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Smashed potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
1-10 servings
Smashed potatoes

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 57 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 8 oz

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Smashed potatoes are baked to crispy and golden brown perfection!

Smashed potatoes quantity

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Instructions
Scrub potatoes clean and rinse under running cool water
Remove and discard any nubby sprouting areas
Place potatoes in a large Dutch oven or soup pot
Fill pot with water until potatoes are submerged and covered by inch additional water
Add 1¼ tablespoon of the salt to water
Bring mixture to a boil over medium high heat; about 15 minutes
Cook potatoes until they are easily pierced with a fork
While potatoes cook, preheat oven to 425 F
Drizzle 3 tbsp olive oil over a large rimmed baking sheet
Brush oil over sheet to ensure it is evenly distributed
Evenly distribute the potatoes over oiled sheet
Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
Drizzle remaining olive oil over all potatoes
Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
Sprinkle with black pepper
Bake potatoes until edges are golden brown, about 15 minutes
Sprinkle with fresh parsley

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound baby red potato
2 ½ tablespoon Kosher salt divided
6 tablespoon extra virgin olive oil divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon freshly ground black pepper or to taste
5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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Warm Lentil Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Warm Lentil Salad

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Recipe adapted from:
An Le

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: 5 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

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Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

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
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 each lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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Clean Diet Carrot Scallion Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Carrot Scallion Latkes

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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: 2 latkes

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

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Instructions
In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
In a large skillet heat the olive oil over medium heat.
Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
Transfer latkes to a paper towel lined plate.
Serve with applesauce and sour cream, or yogurt if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup carrot shredded
3 stalk green onion finely chopped
4 egg large, beaten
½ teaspoon sea salt
½ teaspoon coconut flour
1/4 cup avocado oil for frying, more or less, depending on size of pan(s)
Optional for serving:
1/2 cup applesauce
1/2 cup sour cream or yogurt

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

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

Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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Shaved Brussel Sprout Salad with Roasted Butternut Squash
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Shaved Brussel Sprout Salad with Roasted Butternut Squash

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Recipe adapted from:
The Roasted Root

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.

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
A fresh shaved Brussels sprout salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese – all tied together with a citrusy maple cinnamon dressing.
https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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

Instructions
For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10 people

Ingredients

Ingredients
Brussels Sprout Salad:
1 ½ pound Brussels sprout trimmed and shaved
2 cup butternut squash peeled and chopped
1 fugi apple large, peeled, cored, and chopped
1/3 cup pomegranate aril
½ cup feta cheese crumbled
1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
4 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon sea salt to taste

Cooking Tools Required
Baking sheet, Blender, Cutting board, Food Processor, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3522IU | Vitamin C: 67mg | Calcium: 85mg | Iron: 1mg

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Lamb Lollipops with Mint Pesto
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Lamb Lollipops with Mint Pesto

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Recipe adapted from:
Kris Longwell

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 chops

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and family. They also make a great main course.
https://howtofeedaloon.com/lamb-lollipops/

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https://howtofeedaloon.com/lamb-lollipops/

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Instructions
Liberally sprinkle the chops with salt and pepper.
In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
Transfer to a platter and squeeze a lemon wedge over the top.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
1 1/2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
3 clove garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
¼ cup extra virgin olive oil
1 lemon cut into wedges
For the mint pesto:
2 cup fresh mint lightly packed
1 cup Italian parsley lightly packed
1/4 cup salted roasted pistachios
2 tablespoon fresh lemon juice
2 tablespoon grated parmesan cheese
1 clove garlic smashed
4 tablespoon cold water

Cooking Tools Required
12-inch saute pan, Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a non stick skillet for several minutes on each side over medium heat.

Nutrition
Calories: 608kcal | Carbohydrates: 2g | Protein: 22g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg

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Mixed Berry Fruit Cups
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

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Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Warm Brie and Pear Tartlets
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Warm Brie and Pear Tartlets

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 each

Egg Free Oil Free Refined Sugar Free Soy Free Vegetarian
Diced pears, brie and honey baked in mini phyllo dough cups. Garnished with toasted walnuts
https://www.allrecipes.com/recipe/233487/warm-brie-and-pear-tartlets/

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https://www.allrecipes.com/recipe/233487/warm-brie-and-pear-tartlets/

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Instructions
Lay out phyllo dough cups on sheetpan
Fill each cup with small wedge of brie
Top with diced pears
Top with honey
Top with a few thyme leaves each
Preheat oven to 400
Bake 12 to 15 min
While baking toast walnuts in a dry sautee pan
Garnish with toasted walnuts

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 each mini phyllo dough cups
1 each ripe pear
4 ounce Brie cheese
2 tablespoon honey
12 sprig fresh thyme
½ cup walnuts

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven

Reheating/Serving Instructions
Microwave 30 seconds

Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 209mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg

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Chocolate Topped Phyllo Fruit Cups
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chocolate Topped Phyllo Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 cups each

Nut Free Soy Free Vegetarian
Flaky phyllo cups filled with sweetened cream cheese, thinly sliced strawberries and garnished with melted chocolate
https://niftymom.com/2018/04/easy-chocolate-drizzled-phyllo-fruit-cups/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=380031914_12431168_305381#mv-creation-32-jtr

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https://niftymom.com/2018/04/easy-chocolate-drizzled-phyllo-fruit-cups/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=380031914_12431168_305381#mv-creation-32-jtr

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Instructions
Use either a stand mixer or by hand mix the marshmallow cream and cream cheese until smooth
Lay out 30 phyllo cups on a sheet pan
Fill each cup with 1 Tablespoon of cream cheese filling
Slice strawberries thin
Fan strawberries over cream cheese filling
Melt chocolate over double boiler
Place chocolate in piping bag
Garnish each phyllo cup with chocolate drizzle

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce cream cheese softened
7 ounce marshmallow cream
30 each mini phyllo dough cups
16 ounce strawberry
½ cup semi-sweet chocolate chips

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Refrigerator, Stand Mixer

Reheating/Serving Instructions
No heating/serve chilled

Nutrition
Calories: 216kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 153mg | Fiber: 2g | Sugar: 19g | Vitamin A: 315IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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Delectable Sweet Spaghetti Squash
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Delectable Sweet Spaghetti Squash

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 oz

Egg Free Gluten Free Nut Free Oil Free Soy Free Vegetarian
Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

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Instructions
Preheat oven to 400 degrees F
Clean seeds from spaghetti squash and place in baking pan
Slice butter into 1/4 inch slices
Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
Add apple juice to pan, add about 1 tsp of juice from pan to each squash
Mix brown sugar, cinnamon, and nutmeg
Sprinkle mix over all squashes.
Roast 45 minutes
When done, take squashes out of pan and let cool slightly
While still warm use fork to spaghetti squash
Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound spaghetti squash
8 tablespoon salted butter
2 cup apple juice
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Smashed potatoes

Smashed potatoes

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Warm Lentil Salad

Warm Lentil Salad

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Clean Diet Carrot Scallion Latkes

Clean Diet Carrot Scallion Latkes

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Shaved Brussel Sprout Salad with Roasted Butternut Squash

Shaved Brussel Sprout Salad with Roasted Butternut Squash

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Brussels Sprout Salad:

Citrus Maple-Cinnamon Dressing:

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Lamb Lollipops with Mint Pesto

Lamb Lollipops with Mint Pesto

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Mixed Berry Fruit Cups

Mixed Berry Fruit Cups

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Warm Brie and Pear Tartlets

Warm Brie and Pear Tartlets

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Chocolate Topped Phyllo Fruit Cups

Chocolate Topped Phyllo Fruit Cups

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