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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Vegetarian Matzo Ball Soup with Homemade Stock and Saffron
$0.00 Cooking Fee
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Up to 10 servings
Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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$0.00 Cooking Fee
Serving Size: 1.5 cups of soup with 2 matzo balls

Dairy Free Nut Free Refined Sugar Free Soy Free Vegetarian
This vegetarian matzo ball soup has the perfect savory flavor, golden color, and all of those yummy qualities, as close as you can get to a real comforting chicken soup thanks to the magic ingredient, the saffron!

Vegetarian Matzo Ball Soup with Homemade Stock and Saffron quantity

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Instructions
Combine all stock ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt-sensitive, you can start with 2 tsp salt, however, please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.
Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 50 minutes until the liquid reduces by about a third and the stock is flavorful.
While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
While the matzo balls are chilling, slice 2 carrots, 3 celery stalks and 2 zucchinis
While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. No peeking! Keeping the pot covered will help the matzo balls become fluffy.
When the vegetable stock liquid has reduced by about a third, strain the stock through a fine-mesh strainer or cheesecloth into a large bowl.
Rinse the pot and pour the stock back into the pot. Add the fresh sliced carrots, celery and zucchini to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Cook for another 10-15 minutes until the vegtables are tender.
A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder (Gefen makes a popular one sold in kosher markets). It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
A note about saffron: Invest in good quality saffron. I say invest because saffron can be very pricey. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook70

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
Soup Ingredients
6 each carrot about 3 medium carrots for the stock broken into 3rds, plus 3 medium carrots sliced into 1/4 inch chunks
9 stalk celery about 6 stalks for the stock broken into 3rds, plus 3 stalks sliced into 1/2 inch chunks, including leaves
2 each zucchini 2 medium zucchinis sliced 1/2 inch chunks
1 each onion large rinsed and halved, skin on
1 each leek sliced and cleaned (white and light green parts only)
1 bulb celery root peeled and quartered
1 bunch fresh dill set a side 2 tbsp chopped fresh dill
1 bunch Italian parsley
2 each bay leaf
12 each whole black peppercorns
7 each whole clove
1 pinch saffron threads not American or Mexican saffron which has no flavor - but the good stuff! It's expensive but necessary for this soup. Do not sub turmeric! The flavor is completely different.
3 tablespoon extra virgin olive oil
1 tablespoon Kosher salt
Matzo Ball Ingredients
4 each egg large
4 tablespoon avocado oil or light olive oil
2 tablespoon seltzer water
1 cup matzo meal
1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
¼ teaspoon Kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh dill chopped
1 pinch saffron threads

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Keep the matzo balls separate until ready to serve. Drop the desired amount Pof balls into the soup, heat the pot before serving, serve 1.5 cups of soup and veggies along with 2 matza balls.

Nutrition
Calories: 202kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 885mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6941IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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Fusion Spiced Mashed Sweet Potatoes
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Fusion Spiced Mashed Sweet Potatoes

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Vegetarian
I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.

Fusion Spiced Mashed Sweet Potatoes quantity

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Instructions
Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 cup sweet potato for 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
1/2 cup heavy whipping cream * Can substitute cashew cream for Vegan
1/2 cup orange juice
1 tablespoon brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon ground nutmeg

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

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

Nutrition
Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19068IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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

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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.
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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

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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.

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

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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.

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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

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Pear, Cinnamon, and Ginger Syrup
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Pear, Cinnamon, and Ginger Syrup

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$0.00 Cooking Fee
Serving Size: 2 tablespoons

Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This soothing and flavorful syrup is perfect for boosting immunity, calming digestion, or adding a touch of healthful sweetness to your day. Made with natural ingredients, it’s packed with antioxidants and anti-inflammatory properties. How to use: Take 1-2 tablespoons daily as a natural remedy for soothing digestion and boosting immunity. Add to hot water or tea for a warming, healthful drink. Drizzle over oatmeal, pancakes, or yogurt for a flavorful boost.

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Instructions
Prepare the Base:
Place the chopped pears, ginger slices, and cinnamon sticks in a medium saucepan.
Simmer the Ingredients:
Add the water to the saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer for 30-40 minutes until the pears are soft and fragrant.
Strain the Syrup:
Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl, pressing gently on the pears to extract all the liquid. Discard the solids.
Sweeten (Optional):
Stir in the raw honey while the syrup is still warm. Adjust the sweetness to your preference.
Cool and Store:
Let the syrup cool to room temperature before transferring it to a glass jar or bottle. Store in the refrigerator for up to 2 weeks.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size16

Ingredients

Ingredients
2 ripe pear chopped (with skin, for extra nutrients)
1 piece fresh ginger (1-2 inches) peeled and sliced
2 piece cinnamon stick
3 cup water
3 tablespoon raw honey optional, adjust to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, jar with lid, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 26kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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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

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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

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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

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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

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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

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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

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Halvah Energy Balls
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Halvah Energy Balls

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Recipe adapted from:
Batel's Kitchen

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Dairy Free Egg Free Gluten Free Postpartum Refined Sugar Free Soy Free Vegetarian
These nourishing lactation energy balls were born out of Batel's journey as a new mom of twins, looking for a healthy way to boost milk production. Combining oats, flax seeds, nuts, tahini, and honey, she created a delicious, halvah-inspired snack that’s perfect for nursing moms—or anyone craving a wholesome treat. Freezer-friendly and packed with goodness, they became my daily go-to, helping her stay energized while juggling life with twins.

Halvah Energy Balls quantity

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Instructions
In a food processor combine: walnuts, pecans, and pistachios—pulse a few times to get nice medium sized chunks. (Not a fine powder, you want to keep the crunch.)
In a bowl place the oats, hazelnut flour, hemp seeds, flax, cocoa powder, salt, cinnamon. Mix with a spoon and set aside.
In a glass bowl, combine the tahini paste, honey, chocolate chips, and coconut oil. Heat for about a minute in the microwave or stove, just to allow the chocolate to melt.
Combine the wet and dry ingredients well and let sit for about 10 minutes.
Prepare a coating by chopping the pecans, and preparing the shredded coconut in a bowl.
In another bowl have some water and start forming the energy balls. Dip each one in the water for a second and then directly into the chopped nuts or shredded coconut. Place on a baking sheet and freeze for 2 hours or more. Then transfer to a zip-top bag or a container. Keep them in the freezer or fridge.
Note: If you chose to freeze them, allow sitting for 5 minutes before eating. OR, place in the microwave for 15 seconds just enough to be able to bight. They don't really need to be warm.

Notes
If you choose to freeze them, allow sitting for 5 minutes before eating. OR, place i the microwave for 15 seconds, just enough to be able to bite. Enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10 People

Ingredients

Ingredients
Dry Ingredients:
2 cup old fashioned rolled oats
1 cup hazelnut flour or almond meal
1/3 cup walnuts Raw; roughly chopped
1/3 cup pecans Raw; roughly chopped
1/3 cup shelled pistachios Raw, roughly chopped
2 tablespoon hemp seeds
2 tablespoon ground flax seeds
3 tablespoon unsweetened cocoa powder
1 pinch ground cinnamon
1 pinch sea salt
Wet Ingredients:
1 cup tahini whole tahini preferred if available
1/2 cup honey or date syrup, add another 1/4 cup if needed to help form the balls
2 tablespoon coconut oil melted
½ cup sugar-free dark chocolate chips
For Coating
½ cup pecans crushed
½ cup unsweetened shredded coconut

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

Reheating/Serving Instructions
If you chose to freeze them, allow sitting for 5 minutes before eating. OR, place in the microwave for 15 seconds just enough to be able to bight. They don't really need to be warm.

Nutrition
Serving: 2g | Calories: 563kcal | Carbohydrates: 43g | Protein: 11g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Sodium: 17mg | Potassium: 330mg | Fiber: 8g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg

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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

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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.
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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!

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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

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

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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.
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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

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

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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

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Grilled Corn on the Cob in Husks
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Grilled Corn on the Cob in Husks

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Recipe adapted from:
Holly Nilsson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Instructions
To Grill Corn in Husks
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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Orange Creamsicle Baked Oatmeal
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Orange Creamsicle Baked Oatmeal

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Recipe adapted from:
Monique Volz

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Vegetarian
Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!
https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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Instructions
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
Wet ingredients:
2 each egg
⅓ cup pure maple syrup
1 each large orange zested
½ cup orange juiced
1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
1 ¼ cup unsweetened vanilla almond milk or milk of choice
½ tablespoon pure vanilla extract
Dry ingredients:
2 cup old fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon Kosher salt
Orange yogurt topping:
2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
1 tablespoon powdered sugar or you can sub maple syrup or honey
1-2 teaspoon orange juiced to thin
½ teaspoon orange zest
¼ teaspoon pure vanilla extract

Cooking Tools Required
9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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

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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/

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

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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

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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

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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 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, 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

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

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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

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

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

Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, 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

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Mars Chocolate Bar Overnight Oats
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mars Chocolate Bar Overnight Oats

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Recipe adapted from:
Empower Coaching

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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

Instructions
Mix together your oats, protein powder + some water.
Then add 3/4 of the Greek yoghurt.
Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
Pop into the fridge and enjoy the next day.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup 0% Greek yogurt
3 1/3 cup old fashioned rolled oats
4 ounce Mars chocolate bar
10 teaspoon Lotus Biscoff spread
10 scoop whey protein powder
2 ounce 70% dark chocolate
20 tablespoon unsweetened almond milk
glass cups for serving

Cooking Tools Required
jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Spatula

Nutrition
Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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Caramel Apple Cookies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Caramel Apple Cookies

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Recipe adapted from:
Buttermilk by Sam

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cookie

Nut Free Soy Free Vegetarian
Chewy oatmeal cookies made to taste like a caramel apple.
https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

Caramel Apple Cookies quantity

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https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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

Instructions
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
Fold in the flour and ground freeze dried apples.
Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
Bake for 10-12 minutes until golden at the edges.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size16

Ingredients

Ingredients
½ cup unsalted butter
⅔ cup light brown sugar
2 egg yolk large
¼ teaspoon fine sea salt
½ teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup old fashioned rolled oats
3.5 ounce all-purpose flour
3/4 ounce freeze dried apple ground into a powder
16 caramel squares

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Nutrition
Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Blueberry Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
26 servings
Blueberry Cookies

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Recipe adapted from:
Ann Drake

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 cookie

Vegetarian
This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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Adjust the ingredients measurement scale here by changing this number. 26

Instructions
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla, and mix very well.
Add flour mixture, and mix again.
The dough will be a bit dry, so add the milk one tablespoon at a time.
Fold in blueberries.
Put 1/2 cup white sugar on a plate or piece of wax paper.
Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

Cook Times

Active Prep20

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time32 minutes

Recipe Serving Size26

Ingredients

Ingredients
1/2 cup butter 1 stick, at room temperature
3/4 cup brown sugar firmly packed
1 egg large
1 teaspoon pure vanilla extract
2 tablespoon milk
3/4 cup fresh blueberries
1 3/4 cup all-purpose flour
1/4 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar for rolling

Cooking Tools Required
Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset quantity

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Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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Pan Con Tomate (Spanish Tomato Bread)
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Pan Con Tomate (Spanish Tomato Bread)

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Recipe adapted from:
SUZY KARADSHEH

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 slices

Dairy Free Egg Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.

Pan Con Tomate (Spanish Tomato Bread) quantity

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Instructions
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 loaf ciabatta bread or similar hearty bread
6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
2 tablespoon Extra virgin olive oil
4 clove garlic sliced in half
pinch sea salt
1 splash lime juice

Cooking Tools Required
Cutting board, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Nutrition
Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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