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Grilled Corn on the Cob in Husks
$0.00 Cooking Fee
Up to 10 servings
Grilled Corn on the Cob in Husks

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Recipe adapted from:
Holly Nilsson

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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

Instructions
To Grill Corn in Husks
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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Coconut Chicken Fingers with Bang Bang Sauce
$0.00 Cooking Fee
6 servings
Coconut Chicken Fingers with Bang Bang Sauce

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Recipe adapted from:
Tieghan Gerard

$0.00 Cooking Fee

Brain Food Postpartum Pregnancy
This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce.
https://www.halfbakedharvest.com/coconut-chicken-fingers/

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https://www.halfbakedharvest.com/coconut-chicken-fingers/

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

Instructions
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
To make the sauce: combine all ingredients in a bowl.
Serve the chicken with limes, green onions, and bang bang sauce for dipping.

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup cornflakes cereal
1 1/2 cup unsweetened shredded coconut
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sesame seeds
2 each egg beaten
2 tablespoon hot sauce or tamari use preferred taste
2 pound chicken tenderloin
extra virgin olive oil for brushing
For the bang bang sauce:
1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
2 tablespoon coconut aminos or soy sauce
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 clove garlic grated
2 teaspoon lime zest

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

Reheating/Serving Instructions
Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

Nutrition
Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg

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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.

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

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

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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Broccoli, Zucchini, and Avocado Saute
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Broccoli, Zucchini, and Avocado Saute

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Recipe adapted from:
Customer

$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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free
This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

Broccoli, Zucchini, and Avocado Saute quantity

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

Instructions
In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 stalk green onion chopped
4 clove garlic sliced
2 head broccoli cut into small flowers
4 zucchini thinly sliced
1/2 cup fresh dill coarsely chopped
1/2 cup pitted Kalamata olives coarsely chopped
2 lemon juiced and zested
4 tablespoon water
2 avocado ripe but firm
2 cup frozen green peas defrosted
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
4 tablespoon extra virgin olive oil
For garnish:
1/4 cup sliced almonds toasted

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Grilled Corn on the Cob in Husks

Grilled Corn on the Cob in Husks

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Coconut Chicken Fingers with Bang Bang Sauce

Coconut Chicken Fingers with Bang Bang Sauce

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Low Carb Turkey Collard Green Burrito

Low Carb Turkey Collard Green Burrito

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Broccoli, Zucchini, and Avocado Saute

Broccoli, Zucchini, and Avocado Saute

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