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Lentil Soup with Collard and Cauliflower
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Lentil Soup with Collard and Cauliflower

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Recipe adapted from:
Cookie+kate

Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 12 oz

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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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Postpartum Pregnancy Refined Sugar Free Vegan Vegetarian
This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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

Instructions
Warm the olive oil in a large pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil extra virgin
2 onion medium chopped
4 carrot peeled and chopped
1 pound cauliflower half of a medium cauliflower head, cut into florets
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dry thyme
56 ounce canned diced tomatoes lightly drained
2 cup dry lentil picked over and rinsed
8 cup low sodium vegetable broth
4 cup water
1 teaspoon Kosher salt more or less to taste or preference
1 pinch crushed red pepper
½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
2 cup collard greens or kale or spinach, chopped, tough ribs removed
2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

Nutrition
Calories: 232kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 939mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4660IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 5mg

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Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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

Instructions
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 cup fresh cilantro chopped
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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Fresh Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Fresh Chopped Israeli Salad

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Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7.25 oz

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 Paleo Reduced Fat Vegan Vegetarian
A refreshing Middle Eastern chopped salad with clean flavors.

Fresh Chopped Israeli Salad quantity

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

Instructions
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound tomato extra-large finely diced
1 each English cucumber finely diced
5 ounce red onion finely chopped
8 ounce red bell pepper finely diced
8 ounce yellow bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 fresh cilantro chopped
2 tablespoon lemon zest
1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
To keep it fresh, save the dressing separately from the salad and mix in when serving.

Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg

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Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad

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Recipe adapted from:
Once Upon a Chef

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 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Jasmine Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

Chicken Schnitzel with Jasmine Rice and Chopped Israeli Salad quantity

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Ingredients Scale

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

Instructions
For the Jasmine rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 12 minutes.
Remove from heat, keep lid on, and let rice sit 10 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag or between two sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even thickness between ⅛ and ¼-inch thin. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the white Jasmine rice:
1 tablespoon extra virgin olive oil
2 cup Jasmine rice
2.5 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley
1/3 fresh mint
1/3 fresh cilantro
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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Mediterranean Lentil Salad
$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
Mediterranean Lentil Salad

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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: 3/4 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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.

Mediterranean Lentil Salad quantity

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Ingredients Scale

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

Instructions
Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 cup lentils brown or green - Umbrian recommended
4 cup water
For the dressing:
2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
1 clove garlic minced
1 shallot small, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
For the salad:
1/2 cup yellow bell pepper sliced
1/3 cup red onion sliced into thin rings
1 teaspoon fresh thyme
1 tomato sliced
1 bunch fresh basil whole leaves, optional

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Nutrition
Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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Chicken Schnitzel with Brown Rice and Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

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 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with Brown Rice and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

Chicken Schnitzel with Brown Rice and Chopped Israeli Salad quantity

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Ingredients Scale

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

Instructions
For the brown rice:
Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add broth, water, and salt. Bring to a boil.
Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 40-45 minutes.
Remove from heat, keep lid on, and let rice sit 19 minutes. Remove lid and fluff with fork. Fold in parsley.
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the brown rice:
1 tablespoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
1/2 teaspoon Kosher salt
1/4 cup Italian parsley chopped, optional
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley
1/3 fresh mint
1/3 fresh cilantro
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/4 teaspoon freshly ground black pepper more or less to taste or dietary preference

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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

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

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Recipe adapted from:
Holly Nilsson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 ear

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

Grilled Corn on the Cob in Husks quantity

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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 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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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/

Grilled Corn on the Cob Without Husks quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

* Do you have allergies or special requests?

Yes

No

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