Showing 701–720 of 1092 resultsSorted by popularity

• 

  Add to my favorites

  Low Carb GF Zucchini latkes

  $0.00 Cooking Fee

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

  Low Carb GF Zucchini latkes

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fritters

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

  Diabetes FriendlyGluten FreeKetoPaleoRefined Sugar FreeSoy FreeVegetarian

  These low carb zucchini fritters are made with 2 cheeses and garlic to make them extra flavorful. Serve as a holiday dish or side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

  Low Carb GF Zucchini latkes quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  For serving, optional:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup applesauce

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Fried Rice with Soy Sauce and Eggs 2

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Fried Rice with Soy Sauce and Eggs 2

  Add to my favorites

  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeVegetarian

  This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

  Fried Rice with Soy Sauce and Eggs 2 quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • 1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
  • 2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
  • 3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
  • 4. Add the rice, breaking up any large chunks.
  • 5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • 6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
  • 7. Remove from heat and add sesame oil and green onion

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup long grain white rice
  • 3 tablespoon avocado oil
  • 3 each egg
  • 2 each carrot
  • 3 head baby bok choy
  • 3 tablespoon soy sauce
  • 1.5 teaspoon dark soy sauce
  • 2 teaspoon sesame oil
  • 3 each dry red chili
  • 3 stalk green onion
  • 1 teaspoon fresh ginger
  • 1 each yellow onion
  • 1 tablespoon white pepper
  • 2 tablespoon chicken bouillon powder

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or on the cooktop over medium-high heat.

  Nutrition

  Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Keto Peanut Butter Fudge

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Keto Peanut Butter Fudge

  Add to my favorites

  Recipe adapted from:

  Maya Krampf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  This sugar-free keto peanut butter fudge recipe is rich, fudgy, and naturally gluten-free,

  https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

  Keto Peanut Butter Fudge quantity

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

  https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Line an 8×8 in (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Set aside.
  • Combine the peanut butter and butter in a large bowl (if using the microwave) or saucepan (if using the stove). Heat over low heat, stirring a few times, until melted and smooth.
  • Stir in the sweetener and collagen powder, until smooth. Taste and adjust sweetener if needed. Remove from heat. Stir in vanilla extract.
  • Spread the mixture into the baking pan. Freeze for 30-45 minutes, until firm.
  • To slice, lift the parchment paper out of the pan and place on a cutting board. Run a knife under hot water to warm it up, dry, and use it to cut the fudge into squares. Store in the freezer. If desired, soften on the counter for a couple of minutes when serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 1/2 cup peanut butter thick and creamy, salted, no sugar added
  • 6 tablespoon unsalted butter
  • 2/3 cup powdered monk fruit allulose blend
  • 1/4 cup collagen protein powder
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, parchment paper, Saucepan, Sharp Knives, Top Stove

  Nutrition

  Calories: 190kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 19mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  16

  Add to cart
• 

  Add to my favorites

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

  Add to my favorites

  Recipe adapted from:

  Borrowed Bites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy Free

  The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky, pumpkin pie spiced-maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.

  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

  Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin quantity

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

  https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375°F.
  • In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, pumpkin pie spice, and cayenne. Set aside.
  • In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
  • Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
  • Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
  • Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
  • Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
  • Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
  • Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
  • While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
  • After resting, slice meat and serve with maple mustard sauce.

  Notes

  -For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
  -Shake off the excess cornstarch to avoid a gummy crust.
  -The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
  -Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
  -Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
  -Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1/2 cup maple syrup will need ¾ cup total
  • 1/4 cup molasses dark or light
  • 2 tablespoon bourbon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 pinch cayenne pepper
  • 1/4 cup cornstarch
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 teaspoon freshly ground black pepper
  • 4 pound pork tenderloin trimmed and silverskin removed
  • 2 tablespoon avocado oil

  For the glaze:

  • 1/4 cup maple syrup
  • 1 tablespoon whole grain mustard

  Cooking Tools Required

  Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in saute pan over medium heat until heated through.

  Nutrition

  Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Mexican Street Tacos-Low FODMAP

  $0.00 Cooking Fee

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

  Mexican Street Tacos-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPNut FreeRefined Sugar Free

  These delicious mini tacos are made without onions or garlic and sub fresh sliced radishes for a spicy kick. Plus they're gluten-free!

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Mexican Street Tacos-Low FODMAP quantity

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

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1/3 of the oil, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with radishes, cilantro and lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 3 1/2 tablespoon gluten free soy sauce
  • 3 1/2 tablespoon lime juice
  • 3 tablespoon avocado oil divided
  • 3 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon dry oregano

  For the tacos:

  • 2 1/2 pound skirt steak cut into 1/2-inch pieces
  • 20 mini corn tortillas warmed
  • 1 bunch radish thinly sliced
  • 3/4 cup fresh cilantro chopped fresh
  • 2 lime cut into wedges

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

  Nutrition

  Calories: 338kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 465mg | Potassium: 502mg | Fiber: 4g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Kale and Lemon Chicken-Low FODMAP

  $0.00 Cooking Fee

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

  Kale and Lemon Chicken-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbPaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.

  Based on Palero running momma food blog

  Kale and Lemon Chicken-Low FODMAP quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 piece bone-in skin-on chicken thigh
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ¼ teaspoon dry oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 1 ¼ cup low sodium chicken stock
  • 7 ounce canned full-fat coconut milk full fat or coconut cream
  • 2 ½ tablespoon nutritional yeast optional for flavor
  • 1 tablespoon lemon zest for 10 servings, use one lemon
  • 2 ½ tablespoon fresh lemon juice
  • 5 cup kale chopped
  • ¼ teaspoon dry thyme
  • ¼ teaspoon ground sage
  • 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

  Cooking Tools Required

  Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

  Nutrition

  Calories: 438kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 545mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Salmon Piccata with Spinach-Low FODMAP

  $0.00 Cooking Fee

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

  Salmon Piccata with Spinach-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

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

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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePostpartumRefined Sugar FreeSoy Free

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

  http://Mealplannerpro

  Salmon Piccata with Spinach-Low FODMAP quantity

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

  http://Mealplannerpro

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep4

  Hands-On Cook5

  Hands-Off Cook16

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 264kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Beef Tibs

  $0.00 Cooking Fee

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

  Beef Tibs

  Add to my favorites

  Recipe adapted from:

  Max Falkowitz

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 5 ounces after cooking

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  The sauce in this dish gets its kick from berbere, an Ethiopian chile powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.

  Beef Tibs quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Melt ghee in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly.
  • Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.
  • Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.
  • Toss beef with warm sauce, stir in lemon juice, and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 tablespoon ghee
  • 6 onion medium, chopped medium (about 2 cups)
  • 18 clove garlic minced, about 2 tablespoons
  • 6 tablespoon berbere (Ethiopian Spice Blend)
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 3 pound sirloin steak cut into 1-inch cubes, trimmed of excess fat and connective tissue
  • 3 teaspoon avocado oil
  • 3 teaspoon fresh lemon juice more or less to taste

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Saucepan, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

  Nutrition

  Calories: 331kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 394mg | Potassium: 672mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Molten Lava Cookies

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  12 servings
  

  Molten Lava Cookies

  Add to my favorites

  Rated 3.7 out of 5 based on 11 customer ratings

  $0.00 Cooking Fee

  Vegetarian

  Molten Lava Cookies quantity

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

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Butternut Squash and Farro Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Butternut Squash and Farro Salad

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Brain FoodEgg FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  This delicious salad starts with roasted butternut squash for extra flavor. The farro is then tossed with herbs and a sherry-dijon vinaigrette.

  Butternut Squash and Farro Salad quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes. Let cool.
  • Rinse farro and place in a medium saucepot with the water, cider, bay leaves and salt. Bring to a boil then reduce heat and simmer until tender (approx. 20 minutes). Most of the water should be absorbed, drain off any excess if needed.
  • In a large bowl, whisk together the oil, vinegar, dijon, orange zest, juice and honey, season with salt & pepper.
  • Add the farro, roasted squash, arugula, parsley, pistachios and parmesan cheese and gently toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 butternut squash peeled and medium diced
  • 2 cup uncooked farro
  • 1 cup apple cider
  • 2 cup water
  • 2 bay leaf
  • 4 cup arugula
  • ½ cup Italian parsley
  • ¼ cup shelled pistachios
  • ½ cup shaved parmesan cheese or ricotta salata

  For the vinaigrette:

  • ½ cup extra virgin olive oil
  • 2 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoon honey
  • 1 orange zested and juiced
  • 2 teaspoon sea salt
  • 2 teaspoon ground white pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Peeler, Saucepan with lid, Sharp Knives, Top Stove

  Nutrition

  Calories: 369kcal | Carbohydrates: 56g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 586mg | Potassium: 779mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16484IU | Vitamin C: 44mg | Calcium: 159mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Vegan Spiced Lentil Soup

  $91.67 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Spiced Lentil Soup

  Add to my favorites

  Recipe adapted from:

  Bailey Ruskus

  Rated 0 out of 5

  $91.67 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeOil FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious lentil soup is made with the addition of garbanzo beans, kale, and sweet potatoes, plus a bit of cayenne pepper for spice. This recipe requires a slow cooker and 4 hours of hands-off cooktime on HIGH setting. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Vegan Spiced Lentil Soup quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add everything through the vegetable stock to a slow cooker. Set on high for 4 hours, low for 7 hours. Just before serving, add kale, lemon and salt and pepper. Stir. ENJOY!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook180

  Passive0

  Total Time3 hours hours 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each onion diced
  • 6 clove garlic minced
  • 8 each carrot diced
  • 8 stalk celery diced
  • 4 each sweet potato small, rough diced
  • 3 cup dry lentil rinsed and drained
  • 30 ounce canned garbanzo beans rinsed and drained
  • 4 teaspoon ground turmeric
  • 2 teaspoon coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 16 cup vegetable stock
  • 2 bunch kale rib stems removed
  • 2 each lemon juiced
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

  Nutrition

  Calories: 307kcal | Carbohydrates: 53g | Protein: 19g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2483mg | Potassium: 859mg | Fiber: 22g | Sugar: 5g | Vitamin A: 3858IU | Vitamin C: 29mg | Calcium: 151mg | Iron: 6mg | Phosphorus: 342mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Perfectly Prepared Farro

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Perfectly Prepared Farro

  Add to my favorites

  Recipe adapted from:

  Love and Lemons

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Farro is perfectly cooked, then tossed with a lemon-herb dressing. Makes a great warm-weather side dish!

  https://www.loveandlemons.com/farro

  Perfectly Prepared Farro quantity

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

  https://www.loveandlemons.com/farro

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
  • Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
  • Make the lemon herb dressing: Mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Farro:

  • 1 cup uncooked farro rinsed

  Lemon Herb Dressing:

  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon fresh lemon juice more to taste
  • 1/2 tablespoon fresh thyme
  • 1 clove garlic grated
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon Kosher salt more to taste
  • freshly ground black pepper
  • ½ cup Italian parsley chopped

  Optional:

  • pinch crushed red pepper optional

  Cooking Tools Required

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

  Nutrition

  Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Sausage, Potato and Kale Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sausage, Potato and Kale Soup

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Try this customer-submitted, budget-friendly comfort soup. Perfect for a cool Spring supper!

  Sausage, Potato and Kale Soup quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large stock pot, add oil and cook Italian sausage, breaking into bit sized pieces until cooked through, drain most oil, leaving a 1-2 tablespoons in the pot
  • Add onion, garlic and red chili flakes sauté 2-3 minutes
  • Add potatoes, pour in broth, salt & pepper and bay leaf
  • Bring to a boil, then lower heat and simmer for 15-20 minutes until potatoes are tender
  • Turn off heat and add kale and heavy cream, stir and adjust seasoning to taste

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground Italian sausage either sweet or spicy, depending on taste
  • 1 each yellow onion diced
  • 5 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper
  • 5 each red potato large, leave peel on, dice in 1 ½“ cubes
  • 4 cup chicken broth
  • 4 cup water
  • 2 teaspoon sea salt
  • 2 teaspoon ground white pepper
  • 1 bay leaf
  • 1 cup heavy whipping cream
  • ½ bunch Kale stems removed and torn into bit sized pieces

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power or on the cooktop until heated through,

  Nutrition

  Calories: 342kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 1183mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Vegetarian Stuffed Peppers

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Vegetarian Stuffed Peppers

  Add to my favorites

  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 stuffed pepper

  Vegetarian

  These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan.

  https://cookieandkate.com/vegetarian-stuffed-peppers-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-23540802&utm_medium=social&utm_source=linkin.bio#tasty-recipes-37483-jump-target

  Vegetarian Stuffed Peppers quantity

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

  https://cookieandkate.com/vegetarian-stuffed-peppers-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-23540802&utm_medium=social&utm_source=linkin.bio#tasty-recipes-37483-jump-target

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • 1. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
  • 2. In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
  • 3. Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
  • 4. Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
  • 5. Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
  • 6. To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
  • 7. Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the roasted peppers:

  • 4 red bell pepper large, halved from stem to base, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil more or less as needed
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Filling and topping:

  • ½ cup long-grain brown rice cooked according to package directions
  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large, chopped
  • ½ teaspoon Kosher salt more or less to taste
  • 2 cup cherry tomatoes halved or quartered if large
  • ½ cup fresh cilantro plus more for garnish
  • 4 clove garlic pressed or minced
  • 1 ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 15 ounce canned pinto beans rinsed and drained
  • 1/2 freshly ground black pepper more or less to taste
  • 1 tablespoon lime juice
  • 4 ounce grated cheddar cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Pot with lid

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 224kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 686mg | Potassium: 438mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2371IU | Vitamin C: 87mg | Calcium: 147mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

  $0.00 Cooking Fee

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

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  An Le

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cooked

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Wash basmati and wild rice together until the water runs as clear as possible
  • Add lentils
  • In a pot, add water up to 1/2 inch above rice and lentil level
  • Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
  • In a saute pan, add ghee and caramelize shallots
  • Add shallots to rice and lentil mix, and mix thoroughly

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 cup brown basmati rice
  • 3/4 cup wild rice
  • 3/4 cup dry lentil
  • 3/4 cup shallot sliced
  • 1 tablespoon ghee olive oil, or coconut oil

  Cooking Tools Required

  Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Mexican Black Beans-Diabetes Friendly

  $0.00 Cooking Fee

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

  Mexican Black Beans-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 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 FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

  Mexican Black Beans-Diabetes Friendly quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
  • Add the undrained black beans and spices, stir well and bring to boil.
  • Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 30 ounce canned black beans do not drain
  • 1 cup onion chopped
  • 8 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon ground cumin adjust to taste
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

  Nutrition

  Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Red Lentil Dahl-Diabetes Friendly

  $0.00 Cooking Fee

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

  Red Lentil Dahl-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  Kate Hackworthy

  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.
  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.

  https://veggiedesserts.com/red-lentil-dahl/

  Red Lentil Dahl-Diabetes Friendly quantity

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

  https://veggiedesserts.com/red-lentil-dahl/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
  • If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
  • Stir in lemon juice and spinach until it wilts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil
  • 3 cup onion diced, about 3 medium
  • 6 clove garlic finely chopped
  • 2 tablespoon fresh ginger peeled and grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 1/2 tablespoon ground turmeric
  • 2 teaspoon garam masala
  • 1 1/2 cup dry lentil
  • 28 ounce canned diced tomatoes
  • 28 ounce canned lite coconut milk
  • 3 cup vegetable stock
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice
  • 4 cup fresh spinach

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Pressure Cooker Sweet and Sour Brisket

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Sweet and Sour Brisket

  Add to my favorites

  Recipe adapted from:

  Beth Lee

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeSoy Free

  A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.

  https://omgyummy.com/instant-pot-brisket/

  Pressure Cooker Sweet and Sour Brisket quantity

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

  https://omgyummy.com/instant-pot-brisket/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
  • Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
  • Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
  • Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
  • When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
  • At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

  Notes

  Tips for buying brisket
  The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
  There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
  If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
  If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce dark beer or whichever beer you prefer
  • 1 cup canned whole berry cranberry sauce
  • 1/2 cup ketchup
  • 4-5 pound brisket cut into smaller pieces to fit into pot if needed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 onion large, thinly sliced

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Contest-Winning Moist Chocolate Cake

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Contest-Winning Moist Chocolate Cake

  Add to my favorites

  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Soy FreeVegetarian

  This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Contest-Winning Moist Chocolate Cake quantity

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

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 egg large, at room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar

  Cooking Tools Required

  Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

  Nutrition

  Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Salsa Verde

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Salsa Verde

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

  Salsa Verde quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
  • Drain, reserving 1/2 cup of liquid.
  • In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
  • 2 serrano pepper more or less to taste
  • 2 clove garlic roughly chopped
  • 6 tablespoon white onion roughly chopped
  • 1 teaspoon Kosher salt more or less to taste

  Optional:

  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart