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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.

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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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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.

Pressure Cooker Pot Roast with Root Vegetables quantity

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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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Chicken Shawarma with Homemade Tahini Sauce
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Chicken Shawarma with Homemade Tahini Sauce

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Recipe adapted from:
The Mediterranean Dis

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
To Serve
Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Chicken Shawarma
1.5 tablespoon ground cumin
1.5 tablespoon ground turmeric
1.5 tablespoon ground coriander
1.5 tablespoon garlic powder
1.5 tablespoon paprika
0.5 teaspoon ground clove
1 pinch cayenne pepper
1 teaspoon Kosher salt
4 pound boneless skinless chicken thighs
2 each onion thinly sliced
1 each lemon juiced
6 tablespoon extra virgin olive oil
Homemade Tahini Sauce
3 clove garlic add more as needed
1 teaspoon Kosher salt
1.5 cup tahini paste
1 cup lime juice or lemon juice, if you prefer
0.5 cup cold water more if needed
1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
To Serve
10 each pita bread
baby arugula
dill pickle

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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Arugula Salad with Lemon Vinaigrette
$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
Arugula Salad with Lemon Vinaigrette

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Recipe adapted from:
Julie Blanner

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
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 Heart Healthy Keto Low FODMAP Mediterranean Diet Refined Sugar Free Soy Free Vegetarian
This refreshing salad is simple in nature and pairs well with so many dishes.
https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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Instructions
Lemon Vinaigrette
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Arugula Salad
Wash and spin the arugula and add to medium mixing bowl.
Toss with vinaigrette. Top with fresh grated parmesan.

Notes
One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
¼ cup white wine vinegar or red wine vinegar
¼ cup extra virgin olive oil
2 tablespoon fresh lemon juice freshly squeezed
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
1 cup parmesan cheese fresh shavings

Cooking Tools Required
jar with lid, Mixing bowls, Peeler, Tongs, Whisk

Nutrition
Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg

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Beef and Black Bean Enchilada Casserole
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3"x4" piece

Egg Free
SERVES 10

Beef and Black Bean Enchilada Casserole quantity

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Instructions
Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 white onion ½ inch dice
1 pound ground beef
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
15 ounce canned black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
15 ounce canned Hatch red enchilada sauce Hatch brand recommended
12 large corn tortilla
1 ¾ cup shredded monterey jack cheese
1 ¾ cup shredded cheddar cheese
For garnish:
3 stalk green onion sliced
2 ounce canned sliced black olives

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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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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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

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Curried Roasted Butternut Squash Soup
$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
Curried Roasted Butternut Squash Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

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

Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Butternut squash, apples, and onions, are roasted together with curry for depth of flavor and a touch of sweetness.

Curried Roasted Butternut Squash Soup quantity

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Instructions
Preheat oven to 425 degrees.
Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, curry powder, salt and pepper, tossing until well coated.
Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes
If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
2 yellow onion medium, peeled and cut into 1-inch cubes
3 tablespoon extra virgin olive oil
1 tablespoon curry powder
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper
6 ½ cup vegetable stock
Optional:
1 cup heavy cream

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Recipe adapted from:
Arash Hashemi

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 pita, 5 oz shawarma, 2-3 tablespoons tahini

Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
For the chopped Veggies
Chop the veggies and place them in a bowl or container.
To Serve
Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the Chicken Shawarma
2.5 pound boneless skinless chicken thighs
2 tablespoon extra virgin olive oil
0.25 teaspoon Kosher salt
1 pinch freshly ground black pepper
2 tablespoon plain yogurt
0.5 each lemon juiced
1 tablespoon dry thyme
1.5 tablespoon garlic powder
1 tablespoon smoked paprika
0.25 teaspoon crushed red pepper Adjust to spiciness preference
0.5 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
0.5 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.125 teaspoon ground nutmeg
1 each small red onion thinly sliced
Homemade Tahini Sauce
2 clove garlic add more as needed
0.666 teaspoon Kosher salt
1 cup tahini paste
0.666 cup lime juice or lemon juice, if you prefer
0.333 cup cold water more if needed
0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
Chopped Veggies
16 ounce cherry tomato halved
1 each English cucumber chopped
1 each medium red onion chopped
To Serve (Optional)
6 each pita bread
dill pickle

Cooking Tools Required
8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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Cucumber Salad
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Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Homemade Cornbread With Jalapeño Peppers and Corn
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9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

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

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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Quick Cinnamon Rolls
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12 servings
Quick Cinnamon Rolls

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Recipe adapted from:
Zeke Gluckman

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$0.00 Cooking Fee
Serving Size: 1 roll

Nut Free Soy Free Vegetarian
These biscuit style cinnamon rolls start with a milk dough that's filled with brown sugar and cinnamon, then topped with a powdered sugar milk glaze.
https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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Instructions
Make the filling:
In a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Set aside.
Make the dough:
In a large bowl mix together flour, sugar, baking powder, and salt.
Cut in softened butter
Stir in milk and mix to form dough
Roll out the dough:
Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling on the dough. Roll up the rectangle, then with a sharp knife slice into 12 rolls. Place rolls in to pan or pyrex dish. Cover and let rest for 10 minutes
Bake:
Bake 25 minutes at 375 degrees
Make the Glaze:
Combine glaze ingredients in bowl and stir until smooth. When rolls are baked top with glaze. Serve warm.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive10

Total Time55 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dough:
2 cup all purpose flour
2 tablespoon granulated sugar
4 teaspoon baking powder
1 teaspoon Kosher salt
3 tablespoon unsalted butter
3/4 cup 2% milk
Filling:
4 tablespoon butter
1 cup brown sugar
5 teaspoon ground cinnamon
Glaze:
1/2 cup powdered sugar
1/4 cup 2% milk

Cooking Tools Required
9 inch Pie Dish, 9x13 inch glass baking dish, Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Rolling Pin, Sharp Knives, Spatula

Reheating/Serving Instructions
30 seconds in the microwave

Nutrition
Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 351mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

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Fried Rice with Soy Sauce and Eggs 2
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6 servings
Fried Rice with Soy Sauce and Eggs 2

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Recipe adapted from:
Jun Cai

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$0.00 Cooking Fee
Serving Size: 2 cups

Nut Free Vegetarian
This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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Instructions
1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
4. Add the rice, breaking up any large chunks.
5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
7. Remove from heat and add sesame oil and green onion

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook35

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup long grain white rice
3 tablespoon avocado oil
3 each egg
2 each carrot
3 head baby bok choy
3 tablespoon soy sauce
1.5 teaspoon dark soy sauce
2 teaspoon sesame oil
3 each dry red chili
3 stalk green onion
1 teaspoon fresh ginger
1 each yellow onion
1 tablespoon white pepper
2 tablespoon chicken bouillon powder

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

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

Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly
$0.00 Cooking Fee
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FSA/HSA eligible
Up to 10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

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Recipe adapted from:
An Le

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup cooked

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 Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly quantity

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Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, add ghee and caramelize shallots
Add shallots to rice and lentil mix, and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup brown basmati rice
3/4 cup wild rice
3/4 cup dry lentil
3/4 cup shallot sliced
1 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

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

Nutrition
Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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Fusion Spiced Mashed Sweet Potatoes
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Up to 10 servings
Fusion Spiced Mashed Sweet Potatoes

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Recipe adapted from:
Jenn Tidwell

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$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.

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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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Grilled Corn on the Cob in Husks
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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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Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium
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FSA/HSA eligible
Up to 10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives-Lower Sodium

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$0.00 Cooking Fee
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 Mediterranean Diet 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
1 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: 556mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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Grilled Corn on the Cob Without Husks
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Up to 10 servings
Grilled Corn on the Cob Without 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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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
To Direct Grill Corn Without the Husks
Preheat grill to medium heat.
Remove husks and silk from corn. Brush each piece with olive oil.
Place corn directly on the grill and cook 10-15 minutes turning occasionally.
Remove from grill and serve with butter, salt & pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

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: 89kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 233mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 197IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

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Braised Chicken Thighs with Garlic, Lemon and Olives

Braised Chicken Thighs with Garlic, Lemon and Olives

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Pressure Cooker Pot Roast with Root Vegetables

Pressure Cooker Pot Roast with Root Vegetables

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Chicken Shawarma with Homemade Tahini Sauce

Chicken Shawarma with Homemade Tahini Sauce

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The Chicken Shawarma

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Homemade Tahini Sauce

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Arugula Salad with Lemon Vinaigrette

Arugula Salad with Lemon Vinaigrette

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Lemon Vinaigrette

Arugula Salad

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Ingredients

For the dressing:

For the salad:

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Beef and Black Bean Enchilada Casserole

Beef and Black Bean Enchilada Casserole

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Ingredients

For garnish:

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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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Curried Roasted Butternut Squash Soup

Curried Roasted Butternut Squash Soup

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