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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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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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Empower Creamy Red Pepper Pasta
$0.00 Cooking Fee
Up to 10 servings
Empower Creamy Red Pepper Pasta

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Reduced Fat Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
Boil your pasta, drain the water and leave to one side
When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
Mix in your pasta until the pasta is coated in the sauce
Serve up and top with chilli flakes and parmesan cheese

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
10 red onion
5 red bell pepper
10 clove garlic pressed
17 ounce dry whole wheat tagliatelle pasta
15 tablespoon 28-30% fat grated parmesan cheese
17 ounce 15% fat Crème Fraîche/Sour cream
50 ounce ready to eat cooked chicken breast
80 piece cherry tomato
10 pinch crushed red pepper

Cooking Tools Required
5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

Nutrition
Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

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Egg White, Spinach, Mushrooms and Onion Frittata
$0.00 Cooking Fee
6 servings
Egg White, Spinach, Mushrooms and Onion Frittata

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Recipe adapted from:
Reneta Jenik

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

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Instructions
Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, with the milk.
Then stir in the ricotta and parmesan cheese, and mix well.
Add all the vegrables and herbs, and mix well into the mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
20 egg white large
2 tablespoon whole milk
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 tablespoon fresh dill chopped, or other fresh herbs
extra virgin olive oil spray
10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
4 ounce white mushroom sliced
1 shallot or onion diced
¼ cup low fat ricotta cheese
1 tablespoon parmesan cheese

Cooking Tools Required
8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition
Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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Pesto Chicken Stuffed Sweet Potatoes
$0.00 Cooking Fee
Up to 10 servings
Pesto Chicken Stuffed Sweet Potatoes

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 sweet potato

Dairy Free Egg Free Reduced Fat
This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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

Instructions
Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
Stuff each sweet potato with the shredded chicken. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving equals one stuffed sweet potato.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2/3 cup cashews
10 each small sweet potato
20 ounce boneless skinless chicken breast
2 1/2 cup baby spinach
3/4 cup fresh basil
3 clove garlic minced
3 teaspoon extra virgin olive oil extra virgin
2 teaspoon sea salt
2/3 cup nutritional yeast

Cooking Tools Required
Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

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

Nutrition
Calories: 332kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Potassium: 1138mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32878IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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Artichoke Dip with Spinach and Yogurt
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Artichoke Dip with Spinach and Yogurt

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Recipe adapted from:
Stephanie Kay

$0.00 Cooking Fee
Serving Size: 5 tablespoons

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 Keto Lower Carb Postpartum Reduced Fat Refined Sugar Free Soy Free Vegetarian
This artichoke dip can be served hot or cold, and is packed full of protein, fibre and veggies.
https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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Instructions
Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
Preheat oven to 350°F.
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
Transfer to the oven and bake for 10-12 minutes until bubbling.
Allow artichoke dip to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
14 ounce canned artichoke heart drained and finely chopped
1 cup plain Greek yogurt
2 clove garlic grated
1 cup grated parmesan cheese
1/4 cup Italian parsley finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

Reheating/Serving Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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Clean Diet Spicy Lemon-Cilantro Baked Cod
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Spicy Lemon-Cilantro Baked Cod

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 5.5 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This dish is bursting with fresh flavors! Pair with one of Karin's delicious side dishes for a complete meal.

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Instructions
Preheat oven to 450° F.
Line a heavy duty rimmed baking sheet with parchment paper and place the the cod filets on top.
In a medium bowl, mix together the coating ingredients. Coat the cod with the mixture. Place lemon slices on top.
Bake in the oven for 7 minutes or until fully cooked through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook7

Passive0

Total Time22 minutes

Recipe Serving Size10

Ingredients

Ingredients
3½ pound cod fillet
2 lemon sliced into half moons
For the coating:
2 bunch fresh cilantro finely chopped
2 clove garlic finely chopped
2 stalk green onion minced
1½ teaspoon crushed red pepper
4 tablespoon avocado oil
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat fish in a sauté pan set over medium heat until heated through.

Nutrition
Calories: 189kcal | Carbohydrates: 3g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 557mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg

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Tahini
$0.00 Cooking Fee
Up to 10 servings
Tahini

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
Ultra creamy, deliciously tangy, and irresistible!
http://Cookieandkate.com

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http://Cookieandkate.com

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Instructions
Combine add the water to the tahini gradually while blending, until it reaches the desired creaminess. If you don't have a blender, mix in a bowl.
It might seize up, don’t worry. It should be a creamy and smooth light-colored tahini sauce.
Add the rest of the ingredients in a bowl. Whisk until well blended.
If desired, thin with additional water. Adjust if preferred, can add more lemon or salt if desired. To make it thicker, add more tahini.
Decorate with parsley and serve

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 clove garlic medium to large, pressed or minced
1/2 lemon juiced
1 cup tahini raw
1/2 teaspoon Kosher salt
Pinch ground cumin
1/2 cup Italian parsley chopped, optional
1 cup ice water more as needed

Cooking Tools Required
Blender, Colander, Cutting board, Food storage containers, Measuring cups and spoons, Refrigerator, Sharp Knives

Reheating/Serving Instructions
Do not heat. Serve with keftas, kebabs, pitas, and much more!

Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg

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Vegan Parmesan Zoodles
$0.00 Cooking Fee
Up to 10 servings
Vegan Parmesan Zoodles

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Egg Free Gluten Free Lower Carb Nut Free Reduced Fat Vegan Vegetarian
Full of goodness and flavor! Also goes great with the eggplant meatballs!

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Instructions
Spiralize zucchini
Once you’ve made the zoodles, remove as much moisture as possible
Stir fry garlic for 30 seconds
Add the zucchini noodles and saute for 5 minutes, until just tender and al dente
Taste the noodles and season with chili flakes (if using) and salt as needed
Sprinkle with vegan Parmesan and black pepper

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon sesame oil
5 clove garlic minced
5 each zucchini spiralized
5 tablespoon vegan parmesan cheese
½ teaspoon freshly ground black pepper
1 pinch crushed red pepper optional for a little extra heat

Cooking Tools Required
Cutting board, Mixing bowls, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

Reheating/Serving Instructions
Serve immediately. Zoodles do not hold well, best when fresh. Not suitable for freezing.

Nutrition
Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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Low Carb Turkey, Lentil and Zucchini Chili
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Low Carb Turkey, Lentil and Zucchini Chili

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 12 fl oz

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 Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free
A hearty, lower-glycemic alternative to traditional chili, with lean turkey, zucchini, and reduced lentils for a satisfying, healthier dish.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
Add the vegetable broth, stirring and scraping up any browned bits.
Add the tomatoes with juice, all the lentils, and the kosher salt.
Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor. Half way through, add the chopped zucchini and cook until it's tender.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 each yellow onion chopped
1 each red bell pepper chopped
1 pound zucchini chopped, for 10 servings, 2 zucchinis
1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
6 clove garlic finely chopped
1 tablespoon ground cumin
4 tablespoon chili powder
1 teaspoon dry oregano
2 pound 93% lean ground turkey
1 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
5 cup low sodium vegetable broth
3 tablespoon tomato paste
28 ounce canned diced tomatoes with juice
0.5 teaspoon Kosher salt

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

Reheating/Serving Instructions
Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

Nutrition
Calories: 284kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 820mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 5mg

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Cauliflower Rice Mushroom Pilaf
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Cauliflower Rice Mushroom Pilaf

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Recipe adapted from:
Amy Casey Cooks

$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

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Reduced Fat Soy Free Vegan Vegetarian
Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.
This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

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

Instructions
Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
Add the riced cauliflower to the sauté pan and stir to combine.
Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
Season with the salt and garnish.
Serve warm.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
40 ounce frozen riced cauliflower defrost a few minutes
4 tablespoon extra virgin olive oil divided
2 each medium yellow onion diced
6 clove garlic minced
16 ounce cremini mushrooms sliced and divided
4 cup baby spinach packed cups
4 tablespoon vegetable broth
1 tablespoon Kosher salt adjust as needed, based on the broth you are using
To garnish (optional)
2 ½ tablespoon vegan butter optional
⅔ cup green onion diced
1 lime juiced

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

Nutrition
Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

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Plain Poached Chicken
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Plain Poached Chicken

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3 1/2 ounces cooked

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

AIP Diet Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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Instructions
Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound boneless skinless chicken breast
8 cup cold water
2 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
1 teaspoon whole black peppercorns

Cooking Tools Required
Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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Vegan Spiced Lentil Soup
$91.67 Cooking Fee
Up to 10 servings
Vegan Spiced Lentil Soup

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Recipe adapted from:
Bailey Ruskus

$91.67 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Oil Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This delicious lentil soup is made with the addition of garbanzo beans, kale, and sweet potatoes, plus a bit of cayenne pepper for spice. This recipe requires a slow cooker and 4 hours of hands-off cooktime on HIGH setting. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Add everything through the vegetable stock to a slow cooker. Set on high for 4 hours, low for 7 hours. Just before serving, add kale, lemon and salt and pepper. Stir. ENJOY!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook180

Passive0

Total Time3 hours 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 each onion diced
6 clove garlic minced
8 each carrot diced
8 stalk celery diced
4 each sweet potato small, rough diced
3 cup dry lentil rinsed and drained
30 ounce canned garbanzo beans rinsed and drained
4 teaspoon ground turmeric
2 teaspoon coriander
2 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
16 cup vegetable stock
2 bunch kale rib stems removed
2 each lemon juiced
3 teaspoon Kosher salt more or less to taste
1 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 307kcal | Carbohydrates: 53g | Protein: 19g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2483mg | Potassium: 859mg | Fiber: 22g | Sugar: 5g | Vitamin A: 3858IU | Vitamin C: 29mg | Calcium: 151mg | Iron: 6mg | Phosphorus: 342mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

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Recipe adapted from:
An Le

$0.00 Cooking Fee
Serving Size: 1/2 cup cooked

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 Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly quantity

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Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, add ghee and caramelize shallots
Add shallots to rice and lentil mix, and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup brown basmati rice
3/4 cup wild rice
3/4 cup dry lentil
3/4 cup shallot sliced
1 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

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

Nutrition
Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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Mexican Black Beans-Diabetes Friendly
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Mexican Black Beans-Diabetes Friendly

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Recipe adapted from:
Jen Stone

$0.00 Cooking Fee
Serving Size: 3 oz

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

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

Instructions
Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
Add the undrained black beans and spices, stir well and bring to boil.
Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
30 ounce canned black beans do not drain
1 cup onion chopped
8 clove garlic
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon cayenne pepper adjust to taste
1 tablespoon ground cumin adjust to taste
½ cup fresh cilantro chopped

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

Reheating/Serving Instructions
To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

Nutrition
Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Red Lentil Dahl-Diabetes Friendly

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Recipe adapted from:
Kate Hackworthy

$0.00 Cooking Fee

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

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Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
1 1/2 cup dry lentil
28 ounce canned diced tomatoes
28 ounce canned lite coconut milk
3 cup vegetable stock
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice
4 cup fresh spinach

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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Cabbage & Tomato Soup
$0.00 Cooking Fee
Up to 10 servings
Cabbage & Tomato Soup

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Lower Carb Paleo Reduced Fat 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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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Add the water to a large pot over medium-high heat. Add the onion, celery, carrot, and garlic and cook for about five minutes until the onions begin to soften. Stir in the salt and Italian seasoning and continue to cook for another one to two minutes.
Stir in the tomatoes and cabbage, then add the broth.
Bring the soup to a gentle boil, then reduce heat slightly and simmer for 20 to 25 minutes or until the vegetables are tender. Season the soup with additional salt if needed. Divide between bowls and enjoy!

Cook Times

Active Prep10

Hands-On Cook7

Hands-Off Cook25

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup water
2 yellow onion large, chopped
3 stalk celery chopped
2 carrot large, peeled and chopped
5 clove garlic minced
1.5 teaspoon sea salt more or less to taste
5 teaspoon Italian seasoning
30 ounce canned diced tomatoes drained
7 1/2 cup green cabbage chopped or sliced
15 cup vegetable broth

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Peeler, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 66kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1910mg | Potassium: 370mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3011IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 2mg | Phosphorus: 47mg

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Mexican Style Ground Turkey
$0.00 Cooking Fee
Up to 10 servings
Mexican Style Ground Turkey

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3.5 oz after cooking

Dairy Free Diabetes Friendly Egg Free Keto Lower Carb Reduced Fat Soy Free
Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

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

Cook Times

Active Prep3

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil optional
3 pound 99% lean ground turkey
1 yellow onion finely diced
2 teaspoon Kosher salt more or less to taste
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper more or less to taste

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

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

Nutrition
Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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Yakisoba Spaghetti Squash
$0.00 Cooking Fee
6 servings
Yakisoba Spaghetti Squash

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 ounce

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

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

Instructions
Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
Use a fork and scrape the flesh into strings.
In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
Add shiitake mushrooms and cook for another 2 minutes
Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
5 pound spaghetti squash 1 large squash
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top Stove

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

Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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Alan’s Famous Breakfast Frittata-Lower Sodium
$0.00 Cooking Fee
FSA/HSA eligible when qualified
12 servings
Alan’s Famous Breakfast Frittata-Lower Sodium

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Recipe adapted from:
Alan Skversky

$0.00 Cooking Fee

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

Alan’s Famous Breakfast Frittata-Lower Sodium quantity

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

Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
1.5 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin
$0.00 Cooking Fee
Up to 10 servings
Maple-Bourbon Pumpkin Pie Spiced Pork Tenderloin

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Recipe adapted from:
Borrowed Bites

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free
The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky, pumpkin pie spiced-maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.
https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

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https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

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

Instructions
Preheat the oven to 375°F.
In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, pumpkin pie spice, and cayenne. Set aside.
In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
After resting, slice meat and serve with maple mustard sauce.

Notes
-For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
-Shake off the excess cornstarch to avoid a gummy crust.
-The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
-Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
-Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
-Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1/2 cup maple syrup will need ¾ cup total
1/4 cup molasses dark or light
2 tablespoon bourbon
1 1/2 teaspoon pumpkin pie spice
1 pinch cayenne pepper
1/4 cup cornstarch
2 tablespoon sugar
1 tablespoon salt
2 teaspoon freshly ground black pepper
4 pound pork tenderloin trimmed and silverskin removed
2 tablespoon avocado oil
For the glaze:
1/4 cup maple syrup
1 tablespoon whole grain mustard

Cooking Tools Required
Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Heat in saute pan over medium heat until heated through.

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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Spiced Cranberry Sauce with Pears and Grand Marnier
$0.00 Cooking Fee
Up to 10 servings
Spiced Cranberry Sauce with Pears and Grand Marnier

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Recipe adapted from:
Syd Bailey

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounces

Dairy Free Egg Free Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
serve chilled

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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