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Salmon Piccata with Spinach
$0.00 Cooking FeeRated 4.9 out of 5 based on 10 reviews.
Rated 4.89 out of 5
FSA/HSA eligible
Up to 10 servings
Salmon Piccata with Spinach

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Recipe adapted from:
Jen Stone

Rated 4.9 out of 5 based on 49 customer ratings
(10 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 10 reviews.
Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

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 Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free
Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.
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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat skillet to medium high heat and add in olive oil
Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

Cook Times

Active Prep4

Hands-On Cook5

Hands-Off Cook16

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
32 ounce fresh spinach
2 lemon juiced and zested
3 tablespoon capers
4 clove garlic minced
2 tablespoon Italian parsley chopped
2 tablespoon butter or ghee
2 tablespoon white wine optional, can sub veg stock
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
1 lemon sliced, optional

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

Nutrition
Calories: 266kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 4mg

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Pressure Cooker Pot Roast with Root Vegetables
$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
Pressure Cooker Pot Roast with Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)

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

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free Soy Free
If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

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

Instructions
Season roast with Kosher salt and freshly ground pepper.
Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
Transfer beef to pressure cooker. Add beef stock (or water), herbs, and garlic. Cover and cook on high pressure for 40 minutes. Quick pressure release.
Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables and celery in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

Cook Times

Active Prep5

Hands-On Cook8

Hands-Off Cook55

Passive0

Total Time1 hour 8 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil or your favorite high-heat cooking oil
3.5 pound beef chuck roast
1/2 teaspoon Kosher salt more or less to taste, or dietary preference
½ teaspoon freshly ground black pepper
1 cup beef stock or water
1 teaspoon dry thyme
1 bay leaf
3 clove garlic peeled
4 each red potato or other variety, large, cut into 1 1/2 inch pieces
2 each carrot large, cut into 1 1/2 inch lengths
1 each parsnip large, cut into 1 1/2 inch pieces
2 stalk celery chopped

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

Nutrition
Calories: 305kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 299mg | Potassium: 601mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg | Phosphorus: 312mg

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Ham and Asparagus Frittata
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Ham and Asparagus Frittata

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

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

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

Diabetes Friendly Keto Lower Carb Nut Free
This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

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

Instructions
In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
10 egg large
1 cup cheddar cheese grated
¼ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
12 ounce deli ham diced
4 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

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

Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
6 servings
Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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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 Low FODMAP Nut Free Refined Sugar Free Soy Free
If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP quantity

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Ingredients Scale

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

Instructions
Season roast with Kosher salt and freshly ground pepper.
Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
Transfer beef to pressure cooker. Add beef stock (or water) and herbs,. Cover and cook on high pressure for 40 minutes. Quick pressure release.
Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

Cook Times

Active Prep5

Hands-On Cook8

Hands-Off Cook55

Passive0

Total Time1 hour 8 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil or your favorite high-heat cooking oil
3.5 pound beef chuck roast
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup beef stock or water
1 teaspoon dry thyme
1 bay leaf
4 each red potato or other variety, large, cut into 1 1/2 inch pieces
2 each carrot large, cut into 1 1/2 inch lengths
1 each parsnip large, cut into 1 1/2 inch pieces

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

Nutrition
Calories: 302kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 409mg | Potassium: 577mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 4mg | Phosphorus: 308mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Cauliflower Rice Mushroom Pilaf
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Cauliflower Rice Mushroom Pilaf

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Recipe adapted from:
Amy Casey Cooks

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

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

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

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Reduced Fat Soy Free Vegan Vegetarian
Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.
This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

Cauliflower Rice Mushroom Pilaf quantity

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

Instructions
Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
Add the riced cauliflower to the sauté pan and stir to combine.
Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
Season with the salt and garnish.
Serve warm.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
40 ounce frozen riced cauliflower defrost a few minutes
4 tablespoon extra virgin olive oil divided
2 each medium yellow onion diced
6 clove garlic minced
16 ounce cremini mushrooms sliced and divided
4 cup baby spinach packed cups
4 tablespoon vegetable broth
1 tablespoon Kosher salt adjust as needed, based on the broth you are using
To garnish (optional)
2 ½ tablespoon vegan butter optional
⅔ cup green onion diced
1 lime juiced

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Salmon Piccata with Spinach-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Salmon Piccata with Spinach-Low FODMAP

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Recipe adapted from:
Jen Stone

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

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 Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Postpartum Refined Sugar Free Soy Free
Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.
http://Mealplannerpro

Salmon Piccata with Spinach-Low FODMAP quantity

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http://Mealplannerpro

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Ingredients Scale

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

Instructions
Heat skillet to medium high heat and add in olive oil
Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
Drain any excess oil and add in half of the butter. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

Cook Times

Active Prep4

Hands-On Cook5

Hands-Off Cook16

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
32 ounce fresh spinach
2 lemon juiced and zested
3 tablespoon capers
2 tablespoon Italian parsley chopped
2 tablespoon butter or ghee
2 tablespoon white wine optional, can sub veg stock
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
1 lemon sliced, optional

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

Nutrition
Calories: 264kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 4mg

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

Salmon Piccata with Spinach

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Pressure Cooker Pot Roast with Root Vegetables

Pressure Cooker Pot Roast with Root Vegetables

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Ham and Asparagus Frittata

Ham and Asparagus Frittata

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Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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Cauliflower Rice Mushroom Pilaf

Cauliflower Rice Mushroom Pilaf

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To garnish (optional)

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Salmon Piccata with Spinach-Low FODMAP

Salmon Piccata with Spinach-Low FODMAP

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