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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Copycat Panera Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Copycat Panera Squash Soup

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Recipe adapted from:
Rachel Cooks

$0.00 Cooking Fee
Serving Size: 1 cup

Brain Food Egg Free Gluten Free Nut Free Postpartum Pregnancy Soy Free Vegetarian
Enjoy this Copycat Panera Squash Soup recipe created by Rachel Cooks.

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

Instructions
In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.
Add squash, carrots, vegetable broth, apple juice, and spices.
Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.
Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.
Notes
If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste. Adding more cream will also give it a richer flavor.
This soup calls for two cups of apple juice, use a natural 100% apple juice.
To reduce sodium, use low sodium or no salt added vegetable broth.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 yellow onion diced, for 10 servings about 1 cup
5 pound butternut squash chopped, for 10 servings about 7.5 heaping cups
4 carrot small chopped (for 10 servings 1.25 cups)
4 cup bone broth
2.5 cup apple juice
1 teaspoon curry powder
0.5 teaspoon ground cinnamon
1 dash ground nutmeg
0.66 cup canned pumpkin puree
2 tablespoon butter
3 ounce low-fat neufchatel cream cheese
2 tablespoon brown sugar more to taste
1 teaspoon kosher salt or more, to taste
0.5 heavy cream optional

Cooking Tools Required
Cutting board, Immersion Blender, Mixing bowls, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler

Nutrition
Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 330mg | Potassium: 1017mg | Fiber: 6g | Sugar: 16g | Vitamin A: 30822IU | Vitamin C: 51mg | Calcium: 146mg | Iron: 2mg

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Oven Roasted Aloo Gobi (Cauliflower and Potato)
$0.00 Cooking Fee
Up to 10 servings
Oven Roasted Aloo Gobi (Cauliflower and Potato)

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Recipe adapted from:
Meeta Arora

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Cauliflower and potatoes are tossed with traditional Indian spices, then oven roasted for maximum flavor.
https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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

Instructions
Preheat the oven to 400F.
In a large bowl, add the cauliflower florets, potatoes, onions, tomatoes, oil and all spices. Mix until well combined.
Spread the spiced cauliflower and potatoes on a baking tray or a large oven-safe ceramic baking dish in a single layer.
Bake for 25-30 minutes until they are well cooked and tender inside. Sprinkle the lime juice and adjust spices. Transfer to a serving bowl and enjoy.

Notes
Low Carb or Keto Variation: Skip potatoes.
Ginger: I skipped ginger in this recipe, but you can add grated ginger while adding the spices if you like.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound cauliflower crowns, cut into florets
3 each Yukon gold potato peeled, cut into small cubes (about 1 cup)
1 1/2 cup onion sliced
1 1/2 cup tomato chopped
4 tablespoon avocado oil
4 clove garlic chopped
1 1/2 teaspoon ground cumin (jeera powder)
1 1/2 teaspoon ground turmeric (haldi powder)
2 teaspoon ground coriander (dhaniya powder)
1 1/2 teaspoon Kashmiri red chili powder or cayenne
2 teaspoon Kosher salt more or less to taste
For garnish:
2 teaspoon lime juice
1 bunch fresh cilantro chopped

Cooking Tools Required
Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven until heated through or in the microwave until heated through.

Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 499mg | Potassium: 602mg | Fiber: 4g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 1mg

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Beef Chile Colorado
$0.00 Cooking Fee
Up to 10 servings
Beef Chile Colorado

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Gluten Free Lower Carb Nut Free Soy Free
Chunks of beef simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!

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

Instructions
Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the beef broth. Cover and bring to a boil; simmer for 5 minutes until softened.
Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
Heat half the oil in large pot (or in pressure cooker on saute). Add the beef and sauté on high heat for 5 minutes. Season beef with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
Add remaining oil to the pan (or pressure cooker on saute). Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
Add the remaining beef broth, the pureed chilis, lime juice, and reserved beef. Set pressure cooker to high and pressure cook for 30 minutes. Release pressure when time is up. If not using a pressure cooker, the meat needs at least an hour to cook on stove.
Adjust seasonings and garnish with remaining cilantro.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
To blend:
4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
5 dried guajillo chile softened
4 cup beef broth
For the beef:
3 tablespoon avocado oil
3 pound beef stew meat
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
To sauté:
1 yellow onion large dice
2 clove garlic finely chopped
1 jalapeno pepper finely chopped
2 tablespoon fresh oregano chopped
4 tablespoon fresh cilantro chopped, half reserved for garnish
To simmer:
2 tablespoon tomato paste
2 lime juiced
1 bay leaf
Optional:
sour cream

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Measuring cups and spoons, Saucepan, Saute pan, Top Stove

Reheating/Serving Instructions
Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary

Nutrition
Calories: 302kcal | Carbohydrates: 15g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 84mg | Sodium: 940mg | Potassium: 901mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4373IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 5mg

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Korean Bulgogi Lettuce Wraps
$0.00 Cooking Fee
Up to 10 servings
Korean Bulgogi Lettuce Wraps

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 wraps

Dairy Free Egg Free Gluten Free Nut Free
These tasty bundles of marinated beef and rice are the perfect combination of sweet, salty, and spicy. Pair with Asian Slaw for a complete meal.

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

Instructions
Cook rice according to package directions.
Thinly slice beef and place in a medium bowl.
In a small bowl whisk together the marinade ingredients and pour over beef. Allow to marinate 10 minutes.
Heat a grill pan or large saute pan over medium-high heat.
Add oil and cook meat slices to desired doneness.
To assemble beef lettuce wraps, place 2 heaping tablespoons rice in middle of one lettuce leaf. Add a few meat slices and top with Sriracha sauce if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive10

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 cup medium grain white rice
2 pound ribeye steak
1 tablespoon avocado oil
For the marinade:
5 tablespoon soy sauce or gluten free soy sauce
2 tablespoon brown sugar packed
2 tablespoon green onion finely sliced
4 clove garlic minced
1 tablespoon sesame seeds
2 tablespoon sesame oil
½ teaspoon freshly ground black pepper
Options for serving
3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
carrot grated
radish thinly sliced or julienned
green onion thinly sliced
serrano pepper sliced
kimchi
Sriracha sauce
1/2 teaspoon sesame seeds
fine herbs such as mint, basil, cilantro, and/or shiso leaves

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat beef and rice, covered in microwave on medium power until warm.

Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 564mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6967IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 3mg

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Creamy Carrot Soup
$0.00 Cooking Fee
Up to 10 servings
Creamy Carrot Soup

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Recipe adapted from:
Ashley

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.
https://myheartbeets.com/

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https://myheartbeets.com/

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

Instructions
Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
Stir in coconut milk. Garnish if desired.

Notes
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Black pepper
Cilantro
Lime juice
Red chili flakes
Sesame seeds
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Carrot Soup
Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound carrot cut into 2 inch pieces
1 yellow onion sliced
3 teaspoon fresh ginger grated
4 cup vegetable broth
2 cup canned full-fat coconut milk
2 teaspoon ground coriander (dhaniya powder)
2 teaspoon ground cumin (jeera powder)
1 teaspoon ground turmeric (haldi powder)
2 teaspoon paprika more or less to taste
2 teaspoon Kosher salt more of less to taste
Garnish:
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through, or in saucepan over medium heat.

Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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Roasted Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Roasted Butternut Squash Soup

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Paleo Postpartum Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.

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

Instructions
Preheat oven to 400o F.
In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook55

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
1 Granny Smith apples peeled, sliced and cored
1 yellow onion small, chopped
2 carrot chopped
3 tablespoon avocado oil
2 teaspoon ground cinnamon
1 1/2 teaspoon Kosher salt
1/2 teaspoon. ground cumin
1 teaspoon chili powder optional
6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives
Optional Toppings:
5 tablespoon pumpkin seeds
10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp Knives

Reheating/Serving Instructions
Heat soup in the microwave on high power until heated through.

Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg

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Chicken Chile Colorado
$0.00 Cooking Fee
Up to 10 servings
Chicken Chile Colorado

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Gluten Free Lower Carb Nut Free Soy Free
Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!

Chicken Chile Colorado quantity

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Ingredients Scale

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

Instructions
Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken broth. Cover and bring to a boil; simmer for 5 minutes until softened.
Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
Heat half the oil in large pot. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
Add remaining oil to the pan. Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
Add the remaining chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
Adjust seasonings and garnish with remaining cilantro.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
To blend:
4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
5 dried guajillo chile softened
4 cup chicken broth
For the chicken:
3 tablespoon avocado oil
3 pound boneless skinless chicken breast cubed
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
To sauté:
1 yellow onion large dice
2 clove garlic finely chopped
1 jalapeno pepper finely chopped
2 tablespoon fresh oregano chopped
4 tablespoon fresh cilantro chopped, half reserved for garnish
To simmer:
2 tablespoon tomato paste
2 lime juiced
1 bay leaf
Optional:
sour cream

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary

Nutrition
Calories: 266kcal | Carbohydrates: 16g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1013mg | Potassium: 906mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4415IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg

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Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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Recipe adapted from:
Mayumi Tavalero

$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 Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Soy Free
Herb seasoned pork tenderloin is roasted with sweet potatoes and Brussels sprouts.

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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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Spicy Cookoff Style Chili Beans
$0.00 Cooking Fee
Up to 10 servings
Spicy Cookoff Style Chili Beans

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Recipe adapted from:
Syd Bailey

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Refined Sugar Free
All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!

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

Instructions
Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2 pound 90% lean ground beef can sub ground turkey or ground chicken
1 cup onion diced
3 clove garlic minced
2 anaheim chili large, seeded and chopped
2 serrano pepper large, seeded and chooped. Omit for less spicy.
5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
2 teaspoon freshly ground black pepper
2 teaspoon dry oregano
2 teaspoon ground cumin
1 teaspoon dry thyme
1 teaspoon Kosher salt
3 tablespoon tomato paste
28 ounce canned crushed tomatoes
1 quart chicken stock if it's too thick add more stock
30 ounce canned pinto beans drained and rinsed
15 ounce canned kidney beans drained and rinsed

Cooking Tools Required
Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
reheat in saucepot for 5 minutes until warmed through

Nutrition
Serving: 12oz | Calories: 378kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 1144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 7mg

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Chocolate Espresso Mousse
$0.00 Cooking Fee
Up to 10 servings
Chocolate Espresso Mousse

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Fried Chicken Strips with Veggie Sticks-Low FODMAP
$0.00 Cooking Fee
Up to 10 servings
Fried Chicken Strips with Veggie Sticks-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3 tenders

Gluten Free Low FODMAP Nut Free Soy Free
This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy.

Fried Chicken Strips with Veggie Sticks-Low FODMAP quantity

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Instructions
Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips
For the marinade:
1 1/2 cup plain Greek yogurt thinned with water if very thick
dash hot sauce such as Tabasco
1 tablespoon Kosher salt
For the coating:
1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
½ cup corn starch
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
For frying:
3 cup avocado oil for frying
For serving:
3 carrot large, cut into 4-inch sticks
3 red bell pepper cut into 4-inch sticks

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

Nutrition
Calories: 884kcal | Carbohydrates: 25g | Protein: 39g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4224IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 2mg

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Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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Recipe adapted from:
Suzy Karadsheh

$0.00 Cooking Fee
Serving Size: 1 chicken thigh and 1 tablespoon sauce

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

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce
https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

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https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

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Instructions
Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
Serve with a side of the dill Greek yogurt dip you prepared earlier!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For The Dill Greek Yogurt Sauce:
1 clove garlic minced
1 cup fresh dill stems removed, chopped
1 ¼ cup Greek yogurt
1 tablespoon extra virgin olive oil
½ lemon juiced
1 pinch cayenne pepper optional
Kosher salt if needed
For The Grilled Chicken:
10 clove garlic minced
½ teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 Kosher salt more or less to taste, or dietary preference
1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
5 tablespoon extra virgin olive oil divided
10 boneless skinless chicken thighs
1 red onion halved and thinly sliced
2 lemon juiced

Cooking Tools Required
Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.

Nutrition
Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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Pressure Cooker Pork Soft Tacos with Pico de Gallo
$0.00 Cooking Fee
Up to 10 servings
Pressure Cooker Pork Soft Tacos with Pico de Gallo

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 tacos

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
These pork tacos with fresh Pico de Gallo are juicy, tender, and so flavorful!

Pressure Cooker Pork Soft Tacos with Pico de Gallo quantity

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Instructions
Cut pork shoulder or boneless ribs into 1 1/2 inch cubes. Add the pork to the pressure cooker pan, arranging so pork is an even layer. Add the garlic, orange juice, and salt.
Cook on high pressure for 30 minutes. Turn off the pressure cooker and release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat and set aside.
Meanwhile make the pico de gallo by combining all the ingredients. Taste and correct for salt.
Steam tortillas in the microwave then fill with pork. Top with radishes, avocado, cilantro, a squeeze of lime juice and Pico de Gallo.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the pork:
3 pound pork shoulder or boneless pork ribs
6 clove garlic halved
1 cup orange juice
2 teaspoon Kosher salt
For the tacos:
20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
3 radish thinly sliced
2 avocado sliced
1 bunch fresh cilantro roughly chopped
4 lime cut into wedges
For the pico de gallo:
4 tomato vine-ripened medium, chopped
1 bunch fresh cilantro finely chopped
½ white onion small, chopped
1 jalapeno pepper seeded and finely chopped
3 tablespoon lime juice for 10 servings use 1 large lime
1 teaspoon extra virgin olive oil
½ teaspoon Kosher salt

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon

Reheating/Serving Instructions
Heat shredded pork in the microwave on medium high power until heated through.

Nutrition
Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1064mg | Potassium: 792mg | Fiber: 6g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 4mg

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Tofu & Cauliflower Fried Rice
$0.00 Cooking Fee
Up to 10 servings
Tofu & Cauliflower Fried Rice

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
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

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

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Instructions
Cook the rice according to package directions.
Meanwhile, add the tofu to a bowl with 1/4 of the tamari sauce and the rice vinegar. Stir to combine and ensure the tofu is well coated.
Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
Stir in the remaining green onions. Season with additional tamari or salt if needed.
Divide between plates or bowls and enjoy.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup brown rice cooked according to package directions
32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
10 tablespoon tamari sauce divided
15 teaspoon rice vinegar
8 teaspoon sesame oil
5 carrot medium, peeled and chopped
2 1/2 cup frozen edamame thawed and shelled
1 1/2 cup water
10 clove garlic minced
15 stalk green onion sliced, divided
8 teaspoon Sriracha sauce
5 cup frozen riced cauliflower fresh

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in a sauté pan over medium heat.

Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1146mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5280IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

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Low Carb Turkey Collard Green Burrito
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Low Carb Turkey Collard Green Burrito

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Recipe adapted from:
Fit Men Cook

$0.00 Cooking Fee
Serving Size: 1 burrito

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

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free
This seasoned turkey burrito is wrapped in collard greens and stuffed with cheese, avocado, and pico de gallo, for a high protein, low carb alternative to a traditional burrito.
https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

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https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/

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Instructions
Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
Place a skillet on medium high heat. Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes.
Increase the heat to medium high, then add the turkey and chop it up while it cooks. Then add the green chili, lime juice, and chili powder. Season to taste with sea salt & pepper when the turkey is no longer pink/raw, about 6 – 8 minutes. Set aside once finished.
Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the meat, pico de gallo, avocado and optional cheese. Fold in the sides and roll it up. Repeat for remaining burritos.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 collard green leaves
2 1/2 tablespoon extra virgin olive oil
1 white onion large, sliced
2 1/2 pound 93% lean ground turkey
4 tablespoon green chile diced
1 lime juiced
5 teaspoon chili powder
1/2 teaspoon Kosher salt more or less to taste or preference
1/2 teaspoon freshly ground black pepper
20 tablespoon pico de gallo
2 avocado large, sliced
20 tablespoon shredded mexican cheese

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.

Nutrition
Calories: 396kcal | Carbohydrates: 10g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 558mg | Potassium: 541mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1731IU | Vitamin C: 14mg | Calcium: 276mg | Iron: 2mg

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Blackened Fish Taco Bowls
$0.00 Cooking Fee
Up to 10 servings
Blackened Fish Taco Bowls

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free
Spicy Blacked fish, red onion, bell pepper, black beans and avocado dressing to top this cauliflowr rice bowl.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
To create cauliflower rice, chop cauliflower into florets and add to a food processor.
Process until it reaches a rice-like consistency. (Note: If you don't have a food processor, you can grate the cauliflower with a box grater to create rice.) Transfer into a bowl and set aside.
Create your avocado dressing by combining your avocado, olive oil, lemon juice and water together in a food processor or blender and blend until smooth. Transfer into a jar and set aside.
Combine chili powder, cumin, cayenne, paprika, sea salt and black pepper in a bowl and mix well. Sprinkle over both sides of the tilapia fillets.
Grease a large cast iron skillet with a bit of olive oil and place it over medium high heat.
Add your tilapia fillets two at a time. Let sear for 3 to 4 minutes per side, flip and let sear for another 3 minutes or until fish is completely cooked through. (Note: Fish is done when it flakes with a fork.) Remove from heat and chop into pieces. Set aside.
Divide cauliflower rice in between bowls and top with red onion, green pepper and black beans. Add blackened tilapia, drizzle with desired amount of avocado dressing and serve with lime wedges. Enjoy

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head cauliflower box grated or put in food processor
1 avocado pit removed and peeled
1/2 cup extra virgin olive oil
2 lemon juiced
1/2 cup water
2 tablespoon chili powder
2 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
48 ounce tilapia fillet
1/2 cup red onion finely diced
1 green bell pepper finely diced
30 ounce canned black beans drained and rinsed
2 lime cut into wedges

Cooking Tools Required
12-inch skillet, Box grater, Can Opener, Colander, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through, or on the cooktop over medium heat.

Nutrition
Calories: 391kcal | Carbohydrates: 28g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 697mg | Potassium: 1258mg | Fiber: 12g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 86mg | Calcium: 103mg | Iron: 4mg

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Baked Tilapia with Roasted Veggies and Tilapia Stir-fry
$0.00 Cooking Fee
FSA/HSA eligible when qualified
8 servings
Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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Recipe adapted from:
Mayumi Tavalero

$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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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy 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.

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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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Lemon Rosemary Chicken
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Lemon Rosemary Chicken

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Recipe adapted from:
Syd Bailey

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 ounces

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free
Bright and tangy dish perfect with roast vegetables

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

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

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound bone-in skin-on chicken thigh or breasts
3 tablespoon extra virgin olive oil
2 clove garlic minced
Sauce
1/2 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoon honey
2 tablespoon fresh rosemary fresh, chopped. Do not use dried
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
1 whole lemon optional: fresh rosemary and lemon slices for garnish
1 sprig fresh rosemary

Cooking Tools Required
Mixing bowls, Oven, Pyrex baking dish, Top Stove

Reheating/Serving Instructions
Heat in saute pan for 5 minutes until warmed through

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

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Vegan Stir-Fry with Jasmine Rice
$0.00 Cooking Fee
6 servings
Vegan Stir-Fry with Jasmine Rice

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$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Assorted vegetables and tofu are stir-fried in a maple-tamari sauce for a hint of sweetness, then served over Jasmine rice.

Vegan Stir-Fry with Jasmine Rice quantity

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

Instructions
Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
Serve over rice.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ cup Jasmine rice uncooked
3 cup low-sodium vegetable broth for cooking the rice
For the sauce:
½ cup vegetable broth
6 tablespoon tamari sauce or coconut aminos for gluten-free
4 tablespoon maple syrup
For the stir-fry:
2 tablespoon extra virgin olive oil
2 pound medium firm tofu extra firm cubed, or 2 blocks
4 carrot peeled and sliced
2 cup mushroom sliced
2 cup broccoli florets
2 red bell pepper sliced
2 cup snow pea trimmed
16 ounce canned sliced water chestnut drained
28 ounce canned baby corn drained and sliced
4 clove garlic minced
2 teaspoon fresh ginger minced
Kosher salt more or less to taste
freshly ground black pepper more or less to taste
Mix together:
4 teaspoon corn starch
2 tablespoon cold water

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in the microwave on medium high power or in a sauté pan over medium heat until heated through.

Nutrition
Calories: 484kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 664mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8876IU | Vitamin C: 102mg | Calcium: 277mg | Iron: 4mg

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Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)
$0.00 Cooking Fee
Up to 10 servings
Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

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Recipe adapted from:
Cheryl Malik

$0.00 Cooking Fee
Serving Size: 12 ounces not including optional garnishes

Gluten Free Postpartum Pregnancy Refined Sugar Free Soy Free
Delicious lamb or beef meatballs, cucumber salad, lemony rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.
https://40aprons.com/gyro-bowls/

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https://40aprons.com/gyro-bowls/

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

Instructions
Cook rice according to package directions.
For the Meatballs
Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.
For the Tzatziki
Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.
For the Lemon Rice
Add cooked rice, lemon juice, and salt to medium mixing bowl. Stir well to thoroughly incorporate ingredients, then taste and adjust lemon juice and salt as needed. Set aside.
For the Cucumber & Tomato Salad
Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.
To Assemble the Bowls
Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

Notes
Tzatziki: You can use fresh mint AND fresh dill, or choose just one.
To Drain Water from Cucumbers
Peel and grate/dice cucumbers.
With paper towels, squeeze as much water as possible out of cucumber.
Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
Let cucumbers rest 20 minutes.
Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

Cook Times

Active Prep55

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Meatballs
3 pound ground lamb beef, or pork/lamb preferred
1/2 cup onion minced
9 clove garlic minced
2 egg large
1 cup crumbled feta cheese
3 teaspoon Greek seasoning
1 ¼ teaspoon Kosher salt
For the Tzatziki
4 clove garlic minced or pressed
1/2 teaspoon Kosher salt more or less to taste, or dietary preference
1/2 English cucumber peeled, grated, and drained (see Notes)
2 cup plain yogurt drained
2 tablespoon fresh mint chopped, plus more to taste, see Notes
2 tablespoon fresh dill chopped, see Notes
freshly ground black pepper to taste
2 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
For the Lemon Rice
2 cup long grain white rice
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt more or less to taste, or dietary preference
For the Cucumber & Tomato Salad
3 cup cherry tomato halved
3 cup cucumber diced drained, see Notes
3 tablespoon extra virgin olive oil
1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference
Recommended Garnishes (All Optional)
hummus
extra virgin olive oil
crumbled feta cheese
pitted Kalamata olives
fresh dill chopped
Italian parsley chopped
sumac

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

Reheating/Serving Instructions
Heat rice and meatballs in the microwave on medium high heat until heated through.

Nutrition
Calories: 678kcal | Carbohydrates: 39g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1110mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 16mg | Calcium: 205mg | Iron: 4mg

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Side of Broccoli
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Side of Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

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

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 Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

Side of Broccoli quantity

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

Instructions
Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
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.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook7

Passive0

Total Time17 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 bunch broccoli florets separated, stems peeled and cut
1 tablespoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

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