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Roasted Turkey Breast with Cranberry-Orange Glaze
$37.50 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Roasted Turkey Breast with Cranberry-Orange Glaze

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Recipe adapted from:
Mayumi Tavalero

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

$37.50 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 8 ounces

Dairy Free Gluten Free Soy Free
By cooking a turkey breast instead of a whole bird, you will not only save time, but you will have more meat than with a comparably sized whole turkey. This delicious glaze also works well with pork roast.

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

Instructions
Pre-heat oven to 325 degrees. Rub the turkey breast with olive oil, thyme, and sage. Season generously with Kosher salt and pepper. Place turkey on a rack in a roasting pan large enough to accommodate it. Roast for 1 ½ to 2 ¼ hours or until internal temperature reaches 155 degrees (temperature will continue to rise, just make sure you reach 165 degrees for safety), remove the turkey from oven and tent with foil. Allow resting at least 10 minutes before slicing.
Meanwhile make the glaze:
Place all the glaze ingredients together in a large saucepan and bring to a boil. Stir the mixture, turn down the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally. At this point, the cranberries will have all broken open. Remove from heat and allow to cool.
30 minutes before the roast is done brush with glaze. Repeat the procedure every 10 minutes until the roast is done.
20 minutes before the roast is done, check the temperature by inserting an instant-read thermometer into the meat.
Once plated serve with additional glaze if desired.

Notes
Note: If using a convection oven, reduce cooking time by 25%.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook135

Passive0

Total Time2 hours 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound turkey breast
1 tablespoon extra virgin olive oil
1 teaspoon fresh thyme
1 teaspoon fresh sage chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the glaze:
12 ounce fresh cranberries
1 cup orange juiced
1 orange medium, zested
¼ cup honey

Cooking Tools Required
Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Saucepan, Sharp Knives

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

Nutrition
Calories: 301kcal | Carbohydrates: 15g | Protein: 49g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 934mg | Potassium: 655mg | Fiber: 2g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 2mg

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Roasted Chicken with Dried Fruit
$0.00 Cooking Fee
Rated 0 out of 5
5 servings
Roasted Chicken with Dried Fruit

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Sweet and smoky entree that’s great for a holiday dinner as well as for any night of the week!

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Adjust the ingredients measurement scale here by changing this number. 5

Instructions
Preheat oven to 375 degrees F
Season chicken with spices and place in a baking dish
Pour in broth and apple juice and bake uncovered for 25 minutes
Pour honey over chicken, spread prunes and apricots around the chicken
Bake an additional 15 minutes until done
Cook chicken to 165 degrees F

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size5

Ingredients

Ingredients
4 pound whole chicken or larger whole chicken, cut into 8 pieces
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoon garlic powder
1 ½ teaspoon smoked paprika
½ cup chicken stock or stock
½ cup apple juice
½ cup honey
1/2 cup prune pitted
1/2 cup dried apricot

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Oven, Pyrex baking dish, Sharp Knives

Reheating/Serving Instructions
To reheat place in a baking pan, cover with foil and heat at 300 degrees f until heated to 165 degrees F

Nutrition
Calories: 568kcal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 1143mg | Potassium: 694mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

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Ham and Asparagus Frittata
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Ham and Asparagus Frittata

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 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

Diabetes Friendly Keto Lower Carb Nut Free
This delicious 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.

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

Instructions
In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
10 egg large
1 cup cheddar cheese grated
¼ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
12 ounce deli ham diced
4 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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Caramelized Onion and Goat Cheese Quiche
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Caramelized Onion and Goat Cheese Quiche

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Recipe adapted from:
Chef Mona Kobrossi

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Nut Free Soy Free Vegetarian
This Caramelized Onion and Goat Cheese Quiche is a savory delight, combining the sweetness of deeply caramelized onions with the tangy richness of goat cheese. Nestled in a flaky homemade pastry and infused with hints of fresh rosemary and a velvety cream custard, each bite offers a perfect balance of flavors and textures. Ideal for brunch or as a light meal, this tart brings gourmet flair to your table with minimal effort.
https://www.instagram.com/mamouyaskitchen/

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https://www.instagram.com/mamouyaskitchen/

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

Instructions
Preheated oven to 375°F (190°C).
Caramelize the Onions
In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.
Make the Pastry
In a large bowl, mix the flour and salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and mix until the dough comes together.
Roll out the dough and line the bottom of a Pyrex dish or tart pan.
Beat the egg and brush it over the pastry.
Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.
Assemble the Tart
Evenly scatter the caramelized onions over the partially baked pastry.
Place goat cheese rounds on top of the onions.
Sprinkle with chopped rosemary.
Prepare the Custard
In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
Pour the mixture over the onions and cheese in the tart.
Bake
Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.
Serve
Allow the tart to cool slightly before slicing and serving. Enjoy!

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Caramelized Onions:
5 each onion thinly sliced
2 tablespoon granulated sugar
2 tablespoon balsamic vinegar
½ teaspoon Kosher salt
For the Pastry:
2 cup all-purpose flour
¾ cup unsalted butter cold and cut into small pieces
½ cup milk
½ teaspoon Kosher salt
1 each egg
For the Filling:
The caramelized onions The above cooked
12 ounce goat cheese sliced to rounds, enough to cover the tart
1 teaspoon fresh rosemary chopped, plus a few springs for decoration
1 each egg
1 cup heavy whipping cream
⅛ teaspoon ground nutmeg
½ teaspoon Kosher salt
⅛ teaspoon ground white pepper

Cooking Tools Required
9-inch round baking pan, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

Nutrition
Calories: 438kcal | Carbohydrates: 29g | Protein: 12g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1195IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 2mg

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Traditional Chicken Marbella
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Traditional Chicken Marbella

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Recipe adapted from:
Jenn Segal - Once upon a chef

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: A thing, or a drumstick or a breast

Dairy Free Egg Free Gluten Free Soy Free
This Traditional Chicken Marbella from Once Upon a Chef. is a well-loved dish featuring Mediterranean flavors with ingredients like olives, capers, dates, and white wine, creating a delicious balance of sweet and savory in every bite. Perfect for gatherings or a hearty meal!
For 10 servings you'll need two 9 x 13-inch baking dishes.
You can modify the dish, substitute all white or dark meat depending on what your family likes. You can even ask for an appetizer version made entirely with small drumsticks and wings. Write in the modification section your preferences.

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

Instructions
In a large bowl combine the garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, for an hours and up to overnight.
Preheat the oven to 350°F and set two oven racks in the centermost positions.
Arrange the marinated chicken in a single layer in two 9 x 13-inch baking dishes and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Bake for about 1 hour, basting occasionally with the pan juices. The chicken is done when the thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
To make the chicken crispy with brown skin, transfer the chicken pieces to a foil-lined baking sheet. Broil 5 inches from the heating element for a few minutes, or until the skin is golden and crisp; keep a close eye on it so it doesn't burn.
With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter (discard the bay leaves). Add some of the pan juices and sprinkle generously with the parsley. Pass the remaining sauce in a gravy boat.
Serve the chicken hot or room temperature.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 piece chicken leg bone-in skin-on Or any other chicken parts you like
8 clove garlic minced
2 tablespoon dry oregano
2¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ cup pitted prunes
¼ cup Manzanilla green olives
¼ cup capers with a bit of juice
3 each bay leaf
½ cup light brown sugar
½ cup white wine
2 tablespoon Italian parsley chopped

Cooking Tools Required
9x13 inch glass baking dish, 9x9 baking dish, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through.

Nutrition
Calories: 452kcal | Carbohydrates: 19g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 814mg | Potassium: 420mg | Fiber: 1g | Sugar: 14g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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Roasted Turkey Breast with Cranberry-Orange Glaze

Roasted Turkey Breast with Cranberry-Orange Glaze

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Roasted Chicken with Dried Fruit

Roasted Chicken with Dried Fruit

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Ham and Asparagus Frittata

Ham and Asparagus Frittata

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Caramelized Onion and Goat Cheese Quiche

Caramelized Onion and Goat Cheese Quiche

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Caramelize the Onions

Make the Pastry

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Bake

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For the Pastry:

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Traditional Chicken Marbella

Traditional Chicken Marbella

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