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

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

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

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Mediterranean

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Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers
$0.00 Cooking FeeRated 4.8 out of 5 based on 24 reviews.
Rated 4.83 out of 5
FSA/HSA eligible
Up to 10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

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Recipe adapted from:
Syd Bailey

Rated 4.8 out of 5 based on 116 customer ratings
(24 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 24 reviews.
Serving Size: 6 oz protein, 6 oz veggies

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

Brain Food Dairy Free Diabetes Friendly Egg Free Heart Healthy Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

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

Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
Kosher salt and freshly ground black pepper to taste
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

Reheating/Serving Instructions
Heat in a 350 degree oven, about 15 minutes, or until heated through.

Nutrition
Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

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Salmon with Lemon and Thyme
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA eligible
Up to 10 servings
Salmon with Lemon and Thyme

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.9 out of 5 based on 39 customer ratings

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

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

Instructions
Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
Drizzle fish with oil and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
64 ounce salmon fillet
2 lemon thinly sliced
2 tablespoon capers drained
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon fresh thyme
1 tablespoon avocado oil for drizzling

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

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

Nutrition
Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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Mediterranean Chicken with Olives, Lemon, and Capers
$0.00 Cooking FeeRated 4.6 out of 5 based on 12 reviews.
Rated 4.64 out of 5
FSA/HSA eligible
Up to 10 servings
Mediterranean Chicken with Olives, Lemon, and Capers

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 56 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.6 out of 5 based on 12 reviews.
Serving Size: 1 chicken 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

Diabetes Friendly Egg Free Keto Lower Carb Mediterranean Diet Nut Free Refined Sugar Free
This savory dish captures all the quintessential flavors of the Mediterranean. Pair this with a salad for a complete meal.

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Instructions
Place a large skillet(s) over medium-high heat and add 1 tablespoon of the olive oil. Add half the lemon slices and sear until lightly browned, about 2 minutes on each side. Transfer to a plate.
Season chicken thighs with salt and pepper. Dredge chicken with flour, shaking off excess. Add another tablespoon of olive oil to the hot pan and cook the chicken pieces until golden brown, about 5 minutes per side, working in batches if necessary. Transfer to a large plate.
Add the chopped garlic to the pan(s) and saute for 30 seconds. Add the green olives, capers and broth. Add the reserved chicken pieces and any accumulated juices, and the reserved browned lemon slices. Cook over high heat until the broth is reduced by half, about 5 minutes.
Remove from heat. Stir in the butter and parsley. Plate and garnish with reserved fresh lemon slices.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 lemon large, sliced ¼ inch thick
1/4 cup extra virgin olive oil divided, more or less as needed
10 bone-in chicken thigh
3/4 teaspoon Kosher salt more or less to taste, or dietary preference
1/2 cup all-purpose flour spread on a plate
5 clove garlic chopped
1 cup low sodium chicken stock
1 1/4 cup green olives
2 tablespoon capers
4 tablespoon unsalted butter
3 tablespoon Italian parsley chopped

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

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

Nutrition
Calories: 460kcal | Carbohydrates: 7g | Protein: 25g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 602mg | Potassium: 351mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 423IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

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Lemon Rosemary Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Lemon Rosemary Chicken

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Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 5 ounces

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free
Bright and tangy dish perfect with roast vegetables

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Instructions
Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
Garnish with fresh rosemary and lemon slices if desired and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound bone-in skin-on chicken thigh or breasts
3 tablespoon extra virgin olive oil
2 clove garlic minced
Sauce
1/2 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoon honey
2 tablespoon fresh rosemary fresh, chopped. Do not use dried
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
1 whole lemon optional: fresh rosemary and lemon slices for garnish
1 sprig fresh rosemary

Cooking Tools Required
Mixing bowls, Oven, Pyrex baking dish, Top Stove

Reheating/Serving Instructions
Heat in saute pan for 5 minutes until warmed through

Nutrition
Calories: 311kcal | Carbohydrates: 5g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 339mg | Potassium: 266mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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Moroccan Fish in Spicy Tomato Sauce
$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Rated 4.83 out of 5
FSA/HSA eligible
Up to 10 servings
Moroccan Fish in Spicy Tomato Sauce

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Recipe adapted from:
Syd Bailey

Rated 4.9 out of 5 based on 34 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Serving Size: About 5.5 oz each

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 Lower Carb Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free
Traditional Moroccan fish stew. Best served with steamed rice, or couscous or cauliflower rice for low carb option. The traditional way is to eat it with challah or pita bread. Enjoy!

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

Instructions
Fish
Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
If you are cooking a previously frozen fish, skip the searing.
Sauce
Saute the onion and garlic until translucent, then add the red bell pepper stripes
Add tomato paste and spices and stir until just starting to brown and very fragrant.
Then add the can of crushed tomatoes, the chickpeas and water
Stir well – let cook covered for 10 minutes.
Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound cod fillet Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
15 ounce canned chickpeas
1 cup red onion thinly sliced
1 red bell pepper seeded and cut into stripes
2 tablespoon garlic minced
1/4 cup extra virgin olive oil
2 tablespoon tomato paste
1 1/2 tablespoon smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
1/2 teaspoon cayenne pepper or more if you like extra heat
2 teaspoon ground ginger
1 tablespoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper or more if you like extra heat
1 cup water
28 ounce canned crushed tomatoes
1/4 cup fresh cilantro chopped
1/4 cup fresh mint chopped

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat in 375 oven or saute pan for 5 minutes until heated through.

Nutrition
Calories: 277kcal | Carbohydrates: 22g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1058mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 4mg

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Clean Diet Chicken Piccata
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Clean Diet Chicken Piccata

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

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

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ pound boneless, skinless chicken breast about 3 chicken breasts
½ cup tapioca flour
1 teaspoon garlic powder
1 teaspoon sea salt more or less to taste
⅓ teaspoon freshly ground black pepper
4 tablespoon avocado oil
3/4 cup chicken stock
1 lemon half juiced, half sliced
3 tablespoon capers
1 tablespoon Italian parsley chopped

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

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

Nutrition
Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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Braised Chicken Thighs with Garlic, Lemon and Olives
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives

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Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 bone-in, skin-on chicken 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 Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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Baked Balsamic Glazed Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Baked Balsamic Glazed Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$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 Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free
Balsamic vinegar adds a tangy-sweet taste to this baked chicken dish.

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

Instructions
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the Marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
4 clove garlic smashed
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 416kcal | Carbohydrates: 3g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Clean Diet Sweet and Sour Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
8 servings
Clean Diet Sweet and Sour Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 chicken thigh

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

Clean Diet Sweet and Sour Chicken quantity

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

Instructions
Preheat oven to 350 degrees F.
Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

Ingredients
1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
5 clove garlic crushed
2 tablespoon avocado oil
1 teaspoon paprika more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1½ teaspoon Kosher salt more or less to taste
2 teaspoon honey
1 tablespoon rice vinegar
1 orange juiced
1 teaspoon crushed red pepper more or less to taste
1 orange sliced
1 red onion large, cut lengthwise into wide strips

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

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

Nutrition
Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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Lemon Herb Mediterranean Chicken Salad
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Lemon Herb Mediterranean Chicken Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 ounce chicken, 2 cups of salad

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

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

Instructions
In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
For the marinade/dressing:
4 tablespoon extra virgin olive oil
3 each lemon juiced, about 1/2 cup
4 tablespoon water
4 tablespoon red wine vinegar
4 tablespoon Italian parsley chopped
4 teaspoon dried basil
3 clove garlic minced
2 teaspoon dry oregano
2 teaspoon Kosher salt
Salad
10 cup Romaine lettuce chopped into 2-inch pieces
2 each cucumber large, peeled and diced
4 each Roma tomato diced
2 each red onion thinly sliced
2 each avocado sliced
2/3 cup Kalamata olive pitted, or black olives, sliced
2 each lemon cut into wedges

Cooking Tools Required
9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat chicken in a small sauté pan over medium, or until heated through.

Nutrition
Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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Pan Cooked Chicken with Lemon and Artichokes
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Pan Cooked Chicken with Lemon and Artichokes

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 25 customer ratings

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

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

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Mediterranean Diet Paleo Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This pan cooked chicken dish uses lemon, capers, and Dijon mustard to give the chicken and artichoke, flavors reminiscent of classic Mediterranean cuisine.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
Season chicken breast with salt and pepper.
Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
3 lemon
2 shallot thinly sliced
2 tablespoon avocado oil
8 ounce frozen artichoke heart defrosted
¼ cup capers drained
1½ pound boneless skinless chicken breast
1 tablespoon Dijon mustard

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove

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

Nutrition
Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg

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Grilled Lemon-Rosemary Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Lemon-Rosemary Chicken

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 8 ounce

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Whole 30
This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

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

Instructions
Pre-heat grill to medium high.
Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon fresh lemon juice
3 tablespoon extra virgin olive oil
8 clove garlic chopped
2 tablespoon rosemary chopped

Cooking Tools Required
Grill

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

Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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Balsamic Glazed Chicken with Arugula-Strawberry Salad
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Balsamic Glazed Chicken with Arugula-Strawberry Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 7 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

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

Instructions
Prepare the chicken:
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.
Make the dressing:
In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
4 clove garlic smashed
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the dressing:
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
16 ounce strawberry
1 cup pecan chopped, optional

Cooking Tools Required
Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 562kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg

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Clean Diet Italian Stuffed Zucchini Boats
$0.00 Cooking FeeRated 3.5 out of 5 based on 3 reviews.
Rated 3.50 out of 5
FSA/HSA eligible
Up to 10 servings
Clean Diet Italian Stuffed Zucchini Boats

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 12 customer ratings

$0.00 Cooking FeeRated 3.5 out of 5 based on 3 reviews.
Serving Size: 2 zucchini boats

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Note: This recipe requires (2) 9x13 inch baking dishes for 5-10 servings.

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

Instructions
Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each zucchini medium
6 tablespoon avocado oil
1 cup onion chopped
6 clove garlic minced
1 cup white mushroom chopped
4 tablespoon water
2 pound 93% lean ground turkey organic
28 ounce canned diced tomatoes drained
4 sprig fresh thyme leaves removed
2 teaspoon fresh rosemary chopped
2 each egg lightly beaten
1.5 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoon fresh basil chopped

Cooking Tools Required
9x13 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

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

Nutrition
Calories: 236kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 527mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

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Simple Roast Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/4 whole chicken

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

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Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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

Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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Crockpot Lemon-Garlic Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Crockpot Lemon-Garlic Chicken

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Recipe adapted from:
Slava Bond

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6.5 ounce

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Soy Free
Slow cooked chicken comes out tender and flavorful with just the right amount of garlic, oregano, and lemon.
>> Note: This dish requires a crockpot (slow cooker) and will be ready in 5 hours. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<
http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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

Instructions
Step 1
In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.
Step 2
Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.
Step 3
Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.
Step 4
Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon dried oregano
3/4 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
4 pound boneless skinless chicken breast
4 tablespoon unsalted butter
1/2 cup water
6 tablespoon fresh lemon juice
4 clove garlic peeled and minced
2 teaspoon chicken bouillon granules
2 tablespoon fresh parsley minced

Cooking Tools Required
12-inch saute pan, Crockpot

Reheating/Serving Instructions
Heat in the microwave on medium-high power or stove top on medium heat until heated through.

Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 482mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA eligible
Up to 10 servings
Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 7 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

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Ingredients Scale

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

Instructions
Prepare the chicken:
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.
Make the dressing:
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette. Add the chopped pecans if using.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the dressing:
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
16 ounce strawberry
Optional:
pecan chopped, optional

Cooking Tools Required
Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 491kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 635mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg

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One Pan Chicken Pesto with Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
One Pan Chicken Pesto with Vegetables

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Recipe adapted from:
Michelle

Rated 0 out of 5

$0.00 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 Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.
https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

One Pan Chicken Pesto with Vegetables quantity

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Serving

https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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Ingredients Scale

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

Instructions
Combine the pesto ingredients in a blender until thoroughly combined and set aside.
Preheat the oven to 400 F and line a large baking sheet with parchment paper
Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
Remove from the oven and top with additional pesto if desired before serving.

Notes
Be sure to not overcrowd the pan

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size10

Ingredients

Ingredients
5 pound free range bone-in skin-on chicken thigh
5 carrot chopped into thin circles
5 zucchini sliced
2.5 cup broccoli florets
8 ounce red onion roughly chopped
For the mint basil pesto:
2.5 cup arugula
2.5 cup fresh basil
5 tablespoon fresh mint
3/4 cup avocado oil
1/2 cup fresh lemon juice
2 clove garlic peeled and minced
1 teaspoon sea salt

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

Nutrition
Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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Recipe adapted from:
Suzy Karadsheh

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 chicken thigh and 1 tablespoon sauce

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 Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce
https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce quantity

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https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

Cook Tools and Details

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Ingredients Scale

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

Instructions
Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
Serve with a side of the dill Greek yogurt dip you prepared earlier!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For The Dill Greek Yogurt Sauce:
1 clove garlic minced
1 cup fresh dill stems removed, chopped
1 ¼ cup Greek yogurt
1 tablespoon extra virgin olive oil
½ lemon juiced
1 pinch cayenne pepper optional
Kosher salt if needed
For The Grilled Chicken:
10 clove garlic minced
½ teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 Kosher salt more or less to taste, or dietary preference
1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
5 tablespoon extra virgin olive oil divided
10 boneless skinless chicken thighs
1 red onion halved and thinly sliced
2 lemon juiced

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

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.

Nutrition
Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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Vegetarian Eggplant Pizza
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
8 servings
Vegetarian Eggplant Pizza

Add to my favorites

Recipe adapted from:
Arman Liew

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 slice

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 Refined Sugar Free Vegan Vegetarian
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Vegetarian Eggplant Pizza quantity

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https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Cook Tools and Details

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Ingredients Scale

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

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup shredded mozzarella cheese divided
1/2 cup shredded cheddar cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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See more dish details

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