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  Lentil Soup with Collard and Cauliflower

  $0.00 Cooking Fee

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

  Lentil Soup with Collard and Cauliflower

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  Recipe adapted from:

  Cookie+kate

  Rated 5 out of 5 based on 30 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 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 HealthyMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeVeganVegetarian

  This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper. 

  https://cookieandkate.com/best-lentil-soup-recipe/

  Lentil Soup with Collard and Cauliflower quantity

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  https://cookieandkate.com/best-lentil-soup-recipe/

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

  Instructions

  • Warm the olive oil in a large pot over medium heat.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil extra virgin
  • 2 onion medium chopped
  • 4 carrot peeled and chopped
  • 1 pound cauliflower half of a medium cauliflower head, cut into florets
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dry thyme
  • 56 ounce canned diced tomatoes lightly drained
  • 2 cup dry lentil picked over and rinsed
  • 8 cup low sodium vegetable broth
  • 4 cup water
  • 1 teaspoon Kosher salt more or less to taste or preference
  • 1 pinch crushed red pepper
  • ½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
  • 2 cup collard greens or kale or spinach, chopped, tough ribs removed
  • 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

  Nutrition

  Calories: 232kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 939mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4660IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 5mg

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  Lemon Roasted Asparagus

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

  Lemon Roasted Asparagus

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4.8 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeLower CarbNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite.

  Lemon Roasted Asparagus quantity

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  Instructions

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound asparagus trimmed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoon lemon zest grated
  • 3 clove garlic minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using stove top or microwave.

  Nutrition

  Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 3mg

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  Sonoran Mexican Rice

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Sonoran Mexican Rice

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  Recipe adapted from:

  Syd Bailey

  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeReduced FatRefined Sugar FreeVeganVegetarian

  This traditional Sonoran Mexican rice makes a great side dish to any meal.

  Sonoran Mexican Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat oil in large skillet. Cook rice over med heat until slightly browned. About 5 minutes
  • Add garlic, onions and all spices. Cook for additional 2 minutes
  • Add chilis, tomato and stock or water. Stir to combine. If using put peas and carrots on top
  • Cover with lid and reduce heat to simmer. Simmer for 15 minutes. Remove lid and fluff with fork

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 ½ cup long grain white rice rinsed
  • 2 tablespoon extra virgin olive oil
  • ⅔ cup onion diced
  • 2 tablespoon garlic minced
  • 2 teaspoon ground cumin
  • 1 tablespoon chili powder preferably California or New Mexico
  • 1 teaspoon fresh marjoram or fresh oregano. If using dried use ⅔ less
  • Kosher salt and freshly ground black pepper
  • 4 ounce canned green chilis ortega or any roasted green chili. chopped
  • 8 ounce canned tomato sauce
  • 4 cup vegetable stock Or 5 cups of water mixed with 2 tablespoons of vegetable bullion
  • 1 cup carrot frozen (optional)
  • 1 cup frozen green peas frozen ( optional)

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in a sauce pot, add a cup of water witha tablespoon of veggies bullion, or instead, add one cup of vegetable stock. Adjust with salt and pepper to tate. Heat on medium-high for 5-6 minutes.

  Nutrition

  Calories: 233kcal | Carbohydrates: 45g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 566mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2804IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg

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  Chicken Tenders with Green Beans and Tahini Dressing

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  Rated 4.33 out of 5
  Up to 10 servings
  

  Chicken Tenders with Green Beans and Tahini Dressing

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  Recipe adapted from:

  Jen Stone

  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 tenders

  A delicious meal that's good for the whole family, based on Adam Hickman's recipe published on the Cooking Light website.

  Chicken Tenders with Green Beans and Tahini Dressing quantity

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  Instructions

  • Preheat broiler to high with rack 6 inches from heat
  • Sprinkle chicken with most of the salt and all the black pepper
  • Place flour in shallow dish
  • Place eggs in another shallow dish
  • Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
  • Gently dredge tenders in flour, shaking off excess flour
  • Dip tenders in egg
  • Dredge in breadcrumb mixture; pressing to adhere
  • Coat chicken with cooking spray
  • Heat oil in a large skillet over medium high heat
  • Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
  • Arrange green beans on a sheet tray
  • Lightly coat beans with cooking spray
  • Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
  • After broiling, toss with half the lemon juice and remaining salt
  • Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound chicken breast tender about 20 tenders
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 7.5 tablespoon all purpose flour
  • 5 egg
  • 2 1/2 cup whole wheat breadcrumbs
  • 1 1/2 teaspoon lemon zest
  • 4 ounce Parmesan cheese
  • avocado oil cooking spray
  • 5 teaspoon extra virgin olive oil
  • 2 pound green beans
  • 5 tablespoon fresh lemon juice
  • 5 tablespoon ketchup
  • 2.5 tablespoon tahini

  Cooking Tools Required

  8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Scale, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Serving: top green beans and chicken with sauce. Serve hot. Reheat chicken in a 350 degree oven until 165 degrees. Reheat green beans in a skillet over medium high heat 2-3 minutes or desired hotness. Do not heat sauce; will break

  Nutrition

  Calories: 401kcal | Carbohydrates: 36g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 865mg | Potassium: 793mg | Fiber: 6g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 4mg

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  Thai Basil Chicken Bowls

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Thai Basil Chicken Bowls

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  Recipe adapted from:

  Damn Delicious

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

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

  Dairy FreeEgg FreeNut Free

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

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

  Thai Basil Chicken Bowls quantity

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

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  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup jasmine rice
  • 1 1/4 cup chicken stock
  • 7 tablespoon reduced sodium soy sauce
  • 2 tablespoon fish sauce
  • 4 tablespoon light brown sugar
  • 4 tablespoon rice vinegar
  • 5 tablespoon avocado oil
  • 7 clove garlic minced
  • 5 shallot thinly sliced
  • 2 red Thai chili pepper thinly sliced
  • 3 pound ground chicken breast
  • 4 cup fresh basil packed

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 478kcal | Carbohydrates: 47g | Protein: 30g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 816mg | Potassium: 932mg | Fiber: 1g | Sugar: 6g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg

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  Turkey Fritters

  $0.00 Cooking Fee

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

  Turkey Fritters

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 20 customer ratings

  $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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

  Turkey Fritters quantity

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

  Instructions

  • In a large mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
  • After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
  • Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
  • Add the coconut oil to a large skillet set over medium-high heat.
  • Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
  • Garnish with remaining green onions and chopped avocado (optional).

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 each zucchini grated
  • 3 pound 85% lean ground turkey or lean ground beef/chicken
  • 3 teaspoon sea salt
  • 6 tablespoon coconut flour or almond flour
  • 12 stalk green onion sliced
  • 3 each egg
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoon freshly ground black pepper freshly ground
  • 3 tablespoon coconut oil
  • 2 each avocado chopped, optional

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

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  Flourless Vegan Morning Glory Muffins

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  12 servings
  

  Flourless Vegan Morning Glory Muffins

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  Recipe adapted from:

  Amanda

  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  A flourless vegan morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, oil-free, and so delicious. This is a perfect solution for a quick breakfast or snack, packed with nutrients! Based on Amanda's recipe from Running with Spoons blog.

  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

  Flourless Vegan Morning Glory Muffins quantity

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  https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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

  Instructions

  • Preheat oven to 375F and prepare a muffin pan with paper baking cups in the cavities. Set aside.
  • Mix 1 tbs of flax meal with 3 tbs water and let sit for 5 minutes. Add almond butter, banana, flax meal, maple syrup, oat flour, ground flaxseed, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana before combining all the ingredients in a bowl and mixing well
  • Fold in carrots, apple, raisins, and walnuts and mix by hand.
  • Pour batter into the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 12 muffin tin liners
  • 1 tablespoon flax seeds meal
  • 3 tablespoon water
  • 1/4 cup almond butter
  • 1 medium banana ripe
  • 1 tablespoon flax seeds meal
  • 1/4 cup pure maple syrup
  • 1/2 cup gluten-free rolled oats
  • 2 tablespoon flax seeds meal
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

  Fold In:

  • 1 cup carrot about 2 large, peeled and grated (115 g)
  • 1 apple peeled, cored, and grated (115 g)
  • 1/3 cup raisins
  • 1/3 cup walnuts

  Cooking Tools Required

  Cutting board, Food Processor, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

  Reheating/Serving Instructions

  Store in an air-tight container for up to a week.

  Nutrition

  Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 221mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1798IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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  12

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  Spaghetti with Meat Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spaghetti with Meat Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6-7 oz meat sauce, 5-6 oz cooked spaghetti

  Nut FreeSoy Free

  An Italian-American favorite that the whole family will enjoy! Serve with salad and garlic bread for a complete meal.

  Spaghetti with Meat Sauce quantity

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

  Instructions

  • Heat olive oil and butter in a large skillet over medium high heat. Add onion, celery, carrot, and Italian seasoning. Saute several minutes until onions are translucent.
  • Add the ground beef and the Italian sausage, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
  • Add the wine and allow to simmer until most of the liquid is gone.
  • Add the milk and allow to simmer until most of the liquid is gone.
  • Add the tomatoes and simmer an additional 30 minutes, and longer if time allows. Taste and correct for salt.
  • Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
  • Plate and sprinkle with Parmesan cheese.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meat sauce:

  • 2 tablespoon extra virgin olive oil
  • 4 tablespoon butter
  • 1 onion large, finely chopped
  • 3 stalk celery finely chopped
  • 1 carrot large, finely chopped
  • 1 tablespoon Italian seasoning
  • 3/4 pound ground beef
  • 3/4 pound Italian sausage
  • 1.5 cup white wine dry, such as Sauvignon Blanc
  • 1.5 cup whole milk
  • 42 ounce canned whole peeled plum tomatoes chopped with juice

  For the pasta:

  • 1 ½ pound spaghetti cooked al-dente

  For serving:

  • 1 cup Parmesan cheese grated

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave on high power until heated through.

  Nutrition

  Calories: 518kcal | Carbohydrates: 58g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1867mg | Potassium: 540mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1360IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 3mg

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  Red Lentil Dahl

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Red Lentil Dahl

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  Recipe adapted from:

  Kate Hackworthy

  Rated 4.7 out of 5 based on 47 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor, but is super simple to make. Vegan, vegetarian and gluten-free.

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

  Red Lentil Dahl quantity

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

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  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 salt and 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
  • 2 cup dry lentil for 10 servings 400g, uncooked (rinsed and drained)
  • 28 ounce canned diced tomatoes for 10 servings, 2 cans
  • 28 ounce canned full-fat coconut milk for 10 servings 2 can
  • 4 cup vegetable stock
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice for 10 servings, juice of half a lemon
  • 4 cup fresh spinach leaves

  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: 371kcal | Carbohydrates: 38g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 985mg | Potassium: 897mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 6mg

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  Vegetarian Spinach Lasagna

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  12 servings
  

  Vegetarian Spinach Lasagna

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Egg FreeNut FreeVegetarian

  Classic bestseller vegetarian spinach lasagna, kids love it, everyone loves it! Pair it with fresh chopped Italian salad and garlic bread.

  Vegetarian Spinach Lasagna quantity

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

  Instructions

  NOODLES

  • If not using the oven-ready noodles, cook lasagna noodles according to instructions. Set in cold water to chill.

  SAUCE

  • Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes

  FILLING AND ASSEMBLE

  • Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
  • Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
  • Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
  • Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
  • Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 9 ounce oven-ready lasagna noodles a whole package, cook to package directions

  Sauce

  • 3 tablespoon extra virgin olive oil
  • 1 cup onion medium diced
  • 3 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 28 ounce canned crushed tomatoes
  • 14 ounce canned fire-roasted crushed tomatoes
  • 3 tablespoon fresh basil chopped
  • 1 teaspoon fresh oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Lasagna

  • 10 ounce frozen spinach
  • 2 cup ricotta cheese
  • 12 ounce cottage cheese
  • 2 tablespoon Italian parsley chopped
  • fresh basil to add on top of the lasagna just before broiling
  • Kosher salt and freshly ground black pepper to taste
  • 18 ounce mozzarella cheese grated
  • avocado oil cooking spray

  Cooking Tools Required

  Can Opener, Colander, Measuring cups and spoons, Oven, Pyrex baking dish, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Nutrition

  Calories: 371kcal | Carbohydrates: 28g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 767mg | Potassium: 462mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3620IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 2mg

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  Mediterranean Chicken with Olives, Lemon, and Capers

  $0.00 Cooking Fee

  Rated 4.64 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Chicken with Olives, Lemon, and Capers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 56 customer ratings

  (12 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

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

  Diabetes FriendlyEgg FreeKetoLower CarbMediterranean DietNut FreeRefined Sugar Free

  This savory dish captures all the quintessential flavors of the Mediterranean. Pair this with a salad for a complete meal.

  Mediterranean Chicken with Olives, Lemon, and Capers quantity

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  Ingredients Scale

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

  Instructions

  • Place a large skillet(s) over medium-high heat and add 1 tablespoon of the olive oil. Add half the lemon slices and sear until lightly browned, about 2 minutes on each side. Transfer to a plate.
  • Season chicken thighs with salt and pepper. Dredge chicken with flour, shaking off excess. Add another tablespoon of olive oil to the hot pan and cook the chicken pieces until golden brown, about 5 minutes per side, working in batches if necessary. Transfer to a large plate.
  • Add the chopped garlic to the pan(s) and saute for 30 seconds. Add the green olives, capers and broth. Add the reserved chicken pieces and any accumulated juices, and the reserved browned lemon slices. Cook over high heat until the broth is reduced by half, about 5 minutes.
  • Remove from heat. Stir in the butter and parsley. Plate and garnish with reserved fresh lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 lemon large, sliced ¼ inch thick
  • 1/4 cup extra virgin olive oil divided, more or less as needed
  • 10 bone-in chicken thigh
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 cup all-purpose flour spread on a plate
  • 5 clove garlic chopped
  • 1 cup low sodium chicken stock
  • 1 1/4 cup green olives
  • 2 tablespoon capers
  • 4 tablespoon unsalted butter
  • 3 tablespoon Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through.

  Nutrition

  Calories: 460kcal | Carbohydrates: 7g | Protein: 25g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 602mg | Potassium: 351mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

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  Side of Plain Pasta

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Side of Plain Pasta

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  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Nut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  When all you need is a simple side to go with any of our delicious main dishes!

  Side of Plain Pasta quantity

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  Ingredients Scale

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

  Instructions

  • Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
  • Drain and cool.

  Cook Times

  Active Prep2

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Kosher salt
  • 20 ounce dry pasta

  Cooking Tools Required

  Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg | Phosphorus: 107mg

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  Low-Carb Homestyle Meatloaf

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  Rated 4.50 out of 5
  Up to 10 servings
  

  Low-Carb Homestyle Meatloaf

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.6 out of 5 based on 32 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/2 inch slice

  Gluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This delicious meatloaf requires no chilling time before baking. To complete your meal add a side of green vegetable(s) and cauliflower mash for low carb or mashed potatoes for a comfort meal.

  Low-Carb Homestyle Meatloaf quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees. In a large bowl thoroughly mix all the ingredients together. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing and slicing. Pour any juices left in the pan over meatloaf. If needed, leave clear instructions to the clients on how to chill and slice.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 8 ounce bacon for 10 servings about 5 thick slices, cooked and chopped into small pieces
  • 2 pound ground beef
  • 2 egg
  • 1 cup Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup onion finely chopped
  • ½ cup celery finely chopped
  • ¼ cup Italian parsley finely chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Microwave on full power, rotating plate once until heated through.

  Nutrition

  Calories: 386kcal | Carbohydrates: 2g | Protein: 24g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 121mg | Sodium: 864mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg

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  Chicken Fajitas with Guacamole and Pico de Gallo

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Fajitas with Guacamole and Pico de Gallo

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Add rice and beans for a complete meal.

  Chicken Fajitas with Guacamole and Pico de Gallo quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

  For Guacamole and Pico de Gallo

  • In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

    To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

    To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

  For Skillet

  • Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve chicken, slice against the grain into thin strips. Serve with tortillas and fresh guacamole and pico de gallo.

  Notes

  Cook Times

  Active Prep35

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro chopped
  • 2 teaspoon fresh oregano
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 2 teaspoon Kosher salt
  • 2.5 pound boneless skinless chicken breast

  For the guacamole and pico de gallo:

  • 1/2 each white onion  small
  • 1 each jalapeno pepper finely chopped
  • 1/2 cup fresh cilantro chopped
  • 2 each lime juiced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 each avocado ripe
  • 4 each Roma tomato seeded and diced

  For the fajitas:

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  Optional for serving:

  • 20 each flour tortilla

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.

  Nutrition

  Calories: 495kcal | Carbohydrates: 45g | Protein: 31g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1284mg | Potassium: 962mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1879IU | Vitamin C: 77mg | Calcium: 130mg | Iron: 4mg

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  Mexican Black Beans

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Black Beans

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg 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 quantity

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  Ingredients Scale

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  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

  • 45 ounce canned black beans do not drain
  • 1 cup onion chopped
  • 8 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1½ teaspoon Kosher salt adjust to taste
  • ¾ 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: 141kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 841mg | Potassium: 441mg | Fiber: 9g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg

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  Lemon Rosemary Chicken

  $0.00 Cooking Fee

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

  Lemon Rosemary Chicken

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy Free

  Bright and tangy dish perfect with roast vegetables

  Lemon Rosemary Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
  • In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
  • Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
  • Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
  • Garnish with fresh rosemary and lemon slices if desired and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin-on chicken thigh or breasts
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic minced

  Sauce

  • 1/2 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 2 tablespoon honey
  • 2 tablespoon fresh rosemary fresh, chopped. Do not use dried
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 whole lemon optional: fresh rosemary and lemon slices for garnish
  • 1 sprig fresh rosemary

  Cooking Tools Required

  Mixing bowls, Oven, Pyrex baking dish, Top Stove

  Reheating/Serving Instructions

  Heat in saute pan for 5 minutes until warmed through

  Nutrition

  Calories: 311kcal | Carbohydrates: 5g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 339mg | Potassium: 266mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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  Baked Ginger-Tamari Tofu

  $0.00 Cooking Fee

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

  Baked Ginger-Tamari Tofu

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeVeganVegetarian

  Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

  Baked Ginger-Tamari Tofu quantity

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  Ingredients Scale

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

  Instructions

  • Make sure tofu is well-drained and as dry as possible before adding to marinade.
  • In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
  • Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
  • Transfer tofu to baking sheet and bake for 20-25 minutes.
  • Remove from oven and sprinkle with sesame oil. Toss and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 35 ounce extra firm tofu cut into bite-size cubes and drained

  For the marinade:

  • 4 tablespoon tamari sauce more or less to taste or dietary preference
  • 3 tablespoon avocado oil
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 2 tablespoon green onion thinly sliced

  To finish:

  • 2 teaspoon sesame oil

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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  Turmeric Roasted Chicken with Golden Beets and Leeks

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Turmeric Roasted Chicken with Golden Beets and Leeks

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.7 out of 5 based on 33 customer ratings

  $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 FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.

  Turmeric Roasted Chicken with Golden Beets and Leeks quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425° F.
  • Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
  • Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  • In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
  • Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
  • Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
  • Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 leek white and light green parts only
  • 2 bunch golden beet with their greens, scrubbed
  • 4 clove garlic minced
  • 4 teaspoon ground turmeric divided
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 2 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt more or less to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1/2 cup fresh lemon juice freshly squeezed
  • 4 tablespoon extra virgin olive oil
  • 3 pound chicken drumstick optional skin removed
  • 1 cup chicken stock

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 258kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg

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  Thick homemade chocolate chip cookies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Thick homemade chocolate chip cookies

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 50 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Soy FreeVegetarian

  Ooey and gooey chocolate chip cookies that are big, thick, bakery style cookies. Family favorites

  Thick homemade chocolate chip cookies quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Melt butter. Do not boil. Melt at low heat till just melted, not hot
  • Mix butter, brown sugar, and granulated sugar together until well combined
  • Stir in egg, egg yolk, and vanilla until well combined
  • Add flour, salt, and baking soda. Stir until just combined
  • Stir in chocolate chips until just incorporated
  • Cover and chill dough at least 15-30 minutes
  • Preheat oven to 325 F
  • Line baking sheets with parchment or silicone baking mats
  • Drop cookies by 1/4 cup scoop, spacing dough 3 inches apart
  • Bake 15-20 minutes, or until edges are light brown and middles are set
  • Let cookies cool before removing from trays

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook15

  Passive10

  Total Time37 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¾ cup butter Melted
  • 1¼ cup brown sugar Packed
  • ¼ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 2 ½ cup all-purpose flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 10 ounce semi-sweet chocolate chips or chunks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Reheating/Serving Instructions

  Serve immediately or store in an air tight container up to 3 days.

  Nutrition

  Calories: 540kcal | Carbohydrates: 71g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 435mg | Potassium: 241mg | Fiber: 3g | Sugar: 42g | Vitamin A: 489IU | Calcium: 54mg | Iron: 4mg

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  Custom Menu Order with Chef Mona Kobrossi (SF South Bay-Peninsula Only)

  $250.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Mona Kobrossi (SF South Bay-Peninsula Only)

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  Recipe adapted from:

  Mona Kobrossi

  Rated 5 out of 5 based on 15 customer ratings

  $250.00 Cooking Fee

  Serving Size: varies

  Chef Mona Kobrossi Custom Order minimum $250, not including ingredients or shopping fee

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

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

  -Ask for your Chef's specialties!

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

  Custom Menu Order with Chef Mona Kobrossi (SF South Bay-Peninsula Only) quantity

  • Food Prep
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  • Serving

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep230.77

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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

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  * Do you have allergies or special requests?

  • Yes
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  10

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