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

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Serving Size: 5 ounces

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

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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

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

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Ham and Brie Pastries
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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

Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

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

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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Electric Pressure Cooker Vegan Vegetable Risotto
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Electric Pressure Cooker Vegan Vegetable Risotto

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
This delicious recipe will make it easy to introduce your family to a classic Italian dish. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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

Instructions
Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
When hot add the onions and mushrooms, sautéing for several minutes.
Add the rice on top of the vegetables in an even layer.
Next add the stock and white wine.
Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
When finished press Cancel and use the quick release method to release the pressure.
Remove the lid and stir in the broccoli and the peas and carrots.
Place the lid back on and let stand 5 minutes.
Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
Serve immediately.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
2 tablespoon vegan butter divided
1 yellow onion small diced
1 cup white mushroom sliced
3 cup medium grain white rice rinsed
3 ¼ cup vegetable stock for brown rice 10 servings, use 3 1/2 cups
¼ cup white wine optional, if not using add ¼ cup additional stock
3 cup broccoli florets fresh or frozen, defrosted if frozen
1 cup frozen peas and carrots defrosted
1 cup nutritional yeast

Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

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

Nutrition
Calories: 280kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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Sautéed Peas and Mushrooms
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Sautéed Peas and Mushrooms

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Recipe adapted from:
Marisa Franca

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4-5 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

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

Instructions
Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1.5 each onion sliced
4 clove garlic minced
32 ounce frozen green peas
8 ounce baby bella mushroom sliced
1 cup vegetable broth
1 teaspoon Italian seasoning
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper adjust seasoning as needed

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

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

Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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Vegan Risotto
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Vegan Risotto

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Recipe adapted from:
Jen Stone

Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)

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

Egg Free Gluten Free Nut Free Oil Free Reduced Fat
This risotto is made with lots of fresh vegetables, so it's packed with fiber and nutrition.

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

Instructions
In a medium saucepan, heat vegetable broth. Once simmering, reduce heat to low to keep warm
Heat a large pan over medium heat
Once hot, add 2 1/2 tbsp water
Sauté green garlic and Mushrooms until aromatic about 5 minutes
Add the rest of vegetables and a pinch of salt and pepper
Sauté until just tender and slightly browned
Remove from pan and set aside
Heat another large, rimmed pan over medium heat
Once hot, add the other 2 1/2 tbsp water and shallot
Sauté 1-2 minutes or until softened
Add Arborio and cook 1 minute, stirring occasionally
Add white wine and stir gently. Cook until wine is absorbed
Using a ladle, add 1/2 cup vegetable broth at a time, stirring almost constantly
Give the risotto a little breaks to come back to a simmer ( mixture to be cooking, not boiling)
Continue to add a ladle of broth, stirring to incorporate, until the rice is al dente (firm to the bite, cooked but not mushy)
Once rice is cooked, fold in vegetables and sautéed vegetables
Taste and adjust flavor as needed. More salt and pepper or cheese if desired

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 cup vegetable broth
5 tablespoon water divided
1 bundle asparagus trimmed and cut into 1/2 inch pieces
8 ounce cremini mushroom quartered
3 head garlic sliced thin
1 bunch broccolini trimmed and cut into 1/2 inch pieces
1 red bell pepper large, seeds and stems removed, sliced thin
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 ½ cup shallot sliced thinly
2 ½ cup Arborio rice
¾ cup dry white wine
¾ cup vegan parmesan cheese plus more for serving

Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Divide risotto into bowls. Garnish with extra cheese and parsley. Best when fresh, not recommended to be frozen

Nutrition
Calories: 265kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 220mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1021IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 3mg

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Electric Pressure Cooker Chicken and Vegetable Risotto
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3.00 out of 5
Up to 10 servings
Electric Pressure Cooker Chicken and Vegetable Risotto

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Recipe adapted from:
Mayumi Tavalero

Rated 1.5 out of 5 based on 3 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1.5 cups

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Introduce your family to this delicious classic Italian dish using your electric pressure cooker. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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

Instructions
Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
When hot add the onions and mushrooms, sautéing for several minutes.
Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pot with the vegetables and stir. Lightly pat mixture into an even layer.
Add the rice on top of the chicken, again in an even layer.
Next add the stock and white wine.
Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
When finished press Cancel and use the quick release method to release the pressure.
Remove the lid and stir in the broccoli and the peas and carrots. Place the lid back on and let stand 5 minutes.
Remove lid and stir in the parmesan cheese and remaining tablespoon butter.
Serve immediately with additional parmesan cheese if desired.

Cook Times

Active Prep7

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time37 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
2 tablespoon butter divided
1 yellow onion small diced
1 cup white mushroom sliced
2 pound boneless skinless chicken breast
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
3 cup medium grain white rice rinsed
3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
¼ cup white wine optional, if not using add ¼ cup additional stock
3 cup broccoli florets fresh or frozen, defrosted if frozen
1 cup frozen peas and carrots defrosted
1 cup parmesan cheese shredded, plus additional for serving

Cooking Tools Required
Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Mixing spoon, Sharp Knives, Spatula

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

Nutrition
Calories: 434kcal | Carbohydrates: 52g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 421mg | Potassium: 655mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1676IU | Vitamin C: 28mg | Calcium: 160mg | Iron: 1mg

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

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Sautéed Asparagus and Peas

Sautéed Asparagus and Peas

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Ham and Brie Pastries

Ham and Brie Pastries

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Electric Pressure Cooker Vegan Vegetable Risotto

Electric Pressure Cooker Vegan Vegetable Risotto

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Sautéed Peas and Mushrooms

Sautéed Peas and Mushrooms

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Vegan Risotto

Vegan Risotto

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Electric Pressure Cooker Chicken and Vegetable Risotto

Electric Pressure Cooker Chicken and Vegetable Risotto

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