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Hoisin Chicken Lettuce Wraps
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Hoisin Chicken Lettuce Wraps

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Recipe adapted from:
Lee Funke

Rated 4.6 out of 5 based on 37 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 6 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 Lower Carb Nut Free Refined Sugar Free
If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.
https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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Instructions
Heat sesame oil in a large skillet(s) over medium high heat.
When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
Meanwhile, whisk together all the sauce ingredients.
Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
Scoop cooked chicken in lettuce leaves to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the filling:
3 pound ground chicken
2 tablespoon sesame oil
3 cup white mushroom chopped
3/4 cup fresh basil chopped
1 cup canned water chestnut chopped
For the sauce:
9 tablespoon hoisin sauce or GF hoisin sauce
3 teaspoon fresh ginger grated
3 tablespoon soy sauce or tamari sauce
6 clove garlic minced
3 teaspoon rice vinegar
3 teaspoon corn starch
For serving:
2 head romaine lettuce leaves separated

Cooking Tools Required
Cutting board, Sharp Knives, Skillet

Reheating/Serving Instructions
Reheat chicken over medium heat in a large saute pan.

Nutrition
Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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Coconut Shrimp with Sweet Chili Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Coconut Shrimp with Sweet Chili Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

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

Dairy Free Egg Free Nut Free Soy Free
The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.

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Instructions
In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels
For the batter:
1 cup all-purpose flour
2 teaspoon Kosher salt
1 teaspoon baking powder
1 1/3 cup water
For the coating:
4 cup shredded sweetened coconut
2 cup panko breadcrumbs
For frying:
3 cup avocado oil for frying the shrimp, more or less depending on size of pot
For the dipping sauce:
1/2 cup rice vinegar
1/2 cup granulated sugar
1/2 cup water
2 tablespoon lime juice
1 teaspoon Kosher salt
1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk

Reheating/Serving Instructions
Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.

Nutrition
Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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Paleo Egg Drop Soup
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

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

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

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

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

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

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

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

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Naked Wonton Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Naked Wonton Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Keto Lower Carb Refined Sugar Free
Enjoy this simple no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. It's sure to warm you up without the extra carbs!

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar

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

Reheating/Serving Instructions
Heat soup in a small pot on medium-high heat until just simmering or in the microwave on high power.

Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps

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Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

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Paleo Egg Drop Soup

Paleo Egg Drop Soup

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Cucumber Salad

Cucumber Salad

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Naked Wonton Soup

Naked Wonton Soup

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