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Fried Zucchini Fritters with Feta and Dill
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
1-10 servings
Fried Zucchini Fritters with Feta and Dill

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Recipe adapted from:
An Le

Rated 4.8 out of 5 based on 58 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 2 fritters

Nut Free Refined Sugar Free Soy Free Vegetarian
These zucchini fritters make a great appetizer or side dish.

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Instructions
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
For aioli, mix all ingredients and serve hot or cold.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup all-purpose flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
For Aioli:
1/2 cup mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 697mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

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Italian Roasted Vegetables with Optional Parmigiano Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 16 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Italian Roasted Vegetables with Optional Parmigiano Cheese

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Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 80 customer ratings
(16 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 16 reviews.
Serving Size: 5 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Mediterranean Diet Reduced Fat Vegan Vegetarian
These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.

Italian Roasted Vegetables with Optional Parmigiano Cheese quantity

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Instructions
Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
Spread vegetables evenly on baking sheet
Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Vegetables
1 head cauliflower medium, cut into florets
1 1/2 cup cremini mushroom halved
1 bulb fennel large, julienned
2 each red bell pepper large, thickly sliced
2 each zucchini large, cut into sticks
5 each Roma tomato medium
1 each red onion large, sliced into wedges
Marinade
6 tablespoon extra virgin olive oil
2 tablespoon red wine vinegar
1 tablespoon honey sub maple syrup for vegan
3 clove garlic sliced thinly
2 tablespoon fresh rosemary chopped
1/4 cup Italian parsley chopped
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper
Optional
1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

Cooking Tools Required
Baking sheet, Mixing bowls

Reheating/Serving Instructions
Reheat in high oven (425) for 5 minutes

Nutrition
Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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Meatballs in Roma Tomato Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
1-10 servings
Meatballs in Roma Tomato Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 20 customer ratings
(4 customer reviews)

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

Nut Free
These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta (optional for this dish), or placed in a french roll and topped with shredded mozzarella cheese for a meatball sandwich. In addition, they freeze well for future use.

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Instructions
Cook pasta according to package directions, if using.
Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound ground beef
2 slice white bread crust trimmed off, torn into small pieces
½ cup milk
2 egg lightly beaten
½ cup onion finely chopped
2 tablespoon Italian parsley finely chopped
⅓ cup parmesan cheese grated
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs spread on a plate
3 tablespoon extra virgin olive oil such as lard or avocado
56 ounce canned whole peeled tomatoes preferably Roma, roughly chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Optional:
1 1/2 pound spaghetti cooked according to package directions

Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 361kcal | Carbohydrates: 12g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

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Baked Cheesy Italian Chicken Meatballs
$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Rated 4.80 out of 5
1-10 servings
Baked Cheesy Italian Chicken Meatballs

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Recipe adapted from:
Half Baked Harvest

Rated 4.7 out of 5 based on 28 customer ratings

$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Serving Size: 5 ounces

Nut Free Refined Sugar Free Soy Free
These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.
https://www.halfbakedharvest.com/italian-chicken-meatballs/

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https://www.halfbakedharvest.com/italian-chicken-meatballs/

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Instructions
Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

Notes
Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 pound ground spicy Italian chicken sausage
1 3/4 pound ground chicken
4 slice whole grain bread soft preferred
4 egg
3/4 cup parmesan cheese grated
4 shallot small, grated
4 clove garlic grated
3 tablespoon pepperoncinis chopped
25 ounce marinara sauce
1 3/4 cup mozzarella cheese shredded
1 3/4 cup provolone cheese shredded
1/3 cup fresh oregano chopped

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes.

Nutrition
Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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Tomato Basil Bruschetta with Goat Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Tomato Basil Bruschetta with Goat Cheese

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 15 customer ratings

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

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Diced tomatoes and basil are drizzled with olive oil and aged balsamic vinegar, then spooned onto garlic-rubbed rounds of toasted bread. And lastly, topped with more basil, a balsamic reduction, and crumbled goat cheese.

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Instructions
Preheat oven to 350 degrees F.
Slice baguette on the bias, roughly 1/4 inch thick, into 25-30 rounds. Place slices on parchment lined sheet pan(s) and using a pastry brush, brush with some of the olive oil.
Bake for 15 minutes until browned and crispy. Set aside to cool.
Meanwhile pour aged balsamic vinegar in large sauté pan. Bring to a simmer and reduce to low heat. Let reduce for 10 minutes. Remove from heat and allow to cool. Once cooled reduction should be the consistency of honey.
In a large bowl mix together tomatoes, half the basil, and garlic. Add remaining olive oil and some of the balsamic reduction. Season with salt and pepper. Taste and correct.
Arrange crostini on platter. Spoon bruschetta mixture over the crostini. Top with basil. Drizzle with the balsamic reduction using a spoon or squeeze bottle if you have one. Crumble the goat cheese over the top
Cover with plastic wrap and set aside at room temp for 15 minutes.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive10

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 baguette
1/2 cup extra virgin olive oil
3/4 cup balsamic vinegar
12 ounce tomato very ripe, finely diced
4 tablespoon fresh basil chiffonade
4 clove garlic minced
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
4 ounce goat cheese crumbled

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Plastic food wrap, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 218kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 443IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg

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Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

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Recipe adapted from:
Mayumi Tavalero

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: 4 mushrooms per person

Lower Carb Nut Free
This versatile appetizer works for either a casual gathering or an elegant cocktail party.

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Instructions
Pre-heat oven to 400 degrees.
Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
40 white mushroom large
1 tablespoon extra virgin olive oil
1 pound Italian sausage bulk
2 teaspoon fresh lemon juice
½ cup plain breadcrumbs
2 tablespoon Italian parsley finely chopped
3 clove garlic minced
½ cup mozzarella cheese finely shredded
½ cup parmesan cheese grated

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Oven, Saute pan, Sharp Knives

Reheating/Serving Instructions
Heat mushrooms in a 350 degree oven for 20 minutes.

Nutrition
Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 491mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg

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Baked Creamy Spinach Dip
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Baked Creamy Spinach Dip

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 ounce

Vegetarian
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

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Instructions
Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce frozen spinach thawed chopped
1 tablespoon butter
2 clove garlic minced
1 tablespoon all-purpose flour
12 ounce evaporated milk or half and half if can't find evaporated milk
1/2 cup Parmesan cheese divided
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 package bagel chips or other chips if bagel chips are not available

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature on the stove top or microwave.

Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

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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.

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 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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Pepperoni Pizza Rolls
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Pepperoni Pizza Rolls

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Recipe adapted from:
Ree Drummond

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces

Egg Free Nut Free
Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!
https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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Instructions
Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
14 ounce refrigerated pizza dough at room temperature
1/4 cup all-purpose flour for sprinkling
1/2 cup marinara sauce plus more for dipping
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
10 slice part-skim mozzarella cheese
2 ounce sliced pepperoni divided
4 stick mozzarella string cheese

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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Polenta Slices with Zucchini and Tomatoes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Polenta Slices with Zucchini and Tomatoes

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Recipe adapted from:
Jenn Tidwell

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: 10 oz

Vegetarian
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. Published on Taste of Home.

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Instructions
In a large nonstick skillet, cook polenta rounds in 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown.
Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
32 ounce polenta 2 tubes, sliced in 10 rounds
5 tablespoon extra virgin olive oil divided
3 cup zucchini chopped
⅔ cup shallot minced
5 clove garlic minced
½ cup vegetable stock
4 each Roma tomato seeded and chopped
5 tablespoon fresh basil minced
3 tablespoon Italian parsley minced
¼ cup Parmesan cheese shredded

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

Reheating/Serving Instructions
Reheat until warmed through in the stove or microwave.

Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg

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Ham and Brie Pastries
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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Juicy Fish Patties Cutlets
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
1-10 servings
Juicy Fish Patties Cutlets

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Recipe adapted from:
Dorit Fridman

Rated 3 out of 5 based on 3 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: About 2 cutlets

Dairy Free Reduced Fat Soy Free
Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

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Instructions
Squeeze fish fillets of liquids
Chop fish fillets in blender with the garlic and parsley
Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
Refrigerate to chill for 20 minutes
Roll balls to a flat patty (not too flat) or cutlets
Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive20

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound white fish fillet cod, tilapia etc
3 onion pureed and squeezed of liquids
1 clove garlic chopped
½ bunch Italian parsley finely chopped
¾ cup plain breadcrumbs
¼ cup water
½ teaspoon baking soda
3 egg
1 teaspoon Kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper

Cooking Tools Required
Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

Reheating/Serving Instructions
serve warm or room temp as main dish or appetizer with sauce

Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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Charcuterie Board or Tray
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Charcuterie Board or Tray

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Egg Free Refined Sugar Free Soy Free
This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

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Instructions
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce brie round
8 ounce smoked gouda wedge
8 ounce blue cheese wedge
1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
4 ounce fig jam small jar, with spoon
1 ½ pound assorted cured meats
12 ounce assorted crackers
1 bunch red grape firm
5 ounce dried apricot
1 cup almonds
Optional:
1 bunch fresh rosemary for garnish

Cooking Tools Required
24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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Vegan Onions, Mushrooms and Cashews Pate
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegan Onions, Mushrooms and Cashews Pate

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.
https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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Instructions
Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
Transfer to a serving bowl, and cool to room temperature before serving.
Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Cook Times

Active Prep5

Hands-On Cook12

Hands-Off Cook5

Passive0

Total Time22 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 ½ cup onion for 10 servings use 1 large onion, chopped
8 ounce white mushroom white or cremini (aka baby bella) mushrooms
¾ cup cashews toasted
1 tablespoon fresh lemon juice or to taste
½ teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper
FOR GARNISH
paprika
Italian parsley Finely minced

Cooking Tools Required
Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Nutrition
Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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Mini Italian Meatballs Appetizer
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mini Italian Meatballs Appetizer

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 meatball

Egg Free Nut Free Refined Sugar Free Soy Free
Mini italian meatballs stewed in marinara topped with mozzarella and basil on a toothpick

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Instructions
In a large bowl mix ground beef, bread crumbs, egg, parsley, garlic, 1/2 cup parmesan, salt and pepper.
Portion in to golf ball sized meatballs roughly 2 to 3 oz or 10 to 12 total for 10 servings
Heat a skillet over med high heat
Add olive oil
Sear meatballs until brown on both sides
Add marinara and heat to a simmer
Add remaining 1/4 cup parmesan and stir in to sauce
Simmer 10 min
Top each meatball with slices of mozzarella and cover until melted.
Toothpick each meatball
Remove to serving tray
Top with whole basil leaves

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce ground beef
¾ cup panko bread crumbs
1 each Egg
3 tablespoon Italian parsley
3 cup marinara sauce
6 clove garlic
¾ cup grated parmesan cheese
½ teaspoon freshly ground black pepper
1 teaspoon Kosher salt
10 slice mozzarella cheese
1 bunch fresh basil
3 tablespoon extra virgin olive oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
Microwave 30 seconds

Nutrition
Calories: 407kcal | Carbohydrates: 15g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1001mg | Potassium: 462mg | Fiber: 2g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 7mg | Calcium: 250mg | Iron: 2mg

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

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Recipe adapted from:
Arman Liew

Rated 5 out of 5 based on 5 customer ratings

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

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

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

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

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

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

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

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Garlic Parmesan White Beans
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Garlic Parmesan White Beans

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Recipe adapted from:
Suzy Karadsheh

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Refined Sugar Free Soy Free Vegetarian
Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.

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Instructions
In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
Stir in the parsley, cheese, and lemon juice.
Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 clove garlic minced
4 tablespoon extra virgin olive oil
60 ounce canned cannellini beans drained
1 cup water
2 cup cherry tomatoes halved
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoon Aleppo pepper chopped
1 teaspoon ground cumin
Stir in:
2 cup Italian parsley chopped
2/3 cup shaved parmesan cheese
1/2 cup Pecorino Romano cheese grated
1 lemon juiced

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave or over the stovetop over medium heat until heated through.

Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg

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Baked Zucchini Fritters with Feta and Dill
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Baked Zucchini Fritters with Feta and Dill

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Recipe adapted from:
An Le

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 fritters

Nut Free Refined Sugar Free Soy Free Vegetarian
These zucchini fritters make a great appetizer or side dish.

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Instructions
Preheat oven to 400 degrees F
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
Line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
For aioli, mix all ingredients and serve hot or cold.
Notes
HOMEMADE OAT FLOUR: Blend rolled oats in a high-speed blender for 30 – 40 seconds until it resembles flour. You can substitute with store-bought oat flour.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
0.5 cup onion
4 each egg large
1 cup oat flour
2 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper
1 teaspoon baking powder
0.5 cup feta cheese crumbles
4 tablespoon fresh dill minced
3 clove garlic medium, minced or pressed through a garlic press
1 extra virgin olive oil spray
For Aioli:
1/2 cup light mayonnaise
1 clove garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Tongs

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 721mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 329IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 1mg

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Steamed Artichokes
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
6 servings
Steamed Artichokes

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Recipe adapted from:
Love and Lemons

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 artichoke

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 Refined Sugar Free Soy Free Vegetarian
This simple steamed artichoke recipe is a wonderful spring appetizer. Enjoy the tender petals with melted butter.
https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

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https://www.loveandlemons.com/how-to-cook-artichokes/#wprm-recipe-container-56368

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Instructions
Prepare the artichoke stem: Pull any leaves off the stem, and use a vegetable peeler to peel off the stem's woody exterior. Use a sharp stainless steel knife to trim off the end of the stem and gently score the trimmed end with an "X" pattern. Rub the stem all over with the cut side of one of the lemon segments to prevent browning.
Prepare the artichoke bud: Cut off the top quarter off the artichoke, about ½ to 1 inch. Rub the cut leaves all over with the lemon. Use kitchen shears to snip off the pointy tips of the remaining leaves.
Steam the artichoke: Fill a large pot with 1 inch of water, and squeeze in any remaining lemon juice. Add the squeezed lemon segments to the pot. Place a steamer basket in the pot, add the artichoke, and bring to a boil. Cover and steam for 35 to 45 minutes, or until the artichoke stem is fork-tender and you can easily peel off the outer leaves.
Remove the choke: Allow the artichoke to cool slightly. Slice it in half lengthwise, and use a small spoon to scoop out the hairy choke.
Serve the artichoke halves with melted butter or another dipping sauce of your choice. To eat, dip the leaves into the sauce and use your teeth to scrape off the meat, discarding the tough, fibrous shell. You can eat the artichoke heart and stem in their entirety.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size6

Ingredients

Ingredients
3 globe artichoke
2 lemon quartered
1/2 cup butter for serving

Cooking Tools Required
5-quart saucepot, Cutting board, Kitchen Shears, Measuring cups and spoons, Sharp Knives, Steamer Basket, Top Stove

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

Nutrition
Calories: 168kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 62mg | Potassium: 252mg | Fiber: 3g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg

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Low Carb Eggplant Pizza
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Low Carb Eggplant Pizza

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Recipe adapted from:
Arman Liew

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Low Carb Eggplant Pizza quantity

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

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

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

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

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

Nutrition
Calories: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg

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