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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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Classic Roasted Green Beans
$0.00 Cooking FeeRated 4.5 out of 5 based on 7 reviews.
Rated 4.50 out of 5
FSA/HSA eligible
Up to 10 servings
Classic Roasted Green Beans

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Recipe adapted from:
Cookie and Kate

Rated 4.3 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 7 reviews.
Serving Size: 5 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.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Mediterranean Diet Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green beans stem ends trimmed
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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Cheesy Herb Garlic Bread
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
Up to 10 servings
Cheesy Herb Garlic Bread

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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: 1 two-inch piece

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.
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
Preheat oven to 350 degrees.
Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
Bake for 5 minutes, then broil until golden brown on top.
Cut into slices.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
½ cup butter 1 stick
3 clove garlic minced
1 loaf French bread halved lengthwise
¼ cup fresh basil chopped
1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Reheating/Serving Instructions
Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

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Glazed Carrots
$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Rated 4.20 out of 5
FSA/HSA eligible
Up to 10 servings
Glazed Carrots

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Recipe adapted from:
Thomas Keller

Rated 4.3 out of 5 based on 26 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Serving Size: 4.5 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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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Instructions
Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

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

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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Roasted Carrots with Fresh Ginger and Orange
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

Rated 5 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1/2 cup

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 Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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Instructions
Preheat the oven to 350°F.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 carrot large
5 tablespoon extra virgin olive oil
1 tablespoon fresh ginger grated
1 orange zested
1/2 teaspoon Kosher salt

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
https://family-friends-food.com/roasted-carrots-orange-ginger/

Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg

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Broiled Sirloin Steak
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 4 1/2 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 Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

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Instructions
Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
3 teaspoon garlic salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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Shrimp Scampi Linguine
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
Up to 10 servings
Shrimp Scampi Linguine

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 25 customer ratings
(5 customer reviews)

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

Egg Free Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

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Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound dry linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
4 clove garlic
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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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.

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy 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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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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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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Italian Wedding Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Italian Wedding Soup

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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: 1 1/2 cups

Nut Free Refined Sugar Free Soy Free
This classic Italian soup contains tasty little pork-beef meatballs, vegetables, and baby spinach leaves.

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Instructions
To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meatballs:
16 ounce ground beef
16 ounce ground pork
¾ cup plain breadcrumbs
1 bunch Italian parsley chopped
1 tablespoon fresh oregano minced
¾ cup parmesan cheese finely grated
2 egg
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
For the soup:
2 tablespoon extra virgin olive oil
2 carrot medium, diced
1 yellow onion large, diced
2 stalk celery diced
6 clove garlic finely chopped
12 cup low-sodium chicken broth
1 cup dry orzo pasta
8 ounce fresh spinach
For serving:
1 cup parmesan cheese grated

Cooking Tools Required
12-inch skillet, 5-quart saucepot

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

Nutrition
Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg

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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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Za’atar Roasted Carrots With Dates and Pine Nuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Za’atar Roasted Carrots With Dates and Pine Nuts

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Recipe adapted from:
Something Nutritious

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Heart Healthy Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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Instructions
Preheat the oven to 400°F.
Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
Bake for about 30 minutes, flipping the carrots halfway through.
While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound carrot peeled
5 tablespoon extra virgin olive oil
2.5 tablespoon za'atar
1/2 teaspoon cumin
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts
6 Medjool date pitted and diced
3 teaspoon fresh thyme
2 tablespoon fresh mint chopped optional

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

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Broiled Sirloin Steak with Broccoli
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 4 1/2 ounces steak, 1 1/2 cup broccoli

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 Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

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Instructions
Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting
Cook the broccoli:
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
1 1/2 teaspoon garlic salt more or less to taste, or preference
1/2 teaspoon freshly ground black pepper more or less to taste
3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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Baked Pear with Walnuts & Cinnamon
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Baked Pear with Walnuts & Cinnamon

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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: 1/2 pear

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

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Instructions
Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
Bake until soft, about 20 minutes.
Remove the hot baked pear from the oven, garnish with walnuts and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 each pear large, halved and cored
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup walnuts roughly chopped or halves

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat pears in a 350 degree oven until heated through, about 10 minutes.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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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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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!

Sautéed Peas and Mushrooms quantity

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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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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.

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 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

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

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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

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Mixed Berry Fruit Cups
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

Mixed Berry Fruit Cups quantity

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Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Broiled Sirloin Steak-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak-AIP Diet Friendly

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 1/2 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

AIP Diet Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

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Instructions
Dry steaks by patting with a paper towel. Mix together the salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound grass-fed sirloin steak
3 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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Greek Yogurt Brownies
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Greek Yogurt Brownies

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!
https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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Instructions
Preheat the oven to 350 degrees
Spray an 8 x 8 pan and set aside
In microwave safe bowl melt 1/2 cup chocolate bar chunks
Let cool 2 minutes
Whisk in yogurt
Whisk in monk fruit sugar
Mix until smooth
Mix flour, baking soda and cocoa powder in separate bowl
Mix dry ingredients in to wet until smooth
Mix in milk
Fold in chocolate chips
Transfer to sprayed pan
Bake for 25 minutes

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive2

Total Time32 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup sugar free chocolate bar broken into chunks
1 cup 0% Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup monk fruit sweetener or other sugar substitute
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sugar-free dark chocolate chips

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

Reheating/Serving Instructions
Reheat 10 seconds in a microwave or eat cold

Nutrition
Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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