Skip to content

Products search

Search dishes

Log in
Sign up

Products search

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.

Pick meals for me
All Dishes
Re-order
My Favorites

Kids

Select an appointment to add dishes to here

Add future appointments here

Showing 201–220 of 225 results

Active filters

Main Dish

Add to my favorites

Creamy Clam Chowder in Bread Bowl
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
Up to 10 servings
Creamy Clam Chowder in Bread Bowl

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1 1/2 cups

Egg Free Nut Free Soy Free
This clam chowder can be served in a bread bowl (optional) for that San Francisco Fisherman's Wharf experience!

Creamy Clam Chowder in Bread Bowl quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

Notes
If you don’t have quite enough clam juice from the canned clams (1 cup per serving) you can just use water to make up the difference.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil
1/3 pound bacon chopped
2 yellow onion medium, diced
6 stalk celery preferably the heart with leaves, cut into ¼” dice
2/3 cup all-purpose flour
7 cup bottled clam juice
1 teaspoon dry thyme
4 russet potato large, peeled and cut into ½” cubes
2 cup heavy whipping cream
26 ounce canned chopped clam drained, clam juice reserved
1/4 teaspoon cayenne pepper
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Optional:
10 sourdough bread round "lid" cut into top and hollowed out for soup

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Ladle, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-low power until heated through. Store soup and bread separately until ready to serve.

Nutrition
Calories: 1669kcal | Carbohydrates: 280g | Protein: 58g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 3935mg | Potassium: 1220mg | Fiber: 13g | Sugar: 30g | Vitamin A: 1119IU | Vitamin C: 16mg | Calcium: 315mg | Iron: 20mg | Phosphorus: 634mg

*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?

Yes

No
Add to my favorites

Meatball Spaghetti Squash
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Meatball Spaghetti Squash

Add to my favorites

Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3-4 meatballs and half a spaghetti squash

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free
"Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.
www.kaiafitfolsom.com

Meatball Spaghetti Squash quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

www.kaiafitfolsom.com

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavor
Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.
Additional Toppings
Fresh basil, parmesan, or nutritional yeast.
Save Time
Use store-bought frozen meatballs instead.
Make it Vegan
Use veggie meatballs or falafels instead.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 pound 90% lean ground beef
1 yellow onion small, finely diced
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon dry thyme
1/4 teaspoon sea salt
2 spaghetti squash medium, halved lengthwise, seeds removed
1/2 cup canned tomato sauce

Cooking Tools Required
Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

Reheating/Serving Instructions
Heat in 350 degree oven for 20 minutes or until heated through.

Nutrition
Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

*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?

Yes

No
Add to my favorites

Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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 Heart Healthy Renal 5 on dialysis
Enjoy this Asian inspired dish that's Renal Stage 5 on Dialysis friendly.

Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat olive oil in a skillet. Add chicken, garlic, and ginger. Stir-fry for 6–7 minutes until browned and cooked through.
Add rice vinegar and soy sauce to the chicken. Stir and cook for 1 more minute.
In a separate pan, stir-fry napa cabbage in olive oil for 4–5 minutes until softened.
Serve chicken and cabbage over jasmine rice.

Notes
Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

Ounces per serving: ~11 ounce

Calories: 375 kcal

Carbohydrates: 32 g

Protein: 31 g

Fat: 14 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 6 g

Trans Fat: 0 g

Cholesterol: 75 mg

Sodium: 320 mg

Potassium: 430 mg

Fiber: 5.3 g

Sugar: 3 g

Vitamin A: 2150 IU

Vitamin C: 26 mg

Calcium: 48 mg

Iron: 2.1 mg

Phosphorus: 240 mg

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce boneless skinless chicken breast sliced into thin strips
1 tablespoon avocado oil
1 tablespoon ginger minced
2 clove garlic minced
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
8 ounce napa cabbage thinly sliced
1 tablespoon extra virgin olive oil for stir-frying cabbage
2 cup jasmine rice cooked

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

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

*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?

Yes

No
Add to my favorites

Asian Turkey Lettuce Wraps
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Asian Turkey Lettuce Wraps

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 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 Heart Healthy Lower Carb Refined Sugar Free
These tasty low carb lettuce wraps are full of flavor and extra veggies.

Asian Turkey Lettuce Wraps quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Prepare the Filling:
Heat the sesame oil in a large pan over medium heat.
Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.
Add Vegetables:
Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.
Prepare Lettuce Wraps:
While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.
Assemble the Wraps:
Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.
Serve:
Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha sauce optional
1 tablespoon honey
2 clove garlic minced
1 tablespoon fresh ginger grated
1/2 cup carrots shredded
1 cup red bell pepper chopped
1 cup frozen green peas
1/2 head iceberg lettuce or butter lettuce, leaves separated
Optional for garnish:
1/2 cup unsalted roasted peanuts chopped
1/2 cup green onions chopped

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

Reheating/Serving Instructions
Heat filling in a saute pan over medium heat or in the microwave on high power.

Nutrition
Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | 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?

Yes

No
Add to my favorites

Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 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 Heart Healthy Refined Sugar Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
For the Stir Fry:
Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.
For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Stir Fry:
1 pound pork tenderloin sliced into thin strips
2 tablespoon low-sodium soy sauce
1 tablespoon avocado oil
1/2 head green cabbage thinly sliced
1 piece red bell pepper thinly sliced
2 piece carrot julienned
2 stalk green onion sliced
1 clove garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon freshly ground black pepper
For the Pork Tenderloin with Vegetables:
1 pound pork tenderloin
1 piece sweet potato cubed
1 pound Brussels sprouts halved
2 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika optional

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the microwave on high power or on the cooktop in a pan over medium heat, until heated through.

Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

*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?

Yes

No
Add to my favorites

Buffalo Chicken Sliders and Chicken-Spinach Pasta
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Buffalo Chicken Sliders and Chicken-Spinach Pasta

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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

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

Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free
With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy Buffalo Chicken Sliders, bursting with flavor and perfectly paired with a crunchy, colorful slaw. And second, enjoy a creamy yet light pasta dish packed with lean protein, fiber-rich ingredients, and heart-healthy fats.

Buffalo Chicken Sliders and Chicken-Spinach Pasta quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the Chicken for both Dishes:
Preheat the oven to 375°F.
In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken for the sliders:
Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.
Chop the chicken into bite-sized pieces for the pasta dish.
Prepare the Buns:
Lightly toast the whole-grain slider buns in a dry skillet or oven.
Assemble the Sliders:
Spread a thin layer of Greek yogurt on the bottom half of each bun.
Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
Top with the other half of the bun.
For the Rainbow Veggie Slaw:
Mix the Veggies:
In a large bowl, combine purple cabbage, carrots, and kale or spinach.
Make the Dressing:
In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.
Toss and Serve:
Pour the dressing over the veggies and toss well to coat.
For the Chicken-Spinach Pasta:
Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.
Sauté the Garlic and Spinach:
In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Add spinach and cook until wilted, about 2 minutes.
Make the Garlic Sauce:
Pour in the chicken broth into the pan, scraping up any browned bits.
Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.
Combine Ingredients:
Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.
Serve:
Divide into bowls and garnish with fresh parsley or basil, if desired.

Cook Times

Recipe Serving Size8

Ingredients

Ingredients
For the Buffalo Chicken Sliders:
1 pound boneless skinless chicken thigh
1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 each small whole-grain slider buns
1/4 cup plain Greek yogurt
1 tablespoon crumbled blue cheese optional
For the Rainbow Veggie Slaw:
1 cup purple cabbage shredded
1 cup carrot shredded
1 cup fresh spinach chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
For the Chicken-Spinach Pasta:
8 ounce whole-grain penne pasta
1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken thigh
4 cup fresh spinach
4 clove garlic minced
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
For the Sauce:
1 cup low-sodium chicken broth
1/4 cup plain Greek yogurt
Optional:
2 tablespoon grated parmesan cheese
2 tablespoon Italian parsley or basil for garnish

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

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

Nutrition
Calories: 396kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 488mg | Potassium: 639mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 4mg

*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?

Yes

No
Add to my favorites

Buffalo Chicken Sliders with Rainbow Veggie Slaw
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Buffalo Chicken Sliders with Rainbow Veggie Slaw

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 sandwich with 3 ounces slaw

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

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

Diabetes Friendly Egg Free Heart Healthy Soy Free
This Buffalo Chicken Slider is bursting with flavor and is perfectly paired with a crunchy, colorful slaw for a heart-healthy, diabetes-friendly meal that satisfies without breaking the budget!

Buffalo Chicken Sliders with Rainbow Veggie Slaw quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
For the Buffalo Chicken Sliders:
Cook the Chicken:
Preheat the oven to 375°F.
In a baking dish, toss chicken thighs with olive oil, garlic powder, smoked paprika, and hot sauce.
Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken:
Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.
Prepare the Buns:
Lightly toast the whole-grain slider buns in a dry skillet or oven.
Assemble the Sliders:
Spread a thin layer of Greek yogurt on the bottom half of each bun.
Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
Top with the other half of the bun.
For the Rainbow Veggie Slaw:
Mix the Veggies:
In a large bowl, combine purple cabbage, carrots, and kale or spinach.
Make the Dressing:
In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.
Toss and Serve:
Pour the dressing over the veggies and toss well to coat.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

Ingredients

Ingredients
For the Buffalo Chicken Sliders:
1 pound boneless skinless chicken thigh
1/4 cup hot sauce like Frank's RedHot, reduced-sodium preferred
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 each small whole-grain slider buns
1/4 cup plain Greek yogurt
1 tablespoon crumbled blue cheese optional
For the Rainbow Veggie Slaw:
1 cup purple cabbage shredded
1 cup carrot shredded
1 cup spinach chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 271kcal | Carbohydrates: 7g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 575mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6488IU | Vitamin C: 28mg | Calcium: 66mg | 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?

Yes

No
Add to my favorites

Whole Thanksgiving Turkey
$118.75 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
16 servings
Whole Thanksgiving Turkey

Add to my favorites

Recipe adapted from:
Lauren Allen

Rated 0 out of 5

$118.75 Cooking Fee
Serving Size: 6 ounces

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

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

AIP Diet Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!
EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter
https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

Whole Thanksgiving Turkey quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook200

Passive0

Recipe Serving Size16

Ingredients

Ingredients
17 pound whole turkey
1 each onion peeled and quartered
1 each lemon quartered
1 each apple quartered
.75 ounce fresh rosemary
.75 ounce fresh thyme
.75 ounce fresh sage
For the herb butter:
1 cup unsalted butter softened
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 clove garlic minced

Cooking Tools Required
Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

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

Nutrition
Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

*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?

Yes

No
Add to my favorites

Garlic Butter Cashew Chicken
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Garlic Butter Cashew Chicken

Add to my favorites

Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

Garlic Butter Cashew Chicken quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.halfbakedharvest.com/cashew-chicken/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

*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?

Yes

No
Add to my favorites

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

Add to my favorites

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 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 quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
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, garlic, 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
8 clove garlic minced
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?

Yes

No
Add to my favorites

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

Add to my favorites

Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Low FODMAP
This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

Chicken Enchiladas-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1/2 teaspoon dry oregano
1/2 teaspoon mild New Mexico chili powder
5 canned whole green chiles seeded and coarsely chopped
2 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

*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?

Yes

No
Add to my favorites

Meal Prep Chicken, Feta and Olive with Pretzels and Fruit
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

Add to my favorites

Recipe adapted from:
Empower Fitness

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 10 ounces

Nut Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

Meal Prep Chicken, Feta and Olive with Pretzels and Fruit quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://empoweronlinecoaching.com/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 400 degrees.
Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
Boil your pasta and then drain.
Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce dry pasta
15 teaspoon extra virgin olive oil
30 piece pitted Kalamata olives
3 1/2 ounce 19% pasteurized feta cheese
70 ounce boneless skinless chicken breast
40 piece cherry tomato
20 pinch dry oregano
2 1/2 cup blueberries
5 1/2 ounce salted pretzel crackers
5 orange

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

Nutrition
Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | 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?

Yes

No
Add to my favorites

Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu
$50.50 Cooking Fee
Rated 0 out of 5
9 servings
Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$50.50 Cooking Fee
Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

Nut Free Soy Free Vegetarian
Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Make the dough:
Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.
Make the pomodoro sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and saute 5 minutes untiltranslucent. Add garlic and saute an addition minute. Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.
Make the tiramisu:
Pour coffee into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
In a medium bowl 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 the baking dish.
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 (use remaining 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. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.
Saute the mushrooms:
Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.
Prepare the Caesar salad:
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.
To assemble and bake the pizzas:
Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.
Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

Cook Times

Active Prep162

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 42 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the dough:
2 1/4 cup warm water just above body temperature, about 105 degrees
1 ½ tablespoon granulated yeast
1 tablespoon granulated sugar
¼ cup extra virgin olive oil
1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version
For the pomodoro sauce:
4 tablespoon extra virgin olive oil
1 cup yellow onion small dice
3 clove garlic minced
28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
4 tablespoon fresh basil chopped
For the mushroom pizza:
1 tablespoon extra virgin olive oil
2 cup crimini mushrooms or mixed varieties sliced
For the pepperoni pizza:
2 ounce sliced pepperoni
For the pizza:
8 tablespoon yellow cornmeal
1 teaspoon Kosher salt
16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
1 bunch fresh basil leaves torn into small pieces
6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
½ teaspoon fine sea salt use your favorite
4 tablespoon Pecorino Romano cheese optional, grated
FOR THE TIRAMISU:
2 cup brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce lady finger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Optional:
1/4 cup rum or coffee liqueur
FOR THE CAESAR SALAD:
3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner
For the croutons:
1/2 loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic
5 fillet canned anchovy fillets
1 tablespoon Dijon mustard
1 egg
1/2 extra virgin olive oil
1 lemon
1/2 cup Parmesan cheese
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

Reheating/Serving Instructions
Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

Nutrition
Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

*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?

Yes

No
Add to my favorites

Pressure Cooker Swiss Steak
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Pressure Cooker Swiss Steak

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free
This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

Pressure Cooker Swiss Steak quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Season the steaks with salt and pepper.
Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Add the onions and garlic. Saute 1 to 2 minutes.
Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
Season with Kosher salt and freshly ground pepper to taste.
Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cube steak
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
1/4 cup avocado oil
1 onion large, thinly sliced
4 clove garlic minced
1 tablespoon tomato paste
14.5 ounce canned diced tomatoes
1 1/2 teaspoon smoked paprika
1 teaspoon dry oregano
1 tablespoon Worcestershire sauce
1 ½ cup beef broth
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

Reheating/Serving Instructions
Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

Nutrition
Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

*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?

Yes

No
Add to my favorites

Pina Colada Pork Chops with Tropical Fruit Salsa
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Pina Colada Pork Chops with Tropical Fruit Salsa

Add to my favorites

Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 ounce

Gluten Free Nut Free
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

Pina Colada Pork Chops with Tropical Fruit Salsa quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive30

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
5 pound pork bone-in loin chops 1 pork chop per person
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup chicken stock
1 tablespoon fresh lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoon cold butter
SALSA:
2 kiwifruit peeled and finely chopped
1 banana small, finely chopped
1 avocado peeled and finely chopped
1 lime juiced
1 teaspoon fresh cilantro minced
1 teaspoon fresh basil minced

Cooking Tools Required
Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the oven, stove top or microwave.

Nutrition
Calories: 330kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 807mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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 Heart Healthy Mediterranean Diet Refined Sugar Free Renal 5 on dialysis Soy Free
Enjoy this Italian inspired dish served with green beans and orzo pasta.

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook orzo according to package directions.
Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
Add lemon juice and basil. Stir and cook 1–2 minutes more.
In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
Serve chicken and green beans over orzo pasta.

Notes
Lemon Basil Chicken with Garlic Green Beans and Orzo

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 15 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 78 mg

Sodium: 315 mg

Potassium: 425 mg

Fiber: 5.5 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 20 mg

Calcium: 60 mg

Iron: 2.3 mg

Phosphorus: 235 mg

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce boneless skinless chicken breast sliced thin
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
2 clove garlic minced
8 ounce green bean trimmed
1 tablespoon extra virgin olive oil for sautéing green beans
2 cup orzo pasta cooked

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

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

*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?

Yes

No
Add to my favorites

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tacos

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

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Renal 5 on dialysis Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

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

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

Nutrition
Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

*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?

Yes

No
Add to my favorites

Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 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 Lower Carb Nut Free
With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
For the soup:
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!
For the teriyaki bowl:
Cook the brown rice according to package instructions
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.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the soup:
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar
For the teriyaki bowl:
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high heat until heated through, or on the stovetop in a pot or pan over medium heat.

Nutrition
Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | 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?

Yes

No
Add to my favorites

Egg Roll in a Bowl with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Egg Roll in a Bowl with Brown Rice

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 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 Heart Healthy Nut Free Refined Sugar Free
This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

Egg Roll in a Bowl with Brown Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the brown rice according to package instructions
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound ground turkey
1 cup brown rice cooked according to package directions
4 cups coleslaw mix
1 medium carrot grated
2 clove garlic minced
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
2 stalk green onion sliced
Optional:
1 tablespoon sesame seeds

Cooking Tools Required
12-inch saute pan, Box grater, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through, or in the microwave on high power.

Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

*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?

Yes

No
Add to my favorites

Classic Matzo Ball Soup
$59.17 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Classic Matzo Ball Soup

Add to my favorites

Recipe adapted from:
Dana Kaminsky

Rated 0 out of 5

$59.17 Cooking Fee
Serving Size: 10 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 Heart Healthy
Enjoy this homemade chicken soup filled with delicious dumplings made out of matzah meal, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Since this is made with a whole chicken, serving sizes are a default of 10, however you can freeze any remaining soup.

Classic Matzo Ball Soup quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot. Add about 6 quarts of cold water to fill the pot, and bring to a boil. Let the soup boil gently, uncovered, for 30 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, salt, and white pepper. Cover and simmer 1 1/2 hours. Meanwhile make the matzo balls.
When broth is done simmering, use tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Skim fat.
Shred cooked chicken (you can save any remaining for another use) and add desired amount to soup pot along with the cut carrots. Bring to a simmer.
For the matzo balls:
Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and allow to sit for 15 minutes.
Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or if your broth is ready, directly to the broth.
To finish:
Adjust soup seasonings. Add cooked matzo balls-you'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh dill.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook150

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 whole chicken giblets removed, whole or cut into pieces
3 yellow onion peeled and quartered
3 turnip peeled and quartered (optional)
6 carrot halved
5 stalk celery with greens, roughly chopped
2 bay leaf
10 sprigs Italian parsley
¼ teaspoon celery seed
1 teaspoon Kosher salt
1/4 teaspoon white pepper
4 carrot peeled and cut on the diagonal into 1-inch pieces
For the Matzo Balls:
½ cup avocado oil
4 egg large
1 box Streit's Matzo Ball Mix
For Serving:
¼ cup fresh dill chopped

Cooking Tools Required
Cutting board, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Slotted spoon, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 338kcal | Carbohydrates: 12g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 396mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10659IU | Vitamin C: 18mg | Calcium: 70mg | 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?

Yes

No

←
1
2
3
…
8
9
10
11
12
→

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Events & gatherings
Medically tailored meals
Gifts cards
Become a chef

Products search

Search dishes

Book a chef
Menu
Log in / sign up
Our story
Get a personalized menu
How it works for customers
Cooking classes
Events & gatherings
Medically tailored meals
Gifts cards
Become a chef

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Safety
Food as medicine podcast
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace
Invite clients

Eat

How it works videos
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2025 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

1-click Weekly Meals (2)
Balanced Complete Meals (78)
Bulk Protein (8)
Camping and Local Travel (24)
Casserole Dishes (19)
Comfort (136)
Customer Recipes (7)
Everyday Food (164)
Family Meals and Desserts (82)
Freezer Meals (92)
School Lunches (22)
Toddler Friendly (33)
Wallet Friendly (98)
Medicaid (34)
Small Household (36)
Trending Dishes (8)
Kid Friendly (225)

Cuisines

American (142)
Chinese (24)
Eastern European (8)
French (4)
Italian (43)
Japanese (11)
Korean (8)
Mediterranean (21)
Mexican (32)
Other Asian (14)
Spanish (2)
Thai (4)
Middle Eastern (4)

Diets

AIP Diet (4)
Brain Food (14)
Dairy Free (114)
Diabetes Friendly (78)
Egg Free (147)
Gluten Free (97)
Heart Healthy (59)
Keto (37)
Low FODMAP (16)
Lower Carb (55)
Nut Free (134)
Oil Free (9)
Paleo (31)
Postpartum (23)
Pregnancy (17)
Reduced Fat (27)
Refined Sugar Free (136)
Soy Free (124)
Vegan (24)
Vegetarian (36)
Whole 30 (20)
Mediterranean Diet (4)
Renal 5 on dialysis (3)
Renal stage 1-3a (1)

Special Occasion

Christmas (2)
Easter (7)
Halloween (2)
Hanukkah (6)
Other Occasion (7)
Passover (6)
Rosh Hashanah (6)
Super Bowl (26)
Thanksgiving (5)
Valentines Day (6)

Course

Appetizer (63)
Breakfast (53)
Dessert (65)
Dressing and Sauces (8)
Drinks (2)
Main Dish (225)
Salad (9)
Side Dish (81)
Snack (93)
Soup (25)

Main Ingredient

Beef (44)
Bread/Dough (24)
Broth (15)
Cheese (39)
Dairy (36)
Eggs (10)
Fish (8)
Fruits (5)
Grains (55)
Legumes (20)
Nuts (3)
Pasta (41)
Pork (15)
Poultry (113)
Seafood (3)
Vegetables (105)
Starchy Vegetables (39)

Cooking Method

Baking (79)
Boiling (71)
Braising (8)
Broiling (8)
Chopping (21)
Frying (17)
Grilling (13)
Poaching (3)
Pressure Cooking (7)
Roasting (9)
Sautéing (93)
Searing (8)
Simmering (52)
Steaming (9)
Stewing (3)
Stir-frying (10)

Recipe Author

An Le (2)
Cookie and Kate (2)
Jen Stone (4)
KaiaFIT (2)
Karin Adoni Ben-David (6)
Mayumi Tavalero (66)
Once Upon A Chef (1)
Skinnytaste (3)
Syd Bailey (5)
Zeke Gluckman (3)
Kaiser Lifestyle Medicine (1)
Little black dress project (6)

Available Coupon

X

Close

Warning

Adding this dish will remove the chef appointment from your cart. You'll need to rebook the appointment. Select 'Continue Anyway' to proceed or 'Cancel' to go back.

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Warning

You can't add more than 4 hours Estimated time.

Warning

You already have some dishes in your cart. Clicking 'Continue' will remove them from the cart and add the Recommended Meal Plan. Please click 'Cancel' to go back.

Add your preferences

Course (Required)

Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Add your preferences

Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Confirm Deletion

Are you sure you want to delete this item?

Confirm Deletion

Are you sure you want to delete this item?

Upload Recipes

You can add up to 15 files (JPG, PNG, JPEG, PDF, DOC)

Loading recommendations...

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.

Customize Pick For Me

Add your preferences

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

Save changes to profile

Cuisines

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Courses

How many of servings of each course

Servings of Lunch (585)
Servings of Dinner (585)
Servings of Side Dishes (211)
Servings of Salads (84)
Servings of Soups (85)
Servings of Breakfasts (97)
Servings of Snacks (156)
Servings of Desserts (98)
Servings of Appetizers (139)

More options

Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

Leftover options

Best Value: More Servings

More Variety: Expanded Menu