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  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

  $0.00 Cooking Fee

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  8 servings
  

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce

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  Recipe adapted from:

  Javier Vidaurreta

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeRefined Sugar FreeSoy Free

  This recipe takes everyday comfort food to a whole new level! Rich and delicious this meatloaf is worthy of a special occasion. Please note, wine can only be purchased by the customer.

  Maitake Mushroom and Bacon Meatloaf with Red Wine Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Oven on at 500F (fan on), cube butter and freeze
  • Use 1 strip of bacon to render the fat slowly, save this strip (crumbled) for garnish
  • In bacon fat, saute onions 2 min then add chopped bacon
  • Add carrot, celery and garlic, saute 3-4 min
  • Add mushrooms, saute 1 min
  • Add spices + parsley stems + salt, saute 3min
  • Add wine + beef stock reduce, until almost dry, but still moist
  • Flame off, add breadcrumbs
  • Save this pan, do not wash yet!

  MIX

  • Place beef and pork sausage in the mixer bowl, slow mix 10 secs
  • Add egg, salt and thyme, slow mix 10 secs
  • Add pan mixture and Parmesan cheese, slow mix 30 secs
  • Cook a little piece either in pan or microwave to taste for salt, adjust seasoning
  • Always slow mix never more than 10 secs at a time.

  MOLD

  • Fill loaf pan with meat slowly, in layers, to avoid bubbles
  • Cover well with aluminum foil
  • Flip upside down onto a deep baking dish. Into oven for 12 minutes (500F)
  • Reduce oven temp to 350F, set timer for 20 minutes
  • Remove mold but leave meatloaf on aluminum/dish
  • Check for internal temp of 140F
  • When reached 140F, broil on HI for 4 minutes
  • Meatloaf is ready!

  SAUCE

  • Heat the original saute pan, drizzle oil. Carefully spoon fat from the roasting juices in the pan into the sautee pan and add to the pan.
  • Sautee mushrooms then add shallots saute for 3 minutes while tossing and season
  • Once shallots are transparent add red wine, reduce to 1/4 original volume
  • Add beef stock, boil, simmer 4 min
  • Lower heat, taste and adjust seasoning
  • Add one cube of frozen butter to the pan at a time until all cubes are melted, taste for seasoning as you go!

  To Serve

  • Cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 8 ounce bacon apple wood smoked preferred, chopped, reserve one strip
  • 1 ½ cup onion minced
  • 2 pound ground beef 80 % lean preferred
  • 8 ounce bratwurst raw links, if mixing by hand remove casings
  • 1 cup maitake mushroom mince, sub baby bella mushrooms if not in season
  • 1 cup celery minced
  • 1 cup carrot minced
  • 3 clove garlic smashed and chopped
  • 3 ounce red wine
  • 6 ounce beef stock
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup plain breadcrumbs
  • 1 egg
  • ¼ cup parmesan cheese grated
  • 1 teaspoon Kosher salt
  • 1 bunch Italian parsley 3 tablespoon finely diced stems, leaves chopped for garnish
  • 2 tablespoon fresh thyme

  For the Red Wine Sauce

  • 1 cup shallot
  • 2 cup maitake mushroom diced or sub baby bella mushrooms
  • 6 ounce red wine Note: wine can only be purchased by customer. Preferably Zinfandel, Merlot, or Cabernet.
  • 1 ½ cup beef stock
  • 1 teaspoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 10 ounce butter unsalted, ½ inch cube, frozen

  Cooking Tools Required

  8x5 inch Loaf Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Roasting Pan, Saute pan, Stand Mixer

  Reheating/Serving Instructions

  To serve, cut portion, sauce the protein or plate, sprinkle parsley and crumbled bacon.

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 895kcal | Carbohydrates: 20g | Protein: 34g | Fat: 73g | Saturated Fat: 34g | Trans Fat: 3g | Cholesterol: 219mg | Sodium: 1973mg | Potassium: 1060mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4370IU | Vitamin C: 19mg | Calcium: 150mg | Iron: 5mg

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  Tahini

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  Rated 0 out of 5
  Up to 10 servings
  

  Tahini

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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

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Ultra creamy, deliciously tangy, and irresistible!

  http://Cookieandkate.com

  Tahini quantity

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  http://Cookieandkate.com

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

  Instructions

  • Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
  • It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
  • Add the rest of the ingredients in a bowl. Whisk until well blended.
  • If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
  • Decorate with parsley and serve

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 clove garlic medium to large, pressed or minced
  • 1/2 lemon juiced
  • 1 cup tahini raw
  • 1/2 teaspoon Kosher salt
  • Pinch ground cumin
  • 1/2 cup Italian parsley chopped, optional
  • 1 cup ice water more as needed

  Cooking Tools Required

  Blender, Colander, Cutting board, Food storage containers, Measuring cups and spoons, Refrigerator, Sharp Knives

  Reheating/Serving Instructions

  Do not heat. Serve with keftas, kebabs, pitas, and much more!

  Nutrition

  Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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  Chocolate Croissant Bread Pudding

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  
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  Chocolate Croissant Bread Pudding

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it.

  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

  Chocolate Croissant Bread Pudding quantity

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  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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

  Instructions

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.
  • Transfer to a greased 8-in. square baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 egg lightly beaten
  • 13 ounce milk
  • 4 ounce granulated sugar
  • 1 orange zested and then juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Kosher salt
  • 4 ounce dark chocolate chips
  • 4 croissants cut in 1-inch pieces

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 218mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg

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  Electric Pressure Cooker Chicken and Vegetable Risotto

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  Rated 3.00 out of 5
  Up to 10 servings
  

  Electric Pressure Cooker Chicken and Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 1.5 out of 5 based on 3 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Chicken and Vegetable Risotto quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
  • Add the rice on top of the chicken, again in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
  • Serve immediately with additional parmesan cheese if desired.

  Cook Times

  Active Prep7

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 2 pound boneless skinless chicken breast
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup parmesan cheese shredded, plus additional for serving

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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

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  Vegan Parmesan Zoodles

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Parmesan Zoodles

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Egg FreeGluten FreeLower CarbNut FreeReduced FatVeganVegetarian

  Full of goodness and flavor! Also goes great with the eggplant meatballs!

  Vegan Parmesan Zoodles quantity

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  Ingredients Scale

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

  Instructions

  • Spiralize zucchini
  • Once you’ve made the zoodles, remove as much moisture as possible
  • Stir fry garlic for 30 seconds
  • Add the zucchini noodles and saute for 5 minutes, until just tender and al dente
  • Taste the noodles and season with chili flakes (if using) and salt as needed
  • Sprinkle with vegan Parmesan and black pepper

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon sesame oil
  • 5 clove garlic minced
  • 5 each zucchini spiralized
  • 5 tablespoon vegan parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper optional for a little extra heat

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Serve immediately. Zoodles do not hold well, best when fresh. Not suitable for freezing.

  Nutrition

  Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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

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  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeKetoLower CarbPaleo

  These yummy bars taste like a Mounds candy bar, but are low carb, low sugar, and Keto friendly. Paleo friendly if the dark chocolate on the ingredient list contains no soy licithin.

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people, 2 bars per serving

  Instructions

  • Line an 8x8 inch pan with parchment paper.
  • In a large bowl combine the coconut and sweetener. Pour the melted coconut oil and lemon juice over the coconut mixture, and mix well.
  • Spoon into pan, pressing down firmly with gloved hands or a piece of plastic wrap. Place in the freezer for 30 minutes.
  • To make the topping melt chocolate and coconut oil in the microwave, stirring well to combine. Stir in stevia.
  • Remove pan from freezer and pour topping over the top.
  • Return to the freezer and freeze an additional 30 minutes. Cut into 16 pieces.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time40 minutes minutes

  Recipe Serving Size10 people, 2 bars per serving

  Ingredients

  Ingredients

  • 3 cup unsweetened shredded coconut
  • ¼ cup erythritol Swerve or other natural sugar substitute
  • ½ cup coconut oil melted
  • 2 tablespoon fresh lemon juice

  For the topping:

  • ¼ cup coconut oil
  • 6 ounce unsweetened chocolate chopped
  • 15 drop liquid Stevia

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

  Nutrition

  Calories: 427kcal | Carbohydrates: 19g | Protein: 3g | Fat: 42g | Saturated Fat: 34g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 273mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg

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

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  Polenta with Sausage and Greens

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Polenta with Sausage and Greens

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  Creamy polenta topped with sauteed sausage, green sand cheese

  https://www.sunset.com/recipe/polenta-with-sausage-greens

  Polenta with Sausage and Greens quantity

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  https://www.sunset.com/recipe/polenta-with-sausage-greens

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

  Instructions

  • Heat chicken broth and milk in large pot
  • Season with salt and pepper
  • Stir in polenta
  • Stir until simmer reached
  • Reduce heat to low for 15 minutes stirring often
  • Heat seprate pan with olive oil
  • Sautee sausage until cooked through
  • Wilt greens on low for 4 minutes with sausage
  • Serve polenta topped with sausage, greens and parmesan cheese

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 6 cup chicken broth
  • 4 cuo 2% milk
  • 2 cup polenta
  • 1 teaspoon extra virgin olive oil
  • 1 pound hot Italian turkey sausage
  • 4 clove garlic
  • 1/2 teaspoon crushed red pepper
  • 2 pound mustard greens precut and washed
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Ladle, Pot with lid, Saute pan, Tongs, Whisk

  Reheating/Serving Instructions

  microwave for 90 seconds

  Nutrition

  Calories: 338kcal | Carbohydrates: 43g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 1715mg | Potassium: 667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3746IU | Vitamin C: 97mg | Calcium: 265mg | Iron: 8mg | Phosphorus: 289mg

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  Naked Wonton Soup

  $0.00 Cooking Fee

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

  Naked Wonton Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyKetoLower CarbRefined Sugar Free

  Enjoy this simple no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. It's sure to warm you up without the extra carbs!

  Naked Wonton Soup quantity

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  Ingredients Scale

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

  Instructions

  • In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
  • Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
  • In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
  • Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 4 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup kale chopped
  • 1/2 cup white mushroom sliced
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup green onion chopped
  • 1/2 cup carrot shredded
  • 1 tablespoon rice vinegar

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat soup in a small pot on medium-high heat until just simmering or in the microwave on high power.

  Nutrition

  Calories: 215kcal | Carbohydrates: 6g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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  Alan’s Famous Breakfast Frittata-Lower Sodium

  $0.00 Cooking Fee

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

  Alan’s Famous Breakfast Frittata-Lower Sodium

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  Recipe adapted from:

  Alan Skversky

  Rated 0 out of 5

  $0.00 Cooking Fee

  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.
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  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbMediterranean DietReduced FatRefined Sugar FreeSoy Free

  This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

  Alan’s Famous Breakfast Frittata-Lower Sodium quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
  • In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
  • Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
  • Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
  • Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
  • Bake for 45-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 bunch asparagus chopped into one-inch lengths
  • 12 egg large
  • 16 ounce egg white
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 85% lean ground turkey
  • 1 white onion small dice
  • 1 red bell pepper diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound fresh spinach roughly chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes or until heated through.

  Nutrition

  Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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  Low Carb Turkey, Lentil and Zucchini Chili

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  Low Carb Turkey, Lentil and Zucchini Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  A hearty, lower-glycemic alternative to traditional chili, with lean turkey, zucchini, and reduced lentils for a satisfying, healthier dish.

  http://www.ForkandKnifeCreations.com

  Low Carb Turkey, Lentil and Zucchini Chili quantity

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  http://www.ForkandKnifeCreations.com

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  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. Half way through, add the chopped zucchini and cook until it's tender.

  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 pound zucchini chopped, for 10 servings, 2 zucchinis
  • 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
  • 1 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 5 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: 284kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 820mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 5mg

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  Egg Muffins with Smoked Salmon and Dill

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  Up to 10 servings
  

  Egg Muffins with Smoked Salmon and Dill

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 muffins

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Egg Muffins with Smoked Salmon and Dill quantity

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

  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • Whisk together eggs, lemon zest, lemon juice, and dill. 
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • 1 each tomato diced
  • 5 sprig green onion chopped
  • 4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
  • 2 tablespoon fresh dill
  • 4 cup fresh spinach
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 96kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 175mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg

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  Little Black Dress Egg Muffins with Bacon

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  Up to 10 servings
  

  Little Black Dress Egg Muffins with Bacon

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

  Little Black Dress Egg Muffins with Bacon quantity

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

  Instructions

  • Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
  • In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
  • Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
  • In a food processor, put in the zucchini and bacon, and process until finely chopped.
  • Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
  • Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
  • Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

  Cook Times

  Active Prep5

  Hands-On Cook7

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 egg
  • ½ each onion diced
  • 1 each red bell pepper seeded & diced
  • 2 each zucchini diced
  • 6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
  • 4 cup fresh spinach
  • 1/4 teaspoon freshly ground black pepper adjust to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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  Cauliflower Rice Mushroom Pilaf

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  Up to 10 servings
  

  Cauliflower Rice Mushroom Pilaf

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  Recipe adapted from:

  Amy Casey Cooks

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 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.
  
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  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy FreeVeganVegetarian

  Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

  Cauliflower Rice Mushroom Pilaf quantity

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  Instructions

  • Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
  • Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
  • Add the riced cauliflower to the sauté pan and stir to combine.
  • Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
  • Season with the salt and garnish.
  • Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 40 ounce frozen riced cauliflower defrost a few minutes
  • 4 tablespoon extra virgin olive oil divided
  • 2 each medium yellow onion diced
  • 6 clove garlic minced
  • 16 ounce cremini mushrooms sliced and divided
  • 4 cup baby spinach packed cups
  • 4 tablespoon vegetable broth
  • 1 tablespoon Kosher salt adjust as needed, based on the broth you are using

  To garnish (optional)

  • 2 ½ tablespoon vegan butter optional
  • ⅔ cup green onion diced
  • 1 lime juiced

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

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  Chicken Salad Pita and Chicken Vegetable Soup

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  8 servings
  

  Chicken Salad Pita and Chicken Vegetable Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

  Chicken Salad Pita and Chicken Vegetable Soup quantity

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

  Instructions

  Poached Chicken:

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
  • Remove chicken from stock, strain stock and reserve both.

  Chicken Salad:

  • Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.

  Chicken Soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

  • 2 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  For the Chicken Salad:

  • 4 piece whole wheat pita cut in 4 halves
  • 1 head leaf lettuce divided into single leaves

  and chicken salad filling

  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  For the Chicken Soup:

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 1 each large carrot diced
  • 2 rib celery diced
  • ⅓ teaspoon freshly ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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  Plain Poached Chicken

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  Up to 10 servings
  

  Plain Poached Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces 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.
  
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  Shop FSA/HSA eligible dishes when qualified

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  www.ForkandKnifeCreations.com

  Plain Poached Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 2 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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  Quick Cinnamon Rolls

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  12 servings
  

  Quick Cinnamon Rolls

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 roll

  Nut FreeSoy FreeVegetarian

  These biscuit style cinnamon rolls start with a milk dough that's filled with brown sugar and cinnamon, then topped with a powdered sugar milk glaze.

  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

  Quick Cinnamon Rolls quantity

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  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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  Instructions

  Make the filling:

  • In a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Set aside.

  Make the dough:

  • In a large bowl mix together flour, sugar, baking powder, and salt.
  • Cut in softened butter
  • Stir in milk and mix to form dough

  Roll out the dough:

  • Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling on the dough. Roll up the rectangle, then with a sharp knife slice into 12 rolls. Place rolls in to pan or pyrex dish. Cover and let rest for 10 minutes

  Bake:

  • Bake 25 minutes at 375 degrees

  Make the Glaze:

  • Combine glaze ingredients in bowl and stir until smooth. When rolls are baked top with glaze. Serve warm.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  Dough:

  • 2 cup all purpose flour
  • 2 tablespoon granulated sugar
  • 4 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 3 tablespoon unsalted butter
  • 3/4 cup 2% milk

  Filling:

  • 4 tablespoon butter
  • 1 cup brown sugar
  • 5 teaspoon ground cinnamon

  Glaze:

  • 1/2 cup powdered sugar
  • 1/4 cup 2% milk

  Cooking Tools Required

  9 inch Pie Dish, 9x13 inch glass baking dish, Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Rolling Pin, Sharp Knives, Spatula

  Reheating/Serving Instructions

  30 seconds in the microwave

  Nutrition

  Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 351mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

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  Mini Italian Meatballs Appetizer

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  Rated 0 out of 5
  Up to 10 servings
  
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  Mini Italian Meatballs Appetizer

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 meatball

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Mini italian meatballs stewed in marinara topped with mozzarella and basil on a toothpick

  Mini Italian Meatballs Appetizer quantity

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

  Instructions

  • In a large bowl mix ground beef, bread crumbs, egg, parsley, garlic, 1/2 cup parmesan, salt and pepper.
  • Portion in to golf ball sized meatballs roughly 2 to 3 oz or 10 to 12 total for 10 servings
  • Heat a skillet over med high heat
  • Add olive oil
  • Sear meatballs until brown on both sides
  • Add marinara and heat to a simmer
  • Add remaining 1/4 cup parmesan and stir in to sauce
  • Simmer 10 min
  • Top each meatball with slices of mozzarella and cover until melted.
  • Toothpick each meatball
  • Remove to serving tray
  • Top with whole basil leaves

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce ground beef
  • ¾ cup panko bread crumbs
  • 1 each Egg
  • 3 tablespoon Italian parsley
  • 3 cup marinara sauce
  • 6 clove garlic
  • ¾ cup grated parmesan cheese
  • ½ teaspoon ground black pepper
  • 1 teaspoon Kosher salt
  • 10 slice mozzarella cheese
  • 1 bunch fresh basil
  • 3 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Oven

  Reheating/Serving Instructions

  Microwave 30 seconds

  Nutrition

  Calories: 407kcal | Carbohydrates: 15g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1001mg | Potassium: 462mg | Fiber: 2g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 2mg

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  Warm Brie and Pear Tartlets

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  Up to 10 servings
  

  Warm Brie and Pear Tartlets

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 each

  Egg FreeOil FreeRefined Sugar FreeSoy FreeVegetarian

  Diced pears, brie and honey baked in mini phyllo dough cups. Garnished with toasted walnuts

  https://www.allrecipes.com/recipe/233487/warm-brie-and-pear-tartlets/

  Warm Brie and Pear Tartlets quantity

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  https://www.allrecipes.com/recipe/233487/warm-brie-and-pear-tartlets/

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  Ingredients Scale

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

  Instructions

  • Lay out phyllo dough cups on sheetpan
  • Fill each cup with small wedge of brie
  • Top with diced pears
  • Top with honey
  • Top with a few thyme leaves each
  • Preheat oven to 400
  • Bake 12 to 15 min
  • While baking toast walnuts in a dry sautee pan
  • Garnish with toasted walnuts

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 each mini phyllo dough cups
  • 1 each ripe pear
  • 4 ounce Brie cheese
  • 2 tablespoon honey
  • 12 sprig fresh thyme
  • ½ cup walnuts

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Microwave 30 seconds

  Nutrition

  Calories: 185kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

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  Crispy Honey Ginger Salmon Bowls

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Crispy Honey Ginger Salmon Bowls

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounce salmon and 6 ounce rice and toppings

  Brain FoodNut FreePostpartumPregnancyRefined Sugar Free

  This colorful salmon bowl is full of flavor. Made with ginger and cooked in a salty-spicy butter sauce until crispy. The salmon is cooked until caramelized around the edges then added to bowls of coconut rice. It’s served with a fresh bright mango salsa with candied jalapeños for a balance of spicy, sweet, and savory flavor.

  Crispy Honey Ginger Salmon Bowls quantity

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

  Instructions

  Make the coconut rice:

  • Combine the can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork.

  Make the candied jalapenos:

  • Bring to a gentle boil. Simmer over low for 3-5 minutes. Meanwhile, arrange sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add the apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks. 

  Cook the fish:

  • In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
  • Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
  • Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
  • To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.

  Make the salsa:

  • Meanwhile, make the salsa. Combine all ingredients in a bowl, including 1/4 cup of the candied jalapenos. Season with salt.

  Plate:

  • Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy!

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the coconut rice:

  • 14 ounce canned full-fat coconut milk
  • 1/2 cup water
  • 1 cup jasmine rice
  • pinch Kosher salt

  For the candied jalapenos:

  • 1/3 cup honey
  • 3 each jalapeno pepper sliced
  • 2 tablespoon apple cider vinegar
  • pinch Kosher salt

  For the fish:

  • 1/4 cup tamari sauce
  • 2 teaspoon fish sauce
  • 3 tablespoon honey
  • 1 tablespoon fresh ginger grated
  • 2 tablespoon sambal oelek chili paste
  • 24 ounce salmon fillet cut into chunks
  • 4 tablespoon salted butter
  • 6 clove garlic chopped

  For the salsa:

  • 1 cup mango diced
  • 1 each peach diced
  • 1/4 cup cilantro chopped
  • 1/4 cup fresh basil chopped
  • 2 tablespoon lime juice

  Cooking Tools Required

  12-inch nonstick skillet, Can Opener, Measuring cups and spoons, Mixing bowls, Pot with lid, Saucepan with lid, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 1049kcal | Carbohydrates: 123g | Protein: 45g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1403mg | Potassium: 1231mg | Fiber: 4g | Sugar: 68g | Vitamin A: 6814IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 9mg

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  Green Chicken Zoodle Bowl-AIP Diet Friendly

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

  Green Chicken Zoodle Bowl-AIP Diet Friendly

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  Recipe adapted from:

  Mickey Trescott

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  AIP DietBrain FoodDiabetes FriendlyHeart HealthyLower CarbPaleoPregnancy

  Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol, Paleo, or Low Carb.

  https://autoimmunewellness.com/green-chicken-zoodle-bowl/

  Green Chicken Zoodle Bowl-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
  • Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
  • Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
  • While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
  • When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the sauce:

  • ⅓ cup fresh cilantro packed
  • ½ cup extra virgin olive oil
  • 2 tablespoon lime juice
  • ¼ teaspoon sea salt
  • 1 clove garlic

  For the bowl:

  • 1 tablespoon coconut oil
  • ½ each onion diced
  • 3 clove garlic minced
  • 1 ½ pound boneless skinless chicken thigh cut into 1 ½ inch chunks
  • ½ teaspoon sea salt
  • 3 each zucchini spiralized
  • 3 each carrot spiralized

  Optional for garnish:

  • 4 tablespoon fresh cilantro chopped
  • 4 each radish thinly-sliced
  • 2 each lime cut into wedges
  • 1 each avocado sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium-high heat until cooked through.

  Nutrition

  Calories: 611kcal | Carbohydrates: 18g | Protein: 36g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 639mg | Potassium: 1268mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8180IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg

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

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  4

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