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  Roast Beef with Sweet Potatoes and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • 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.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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  Asian Inspired Ground Turkey

  $0.00 Cooking Fee

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

  Asian Inspired Ground Turkey

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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: 3.5 oz after cooking

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

  Use this ground turkey filling in lettuce wraps, rice paper wraps, egg rolls, rice bowls, or noodle bowls. You can also add to soups or salads. Note: Photo is serving suggestion only

  Asian Inspired Ground Turkey quantity

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  Ingredients Scale

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  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases its juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon avocado oil
  • 2 teaspoon sesame oil
  • 3 shallot minced
  • 3 clove garlic large, put through a press or minced
  • 1 tablespoon fresh ginger grated
  • 3 pound 93% lean ground turkey
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ cup soy sauce
  • 1 tablespoon chili-garlic sauce

  Optional:

  • 4 tablespoon lemon grass tender parts only, minced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 234kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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  Sweet Potato Un-Fried French Fries

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  Rated 0 out of 5
  4 servings
  

  Sweet Potato Un-Fried French Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 sweet potato

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  https://www.instagram.com/karinadoninutrition/

  Sweet Potato Un-Fried French Fries quantity

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  https://www.instagram.com/karinadoninutrition/

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

  Instructions

  • Preheat oven to 375° F. Peel yams and cut them into strips.
  • Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
  • Bake for thirty minutes, flipping the fries halfway through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 Garnet yam large
  • 2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
  • 1 pinch Kosher salt add more to taste
  • 1 pinch freshly ground black pepper add more to taste
  • smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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  Clean Diet Sweet Potato and Chicken Patties

  $65.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Clean Diet Sweet Potato and Chicken Patties

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 13 customer ratings

  $65.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious patties are a wonderful sub for burgers. If made smaller they can also be enjoyed as an appetizer.

  Clean Diet Sweet Potato and Chicken Patties quantity

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  Ingredients Scale

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

  Instructions

  • Peel and slice yams into 1 1/2 inch chunks. Place in a large pot and fill with water until just covering. Bring to a boil, turn down to medium, and cook for 15-20 minutes or until tender. Mash. Season with half the sea salt.
  • Preheat the oven to 375F
  • In a large bowl, mix the mashed yams, ground chicken, onion, green onions, eggs, remaining sea salt, pepper, paprika, and garlic powder. Set aside for 10 minutes.
  • Form mixture into 2 ounce patties (4 per serving). Brush with avocado oil and place on a parchment lined baking sheet. Bake for 10 minutes, then flip and bake an additional 10 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 each sweet potato or yam
  • 5 teaspoon sea salt or to taste
  • 2 pound ground chicken or turkey
  • 2 each red onion chopped
  • 1/2 bunch green onion sliced including the green and the white parts
  • 3 each egg
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoon paprika
  • 3 teaspoon garlic powder
  • 3 teaspoon dry thyme
  • 3 tablespoon avocado oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Mixing spoon, Oven, parchment paper, Potato Masher

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes, or heat in a large sauté pan over medium heat until heated through.

  Nutrition

  Calories: 265kcal | Carbohydrates: 18g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 579mg | Potassium: 836mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11114IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

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  Lemon Sauteed Asparagus

  $0.00 Cooking Fee

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

  Lemon Sauteed Asparagus

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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 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 FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  The flavors of Spring come alive with this easy to pair side dish!

  Lemon Sauteed Asparagus quantity

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  Instructions

  • Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 2 pound asparagus trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon zested and cut into wedges

  Cooking Tools Required

  Cutting board, Non stick saute pan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in saute pan over medium high heat until heated through.

  Nutrition

  Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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  Baked Cauliflower Latkes

  $0.00 Cooking Fee

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

  Baked Cauliflower Latkes

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  Recipe adapted from:

  Matt

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 latkes

  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 CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These latkes are made with low carb cauliflower and baked until golden brown and crispy.

  https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

  Baked Cauliflower Latkes quantity

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  https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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

  Instructions

  • Preheat oven to 375 degrees.
  • Grate the cauliflower and place in a large bowl. Add the salt and mix well. Set aside for 20 minutes.
  • Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel. Squeeze out as much liquid as you can.
  • Place the squeezed cauliflower into a clean bowl and add the remaining ingredients, mixing well to combine.
  • Cover a baking sheet with parchment paper then spray with nonstick cooking spray. Form latkes about 2 inches wide. Make sure they are flat and tight as can be.
  • Bake for about 45 minutes or until golden brown, flipping halfway through baking.
  • Serve with optional Greek yogurt or sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head medium cauliflower grate
  • 4 teaspoon Kosher salt
  • 1 ¾ cup green onion thinly sliced
  • 3 tablespoon flax seeds meal
  • 6 egg large
  • 1/2 teaspoon freshly ground black pepper

  For baking:

  • avocado oil cooking spray

  Optional for serving:

  • plain Greek yogurt
  • sour cream

  Cooking Tools Required

  Baking sheet, Box grater, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 87kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 80mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 1mg

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  Tofu Bibimbap

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Tofu Bibimbap

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup rice and 1 1/4 cup tofu and veggies

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Tofu Bibimbap quantity

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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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

  Instructions

  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
  • Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
  • Meanwhile, cook the rice according to package directions.
  • In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
  • In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
  • Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 38 ounce medium firm tofu extra-firm, pressed, and cubed
  • 15 teaspoon tamari sauce divided
  • 15 teaspoon avocado oil divided
  • 7 teaspoon arrowroot powder
  • 2 1/2 cup Jasmine rice cooked according to package directions
  • 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
  • 15 ounce baby spinach
  • 2 1/2 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 22 teaspoon Gochujang paste (Korean hot pepper paste)
  • 11 teaspoon rice vinegar
  • 5 teaspoon coconut sugar or granulated sugar

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 403kcal | Carbohydrates: 56g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1144mg | Potassium: 772mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4220IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 4mg

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  Miso Salmon and Sesame Bok Choy

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Miso Salmon and Sesame Bok Choy

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Brain FoodDairy FreeEgg FreeNut FreeRefined Sugar Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Miso gives great flavor to so many dishes including this salmon and bok choy. Honey adds the finishing touch for perfect balance. Note: This recipe requires 2 heavy duty rimmed baking sheets.

  Miso Salmon and Sesame Bok Choy quantity

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  Ingredients Scale

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

  Instructions

  • Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
  • Place salmon in a plastic freezer bag and pour marinate over it. Leave to marinate minimum 1 hour.
  • Preheat the oven to 400° F. Line a heavy duty rimmed baking sheet with parchment paper. Remove salmon from marinade and place on sheet. Place bok choy heads next to salmon. Bake for 8-10 minutes, or until fish is cooked through.
  • To make the bok choy sauce, combine sesame oil, rice vinegar, soy sauce and honey in a bowl. Whisk until combined. Reserve 1/3 of the sauce to pour over the fish. Pour over bok choy and fish when it's ready. Sprinkle sesame seeds over bok choy and fish.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive60

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet cut into servings
  • 1/2 cup white miso
  • 1/2 cup rice vinegar
  • 5 tablespoon low sodium soy sauce
  • 3 tablespoon honey
  • 1/2 cup water

  Sesame Bok Choy

  • 5 head bok choy washed and slices in half length wise
  • 3 tablespoon sesame oil
  • 3 tablespoon rice vinegar
  • 3 tablespoon low sodium soy sauce
  • 3 tablespoon honey
  • 1.5 tablespoon sesame seeds

  Cooking Tools Required

  Cutting board, Freezer bag, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Place fish and bok choy in a large sauté pan over medium heat. Cook until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 24g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 1308mg | Potassium: 1812mg | Fiber: 5g | Sugar: 16g | Vitamin A: 18832IU | Vitamin C: 189mg | Calcium: 483mg | Iron: 5mg

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  Grilled Salmon Kebabs

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Grilled Salmon Kebabs

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Brain FoodDairy FreeEgg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious kebabs pair well with any of Karin's side dishes. They also make great appetizers!

  Grilled Salmon Kebabs quantity

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  Ingredients Scale

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

  Instructions

  • Soak the skewers for an hour (start with this step when you start prepping the meal)
  • Heat the grill on medium heat and rub with oil.
  • Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl; set aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers (2 skewers per serving). You should have 2 lemon slices and 3-4 pieces salmon per skewer.
  • Brush the salmon lightly with avocado oil and season with Kosher salt, then the reserved spice mixture.
  • Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the grill:

  • 2 tablespoon avocado oil

  For the spice rub:

  • 4 tablespoon fresh oregano chopped
  • 4 teaspoon sesame seeds
  • 2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper

  For assembly:

  • 3 pound salmon fillet skinless, cut into 2-inch pieces
  • 4 lemon very thinly sliced into rounds (10 slices per lemon)
  • 40 8-inch bamboo skewer double skewered, 2 skewers per serving
  • 4 tablespoon avocado oil
  • 2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat kababs in a 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 292kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 529mg | Potassium: 765mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg

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  Pressure Cooker Arroz con Pollo

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  6 servings
  

  Pressure Cooker Arroz con Pollo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.8 out of 5 based on 19 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

  Pressure Cooker Arroz con Pollo quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
  • If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
  • When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
  • Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
  • Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
  • Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook15

  Passive15

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 clove garlic minced
  • 1 teaspoon crushed red pepper
  • 2 teaspoon white vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
  • 1 tablespoon extra virgin olive oil
  • 3 cup chicken stock warmed
  • ¼ teaspoon saffron threads
  • 1 teaspoon Kosher salt
  • 1 each red onion small, ½ inch dice
  • 1 each red bell pepper seeded and diced
  • 1 each green bell pepper seeded and diced
  • 1 each jalapeno pepper more or less to taste, seeded and finely chopped
  • 4 each Roma tomato diced
  • 1 teaspoon ground cumin
  • 1 each bay leaf
  • 2 cup long-grain rice uncooked

  Cooking Tools Required

  Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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  Voila Vegan Pesto

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Voila Vegan Pesto

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Egg FreeVeganVegetarian

  Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

  Voila Vegan Pesto quantity

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

  Instructions

  • Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
  • With the motor running add the olive oil, and process for another 5 seconds.
  • Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
  • Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  For the food processor:

  • 2 cup fresh basil leaves firmly packed, about 4-6 bunches
  • 6 tablespoon pine nuts
  • 4 clove garlic finely chopped
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2/3 cup extra virgin olive oil

  Mix in by hand:

  • 2/3 cup Voila plant-based parmesan cheese finelly grated

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

  Nutrition

  Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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  Overnight Oats

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Overnight Oats

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  Recipe adapted from:

  Empower Fitness

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  Note: this recipe must rest in the fridge overnight.

  https://empoweronlinecoaching.com/

  Overnight Oats quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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

  Instructions

  • Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
  • Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
  • In the morning, add the Lotus biscuits and enjoy!

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 13 scoop flavored whey protein powder use your favorite
  • 3 ⅓ cup old fashioned rolled oats
  • 25 teaspoon Lotus Biscoff spread
  • 10 piece Lotus Biscoff biscuit
  • 3 ⅓ cup plain unsweetened almond drink

  Cooking Tools Required

  Food storage containers, jar with lid, Measuring cups and spoons

  Nutrition

  Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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  Vegan Ratatouille

  $0.00 Cooking Fee

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

  Vegan Ratatouille

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeVeganVegetarianWhole 30

  This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

  Vegan Ratatouille quantity

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  Ingredients Scale

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

  Instructions

  • Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
  • Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
  • Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
  • Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon water or olive oil spray
  • 1 each eggplant large, peeled and diced
  • ½ each onion chopped
  • 7 clove garlic minced
  • 1 each red bell pepper medium diced
  • 1 each orange bell pepper medium diced
  • 1 pound tomato for 10 servings use 2 cups of diced tomatoes
  • 2 each zucchini chopped
  • 1 each yellow squash chopped
  • 3 tablespoon fresh basil
  • 3 sprig fresh thyme or ½ teaspoon dried
  • 2 sprig fresh oregano or ¼ teaspoon dried
  • 1 sprig fresh rosemary
  • 2 tablespoon tomato paste
  • ½ cup vegetable broth plus 2 tablespoons
  • ½ tablespoon Kosher salt or to taste
  • 1 tablespoon fresh basil for garnish, chopped

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

  Nutrition

  Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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  Recipe adapted from:

  Elise Bauer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

  Refined Sugar FreeSoy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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  Ingredients Scale

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

  Instructions

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1  English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 cup fresh cilantro chopped
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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  Clean Diet Chicken Fajitas

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Clean Diet Chicken Fajitas

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $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.
  
  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 FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.

  Clean Diet Chicken Fajitas quantity

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  Ingredients Scale

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

  Instructions

  • In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
  • Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
  • Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
  • Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless skinless chicken breast sliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version

  For the marinade:

  • 2 tablespoon lime juice about 1 large lime
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper

  For the fajitas:

  • 2 tablespoon avocado oil
  • 1 each white onion large sliced, OR yellow onion
  • 5 ounce red bell pepper seeded and sliced
  • 5 ounce yellow bell pepper seeded and sliced
  • 1 tablespoon fresh cilantro chopped for garnish, optional
  • 1 each avocado sliced, for garnish, optional
  • 2 each lime quartered, for garnish, optional

  Cooking Tools Required

  Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 257kcal | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 76mg | Calcium: 34mg | Iron: 1mg

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  Potatoes au Gratin

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Potatoes au Gratin

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food. Based on Jann Segal's recipe on Once Upon a Chef.

  https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

  Potatoes au Gratin quantity

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  https://www.onceuponachef.com/recipes/potatoes-au-gratin.html

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

  Instructions

  • Preheat the oven to 350°F and set an oven rack in the middle position.
  • Grease an 9x13-inch baking dish with butter.
  • In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
  • Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 3-4 layers. Pour any leftover cream over top.
  • Place in the oven covered with aluminum foil for 40 minets. Uncover and continue baking for addition 20 minets or until the potatoes are tender when pierced with a knife and golden brown on top.
  • Let the dish settle on the counter for about ten minutes.
  • Sprinkle with fresh thyme, if using, and then serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon butter
  • 3 pound russet potato about 9 medium russet potatoes, peeled and sliced very thin
  • 2 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ¼ cup Parmesan cheese finely grated
  • 2 ½ cup heavy whipping cream
  • 3 sprig fresh thyme for serving (optional)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through, mixing halfway through heating time.

  Nutrition

  Calories: 379kcal | Carbohydrates: 27g | Protein: 9g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 689mg | Potassium: 639mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 1mg

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  Indian Chicken Curry

  $0.00 Cooking Fee

  Rated 4.83 out of 5
  Up to 10 servings
  

  Indian Chicken Curry

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  Rated 4.9 out of 5 based on 34 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  If you have never made chicken curry before, then prepare to be amazed by this recipe! This classic Indian dish is very approachable to make with very simple and healthy ingredients.

  https://www.yellowblissroad.com/chicken-curry/

  Indian Chicken Curry quantity

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  https://www.yellowblissroad.com/chicken-curry/

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  Ingredients Scale

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

  Instructions

  • In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic.
  • Once onions have softened and garlic is fragrant, add in tomatoes, curry powder, garam masala, paprika, chili powder, cumin, and tumeric. Lower the heat to medium and cook about 10 minutes, occasionally stirring.
  • Remove the sauce from the pan and transfer to a food processor. Blend until smooth with the 2 tablespoons of water. Be careful as the sauce will be very hot.
  • In the sames skillet used for the sauce, place the remaining oil and chicken over medium-high heat. Season with a little salt and pepper. Cook until the chicken is almost completely cooked through before adding the sauce back into the pan.
  • Stir in the Greek yogurt and until everything is well combined and smooth before reducing the heat to medium-low for 10 minutes.
  • Serve with cilantro as garnish over either rice or with naan bread.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast diced into bite-sized pieces
  • 4 tablespoon extra virgin olive oil
  • 2 onion diced
  • 2 clove garlic chopped
  • 30 ounce canned crushed tomatoes 2 cans
  • 2 teaspoon curry powder
  • 2 teaspoon garam masala
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 4 tablespoon water
  • 4 tablespoon plain Greek yogurt

  Cooking Tools Required

  Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power, stirring occasionally until heated through.

  Nutrition

  Calories: 307kcal | Carbohydrates: 3g | Protein: 55g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 151mg | Sodium: 108mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 4mg

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  Crockpot Balsamic Chicken

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  Up to 10 servings
  

  Crockpot Balsamic Chicken

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  Recipe adapted from:

  Pinterest

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh

  Dairy FreeEgg FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Let your chef prep this tender and delicious slow cooked chicken, ready for you to enjoy 4 hours later. Macros are for chicken thighs with the skin on. >> Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<

  https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

  Crockpot Balsamic Chicken quantity

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  https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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  Ingredients Scale

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

  Instructions

  • In a small bowl mix together the first 5 ingredients. Rub spice mixture over chicken.
  • Pour olive oil and garlic in the bottom of slow cooker.
  • Place chicken on top and pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.

  Instructions for Customer:

  • Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<When finished sprinkle with fresh parsley.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoon dried onion
  • 4 clove garlic minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 10 piece chicken thigh bone in or boneless, skin on or skin off
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Crockpot, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat on the stove top on medium heat or in the microwave on medium power until heated through

  Nutrition

  Calories: 278kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 207mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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  Lean Bison Hamburger Steak

  $0.00 Cooking Fee

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

  Lean Bison Hamburger Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

  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 FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

  Lean Bison Hamburger Steak quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground bison
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper
  • 3 clove garlic minced
  • ½ cup onion minced
  • 3 tablespoon fresh parsley chopped
  • 3 tablespoon Worcestershire sauce Lea&Perrins for GF

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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  Sweet and Sour Chicken

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  Up to 10 servings
  

  Sweet and Sour Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeNut FreeSoy Free

  This sweet and sour chicken is far superior to that found at a take out restaurant. The coating is much lighter in texture, without a heavy greasy feel, and the delicious sauce is made from pineapple and orange juice and of course contains zero food coloring. Pair with Chinese Fried Rice or Jasmine White Rice for a complete meal!

  Sweet and Sour Chicken quantity

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  Ingredients Scale

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

  Instructions

  • To make the sauce, place all the sauce ingredients into a blender and blend until smooth; set aside. 
  • In a large bowl thoroughly mix together all the chicken pieces and the coating ingredients. Add water a little at a time until you have a coating the consistency of a heavy syrup. Heat half the oil in a large skillet and when hot add half the chicken, leaving it in place to form a bit of a crust. After several minutes turn and cook an additional few minutes or until chicken is cooked through. Repeat with remaining oil and chicken. Set chicken aside.
  • Clean the large skillet and add the avocado oil. When hot add the peppers and onions and sauté for 5 minutes or until vegetables start to soften. Add the pineapple pieces and all the sauce. Bring to a boil over high heat, then allow to simmer for a minute or two.
  • Add reserved chicken to the pan, pulling sauce up from the bottom to coat. Heat for several more minutes. Plate and garnish with green onions.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the sauce:

  • 1 cup pineapple juice reserved from canned pineapple slices
  • 3/4 cup orange juice
  • 3 tablespoon corn starch
  • 1/2 cup apple cider vinegar
  • 4 clove garlic peeled
  • 1/2 cup ketchup
  • 1/3 cup brown sugar packed
  • 1 tablespoon soy sauce
  • 4 clove garlic peeled
  • 1/8 teaspoon white pepper
  • 1 teaspoon Kosher salt

  For the chicken:

  • 3 pound boneless skinless chicken breast cut into 1½ inch pieces
  • 2 teaspoon Kosher salt
  • 1 cup corn starch
  • 1 cup all purpose flour
  • 2 egg beaten
  • 1/2 cup water more or less depending on consistency of marinade

  For frying:

  • 1/4 cup avocado oil

  Sauté:

  • 2 tablespoon avocado oil
  • 2 red bell pepper medium, diced
  • 2 green bell pepper medium, diced
  • 1 yellow onion diced
  • 20 ounce canned pineapple slice slices stacked and cut into 1/6ths pieces

  Garnish:

  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 404kcal | Carbohydrates: 37g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1084mg | Potassium: 779mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 66mg | Calcium: 37mg | Iron: 2mg

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