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  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Up to 10 servings
  

  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.

  http://www.chefsydbailey.com

  Spiced Cranberry Sauce with Pears and Grand Marnier quantity

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  http://www.chefsydbailey.com

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

  Instructions

  • Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce fresh cranberries
  • 1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
  • 1 cup apple juice
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 2 stick ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • pinch salt
  • 2/3 cup granulated sugar
  • 2/3 cup Grand Marnier or Cognac

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  serve chilled

  Nutrition

  Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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  Mashed Parsnips with Irish Butter

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  Up to 10 servings
  

  Mashed Parsnips with Irish Butter

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Irish butter adds richness to these mashed parsnips. If you normally have mashed potatoes these are a great alternative.

  Mashed Parsnips with Irish Butter quantity

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

  Instructions

  • In a large saucepan add enough water to cover the parsnips by an inch. Add salt and bring to a boil. Turn heat down to medium and cook parsnips until tender, about 20 minutes.
  • Drain, and place parsnips back into the saucepan. Using a potato masher or ricer, mash until smooth.
  • Stir in the Irish butter. Season with Kosher salt and pepper.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound parsnip peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 5 tablespoon unsalted Irish butter such as Kerrygold
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  Colander, Cutting board, Potato Masher, Saucepan

  Reheating/Serving Instructions

  Heat in microwave, covered on high power until heated through. Stir once halfway through heating time.

  Nutrition

  Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 992mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 1mg

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  Mixed Seaweed Salad (Ayurvedic)

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  Up to 10 servings
  

  Mixed Seaweed Salad (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Mixed Seaweed Salad (Ayurvedic) quantity

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  Ingredients Scale

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  Instructions

  • Put the hijiki and arame in a bowl and add filtered water to cover them well. Soak for at least 30 minutes. Drain, rinse well, and drain again.
  • Put the seaweed, endive leaves, daikon, carrot, fennel, and sunflower seeds in a large salad bowl and mix.
  • Add in the sesame oil, lime juice, and salt. Toss to combine.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup hijiki
  • 1 cup arame seaweed or dulse seaweed
  • 1 cup daikon shredded
  • 1 cup carrot shredded
  • 1 bulb fennel thinly sliced
  • 3 tablespoon sunflower seeds
  • 1 tablespoon sesame oil
  • 2 teaspoon lime juice or rice vinegar
  • 1 dash Kosher salt

  Cooking Tools Required

  Mixing bowls, Refrigerator

  Nutrition

  Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

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  Peruvian Mushroom Ceviche

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  Up to 10 servings
  

  Peruvian Mushroom Ceviche

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.25 cup (5 ounce)

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Vegan Ceviche

  Peruvian Mushroom Ceviche quantity

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  Ingredients Scale

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  Instructions

  • Slice each mushroom into 4 parts
  • In a non-reactive bowl (preferably glass mixing bowl), toss the mushroom with olive oil, salt and pepper. Let sit for 10 minutes.
  • Stir in the lemon and orange juices, cover, and refrigerate to chill before serving.
  • Before serving, fold in red onion, bell pepper, cilantro, jalapeno, and chives.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive10

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white mushroom
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh lemon juice freshly squeezed
  • ½ cup orange juiced freshly squeezed
  • 2 tablespoon pickled jalapeno small can in the Mexican aisle
  • ½ cup fresh cilantro chopped
  • ½ red onion thinly sliced
  • 1 red bell pepper diced
  • ½ cup fresh chive chopped or green onion

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Serve chilled.

  Nutrition

  Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 386mg | Fiber: 1g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 35mg | Calcium: 9mg | Iron: 1mg

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  Zucchini and Corn Stuffed Chicken

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  Rated 0 out of 5
  Up to 10 servings
  
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  Zucchini and Corn Stuffed Chicken

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Egg FreeGluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy Free

  Chicken is the perfect blank canvas to add any variety of flavors to. I really like to stuff chicken breast and this recipe is just one of my many creations! Both savory and sweet, it will please everyone's palate. Original recipe posted on Taste of Home blog.

  https://www.tasteofhome.com/recipes/zucchini-and-corn-stuffed-chicken/

  Zucchini and Corn Stuffed Chicken quantity

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  https://www.tasteofhome.com/recipes/zucchini-and-corn-stuffed-chicken/

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  Instructions

  • In a small bowl, combine the zucchini, corn, salt, pepper, garlic, marjoram, and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks.
  • Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for about 40 minutes or until a thermometer reads 170°.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each zucchini small, diced
  • 10 ounce frozen corn kernels thawed, or fresh corn or canned corn
  • 15 tablespoon Parmesan cheese divided
  • 10 piece boneless skinless chicken breast
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 clove garlic crushed
  • 4 tablespoon fresh herbs chopped - such as chives, parsley, basil, sage, tarragon and thyme

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 233kcal | Carbohydrates: 11g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 953mg | Potassium: 775mg | Fiber: 2g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 1mg

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  Classic Gefilte Fish

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  Rated 0 out of 5
  Up to 10 servings
  

  Classic Gefilte Fish

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  Nut FreeRefined Sugar FreeSoy Free

  After making these, buying store-bought gefilte fish will be a thing of the past.

  Classic Gefilte Fish quantity

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

  Instructions

  • In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
  • Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
  • Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
  • Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
  • Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
  • Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
  • Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook30

  Passive30

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 12 cup fish stock
  • 1 onion cut into wedges
  • 2 carrot medium, peeled and cut into large pieces
  • 2 stalk celery cut into large pieces
  • 1 bunch Italian parsley
  • 3 sprigs fresh thyme

  FOR THE GEFILTE FISH

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 carrot medium, peeled and chopped
  • 1 stalk celery chopped
  • 3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
  • 4 egg large
  • ¼ cup Italian parsley
  • 18 tablespoon matzo meal
  • 1 tablespoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  OPTIONS FOR SERVING

  • endive leaves washed and dried
  • prepared horseradish
  • Matzo

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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  Mediterranean Fish Stew

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  Rated 0 out of 5
  Up to 10 servings
  

  Mediterranean Fish Stew

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  This fish stew has a delicious tomato based broth enhanced with clam juice and anchovies.

  http://www.ForkandKnifeCreations.com

  Mediterranean Fish Stew quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • In a large pot, heat the olive oil over medium heat.
  • Add onion, celery and carrots. Saute for about 5 minutes or until the onion is soft.
  • Add the garlic and anchovies; saute another minute.
  • Add the chopped tomatoes, bring to a boil, then turn down to a simmer. Cook for 15 minutes.
  • Add water, clam juice, potatoes, bay leaf, thyme, and chili flakes. Bring to a boil, lower to a simmer. Partially cover pot and cook for 15 minutes or until potatoes are cooked through.
  • Remove bay leaf. Add salt and pepper to taste.
  • Add fish to soup. Simmer 5-10 minutes (depending on thickness of fish) or until cooked through.
  • Remove from heat, stir in parsley.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 1 each onion chopped
  • 3 stalk celery chopped
  • 2 each carrot medium, chopped
  • 6 clove garlic finely chopped
  • 5 fillet canned anchovy finely chopped
  • 28 ounce canned whole peeled plum tomatoes
  • 4 cup water
  • 8 ounce clam juice bottled
  • 1 pound baby potato scrubbed and quartered
  • 1 bay leaf
  • 1 teaspoon dry thyme
  • 1 teaspoon crushed red pepper
  • 1½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ pound cod fillet cut in 2-inch pieces, or other firm white fish
  • 3 tablespoon Italian parsley chopped

  Cooking Tools Required

  Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power to desired temperature.

  Nutrition

  Calories: 147kcal | Carbohydrates: 12g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 70mg | Potassium: 590mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg

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  Zucchini Noodles with Asparagus and Sun Dried Tomatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Zucchini Noodles with Asparagus and Sun Dried Tomatoes

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Loaded with vegetables this hearty dish is both delicious and nutritious.

  Zucchini Noodles with Asparagus and Sun Dried Tomatoes quantity

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  Ingredients Scale

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

  Instructions

  • Using a spiralizer create zucchini spaghetti. If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

    Heat half the oil to a large skillet(s) over medium-high heat. Once hot, add zucchini noodles and cook for about about 3 minutes until zucchini noodles are tender but still retain some crunch.
  • Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
  • Wipe the skillet clean, over medium heat, and add pine nuts. Cook and stir until lightly toasted, about 3 minutes. Transfer to a bowl and set aside.
  • Heat remaining oil in a skillet(s) and sauté the sliced garlic, with the red pepper flakes, and the asparagus until tender, about 7 minutes.
  • Add zoodles to the skillet(s), then the chopped sun-dried tomatoes, and lemon juice. Toss until everything is combined and heated through.
  • Serve with vegan Parmesan cheese, pine nuts, and basil on top (optional).

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook5

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each zucchini medium, spiralized
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic sliced
  • 2 tablespoon pine nuts
  • 2 pound asparagus cut into 2-inch lengths
  • 1 dash crushed red pepper optional
  • 3/4 cup sun-dried tomatoes in olive oil sliced
  • 1/2 each lemon juiced
  • 3 tablespoon vegan parmesan cheese optional
  • 3 tablespoon fresh basil chopped, optional

  Cooking Tools Required

  Cutting board, Saute pan, Sharp Knives, Spiralizer, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a skillet over medium heat until heated through.

  Nutrition

  Calories: 116kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 901mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1108IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 4mg

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  Soft Poached Eggs with Tarragon and Asparagus

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Soft Poached Eggs with Tarragon and Asparagus

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 egg

  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 FriendlyGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumRefined Sugar FreeSoy FreeVegetarian

  Crisp asparagus and a delicious poached egg go perfectly well together in this delicious dish. Published on Taste of Home.

  https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

  Soft Poached Eggs with Tarragon and Asparagus quantity

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  https://www.tasteofhome.com/recipes/poached-eggs-with-tarragon-asparagus/

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  Ingredients Scale

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

  Instructions

  • Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.
  • Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfter asparagus to ice bath to stop cooking and set aside.
  • In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus, tarragon salt and pepper; toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.
  • Transfer asparagus to platter and keep warm.
  • In the same large skillet, melt butter over medium heat and add bread crumbs; toss to coat evenly and cook until toasted, approximately 3-5 minutes; remove from heat and set aside to garnish dish.
  • Divide up asparagus on 10 plates (or the chosen number of servings) and set aside.
  • Fill a medium pot with 2-3 inches of water; bring water a boil and reduce to a simmer.
  • Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set and egg is firm; remove with slotted spoon and set egg on top of asparagus and garnish with 1 tablespoon of breadcrumbs.
  • Repeat with remaining eggs; garnish and serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 egg
  • 2 pound asparagus trimmed and ends peeled
  • 2 tablespoon extra virgin olive oil
  • 2 clove garlic minced
  • 2 tablespoon fresh tarragon minced
  • 2 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  Optional:

  • 1/2 cup almond flour

  Cooking Tools Required

  Cutting board, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Can be reheated in the microwave or oven, however egg yolks will become firm.

  Nutrition

  Calories: 163kcal | Carbohydrates: 6g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 298mg | Potassium: 290mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1053IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg

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  Thai Chickpea & Peanut Salad

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  Rated 0 out of 5
  4 servings
  

  Thai Chickpea & Peanut Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  Enjoy this crunchy, high-fiber main dish salad with bold Thai flavors. It's diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

  Thai Chickpea & Peanut Salad quantity

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

  Instructions

  • Prepare the Salad: In a large bowl, combine chickpeas, cabbage, carrots, and cucumber.
  • Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, and honey.
  • Combine & Serve: Toss salad with dressing, then top with chopped peanuts.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned chickpeas, no salt added drained & rinsed
  • 1 cup cabbage shredded
  • 1 cup carrots shredded
  • 1 cucumber diced
  • ¼ cup unsalted peanuts chopped
  • 2 tablespoon peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey

  Cooking Tools Required

  Cutting board, Mixing bowls, Sharp Knives, Tongs

  Nutrition

  Calories: 311kcal | Carbohydrates: 41g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 213mg | Potassium: 666mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5448IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg | Phosphorus: 278mg

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  Teriyaki Turkey Bowl with Broccoli

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  4 servings
  

  Teriyaki Turkey Bowl with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This teriyaki-inspired turkey bowl pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

  Teriyaki Turkey Bowl with Broccoli quantity

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

  Instructions

  • Cook the brown rice according to package instructions
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
  • Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 3 cup broccoli florets
  • 3 tablespoon low-sodium teriyaki sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup brown rice

  Optional for garnish:

  • 1 tablespoon sesame seeds
  • 1/4 teaspoon crushed red pepper

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 381kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 3mg

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  Sardine and Black Bean Cakes Baked

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2-3 cakes

  Brain FoodGluten FreeHeart HealthyMediterranean DietPostpartumPregnancyRefined Sugar FreeSoy Free

  These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.

  Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Sardine and Black Bean Cakes Baked quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
  • Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
  • Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
  • Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
  • Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
  • Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Cook Times

  Active Prep15

  Hands-Off Cook20

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 ounce canned sardines in water drained and mashed
  • 15 ounce canned black beans rinsed, and drained
  • 1 each small red onion finely diced
  • 1 each red bell pepper or other color, finely diced
  • 1 clove garlic minced
  • 0.25 cup cilantro or parsley finely chopped
  • 1 each large egg lightly beaten
  • 4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon Kosher salt
  • 0.5 teaspoon ground black pepper
  • extra virgin olive oil spray for greasing

  For Serving - Optional

  • 1 each lemon wedges
  • 12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 821mg | Potassium: 640mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 4mg

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  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 oz protein, 6 oz veggies

  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 FreeHeart HealthyMediterranean DietPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium quantity

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  Ingredients Scale

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

  Instructions

  Marinade

  • In a medium bowl, whisk together the marinade ingredients until well-combined.
  • Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
  • As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  For the Fish

  • Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
  • Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
  • Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
  • Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 4 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 5 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1/4 cup light soy sauce

  For the Fish

  • 4 pound salmon fillet skin and pin bones removed
  • 2 pound asparagus woody stems removed
  • 2 cup red bell pepper julienne
  • 1 1/2 cup onion sliced
  • 1/2 teaspoon freshly ground black pepper
  • sesame seeds toasted

  Cooking Tools Required

  Baking sheet, Mixing bowls, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven, about 15 minutes, or until heated through.

  Nutrition

  Calories: 430kcal | Carbohydrates: 18g | Protein: 39g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 409mg | Potassium: 1202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1693IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 4mg

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  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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 FriendlyHeart HealthyLower CarbRefined Sugar FreeSoy Free

  This delicious meal is packed with protein, fiber, and heart-healthy fats, making it an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Chicken:

  • Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, thyme, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).

  Make the Cauliflower Mash:

  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.

  Cook the Broccoli:

  • In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Assemble and Serve:

  • Divide the chicken thighs, cauliflower mash, and broccoli evenly among four plates.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 head cauliflower cut into florets
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 cup broccoli florets

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pot with lid, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high heat until hearted through

  Nutrition

  Calories: 289kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 416mg | Potassium: 1033mg | Fiber: 4g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 111mg | Calcium: 68mg | Iron: 2mg

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  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 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 FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy Free

  Herb seasoned pork tenderloin is roasted with sweet potatoes and Brussels sprouts.

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
  • Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
  • Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
  • Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin
  • 1 each sweet potato cubed
  • 1 pound Brussels sprouts halved
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 249kcal | Carbohydrates: 11g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 379mg | Potassium: 899mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 97mg | Calcium: 61mg | Iron: 3mg

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  Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

  $500.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only)

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  Recipe adapted from:

  Brandon Leonard

  Rated 0 out of 5

  $500.00 Cooking Fee

  Serving Size: varies

  Prepared for you by Chef Brandon Leonard. Your menu will include:

  - Prime Rib, Salt Crusted Rosemary and Thyme, with Jus and Creamy Horseradish

  - Garlic Mashed Potatoes and Gravy

  - Holiday Stuffing

  - Candied Yams

  - Sauteed Fresh Green Beans

  - Dinner Rolls

  - Pumpkin and Apple Pie with Whipped Cream

  *Additional guests $49 per person with 20 person maximum.

  Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep.

  Buffet Dinner with Prime Rib* $500 for 12 people with Chef Brandon Leonard (Greater Sacramento Area Only) quantity

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  Ingredients Scale

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

  Instructions

  • Holiday Meal Varies

  Cook Times

  Active Prep461.54

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 Holiday Buffet

  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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  Steamed Artichokes

  $0.00 Cooking Fee

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

  Steamed Artichokes

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  Recipe adapted from:

  Love and Lemons

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 artichoke

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

  This simple steamed artichoke recipe is a wonderful spring appetizer. Enjoy the tender petals with melted butter.

  https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

  Steamed Artichokes quantity

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  https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

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  Ingredients Scale

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

  Instructions

  • Prepare the artichoke stem: Pull any leaves off the stem, and use a vegetable peeler to peel off the stem's woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an "X" pattern. Rub the stem all over with the cut side of one of the lemon segments to prevent browning.
  • Prepare the artichoke bud: Cut off the top quarter off the artichoke, about ½ to 1 inch. Rub the cut leaves all over with the lemon. Use kitchen shears to snip off the pointy tips of the remaining leaves.
  • Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35 to 45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves.
  • Remove the choke: Allow the artichoke to cool slightly. Slice it in half lengthwise, and use a small spoon to scoop out the hairy choke.
  • Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart and stem in their entirety.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 globe artichoke
  • 2 lemon quartered
  • 1/2 cup butter for serving

  Cooking Tools Required

  5-quart saucepot, Cutting board, Kitchen Shears, Measuring cups and spoons, Sharp Knives, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 168kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 62mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg

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  Balsamic Roasted Brussels Sprouts with Bacon

  $0.00 Cooking Fee

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

  Balsamic Roasted Brussels Sprouts with Bacon

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

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

  This classic Balsamic Roasted Brussels Sprouts with Bacon side dish has the perfect balance of sweet and savory thanks to the balsamic touch and the bacon. Note: This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

  Balsamic Roasted Brussels Sprouts with Bacon quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375º.
  • Whisk the balsamic vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
  • Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
  • Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. Once they are cooked, add the chopped bacon and serve!

  Notes

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup balsamic vinegar
  • 4 ounce bacon crisp, chopped, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 155kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 339mg | Potassium: 479mg | Fiber: 4g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 96mg | Calcium: 52mg | Iron: 2mg

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  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

  $0.00 Cooking Fee

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

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry quantity

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  Ingredients Scale

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

  Instructions

  Baked Tilapia

  • Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
  • Serve immediately or freeze portions for later use.

  Tilapia Stir-fry

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Baked Tilapia with Roasted Veggies:

  • 1 pound tilapia fillet
  • 2 tablespoon extra virgin olive oil
  • 5 ounce zucchini sliced
  • 8 ounce red bell pepper sliced
  • 6 ounce red onion chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  For the Tilapia Stir-fry:

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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  8

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  Asian-Inspired Tilapia Stir-fry

  $0.00 Cooking Fee

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

  Asian-Inspired Tilapia Stir-fry

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyRefined Sugar Free

  Enjoy this delicious fish stir-fry with tender crisp vegetables including broccoli, bell peppers, and snap peas.

  Asian-Inspired Tilapia Stir-fry quantity

  • Food Prep
  • Cooking
  • Storing
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  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 227kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 372mg | Potassium: 762mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2548IU | Vitamin C: 147mg | Calcium: 64mg | 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

  4

  Add to cart