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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!

Add quick side dishes that your chef can make while your main

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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Oven Roasted Broccoli And Butternut Squash
$0.00 Cooking FeeRated 4.8 out of 5 based on 11 reviews.
Rated 4.80 out of 5
FSA/HSA eligible
Up to 10 servings
Oven Roasted Broccoli And Butternut Squash

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Rated 4.8 out of 5 based on 53 customer ratings
(11 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 11 reviews.
Serving Size: about 1 1/2 cups

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 Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

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Instructions
Preheat oven to 425 F.
Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
Remove from oven and serve warm.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
1 yellow onion sliced to rings
8 clove garlic minced
extra virgin olive oil spray
1 ½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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Smashed potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
Up to 10 servings
Smashed potatoes

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 57 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 8 oz

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Smashed potatoes are baked to crispy and golden brown perfection!

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Instructions
Scrub potatoes clean and rinse under running cool water
Remove and discard any nubby sprouting areas
Place potatoes in a large Dutch oven or soup pot
Fill pot with water until potatoes are submerged and covered by inch additional water
Add 1¼ tablespoon of the salt to water
Bring mixture to a boil over medium high heat; about 15 minutes
Cook potatoes until they are easily pierced with a fork
While potatoes cook, preheat oven to 425 F
Drizzle 3 tbsp olive oil over a large rimmed baking sheet
Brush oil over sheet to ensure it is evenly distributed
Evenly distribute the potatoes over oiled sheet
Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
Drizzle remaining olive oil over all potatoes
Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
Sprinkle with black pepper
Bake potatoes until edges are golden brown, about 15 minutes
Sprinkle with fresh parsley

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound baby red potato
2 ½ tablespoon Kosher salt divided
6 tablespoon extra virgin olive oil divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon freshly ground black pepper or to taste
5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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Oatmeal Coconut Chocolate Chip Energy Bites
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Oatmeal Coconut Chocolate Chip Energy Bites

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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: 2-3 energy bites

Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Delicious Snack Energy Bites for quick and delicious energy

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Instructions
Make the Energy Bites:
In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut. Should have about 30 balls.
Refrigerate for 1 hour to harden.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):
2 2/3 cup old fashioned rolled oats
0.5 cup unsweetened shredded coconut fine shred
2/3 cup almond flour
2/3 cup mini semi-sweet chocolate chip
1 cup almond butter
2/3 cup pure maple syrup
4 teaspoon pure vanilla extract

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 462kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 431mg | Fiber: 8g | Sugar: 21g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

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Chicken Tenders with Green Beans and Tahini Dressing
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
Up to 10 servings
Chicken Tenders with Green Beans and Tahini Dressing

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Recipe adapted from:
Jen Stone

Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 2 tenders

A delicious meal that's good for the whole family, based on Adam Hickman's recipe published on the Cooking Light website.

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Instructions
Preheat broiler to high with rack 6 inches from heat
Sprinkle chicken with most of the salt and all the black pepper
Place flour in shallow dish
Place eggs in another shallow dish
Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
Gently dredge tenders in flour, shaking off excess flour
Dip tenders in egg
Dredge in breadcrumb mixture; pressing to adhere
Coat chicken with cooking spray
Heat oil in a large skillet over medium high heat
Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
Arrange green beans on a sheet tray
Lightly coat beans with cooking spray
Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
After broiling, toss with half the lemon juice and remaining salt
Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound chicken breast tender about 20 tenders
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
7.5 tablespoon all purpose flour
5 egg
2 1/2 cup whole wheat breadcrumbs
1 1/2 teaspoon lemon zest
4 ounce Parmesan cheese
avocado oil cooking spray
5 teaspoon extra virgin olive oil
2 pound green beans
5 tablespoon fresh lemon juice
5 tablespoon ketchup
2.5 tablespoon tahini

Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Scale, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Serving: top green beans and chicken with sauce. Serve hot. Reheat chicken in a 350 degree oven until 165 degrees. Reheat green beans in a skillet over medium high heat 2-3 minutes or desired hotness. Do not heat sauce; will break

Nutrition
Calories: 401kcal | Carbohydrates: 36g | Protein: 40g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 865mg | Potassium: 793mg | Fiber: 6g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 4mg

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Turkey Fritters
$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
Turkey Fritters

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Recipe adapted from:
Karin Adoni Ben-David

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.

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 Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

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Instructions
In a large mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
Add the coconut oil to a large skillet set over medium-high heat.
Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
Garnish with remaining green onions and chopped avocado (optional).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each zucchini grated
3 pound 85% lean ground turkey or lean ground beef/chicken
3 teaspoon sea salt
6 tablespoon coconut flour or almond flour
12 stalk green onion sliced
3 each egg
1/2 teaspoon cayenne pepper
2 teaspoon freshly ground black pepper freshly ground
3 tablespoon coconut oil
2 each avocado chopped, optional

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

Reheating/Serving Instructions
Heat fritters in a pan set over medium heat until heated through or microwave on medium power.

Nutrition
Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

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Grilled Garlic Shrimp
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Garlic Shrimp

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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: 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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This grilled shrimp makes a perfect appetizer, main dish, or an accompaniment to steak for a delicious surf and turf.

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Instructions
Heat a grill to medium-high heat.
In a bowl combine shrimp with olive oil and minced garlic. Set aside.
Skewer 5 shrimp on each bamboo skewer. Season with salt and pepper
Brush grill clean and using an oiled clean rag, wipe down the grates. Grill shrimp for about 3 minutes on per side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25 size, peeled and deveined, patted dry with paper towels
4 tablespoon extra virgin olive oil
6 clove garlic minced
10 10-inch bamboo skewer soaked in hot water for 30 minutes (for 10 servings)
1/3 teaspoon Kosher salt more or less to taste or dietary preference (no salt for heart healthy)
½ teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Grill, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat on grill for several minutes until heated through.

Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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Baked Cheesy Italian Chicken Meatballs
$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Rated 4.80 out of 5
Up to 10 servings
Baked Cheesy Italian Chicken Meatballs

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Recipe adapted from:
Half Baked Harvest

Rated 4.7 out of 5 based on 28 customer ratings

$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Serving Size: 5 ounces

Nut Free Refined Sugar Free Soy Free
These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.
https://www.halfbakedharvest.com/italian-chicken-meatballs/

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https://www.halfbakedharvest.com/italian-chicken-meatballs/

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Instructions
Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

Notes
Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 pound ground spicy Italian chicken sausage
1 3/4 pound ground chicken
4 slice whole grain bread soft preferred
4 egg
3/4 cup parmesan cheese grated
4 shallot small, grated
4 clove garlic grated
3 tablespoon pepperoncinis chopped
25 ounce marinara sauce
1 3/4 cup mozzarella cheese shredded
1 3/4 cup provolone cheese shredded
1/3 cup fresh oregano chopped

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes.

Nutrition
Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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Mini Hot Dog Mummies with Honey Mustard Dip
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mini Hot Dog Mummies with Honey Mustard Dip

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Recipe adapted from:
Taste of Home

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 mummies

Kids will love this fun Halloween appetizer served with honey mustard sauce. This is also a great dish for football gamenights, it's a kids' favorite!
https://www.tasteofhome.com/recipes/hot-dog-mummies-with-honey-mustard-dip/

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https://www.tasteofhome.com/recipes/hot-dog-mummies-with-honey-mustard-dip/

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Instructions
Separate crescent roll dough into 2 rectangles; seal seams and perforations. Cut each rectangle horizontally into 10 strips. Wrap 1 strip around each hot dog.
Place 1 in. apart on a parchment lined baking sheet. In a small bowl, whisk egg and water; brush over tops. Bake at 375° until golden brown, 10-15 minutes.
Allow mummies to cool slightly, then using a toothpick dipped in mustard, add eyes.
In a small bowl, combine the dip ingredients; serve with mummies.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce refrigerated crescent rolls
20 miniature hot dog
1 egg large
2 teaspoon water
1 teaspoon Dijon mustard for the eyes
1 toothpicks for creating the eyes
For the dip:
1/2 cup mayonnaise
3 tablespoon Dijon mustard
3 tablespoon honey
1 tablespoon apple cider vinegar
1 dash hot pepper sauce

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Heat in 350 degree oven for 10 minutes or until heated through.

Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 311mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
Up to 10 servings
Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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Recipe adapted from:
Mayumi Tavalero

Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 8 ounces

Refined Sugar Free Soy Free
This package includes 3 different snacks your kids and their friends are sure to love! Each recipe provides 10 servings.

Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites quantity

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Instructions
Make the Energy Bites:
In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
Refrigerate for 1 hour to harden.
Meanwhile make the Pinwheels:
Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
Top cream cheese with 1/4 cup lettuce.
Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.
Prepare the Ranch Dip:
Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):
1⅓ cup old fashioned rolled oats
½ cup unsweetened shredded coconut fine shred
1/3 cup almond flour
1/3 cup mini semi-sweet chocolate chip
½ cup almond butter
1/3 cup pure maple syrup
2 teaspoon pure vanilla extract
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
7 ½ ounce garden vegetable cream cheese 1 tub
8 spinach herb tortilla wrap
4 cup spring lettuce mix
1 pound deli sliced turkey breast thin slice
For the Vegetables with Ranch Dip (makes about 1 ½ cups):
For the dip:
¾ cup mayonnaise
¾ cup sour cream
1 teaspoon dried chive
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
For the vegetables:
1 bunch celery cut into 4-inch sticks
5 carrot medium, cut into 4-inch sticks
16 ounce grape tomato
6 ounce canned pitted black olive drained

Cooking Tools Required
Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg

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Chicken Shawarma with Homemade Tahini Sauce
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Chicken Shawarma with Homemade Tahini Sauce

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Recipe adapted from:
The Mediterranean Dis

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.
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!
To Serve
Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Chicken Shawarma
1.5 tablespoon ground cumin
1.5 tablespoon ground turmeric
1.5 tablespoon ground coriander
1.5 tablespoon garlic powder
1.5 tablespoon paprika
0.5 teaspoon ground clove
1 pinch cayenne pepper
1 teaspoon Kosher salt
4 pound boneless skinless chicken thighs
2 each onion thinly sliced
1 each lemon juiced
6 tablespoon extra virgin olive oil
Homemade Tahini Sauce
3 clove garlic add more as needed
1 teaspoon Kosher salt
1.5 cup tahini paste
1 cup lime juice or lemon juice, if you prefer
0.5 cup cold water more if needed
1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
To Serve
10 each pita bread
baby arugula
dill pickle

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, 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. 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: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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Chocolate Espresso Mousse
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Chocolate Espresso Mousse

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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: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Purple Potatoes with Chimichurri Sauce
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Purple Potatoes with Chimichurri Sauce

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Recipe adapted from:
An Le

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian Whole 30

Purple Potatoes with Chimichurri Sauce quantity

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Instructions
Preheat the oven to 350 F
Place all chimichurri ingredients in a processor and blend and set aside
Cut potatoes into 1/4ths
Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
Roast in oven at 350 until soft about 30-40 minutes
Put potatoes in a mixing bowl and fold in 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound purple potato or red potato
2 teaspoon Kosher salt
1/4 cup extra virgin olive oil
For Sauce
1 bunch Italian parsley
1 bunch fresh cilantro
½ cup extra virgin olive oil
2 clove garlic
½ teaspoon Kosher salt
1 teaspoon dry oregano
2 tablespoon red wine vinegar

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Food Processor, Mixing bowls, Oven, Sharp Knives

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

Nutrition
Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 599mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg

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Baked Creamy Spinach Dip
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Baked Creamy Spinach Dip

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 ounce

Vegetarian
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

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Instructions
Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce frozen spinach thawed chopped
1 tablespoon butter
2 clove garlic minced
1 tablespoon all-purpose flour
12 ounce evaporated milk or half and half if can't find evaporated milk
1/2 cup Parmesan cheese divided
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 package bagel chips or other chips if bagel chips are not available

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature on the stove top or microwave.

Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

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Turkey and Cheese Pinwheels
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Turkey and Cheese Pinwheels

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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: 6 pinwheels

Egg Free Nut Free Oil Free Refined Sugar Free Soy Free
A fun lunch that your kids are sure to love! Add fruite and veggies that they love.

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Instructions
Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
Top cream cheese with 1/4 cup lettuce.
Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
7 ½ ounce garden vegetable cream cheese for 10 servings 1 tub
8 large burrito size tortilla
4 cup spring lettuce mix
1 pound deli sliced turkey breast thin slice

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 811mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7293IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg

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Triple Chocolate Espresso Brownies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Triple Chocolate Espresso Brownies

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Nut Free Oil Free Vegetarian
These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

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Adjust the ingredients measurement scale here by changing this number. 16 people

Instructions
Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
Cut into 4 columns each way, to make 16 pieces.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
5 ounce semi-sweet chocolate chips
2 ounce unsweetened chocolate chopped
8 tablespoon unsalted butter cut into quarters
3 tablespoon unsweetened cocoa powder
1 ½ tablespoon instant coffee powder
3 egg large
1 ¼ cup sugar
2 teaspoon pure vanilla extract
½ teaspoon Kosher salt
1 cup all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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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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Classic Tiramisu
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Classic Tiramisu

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Recipe adapted from:
Zeke Gluckman

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 square

Nut Free Soy Free Vegetarian
This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.

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Instructions
Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 cup strong brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce ladyfinger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup rum or coffee liqueur optional

Cooking Tools Required
8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula

Reheating/Serving Instructions
Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.

Nutrition
Calories: 581kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 117mg | Potassium: 197mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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Pumpkin Chocolate Chip Bread (2 loaves)
$0.00 Cooking Fee
Rated 0 out of 5
20 servings
Pumpkin Chocolate Chip Bread (2 loaves)

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Nut Free Soy Free Vegetarian
This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

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Instructions
Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
Add the pumpkin and water mixing well to incorporate all the ingredients.
In a separate bowl whisk together the dry ingredients.
Fold the dry ingredients into the wet ingredients.
Stir in the chocolate chips if using.
Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size20

Ingredients

Ingredients
Wet ingredients:
3 cup granulated sugar
1 cup avocado oil
4 egg
15 ounce canned pumpkin
2/3 cup water
Dry ingredients:
3 ½ cup all purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clove
1 teaspoon ground allspice
Optional:
10 ounce semi-sweet chocolate chips

Cooking Tools Required
8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Nutrition
Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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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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Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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Recipe adapted from:
Amanda Runnels

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 thigh

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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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!
https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP quantity

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https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

Cook Tools and Details

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Ingredients Scale

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

Instructions
Preheat oven to 400 degrees F.
Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
Season the chicken with the pumpkin pie spice, salt, and pepper.
When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon extra virgin olive oil
5 pound bone-in skin-on chicken thigh
2 tablespoon pumpkin pie spice
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
Optional (for garnish):
1 bunch fresh thyme
1 whole orange sliced

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

Nutrition
Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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

* Do you have allergies or special requests?

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