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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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Chicken Enchiladas with Red Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
6 servings
Chicken Enchiladas with Red Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 40 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 2 enchiladas

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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

Instructions
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
Add flour, whisking for 1 minute, until a golden roux forms.
Add the remaining dry seasonings through to the oregano, whisking to combine.
Gradually add the stock, continually whisking, to prevent any lumps.
Whisk in the tomato paste. Simmer on low heat for 10 minutes.
Preheat oven to 350 degrees.
Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
Season with Kosher salt and pepper; set aside.
Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
Top with sliced olives.
Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
Remove from oven and garnish with remaining cilantro.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size6 servings

Ingredients

Ingredients
For the enchilada sauce:
2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
2 tablespoon all-purpose flour or gluten-free flour
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
1 teaspoon dry oregano
2 ½ cup chicken stock
6 ounce tomato paste
For the filling and assembly:
1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
1 white onion small, finely chopped
1 red bell pepper large, chopped
2 clove garlic minced
½ teaspoon Kosher salt
⅙ teaspoon freshly ground black pepper
3 cup rotisserie chicken shredded
3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
6 ounce canned pitted black olives drained
½ cup fresh cilantro chopped
12 corn tortilla

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk

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

Nutrition
Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg

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Green Chicken Enchiladas
$0.00 Cooking FeeRated 4.6 out of 5 based on 6 reviews.
Rated 4.60 out of 5
Up to 10 servings
Green Chicken Enchiladas

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Rated 4.7 out of 5 based on 28 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 4.6 out of 5 based on 6 reviews.
Serving Size: 1 enchilada

Egg Free Nut Free Soy Free
Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

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https://damndelicious.net/2019/03/01/green-chicken-enchiladas/

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

Instructions
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
Place into oven and bake until bubbly, about 35-40 minutes.
Serve immediately, topped with dollops of sour cream.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 tablespoon avocado oil
1 sweet onion medium diced
3 clove garlic minced
1 teaspoon dry oregano
½ teaspoon ground cumin
8 ounce canned diced green chiles
1 whole rotisserie chicken for 10 servings, 5 cups of coarsely shredded chicken
30 ounce canned green chile enchilada sauce divided
¼ cup fresh cilantro chopped
3 cup Monterey Jack cheese shredded, divided
½ teaspoon Kosher salt to taste
⅛ teaspoon freshly ground black pepper
10 flour tortilla warmed
¼ cup sour cream optional, for serving

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

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

Nutrition
Calories: 294kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1373mg | Potassium: 148mg | Fiber: 3g | Sugar: 9g | Vitamin A: 925IU | Vitamin C: 12mg | Calcium: 323mg | Iron: 2mg

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Clean Diet Spinach Onion Quiche with Sweet Potato Crust
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
8 servings
Clean Diet Spinach Onion Quiche with Sweet Potato Crust

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 1/8 pie

Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely quiche combines spinach, mushrooms, and onions for a delicious main dish (serve with a side salad) or side dish.

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

Instructions
Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
Stir in the chopped spinach until it wilts, then remove from heat.
In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
For the Crust:
1 each sweet potato large, peeled and thinly sliced
1 tablespoon avocado oil for roasting sweet potato crust
1/2 teaspoon sea salt fine grain
For the Filling:
8 ounce spinach chopped
1 cup white mushroom sliced
1 each onion small thinly sliced
3 clove garlic finely chopped
1/2 teaspoon sea salt fine grain
6 each egg
1/4 cup canned lite coconut milk
2 tablespoon nutritional yeast
1 tablespoon feta cheese for topping, optional

Cooking Tools Required
9 inch Pie Dish

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

Nutrition
Calories: 121kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 406mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6854IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

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Clean Diet Chicken Fajitas
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Clean Diet Chicken Fajitas

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 6 ounces

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

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 Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.

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

Instructions
In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ pound boneless skinless chicken breast sliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version
For the marinade:
2 tablespoon lime juice about 1 large lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
For the fajitas:
2 tablespoon avocado oil
1 each white onion large sliced, OR yellow onion
5 ounce red bell pepper seeded and sliced
5 ounce yellow bell pepper seeded and sliced
1 tablespoon fresh cilantro chopped for garnish, optional
1 each avocado sliced, for garnish, optional
2 each lime quartered, for garnish, optional

Cooking Tools Required
Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

Reheating/Serving Instructions
Heat fajitas in a sauté pan over medium-high heat until heated through.

Nutrition
Calories: 257kcal | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 76mg | Calcium: 34mg | Iron: 1mg

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Chef John’s Quiche Lorraine
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Chef John’s Quiche Lorraine

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Recipe adapted from:
Allrecipes/Chef John

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 slice

Nut Free
Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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

Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
Reduce the oven to 325 degrees F (165 degrees C).
Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 round frozen pie crust dough for 9-inch pie plate
8 slice bacon cut into 1 inch pieces
½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
½ cup onion chopped
1/3 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1 pinch cayenne pepper
3 egg large
2 egg yolk
1 cup heavy whipping cream
¾ cup milk
1 teaspoon fresh thyme chopped
6 ounce Gruyere cheese shredded

Cooking Tools Required
9 inch Pie Dish, 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: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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Queso Fresca Cheese Enchiladas with Red Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Queso Fresca Cheese Enchiladas with Red Sauce

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Recipe adapted from:
David Long

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

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1 enchilada

Egg Free Gluten Free Nut Free
Vegetarian delicious enchiladas with a fluffy cheese sauce, these enchiladas are a crowd pleaser!

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

Instructions
Preheat oven to 375 degrees.
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.
With a mixing bowl and masher, mash the sour cream, queso fresca, shredded Jack and green onions until fluffy. Adjust ratios as needed. Primary ingedients are sour cream and queso fresca. The shredded jack for texture and green onions for flavor.
Fry tortillas in oil to give them a little crispiness and prevent soggy enchiladas.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Fill tortillas with equal portions of filling, then roll. Don't leave air pockets in rolled enchiladas. Place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas. Press the ends of the enchiladas down into the sauce, to keep them from drying out. Sprinkle with shredded cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
Enchilada Sauce
2 tablespoon avocado oil
2 tablespoon all-purpose flour gluten free flour for GF
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon Kosher salt
1 teaspoon ground cumin
2 ½ cup vegetable stock
6 ounce tomato paste
Filling
1 bunch green onion dice
1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
8 ounce Queso Fresca cheese
16 ounce sour cream
For Serving
10 corn tortilla medium or as many as you can fill in the pan
1 bunch fresh cilantro chopped
2.2 ounce canned sliced black olives
1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

Cooking Tools Required
Baking Pan, Potato Masher, Saucepan, Saute pan

Reheating/Serving Instructions
Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

Nutrition
Calories: 374kcal | Carbohydrates: 20g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1764mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1807IU | Vitamin C: 5mg | Calcium: 411mg | Iron: 2mg

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Lemon Bars
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Lemon Bars

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Recipe adapted from:
Jen Stone

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

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

Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

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

Instructions
For crust:
Preheat oven to 350 F
Line a 9x9 inch pan with parchment paper
Mix the flour, powdered sugar, and salt together
Cut the butter into the mix until crumbly and then press into bottom of pan
Bake for 15-18 minutes until lightly golden brown
For filling:
Whisk all the filling ingredients together until combined
Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
Cool completely
Dust with powdered sugar, cut into squares

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook32

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the crust:
10 tablespoon butter room temperature
1 ¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon Kosher salt
For the filling:
3 egg large
1 cup granulated sugar
3 tablespoon all-purpose flour
1 tablespoon lemon zest
⅓ cup fresh lemon juice
½ teaspoon baking powder
For finishing:
2 tablespoon powdered sugar

Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk

Reheating/Serving Instructions
Enjoy up to 3 days. Do not recommend reheating.

Nutrition
Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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Breakfast Enchiladas
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Breakfast Enchiladas

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Recipe adapted from:
Isabel Orozco-Moore

Rated 5 out of 5 based on 10 customer ratings

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

Soy Free
Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!
https://www.isabeleats.com/easy-breakfast-enchiladas/

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https://www.isabeleats.com/easy-breakfast-enchiladas/

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

Instructions
Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
Add in the breakfast sausage and spices and crumble it up with your spatula
Cook everything together for about 6-8 minutes until the sausage is fully cooked
Add in the beaten eggs and stir them into the sausage mixture
Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
Pour some enchilada sauce in a 13×9-inch baking dish
This will help prevent the enchiladas from sticking to the bottom of the casserole
Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
Bake at 375°F until the cheese has melted, about 15 minutes and voila!
Garnish with the crumbled cotija, the chopped cilantro and the red onion

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1/2 yellow onion small dice
1 pound bulk breakfast sausage
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
6 egg large
15 ounce red enchilada sauce about 1 1/2 cups
8 flour tortilla
1 cup monterey jack cheese shredded
5 ounce cotija/queso fresco
3 tablespoon fresh cilantro chopped
1/2 red onion small dice

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat individually in the microwave for 45 seconds

Nutrition
Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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Vegan Spicy Sweet Potato and Green Rice Burrito Bowls
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
4 servings
Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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Recipe adapted from:
Cookie and Kate

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 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.
https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the green rice:
3 tablespoon extra-virgin olive oil
1 1/2 cup long grain brown rice
3 cup vegetable broth
1 1/2 cup baby spinach lightly packed
1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
1 each jalapeno pepper seeded, membranes removed and roughly chopped
1 each shallot peeled and roughly chopped
1 clove garlic peeled, roughly chopped
1/4 teaspoon Kosher salt more or less to taste
For the sweet potatoes:
2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
2 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
For the black beans:
28 ounce canned black beans with liquid
2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon lime juice
1/2 teaspoon sea salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Additional garnishes:
1/4 cup pepitas green pumpkin seeds
1/4 teaspoon extra virgin olive oil
1 each avocado pitted and sliced
1/2 cup jarred mild salsa verde
1/4 cup fresh cilantro chopped
Optional (not for vegan):
1/2 cup crumbled feta cheese

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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Sweet Potato and Black Bean Enchilada
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sweet Potato and Black Bean Enchilada

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

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

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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Mexican Casserole with Pan Roasted Corn and Peppers
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Up to 10 servings
Mexican Casserole with Pan Roasted Corn and Peppers

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This vegetarian Mexican inspired casserole is a customer submitted favorite!

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Instructions
Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
Spread a little bit of the enchilada sauce on the bottom of the baking pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
½ red onion small dice
2 red bell pepper diced
2 green bell pepper diced
1 jalapeno pepper finely chopped
2 cup frozen corn kernels
2 cup red enchilada sauce
18 corn tortilla cut into thin strips
2 cup Mexican cheese blend shredded
16 ounce canned refried beans mixed with 2 tablespoons water
1 bunch fresh cilantro chopped
1 avocado ripe
½ cup sour cream

Cooking Tools Required
Pyrex baking dish

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

Nutrition
Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg

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Pork Chorizo Enchiladas with Jack Cheese and Sour Cream
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5.00 out of 5
5 servings
Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

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

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

Egg Free Nut Free Refined Sugar Free Soy Free
These tasty enchiladas contain brown rice and chorizo for a twist on a Mexican classic.

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Instructions
Bring a medium pot of water to a boil. Add salt and rice. Stir and cook uncovered for 20 minutes. Drain and transfer to a large bowl.
Place oven rack in the middle position and pre-heat oven to 450 degrees.
Heat a large saute pan over medium-high heat. Add the avocado oil and when hot add the chorizo. Cook for 3 minutes or until lightly browned. Add the sliced peppers and the white parts of the green onions. Saute 2 minutes.
Add the tomato sauce and cook an additional 3 minutes. Add sauce to the bowl of rice along with half the sour cream. Stir to combine.
Spread 2 cups of the filling on the bottom of a 9x13 inch baking dish. Distribute remaining filling among the tortillas, rolling up, and placing seam side down in baking dish.
Top enchiladas with cheese and bake 8-10 minutes. Remove from the oven and let stand 2 minutes.
Spoon remaining sour cream over enchiladas and top with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size5

Ingredients

Ingredients
2 teaspoon Kosher salt
¾ cup brown rice
1 tablespoon avocado oil
1 ¾ pound pork chorizo
3 poblano pepper OR 2 red bell peppers, stemmed, seeded, and thinly sliced
3 stalk green onion sliced, bottom ⅓ slices (white part) set aside
16 ounce canned tomato sauce
½ cup sour cream
8 ounce Monterey Jack cheese shredded
10 8-inch flour tortilla

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Top Stove

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

Nutrition
Calories: 684kcal | Carbohydrates: 51g | Protein: 29g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 138mg | Sodium: 1739mg | Potassium: 526mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 78mg | Calcium: 430mg | Iron: 5mg

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Simple Roast Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/4 whole chicken

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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Beef Tacos with Chipotle Sour Cream
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Beef Tacos with Chipotle Sour Cream

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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: 2 tacos

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 Egg Free Heart Healthy Refined Sugar Free Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

Beef Tacos with Chipotle Sour Cream quantity

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Instructions
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon avocado oil
1 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
6 ounce Roma tomato diced
1/3 cup shredded cheddar cheese
For the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

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

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

Nutrition
Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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Beef and Black Bean Enchilada Casserole
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Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 3"x4" piece

Egg Free
SERVES 10

Beef and Black Bean Enchilada Casserole quantity

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Instructions
Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 white onion ½ inch dice
1 pound ground beef
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
15 ounce canned black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
15 ounce canned Hatch red enchilada sauce Hatch brand recommended
12 large corn tortilla
1 ¾ cup shredded monterey jack cheese
1 ¾ cup shredded cheddar cheese
For garnish:
3 stalk green onion sliced
2 ounce canned sliced black olives

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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Creamy White Chicken Enchiladas
$0.00 Cooking Fee
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6 servings
Creamy White Chicken Enchiladas

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Refined Sugar Free Soy Free
This recipe is a loyal customer-submitted favorite and uses reduced or non fat dairy. Full fat dairy can be substituted if desired.

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Instructions
Place chicken breasts in a large saute pan. Fill with water to just cover. Sprinkle 1 tablespoon of salt over chicken. Cover, bring to a boil, then turn off the heat. Turn chicken over and place lid back on pan. Allow to sit for 10 minutes. Remove chicken from water to a plate to cool. When cool enough to handle cut into ½ inch cubes.
Meanwhile, make the sauce by placing the butter in a medium saucepan over medium heat. Once the butter has melted, add the chicken base and flour, whisking into a thick paste. Continue to cook for one minute. Pour the milk, all at once, into the flour mixture, stirring until incorporated. Continue to cook over medium heat, until the sauce is the consistency of thick gravy, about 5 minutes. Set aside.
In a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in the cubed chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened, about 5 minutes. Stir into chicken mixture.
In another bowl, combine the sauce, sour cream, jalapenos, cayenne, and 1 cup milk. Stir 2 tablespoons into chicken/cream cheese mixture. Wrap tortillas in a damp cloth and microwave to soften, about 30 seconds. Place 1/3 cup of chicken filling down the center of each tortilla; roll up. Coat a 13x9 inch baking dish with cooking spray, and place enchiladas seam side down. Top with remaining sauce mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
1 pound boneless skinless chicken breast about 3
For the sauce:
¼ cup unsalted butter
1 teaspoon roasted chicken base Better Than Bouillon brand recommended
¼ cup all-purpose flour
1⅓ cup fat-free milk
4 ounce reduced-fat cream cheese
1 tablespoon fat-free milk
1 teaspoon ground cumin
½ cup green onion chopped
½ cup red bell pepper chopped
1 cup fat-free sour cream
2 jalapeno pepper seeded and chopped
¼ teaspoon cayenne pepper
1 cup fat-free milk
12 corn tortilla 6 inch, white or yellow
avocado oil cooking spray
½ cup reduced-fat cheddar cheese shredded

Cooking Tools Required
Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Pyrex baking dish, Saucepan, Saute pan, Whisk

Reheating/Serving Instructions
Reheat in microwave on medium-high heat until heated through.

Nutrition
Calories: 391kcal | Carbohydrates: 42g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 414mg | Potassium: 623mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1226IU | Vitamin C: 24mg | Calcium: 291mg | Iron: 2mg

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Cheese Enchiladas with Red Sauce
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6 servings
Cheese Enchiladas with Red Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Nut Free
With it's authentic tasting enchilada sauce these enchiladas are a crowd pleaser!

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

Instructions
Preheat oven to 375 degrees.
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.
Add oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes. Season with Kosher salt and pepper; set aside.
Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Using half the cheese fill tortillas with equal portions of cheese, then the onion/bell pepper mixture, and finally half of the cilantro. Before rolling, top each enchilada with 1 tablespoon enchilada sauce, then roll, and place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven and garnish with remaining cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
Enchilada Sauce
2 tablespoon avocado oil
2 tablespoon all-purpose flour gluten free flour for GF
3 tablespoon chili powder
1 tablespoon garlic salt
1 teaspoon ground cumin
2 ½ cup vegetable stock
6 ounce tomato paste
Filling
1 tablespoon avocado oil
1 white onion small, small dice
1 red bell pepper medium, small dice
2 clove garlic minced
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
6 cup shredded Monterrey Jack cheese or pepper jack cheese
For Serving
12 corn tortilla medium
2.2 ounce canned sliced black olives
1 bunch fresh cilantro chopped

Cooking Tools Required
Baking Pan, Saucepan, Saute pan

Reheating/Serving Instructions
Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

Nutrition
Calories: 676kcal | Carbohydrates: 38g | Protein: 33g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 3098mg | Potassium: 648mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3454IU | Vitamin C: 34mg | Calcium: 927mg | Iron: 4mg | Phosphorus: 718mg

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Zucchini and Tomato Gratin
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Zucchini and Tomato Gratin

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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 Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free Vegetarian
This Provencal gratin is made with classic summer vegetables and makes a perfect side dish, or vegetarian main dish by adding pasta or rice.

Zucchini and Tomato Gratin quantity

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

Instructions
Bring a pot of water to a boil. Cut a shallow “X” at the bottom of each tomato, reserving 1 tomato for topping. When water is boiling drop tomatoes in, moving them around for a minute or two. Take them out and drop them in ice cold water. Peel off the skins, cut in half crosswise and gently squeeze over a strainer placed on top of a cup or bowl (you may have to stir the seeds to extract all the juice). Core and roughly chop tomatoes placing them back into the bowl with juice. Slice remaining tomate and set tomatoes aside.
Preheat oven to 400 degrees. Place ½ the olive oil and all the onion in a saucepan set over medium heat. Cook and stir the onion until translucent, then add the chopped tomatoes with their juice and the oregano. Give it a good stir, reduce heat to a simmer, and cook for about 15 minutes. Remove from heat and stir in the parsley, salt, and pepper.
While tomatoes are cooking, place the remaining olive oil and garlic in a sauté pan, turn heat to medium high and cook the garlic until it is just barely beginning to color. Add the zucchini disks, turning to coat well, and sauté until softened. Remove from heat.
Coat a 2 quart gratin dish or other oven-to-table baking dish with a bit of olive oil. Place half the zucchini in an even layer over the bottom of the dish. Top with half the tomato mixture, then sprinkle with half the parmesan cheese. Make another layer with the remaining zucchini, topping it with the rest of the tomato mixture. Arrange the sliced tomato on top then sprinkle with the the remaining cheese.
Place the dish in the uppermost rack of the preheated oven and bake for about 15 minutes or until the cheese melts and is nicely browned.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 ½ pound tomato ripe, and preferably on the vine or heirloom
¼ cup extra virgin olive oil plus additional for coating the baking dish
½ cup onion chopped
½ teaspoon dry oregano
1 tablespoon Italian parsley chopped
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper freshly ground
2 clove garlic finely chopped
1 ½ pound zucchini sliced into discs about 1/8 inch thick
¼ cup Parmesan cheese

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place in microwave and cook on high heat until heated through.

Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 353mg | Potassium: 450mg | Fiber: 2g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 1mg

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Chicken Enchiladas
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Chicken Enchiladas

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Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free
This version is made with shredded chicken breast, corn, plus green and chipotle chiles, for lots of spice!
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

Chicken Enchiladas quantity

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https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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

Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
2 teaspoon garlic powder
1 teaspoon Mexican spice blend
1 red onion chopped
2 clove garlic minced
1 cup frozen corn thawed
5 canned whole green chiles seeded and coarsely chopped
4 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped
1/2 cup sour cream

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.

Nutrition
Calories: 420kcal | Carbohydrates: 43g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 760mg | Fiber: 7g | Sugar: 9g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 4mg

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Gruyere and Thyme Stacked Potatoes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Gruyere and Thyme Stacked Potatoes

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Recipe adapted from:
Becca

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 stacks

Egg Free Gluten Free
With layers of thinly sliced potatoes, gruyere cheese,parmesan cheese, fresh thyme, and of course garlic, this dish is a must-havefor the holidays!
https://www.forkinthekitchen.com/gruyere-and-thyme-stacked-potatoes/#recipe

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https://www.forkinthekitchen.com/gruyere-and-thyme-stacked-potatoes/#recipe

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

Instructions
Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins.
In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 4-5 layers total, ending with cheese on top.
Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.

Notes
Use a mandoline to slice the potatoes really thin. I use the 1.5 or 2.5mm setting on my handheld mandoline (or 1/16 to 1/8 of an inch).
The potatoes themselves generally release enough oil from the butter and cheese to not require any greasing of a non-stick muffin tin. If you know your pan likes to stick, I'd recommend lightly greasing it.
*Look for cheese specifically labeled vegetarian, if needed.
Press the cheese down a bit when measuring, or have "heaping" measurements. :)
The recipe card was updated 11/2020; the cooking time was reduced by 5-10 minutes after further testing and feedback. The cook time will depend on the thickness of your potato slices and how high you stack them, as noted. Please keep this in mind and check for doneness as the tops and sides become golden brown and bubbly.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 ½ cup gruyere cheese thinly shredded
⅔ cup parmesan cheese thinly shredded
1 tablespoon fresh thyme finely chopped, or 1 ¼ teaspoon dried thyme
1/2 teaspoon coarse sea salt
3 clove garlic minced
2 pound Yukon Gold potato unpeeled and thinly sliced
4 tablespoon unsalted butter melted

Cooking Tools Required
Box grater, Cutting board, Mandoline slicer, Oven, Sharp Knives, Standard muffin pan

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

Nutrition
Calories: 367kcal | Carbohydrates: 28g | Protein: 17g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 618mg | Potassium: 689mg | Fiber: 4g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 32mg | Calcium: 493mg | Iron: 2mg

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