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Sautéed Asparagus and Peas
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Sautéed Asparagus and Peas

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Serving Size: 5 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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Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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

Instructions
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon unsalted butter
2/3 cup shallot minced
2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 teaspoon honey

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

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

Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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Ground Beef Stroganoff
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Ground Beef Stroganoff

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Nut Free Soy Free
This customer submitted recipe is a classic dish that goes great with egg noodles. This version uses ground beef, red wine, and milk instead of sour cream.

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

Instructions
Cook eggs noodles according to package directions. Set aside.
Melt butter in heavy bottomed pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
Add in ground beef, thyme, garlic, 1/2 the salt, pepper, onion powder and saute until beef is browned.
Drain off all but 1/2 tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
Add wine and bring to a boil, simmer for 1 minute.
Add 1/2 the milk, cooke for an additional minute or 2.
Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 20 minutes until flavors are well married.
Taste and season with additional salt if needed.
Serve over egg noodles.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 tablespoon butter
8 ounce white mushroom diced
1 pound 95% lean ground beef
1/2 teaspoon dried thyme
2 teaspoon Kosher salt divided, more or less to taste or dietary restriction
1 teaspoon freshly ground black pepper
1 clove garlic minced
1 teaspoon onion powder
2 tablespoon all-purpose flour
½ cup dry red wine or 1/2 cup additional stock
1 cup milk divided
1 ½ cup low sodium beef stock
1 teaspoon Worcestershire sauce optional
For serving:
8 ounce dry egg noodle

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Measuring cups and spoons, Top Stove

Reheating/Serving Instructions
Heat on the stovetop over medium heat or in the microwave on medium-high power. Store noodles separate from sauce and heat in the microwave on high power.

Nutrition
Calories: 352kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 983mg | Potassium: 668mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

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Hungarian Goulash (Beef and Vegetable Stew)
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Hungarian Goulash (Beef and Vegetable Stew)

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Recipe adapted from:
Customer

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Refined Sugar Free Whole 30
This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

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

Instructions
In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook80

Passive0

Total Time2 hours

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil plus additional as needed
3 pound beef stew meat (chuck) cubed
2 onion medium dice
2 carrot medium dice
2 white potato cut into 1/2 inch chunks
4 tomato coarsely grated
2 green bell pepper medium dice
5 clove garlic crushed
2 bay leaf
2 tablespoon paprika
½ tablespoon smoked paprika
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon caraway seeds
2 bulb kohlrabi medium dice

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

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

Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

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Pasta with Veggies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Pasta with Veggies

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cup sauce and 3 ounce cooked pasta

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this vegetable pasta loaded with broccoli, red pepper, green beans, yellow squash, mushrooms, tomatoes, and garbanzo beans. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Cook pasta according to package directions, drain.
In a large lidded skillet, saute mushrooms, onions, and garlic on medium heat with a splash of white wine until just tender
Add marinara, tomatoes, beans, coconut aminos, italian seasoning, turmeric, ground pepper. Stir to combine. Cover, simmer on low.
Cut each veggie into bite size pieces and microwave for 1 minute. Add to simmering skillet and recover.
Add the cooked pasta to the simmering skillet and simmer a few more minutes until veggies are just tender and pasta is heated through.
Serve in a large bowl topped with nutritional yeast (or vegan cheese)

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce brown rice penne pasta
12 mushroom large
2 onion small
8 clove garlic pressed
1/4 cup white wine
2 cup low sodium tomato sauce
30 ounce canned diced tomatoes undrained
30 ounce canned garbanzo beans or pinto, black, red, northern white, drained and rinsed
2 teaspoon coconut aminos
6 tablespoon Italian seasoning
1 teaspoon ground turmeric
2 teaspoon freshly ground black pepper
2 cup broccoli chopped
2 cup red bell pepper chopped
2 cup green beans chopped
2 cup yellow squash chopped
For garnish:
5 teaspoon nutritional yeast

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

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

Nutrition
Calories: 324kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 844mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1622IU | Vitamin C: 75mg | Calcium: 146mg | Iron: 4mg

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Gazpacho
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Gazpacho

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This customer submitted recipe for gazpacho contains Roma tomatoes, cucumber, green bell pepper, red onion, and garlic.

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

Instructions
Put all ingredients in a food processor and puree/pulse, in batches if necessary, until desired consistency is reached.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound Roma tomato ripe, halved
2 each cucumber small, peeled and seeded
2 each green bell pepper medium, cored
1 each red onion small
2 clove garlic large
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar
2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Cooking Tools Required
Cutting board, Food Processor, Ladle, Measuring cups and spoons, Peeler, Sharp Knives

Reheating/Serving Instructions
Serve chilled

Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

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Middle Eastern Spiced Meatball and Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Middle Eastern Spiced Meatball and Butternut Squash Soup

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups with about 5 small meatballs

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

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

Instructions
Mix together all the meatball ingredients and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
While the soup is coming to a boil, form the meatballs.
Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meat balls:
2 pound 90% lean ground beef
1 onion grated, drained from liquid
1/4 cup Italian parsley chopped
2 teaspoon ground turmeric
2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baharat spice blend
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt
For the soup:
2 tablespoon extra virgin olive oil
1 onion chopped
1 teaspoon bharat spice mix
1 teaspoon ras el hanout spice mix, optional
1 teaspoon ground nutmeg
3 stalk celery chopped
2 tomato crushed in a food processor
2 carrot chopped
2 pound butternut squash peeled, seeded, and cubed
1 pound zucchini cubed
10 cup water
2 teaspoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 798mg | Potassium: 921mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12359IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

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

Sautéed Asparagus and Peas

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Ground Beef Stroganoff

Ground Beef Stroganoff

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Hungarian Goulash (Beef and Vegetable Stew)

Hungarian Goulash (Beef and Vegetable Stew)

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Pasta with Veggies

Pasta with Veggies

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For garnish:

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Gazpacho

Gazpacho

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Middle Eastern Spiced Meatball and Butternut Squash Soup

Middle Eastern Spiced Meatball and Butternut Squash Soup

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