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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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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.

Clean Diet Spinach Onion Quiche with Sweet Potato Crust quantity

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

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

Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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

Instructions
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 cup fresh cilantro chopped
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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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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Classic Homemade Cornbread
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Classic Homemade Cornbread

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
3 ½ teaspoon baking powder
⅓ cup avocado oil
1 egg large
1 cup milk

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

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

Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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Hot Crab and Artichoke Dip
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
Up to 10 servings
Hot Crab and Artichoke Dip

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: About 1/3 cup dip and 7 pita chips

Nut Free
This delicious hot dip is guaranteed to beat any restaurant version and if you wish to leave out the crab, you can sub with additional artichoke. Your cook can also prepare this dip, refrigerate it, and you can bake it when you are ready to serve.

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

Instructions
Preheat oven to 375 degrees
In a medium saute pan heat the olive oil and the butter over medium heat. When hot add the garlic, red bell pepper, celery, and artichoke hearts, sauteing for several minutes or until vegetables are tender. Remove from pan to cool.
Meanwhile make the pita chips: Cut each pita bread into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with olive oil, Kosher salt, and ground pepper. Bake for about 10 minutes, turning once halfway through.
Assemble the dip: In a medium bowl blend together the cream cheese, mayonnaise, salt, lemon juice, and hot sauce. Add the cooled sauteed vegetables, green onions, parmesan and mozzarella cheeses, and the crabmeat, mixing well to combine.
Bake: Place dip in an oven-proof dish, top with Panko bread crumbs. Bake at 400 degrees for 20-25 minutes or until lightly browned and bubbling (if dip has been refrigerated bake an additional 10-15 minutes). Serve hot with pita chips.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 clove garlic finely chopped
½ red bell pepper finely chopped
¼ cup celery finely chopped
7 ounce canned artichoke heart drained and roughly chopped
8 ounce cream cheese block, softened
1/2 cup mayonnaise
1 teaspoon Kosher salt
2 teaspoon fresh lemon juice about 1/2 lemon
1 dash hot sauce such as Frank's
2 stalk green onion thinly sliced
1/3 cup parmesan cheese grated
1/3 cup mozzarella cheese grated
1/2 pound crabmeat jumbo lump
¼ cup panko breadcrumbs
For the pita chips:
8 pita bread
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish

Reheating/Serving Instructions
Reheat dip directly in baking dish in 350 degree oven for 15 minutes or until hot.

Nutrition
Calories: 349kcal | Carbohydrates: 29g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1239mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 1mg

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Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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Recipe adapted from:
Once Upon a Chef

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 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Jasmine Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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

Instructions
For the Jasmine rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the white Jasmine rice:
1 tablespoon extra virgin olive oil
2 cup Jasmine rice
2.5 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley
1/3 fresh mint
1/3 fresh cilantro
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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

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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Chicken Schnitzel with Brown Rice and Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

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 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Brown Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Instructions
For the brown rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add broth, water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 40-45 minutes.
Remove from heat, keep lid on, and let rice sit 19 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the brown rice:
1 tablespoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley
1/3 fresh mint
1/3 fresh cilantro
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/4 teaspoon freshly ground black pepper more or less to taste or dietary preference

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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Recipe adapted from:
Elise Bauer

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 cutlet, 4 ounces potato, 2 ounces cabbage

Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and sweet & sour red cabbage.

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Instructions
For the S&S cabbage:
Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook40

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the S&S red cabbage:
3 tablespoon butter
1 head purple cabbage medium, sliced 1/4 inch thick
3 tablespoon granulated sugar
1/3 cup balsamic vinegar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 966kcal | Carbohydrates: 91g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2653mg | Potassium: 1867mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2504IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 6mg | Phosphorus: 595mg

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Keto Chocolate Dipped Pecan Shortbread Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
18 servings
Keto Chocolate Dipped Pecan Shortbread Cookies

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Recipe adapted from:
Maya Krampf

Rated 5 out of 5 based on 30 customer ratings

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

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 Keto Lower Carb Vegetarian
A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.
https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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Instructions
Basic Keto Shortbread Cookies:
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip:
Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Chill in the refrigerator before handling, until the chocolate is firm.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time22 minutes

Recipe Serving Size18

Ingredients

Ingredients
2 1/2 cup blanched almond flour
6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
1 teaspoon pure vanilla extract
1/2 cup sugar free dark chocolate chips
2 teaspoon coconut oil
3 tablespoon pecans chopped

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Beef and Black Bean Enchilada Casserole
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

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

Egg Free
SERVES 10

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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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Vegan Lean Cauliflower Mashed Potatoes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
4 servings
Vegan Lean Cauliflower Mashed Potatoes

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Recipe adapted from:
Elena Tomasi - As Easy As Apple Pie

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 9 oz

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 Gluten Free Heart Healthy Lower Carb Paleo Reduced Fat Vegan Vegetarian
Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Bring a large pot of salted water to a boil, add the cauliflower and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
Meanwhile, add the garlic and olive oil to a saucepan over medium-low heat. Continue to cook, stirring frequently, until garlic is softened and fragrant but not browning; about 5 minutes.
Transfer the cauliflower, garlic and extra 1/2 tablespoon olive oil to a food processor, add salt and pepper and purée until smooth. (You can also use a potato masher or blender).
Adjust the salt and pepper to taste.
Garnish with chopped fresh thyme, salt, and pepper. For serving, you can drizzle a little olive oil on top.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
3 pound cauliflower 1 large head, trimmed and cut into florets
4 clove garlic
1 tablespoon extra virgin olive oil
½ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
For garnish
fresh thyme chopped, optional
flavored salt optional
freshly ground black pepper optional

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.

Nutrition
Calories: 121kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1030mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 81mg | Iron: 2mg | Phosphorus: 154mg

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Recipe adapted from:
Arash Hashemi

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 pita, 5 oz shawarma, 2-3 tablespoons tahini

Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
For the chopped Veggies
Chop the veggies and place them in a bowl or container.
To Serve
Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the Chicken Shawarma
2.5 pound boneless skinless chicken thighs
2 tablespoon extra virgin olive oil
0.25 teaspoon Kosher salt
1 pinch freshly ground black pepper
2 tablespoon plain yogurt
0.5 each lemon juiced
1 tablespoon dry thyme
1.5 tablespoon garlic powder
1 tablespoon smoked paprika
0.25 teaspoon crushed red pepper Adjust to spiciness preference
0.5 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
0.5 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.125 teaspoon ground nutmeg
1 each small red onion thinly sliced
Homemade Tahini Sauce
2 clove garlic add more as needed
0.666 teaspoon Kosher salt
1 cup tahini paste
0.666 cup lime juice or lemon juice, if you prefer
0.333 cup cold water more if needed
0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
Chopped Veggies
16 ounce cherry tomato halved
1 each English cucumber chopped
1 each medium red onion chopped
To Serve (Optional)
6 each pita bread
dill pickle

Cooking Tools Required
8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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Buttermilk Fried Chicken with Sesame Coleslaw
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
6 servings
Buttermilk Fried Chicken with Sesame Coleslaw

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

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

Egg Free Gluten Free Nut Free Soy Free
This recipe uses a gluten-free flour mixture which actually makes fried chicken crispier and more golden in color. It also tastes less greasy than traditional fried chicken that uses wheat flour. I've added one of my favorite coleslaw recipes that's more of a cross between a salad and a traditional mayonnaise-heavy coleslaw. It's the perfect compliment to fried foods. Serve chicken warm, room temperature, or cold.

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

Instructions
Place chicken in a large bowl. Stir together the salt and the buttermilk; pour over chicken pieces. Allow to marinate for 20 minutes (or up to 1 hour) at room temperature.
Meanwhile make the coleslaw:
Place the cabbage, red onion, and shredded carrot in a bowl. Toss to combine. In a small bowl whisk together the remaining ingredients. Pour dressing over cabbage and onion mixture, tossing well to coat. Refrigerate for at least ½ hour for flavors to meld.
For the coating:
In a medium bowl whisk together the flour, corn starch, salt, pepper, cayenne pepper, and paprika. Coat the chicken pieces in the flour mixture, then set on a baking rack for 10 minutes. Recoat chicken pieces with any remaining flour mixture, once pieces start to look "wet".
For frying:
Heat oil in a large heavy-bottomed, straight-sided pan, to 350 degrees. Set a circular baking rack over a large plate. Keep skimmer (for removing debris from oil before cooking second batch) and tongs nearby. When oil is hot add half of the chicken pieces to the pan. Cook for about 6-8 minutes per side, until chicken is golden-brown and cooked through (165 degrees F). Transfer to wire rack to cool. Cook remaining pieces.
Serve chicken warm, room temperature, or cold. If serving cold make sure chicken is fully cooled before refrigerating to maintain crispness.

Notes
Note: For oven-fried chicken, fry in shallow oil until chicken is golden. Finish cooking in 350 degree oven for 20-30 minutes.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
3 pound whole chicken cut into 10 pieces (breasts halved)
2 cup buttermilk
1 tablespoon Kosher salt
For the sesame coleslaw:
1 green cabbage about 1 small cabbage, thinly sliced
½ cup red onion thinly sliced, rinsed with cold water if spicy
1 carrot grated (use large holes on grater)
3 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon granulated sugar or your favorite sweetener
1 teaspoon Kosher salt
1 tablespoon sesame oil
2 teaspoon sesame seeds white or black
For the coating:
1½ cup gluten-free flour Bob’s Red Mill 1 to 1, recommended
½ cup corn starch
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 teaspoon paprika mild or sweet
For frying:
4 cup avocado oil amount depending on pan size

Cooking Tools Required
Cooling Rack, Cutting board, Grater, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Reheat chicken in 350 degree oven for 20 minutes.

Nutrition
Calories: 1808kcal | Carbohydrates: 49g | Protein: 28g | Fat: 170g | Saturated Fat: 24g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 112g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1180mg | Potassium: 644mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2333IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 3mg | Phosphorus: 283mg

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Chicken Milanese with Arugula Salad
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Chicken Milanese with Arugula Salad

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Recipe adapted from:
Maxine Sharf

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 chicken cutlet, about 1.3 cups of salad

Nut Free Refined Sugar Free Soy Free
Indulge in Chicken Milanese Bliss! Crispy perfection meets zesty arugula salad for an explosion of flavor and texture – a culinary delight in every bite!
This recipe requires 2 baking sheets to fit 2 cutlets on each and bake them at the same time

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
For the schnitzel:
Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with some oil.
Place a whole chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/4” thick; season with salt and pepper on both sides and set aside.
Set up your dredging station: Add flour to a large shallow bowl, beat the eggs in another large shallow bowl, and combine the panko, Italian breadcrumbs, and parmesan in a third large shallow bowl.
Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
Spray the chicken with olive or avocado oil and convection bake for 12-15 mins until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer)
For the arugula Israeli
While the chicken is baking, add the arugula, cherry tomatoes, and parmesan to a bowl; dress with lemon juice, olive oil, salt, and pepper to taste
For serving
Serve chicken with salad on top and enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 4 large chicken breast
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1 cup all-purpose flour
4 egg large, beaten
1 cup Panko breadcrumbs
1 cup Italian breadcrumbs
2/3 cup grated parmesan cheese
avocado oil cooking spray
For the arugula salad
5 ounce arugula about 8 cups of arugula
20 cherry tomato slices in half
1/2 cup shaved parmesan cheese
2 lemon juiced, start with 1 a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Sharp Knives, Tongs

Reheating/Serving Instructions
Best eaten right after cooking. Heat chicken in a 350 degree oven for up to 15 minutes.

Nutrition
Calories: 822kcal | Carbohydrates: 65g | Protein: 74g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 335mg | Sodium: 1948mg | Potassium: 1421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 34mg | Calcium: 449mg | Iron: 7mg

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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

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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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Freeform Turkey Meatloaves
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Freeform Turkey Meatloaves

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Recipe adapted from:
Jennifer Segal

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 ounces

Dairy Free
A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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

Instructions
Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the glaze:
⅔ cup ketchup
⅓ cup dark brown sugar packed
1½ tablespoon apple cider vinegar
½ teaspoon Dijon mustard
For the meatloaf:
1 tablespoon extra virgin olive oil
1 yellow onion medium, minced
3 clove garlic minced
1¼ teaspoon Kosher salt
¾ teaspoon freshly ground black pepper
2 teaspoon paprika
1 teaspoon dried thyme
1½ tablespoon Worcestershire sauce
1½ tablespoon Dijon mustard
2 egg large
2 pound 93% lean ground turkey
¾ cup Italian breadcrumbs
For the garnish:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

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

Nutrition
Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg

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Charcuterie Board or Tray
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Charcuterie Board or Tray

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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 ounces

Egg Free Refined Sugar Free Soy Free
This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

Charcuterie Board or Tray quantity

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Ingredients Scale

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

Instructions
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce brie round
8 ounce smoked gouda wedge
8 ounce blue cheese wedge
1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
4 ounce fig jam small jar, with spoon
1 ½ pound assorted cured meats
12 ounce assorted crackers
1 bunch red grape firm
5 ounce dried apricot
1 cup almonds
Optional:
1 bunch fresh rosemary for garnish

Cooking Tools Required
24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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Homemade Cornbread With Jalapeño Peppers and Corn
$0.00 Cooking Fee
Rated 0 out of 5
9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

Homemade Cornbread With Jalapeño Peppers and Corn quantity

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

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

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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