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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!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Enchilada Stuffed Sweet Potatoes
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Enchilada Stuffed Sweet Potatoes

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Recipe adapted from:
Kristen Boehmer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounce

Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!
https://kristenboehmer.com/

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https://kristenboehmer.com/

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

Instructions
Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each sweet potato medium, or yams
3 tablespoon ghee or coconut oil
3 each onion small, diced
15 clove garlic minced
3 pound ground beef or chicken
9 tablespoon chili powder adjust according to your taste
3 tablespoon ground cumin
3 teaspoon sea salt
45 ounce canned tomato sauce

Cooking Tools Required
Baking sheet, Top Stove

Reheating/Serving Instructions
Heat in microwave until heated through, about 2 minutes each.

Nutrition
Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg

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Hearty Beef Stew
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
8 servings
Hearty Beef Stew

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This traditional, hearty beef stew features slow-cooked beef, potatoes, carrots, and onions. It's the ultimate in American comfort food!

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

Instructions
Place flour, salt and pepper in a large plastic bag. Add half the stew meat and shake, coating all the pieces. Remove and set aside. Repeat with remaining stew meat. Reserve any flour left in the bag.
Meanwhile heat a large soup pot over medium-high heat. Add the oil and cook until meat is browned on all sides, about 10-15 minutes. Try to turn the meat only once during this process. Transfer to a bowl and brown remaining beef. Return meat to pot.
Add remaining flour to the meat mixture, cooking for a couple minutes.
Add the beef stock, stirring continuously to keep the flour from getting lumpy. Add the Worcestershire sauce, diced onion and bay leaf. Bring to a boil then turn down heat to a simmer. Cover and cook for 1 hour.
Add the carrots and potatoes and cook for an additional 30 minutes. Check for tenderness, adjust seasonings if necessary.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook65

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 pound stew meat cut into 1½ inch cubes, if not already cut
1/2 cup all-purpose flour
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon avocado oil
6 cup beef stock
1 tablespoon Worcestershire sauce
1 onion large, cut into 1 inch dice
1 bay leaf
3 carrot peeled and cut into 1 inch lengths
3 Yukon Gold potato peeled and diced into 1 ½ inch cubes
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wooden Spatula

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

Nutrition
Calories: 323kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1624mg | Potassium: 1110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3827IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

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Italian Beef Lasagna – 12 servings
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
12 servings
Italian Beef Lasagna – 12 servings

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Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.

Refined Sugar Free Soy Free
Traditional Italian Beef Lasagna

Italian Beef Lasagna – 12 servings quantity

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

Instructions
If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water
Sauce
Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.
Lasagna
Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 9x13 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size12

Ingredients

Ingredients
9 ounce oven-ready lasagna noodles
Sauce
2 tablespoon extra virgin olive oil
1 cup onion diced
2 tablespoon garlic sliced
1 pound 85% ground beef
1 pound ground Italian sausage
1 cup carrot shredded
2 tablespoon fresh oregano minced, or 2 teaspoon dried
2 tablespoon fresh basil minced, or 2 teaspoon dried
1 pinch crushed red pepper
6 tablespoon tomato paste
28 ounce canned crushed tomatoes
1 cup red wine or beef broth, or water
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
Filling
30 ounce ricotta cheese about 2 containers
3 cup mozzarella cheese shredded, divided
2 egg large
¾ cup parmesan cheese shredded, divided
1 tablespoon fresh oregano minced, or 1 teaspoon dried
2 tablespoon fresh basil minced, or 2 teaspoon dried
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

Nutrition
Calories: 611kcal | Carbohydrates: 30g | Protein: 34g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1194mg | Potassium: 748mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2699IU | Vitamin C: 11mg | Calcium: 436mg | Iron: 4mg

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Nutty Protein Power Bars
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
16 servings
Nutty Protein Power Bars

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Recipe adapted from:
Brien Shamp

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 square

FSA/HSA eligible 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 Low FODMAP Lower Carb Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

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

Instructions
In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1¼ cup walnuts lightly toasted
1 cup pecans lightly toasted
⅓ cup ground flax seeds
¾ teaspoon ground cinnamon
6 ounce pitted Medjool date 7 dates
⅓ cup dried unsweetened cherries or unsweetened dried blueberries
⅓ cup dried apricot
½ teaspoon pure vanilla extract
½ tablespoon honey
2 ¼ ounce protein powder about 60 grams of protein powder
4 tablespoon water add 1 more tablespoon as needed

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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Homemade Cornbread With Jalapeño Peppers and Corn
$0.00 Cooking Fee
Rated 0 out of 5
9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

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

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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Unstuffed Cabbage and Turkey Soup
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Unstuffed Cabbage and Turkey Soup

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 16 ounce

FSA/HSA eligible 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 Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free
Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

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

Instructions
Core and cut cabbage into 2 inch cuts
Steam 3-4 minutes and let cool
Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
Add in tomato products, black pepper, water, and steamed cabbage
bring to an almost boil
Reduce heat to low and cover the pot
Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
Adjust seasoning

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 green cabbage medium, chopped
2 pound 93% lean ground turkey
avocado oil cooking spray
1 onion large, diced
14 ounce canned tomato sauce
14 ounce canned fire roasted tomato
2 tablespoon chili powder
3 tablespoon granulated garlic
2 teaspoon salt
1 teaspoon freshly ground black pepper
4 cup water add more as needed

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

Reheating/Serving Instructions
Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

Nutrition
Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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Oven Roasted Aloo Gobi (Cauliflower and Potato)
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Oven Roasted Aloo Gobi (Cauliflower and Potato)

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Recipe adapted from:
Meeta Arora

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
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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Turkey Chili
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Turkey Chili

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible 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 Refined Sugar Free Soy Free
A high-protein, fiber-packed, comforting chili that's full of bold flavors!

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

Instructions
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound 93% lean ground turkey
1 tablespoon extra virgin olive oil
1 whole small onion diced
2 clove garlic minced
15 ounce canned diced tomatoes-low sodium
15 ounce canned black beans-low sodium drained & rinsed
15 ounce canned kidney beans-low sodium drained & rinsed
1 cup frozen corn
1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 409kcal | Carbohydrates: 49g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 1335mg | Fiber: 16g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 6mg | Phosphorus: 551mg

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Oven Roasted Root Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Oven Roasted Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

Dairy Free Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

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

Instructions
Preheat oven to 400 degrees and position oven rack to lower middle.
Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
Vegetables should be cooked through and nicely browned.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
1 pound shallot peeled
12 ounce carrot cut into 2-inch lengths
20 ounce yukon gold potato scrubbed and cut into 4ths
8 ounce parsnip cut into 2-inch lengths
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon fresh rosemary chopped

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

Reheating/Serving Instructions
Heat on high power, uncovered in microwave.

Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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Kung Pao Beef
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
Up to 10 servings
Kung Pao Beef

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 6 ounces

Gluten Free Lower Carb
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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

Instructions
Place the sliced beef in a medium bowl.
Add the marinade ingredients and mix thoroughly.
Let beef marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat
Add 1 tablespoon of the oil.
Carefully place beef slices in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining 1 tablespoon oil.
Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved beef, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and beef should be cooked through.
Remove from heat and stir in peanuts.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
Marinade for Beef
4 tablespoon soy sauce
2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
4 tablespoon corn starch
2 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
4 stalk green onion cut into 1/2 inch lengths
4 tablespoon soy sauce
4 tablespoon chili-garlic sauce or Sriracha
1 cup roasted peanuts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 317kcal | Carbohydrates: 13g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1278mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 3mg

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Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries
$0.00 Cooking Fee
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4 servings
Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 ounces

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

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Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian
This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

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Instructions
For the Tofu Nuggets:
Prepare Tofu:
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
Set Up Dredging Station:
Place flour in one bowl.
Place almond milk in a second bowl.
Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.
Coat the Tofu:
Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.
Cook the Nuggets:
Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.
For the Sweet Potato Fries:
Prepare Sweet Potatoes:
Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.
Roast the Fries:
Spread the wedges on a baking sheet lined with parchment paper.
Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

Ingredients

Ingredients
For the Tofu Nuggets:
14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
1/4 cup whole-wheat flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/3 cup unsweetened almond milk or low-fat milk
For the Sweet Potato Fries:
2 each large sweet potatoes cut into wedges
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

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

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through.

Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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Grilled Lemon-Rosemary Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Lemon-Rosemary Chicken

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 8 ounce

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Whole 30
This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

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Instructions
Pre-heat grill to medium high.
Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon fresh lemon juice
3 tablespoon extra virgin olive oil
8 clove garlic chopped
2 tablespoon rosemary chopped

Cooking Tools Required
Grill

Reheating/Serving Instructions
Heat in oven at 350 degrees for 20 minutes or until heated through.

Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium
$0.00 Cooking Fee
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Up to 10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 bone-in, skin-on chicken thigh

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 556mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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Vegan Chili
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
Up to 10 servings
Vegan Chili

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Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.

Dairy Free Gluten Free Reduced Fat Refined Sugar Free Soy Free Vegan

Vegan Chili quantity

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Instructions
Combine the onion, celery, and green pepper in a large nonstick pot over medium-high heat with ⅓ cup of water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This step should take around 10 minutes in total.
Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
Add the drained beans, crushed tomatoes, and 1 cup of filtered water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to check that nothing sticks to the bottom of the pot.
Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.
Notes: The chili powder should be pure chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
5 clove garlic
1 cup onion large diced
1 1/2 cup green bell pepper large diced
4 stalk celery diced
1 cup carrot sliced
1/3 cup chili powder New Mexico or California
1 1/2 tablespoon ground cumin
1 1/2 teaspoon dry oregano
1/2 teaspoon cayenne pepper Optional
45 ounce canned red kidney beans drained, for 10 servings - 3 x 15 oz cans
45 ounce canned pinto beans drained, for 10 servings - 3 x 15 oz cans
56 ounce canned crushed tomatoes for 10 servings - 2 x 28 oz cans
2 cup water or vegetable stock
Kosher salt to taste
freshly ground black pepper
For garnish:
4 stalk green onion
nutritional yeast
vegan sour cream

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Nutrition
Calories: 306kcal | Carbohydrates: 59g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1033mg | Potassium: 1474mg | Fiber: 20g | Sugar: 13g | Vitamin A: 5031IU | Vitamin C: 37mg | Calcium: 209mg | Iron: 8mg

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Beef and Green Bean Stew-Low FODMAP
$0.00 Cooking Fee
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Up to 10 servings
Beef and Green Bean Stew-Low FODMAP

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Recipe adapted from:
Jen Stone

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 oz

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Low FODMAP Lower Carb Nut Free Oil Free Soy Free
Tender beef with green beans and bell pepper makes a great weeknight stew.
http://thetasteofkosher.com

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http://thetasteofkosher.com

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Instructions
Place meat in a pot with enough water to cover meat.
Add tomato paste, and bring to a boil.
Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
Add green beans and bell pepper to the pot and salt to taste.
Simmer until green beans are al dente.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound beef shoulder roast 1/2 inch cubes
6 1/4 tablespoon tomato paste
water enough to cover the meat
1 red bell pepper medium diced
2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
2 teaspoon Kosher salt more or less to taste or dietary preference

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in a pot until temperature reaches 165 degrees F.

Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 5mg

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Salmon Wellington with Puff Pastry
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
Up to 10 servings
Salmon Wellington with Puff Pastry

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Recipe adapted from:
Food Dolls

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.

Nut Free Refined Sugar Free Soy Free
Salmon Wellington, or salmon en croute, is an elegant yet surprisingly simple dish that’s sure to be the highlight of any occasion! Delicate, flaky puff pastry encases tender salmon and a delightful blend of cheese and spinach, creating a culinary masterpiece that’s both impressive and delicious. Make this delicious crowd-pleasing dish to win over your crowd!

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Instructions
Preheat Oven:
Preheat the oven to 400 degrees F. (200 degrees C).
Cream Cheese Mixture:
In a mixing bowl, combine the room temperature cream cheese, thawed and drained spinach, and shredded cheese. Mix until all of the ingredients are well incorporated. Season this mixture with a pinch of salt and pepper to taste. Set the filling aside.
Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastries sheets into a rectangle.
Place half of the the cream cheese mixture in the center of each of the puff pastry, leaving some space around the edges.
Lay the salmon fillets on top of the cream cheese mixture, centered within the puff pastry.
Season the salmon with salt and pepper to taste.
Carefully, fold the puff pastry over the salmon and filling to encase it completely. Make sure to seal the edges by pressing them together firmly. Use a little water to help seal, if needed.
Transfer the Salmon Wellingtons to a baking sheet lined with parchment paper, seam side down.
Using a sharp knife, make a few slits on top of the pastry to allow steam to escape during baking. This will help prevent the pastry from getting soggy.
In a small bowl, beat an egg to create an egg wash. Brush the top of the pastry with the egg wash to give it a nice golden color when baked.
Place the baking sheet in the preheated oven, and bake for approximately 25-30 minutes or until the puff pastry is golden brown and the salmon is cooked to the desired level of doneness. The internal temperature of the salmon should reach 145 degrees Fahrenheit (63 degrees Celsius).
Remove the Salmon Wellington from the oven, and let it rest for a few minutes before slicing and serving. Service with a lemon wedge.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce cream cheese room temperature
30 ounce frozen spinach thawed, squeezed, and drained
2 cup shredded mozzarella cheese
1 package puff pastry 2 sheets thawed
2 pound salmon fillet remove bones if there are any
2 each egg large, for egg wash
For serving
2 lemon wedged

Cooking Tools Required
Heavy duty rimmed baking sheet, Mixing bowls, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Service with a lemon wedge.

Nutrition
Serving: 1g | Calories: 589kcal | Carbohydrates: 33g | Protein: 28g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 106mg | Sodium: 533mg | Potassium: 817mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10362IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 4mg

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One Pan Moroccan Fish
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
6 servings
One Pan Moroccan Fish

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 7 ounce

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

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

Instructions
To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper thinly sliced
2 carrot large, organic, finely chopped
14 ounce canned garbanzo beans drained and rinsed
2 clove garlic crushed and minced
4 tomato large, sliced into wedges about 1-inch thick
1½ pound halibut or use any white fish of choice
For the blender:
1 bunch fresh cilantro
1 jalapeno pepper
2 teaspoon paprika
¼ teaspoon ground turmeric
¼ tespoon cayenne pepper more or less to taste
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper more or less to taste
½ teaspoon crushed red pepper
½ cup water hot

Cooking Tools Required
Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

Reheating/Serving Instructions
In a large sauté pan, heat fish with sauce over medium heat until heated through.

Nutrition
Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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Instant Pot Chicken Biryani
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Instant Pot Chicken Biryani

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Recipe adapted from:
My heart beets

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz rice and 4 oz chicken

Egg Free
This flavorful chicken biryani is a family-favorite. Popular throughout India, Pakistan, and the Middle East, this dish varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables.
https://myheartbeets.com/instant-pot-chicken-biryani/#wprm-recipe-container-10602

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https://myheartbeets.com/instant-pot-chicken-biryani/#wprm-recipe-container-10602

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

Instructions
Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
Press the sauté button. Add the ghee to the Instant Pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
Add the garlic and ginger and stir-fry for 30 seconds.
Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
Add the ground spices and mix to coat the chicken.
Dump the rice on top of the chicken (do not mix). Add water.
Sprinkle half the cilantro and mint on top of the rice.
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
2 cup Basmati rice soaked 15-30 minutes
6 tablespoon ghee
⅔ cup cashews rough chop
4 tablespoon golden raisin
10 cardamom pod
8 whole clove
4 bay leaf
1 cinnamon stick
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 onion thinly sliced
8 clove garlic minced
4 teaspoon fresh ginger minced
3 pound boneless skinless chicken thigh cut into quarters
4 teaspoon coriander powder
4 teaspoon paprika
4 teaspoon salt adjust to taste
2 teaspoon garam masala
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper adjust to taste
½ teaspoon ground cumin
½ teaspoon ground turmeric
2 cup water
1 cup fresh cilantro chopped
1 cup fresh mint chopped

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

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

Nutrition
Calories: 594kcal | Carbohydrates: 55g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1329mg | Potassium: 782mg | Fiber: 5g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 4mg

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Thai Chickpea & Peanut Salad
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Thai Chickpea & Peanut Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Vegan Vegetarian
Enjoy this crunchy, high-fiber main dish salad with bold Thai flavors. It's diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

Cooking Tools Required
Cutting board, Mixing bowls, Sharp Knives, Tongs

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

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Okra, Peas & Rice
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
5 servings
Okra, Peas & Rice

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Recipe adapted from:
KaiaFit

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:
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
Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 1/2 cup Jasmine rice
4 cup okra trimmed, chopped
30 ounce canned black eyed peas drained and rinsed
4 teaspoon extra virgin olive oil
2 teaspoon paprika more or less to taste
1 teaspoon sea salt more or less to taste
56 ounce canned whole peeled tomatoes drained and halved

Cooking Tools Required
Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Spatula

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

Nutrition
Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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The Best Mashed Potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 13 reviews.
Rated 4.77 out of 5
Up to 10 servings
The Best Mashed Potatoes

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 67 customer ratings
(14 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 13 reviews.
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Soy Free Vegetarian
There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.

The Best Mashed Potatoes quantity

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

Instructions
In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 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.

Notes
You can also use red-skinned potatoes in this recipe.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound Yukon Gold potato peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
1 cup heavy whipping cream or milk more or less to thin
8 tablespoon unsalted butter
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper optional, more of less to taste

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.

Nutrition
Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg

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