened
  • 1/4 cup 2% milk
  • 2 tablespoon powdered sugar

  Croutons

  • 3 slice sourdough bread cubed
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter melted
  • 2 tablespoon fresh sage minced

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Dutch Oven, Food Processor, Immersion Blender, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 215kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11216IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg

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  Tilapia Fish Tacos

  $0.00 Cooking Fee

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

  Tilapia Fish Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos or 8 ounces

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

  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreePostpartum

  These tilapia tacos are loaded with flavor, heart-healthy fats, and plenty of fiber, making them perfect for a diabetes-friendly meal.

  Tilapia Fish Tacos quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Fish:

  • Preheat the oven to 375°F or heat a skillet over medium heat.
  • Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
  • Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.

  Warm the Tortillas:

  • Heat the tortillas in a dry skillet or microwave until pliable.

  Make the Sauce (Optional):

  • In a small bowl, whisk Greek yogurt with lime juice and cumin.

  Assemble the Tacos:

  • Flake the cooked tilapia into chunks.
  • On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
  • Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.

  Serve:

  • Enjoy immediately, with a side of lime wedges for extra zing.

  Cook Times

  Active Prep10

  Hands-On Cook8

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Fish:

  • 1 pound tilapia fillet
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Kosher salt
  • 1 each lime juiced

  For the Tacos:

  • 8 each small whole-grain tortillas
  • 1 cup purple cabbage shredded
  • 1 each small tomato
  • 1/2 each avocado diced

  For Garnish (Optional):

  • 1/4 cup fresh cilantro chopped

  For the Sauce (Optional):

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lime juice
  • 1/4 teaspoon cumin

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 207kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 657mg | Fiber: 3g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg

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  One Pot Turkey Lentil Chili

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  Up to 10 servings
  

  One Pot Turkey Lentil Chili

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced 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

  One Pot Turkey Lentil Chili quantity

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  http://www.ForkandKnifeCreations.com

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  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 lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor.

  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 jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 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 green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 8 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 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: 348kcal | Carbohydrates: 34g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 387mg | Potassium: 885mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1595IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 6mg

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  Apple Cider Vinegar Dressing

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  Up to 10 servings
  

  Apple Cider Vinegar Dressing

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home! Recommendation: Keep a bottle of this in the fridge at all times.

  Apple Cider Vinegar Dressing quantity

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  Ingredients Scale

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

  Instructions

  • Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup extra virgin olive oil preferably first cold pressed
  • ½ cup apple cider vinegar
  • 1 teaspoon onion powder
  • 2 tablespoon Dijon mustard Check the label to ensure it has no added sugars or sulfites.
  • 2 clove garlic passed through a garlic press or minced (optional)
  • ½ teaspoon dry thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 197kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 34mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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  Recipe adapted from:

  Mona Kobrossi

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion are elevated with a rich tahini sauce in this roasted veggie recipe. It’s the perfect side dish or a complete, satisfying meal on its own!

  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar quantity

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  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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  Ingredients Scale

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

  Instructions

  • Heat the oven to 425F.
  • Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
  • Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
  • Keep an eye on the onions and eggplant: they may cook faster than the rest of the veggies, so may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

  Notes

  For 10 servings use 2 sheet pans for optimal browning.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 1 each medium cauliflower cut into small florets (washed and dried well)
  • 2 each zucchini cubed
  • 1 each eggplant cubed
  • 4 ounce cremini mushroom quartered
  • 2 each red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

  For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

  For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon Italian parsley roughly chopped

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

  Nutrition

  Calories: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 388mg | Potassium: 689mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 3mg

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