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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Chinese Fried Rice
$0.00 Cooking FeeRated 4.7 out of 5 based on 19 reviews.
Rated 4.72 out of 5
6 servings
Chinese Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 90 customer ratings
(19 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 19 reviews.
Serving Size: about 2/3 cup

Gluten Free Nut Free Postpartum Refined Sugar Free Vegetarian
This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

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

Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over high heat.
When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add green onions, peas and carrots, tossing to thoroughly combine.
Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
1 tablespoon avocado oil or favorite high heat oil
2 egg lightly beaten
2 cup long grain white rice cooked according to package directions
1 tablespoon soy sauce more or less to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1/4 cup green onion thinly sliced
1/2 cup frozen peas and carrots

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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Mongolian Beef
$0.00 Cooking FeeRated 4.7 out of 5 based on 17 reviews.
Rated 4.69 out of 5
1-10 servings
Mongolian Beef

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 80 customer ratings
(17 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 17 reviews.
Serving Size: 5 oz

Dairy Free Gluten Free
This semi-spicy beef dish is a Chinese restaurant staple that tastes even better cooked at home. Add some steamed broccoli and fried rice and you'll have a complete meal.

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

Instructions
Season the sliced beef with salt and pepper, then toss in the cornstarch and set aside.
Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When hot add the beef slices, spreading them out in the pan. Allow to brown for several minutes then toss. Remove beef from pan and reserve.
Heat remaining tablespoon of oil then add the ginger, garlic, chilies and onions, sautéing for a minute or two.
Next add the carrots, soy sauce, water, and brown sugar. Using a wooden spatula scrape up any brown bits clinging to the pan.
Place lid on pan, lower heat and cook for 5 minutes. Remove lid and stir in the beef. Replace lid and cook an additional 5 minutes.
Stir in green onions and sesame oil.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ cup corn starch
2 tablespoon avocado oil
3 teaspoon fresh ginger minced
5 clove garlic minced
5 dry red chili small
1 cup onion cut into slivers
1 ½ cup carrot thinly sliced
½ cup soy sauce
½ cup water
½ cup brown sugar
½ cup green onion cut into 1-inch lengths
1 teaspoon sesame oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Reheat in the microwave, covered on reduced power, until heated through.

Nutrition
Calories: 282kcal | Carbohydrates: 24g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 734mg | Potassium: 604mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3472IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 3mg

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

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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Korean Chapchae or Japchae with Broccoli and Mushrooms
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
1-10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms

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Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

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Instructions
Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
3 tablespoon soy sauce
4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

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

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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Chinese Chicken and Broccoli Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
6 servings
Chinese Chicken and Broccoli Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 24 customer ratings
(5 customer reviews)

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

Dairy Free Egg Free Nut Free
This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

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

Instructions
Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long
Marinade:
3 tablespoon soy sauce
1 ½ tablespoon dry sherry
3 tablespoon corn starch
Sauce:
¼ cup water
3 tablespoon soy sauce
1 ½ tablespoon brown sugar packed
1 ½ tablespoon sesame oil
1 ½ tablespoon corn starch
1 ½ tablespoon rice vinegar
5 tablespoon oyster sauce
2 tablespoon avocado oil
2 tablespoon fresh ginger finely chopped
5 clove garlic finely chopped
1 onion large, sliced lengthwise into strips about ¼ inch thick
6 cup broccoli florets

Cooking Tools Required
Cutting board, Measuring cups and spoons, Top Stove, Wok

Reheating/Serving Instructions
Microwave on medium power until heated through.

Nutrition
Calories: 302kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1581mg | Potassium: 800mg | Fiber: 3g | Sugar: 6g | Vitamin A: 601IU | Vitamin C: 85mg | Calcium: 68mg | Iron: 2mg

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Baked Ginger-Tamari Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Baked Ginger-Tamari Tofu

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 3 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 Heart Healthy Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

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

Instructions
Make sure tofu is well-drained and as dry as possible before adding to marinade.
In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
Transfer tofu to baking sheet and bake for 20-25 minutes.
Remove from oven and sprinkle with sesame oil. Toss and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
35 ounce extra firm tofu cut into bite-size cubes and drained
For the marinade:
4 tablespoon tamari sauce more or less to taste or dietary preference
3 tablespoon avocado oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped
2 tablespoon green onion thinly sliced
To finish:
2 teaspoon sesame oil

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

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

Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Chinese Beef and Broccoli Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
6 servings
Chinese Beef and Broccoli Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 25 customer ratings
(5 customer reviews)

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

Dairy Free Egg Free Lower Carb Nut Free
This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

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Ingredients Scale

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

Instructions
Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
Add the cooked reserved beef including any accumulated juices, mixing well to combine.
Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long
Marinade:
3 tablespoon soy sauce
1 ½ tablespoon dry sherry
3 tablespoon corn starch
Sauce:
¼ cup water
3 tablespoon soy sauce
1 ½ tablespoon brown sugar packed
1 ½ tablespoon sesame oil
1 ½ tablespoon corn starch
1 ½ tablespoon rice vinegar
5 tablespoon oyster sauce
2 tablespoon avocado oil
2 tablespoon fresh ginger finely chopped
5 clove garlic finely chopped
1 onion large, sliced lengthwise into strips about ¼ inch thick
6 cup broccoli florets

Cooking Tools Required
Cutting board, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Microwave on medium power until heated through.

Nutrition
Calories: 328kcal | Carbohydrates: 20g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1509mg | Potassium: 767mg | Fiber: 3g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 83mg | Calcium: 86mg | Iron: 3mg

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Vegetable Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Vegetable Stir-Fry

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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: 4 ounce

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 Keto Lower Carb Nut Free Refined Sugar Free Vegan Vegetarian
This delicious vegetable stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

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

Instructions
Blanch broccolini by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
Garnish with chopped green onions and sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the aromatics:
1 tablespoon coconut oil
1 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
1 each yellow onion medium, sliced lengthwise into strips about ¼ inch thick
2 cup broccolini blanched
1 each red bell pepper sliced lengthwise into strips about ¼ inch thick
4 ounce white mushroom sliced
4 ounce snow pea
2 each carrot julienned
3 ounce bok choy sliced vertically into quarters
4 tablespoon soy sauce
For garnish
3 stalk green onion cut into 2 inch lengths
sesame seeds

Cooking Tools Required
Measuring cups and spoons, Sharp Knives, Top Stove, Wok

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

Nutrition
Calories: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1mg

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Kung Pao Chicken
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA
1-10 servings
Kung Pao Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 5-6 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 Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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Ingredients Scale

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

Instructions
Place the diced chicken in a medium bowl.
Add the marinade ingredients and mix thoroughly.
Let chicken marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat
Add 1 tablespoon of the oil.
Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining 1 tablespoon oil.
Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved chicken, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
Remove from heat and stir in peanuts.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound boneless skinless chicken thigh diced
Marinade for chicken:
2 tablespoon soy sauce
2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
4 tablespoon corn starch
2 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
1/2 cup green onion cut into 1/2 inch lengths
1 tablespoon soy sauce more or less to taste, or dietary restriction
1 tablespoon chili-garlic sauce or Sriracha, more or less to taste
1 cup roasted peanuts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 581mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg

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Chinese Orange Chicken
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
1-10 servings
Chinese Orange Chicken

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Recipe adapted from:
Jen Stone

Rated 4.5 out of 5 based on 18 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 6 oz

Dairy Free Gluten Free Nut Free
This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, tamari, ginger, red chili flakes, and orange zest.
Recipe based on Moden Honey food blog.

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Instructions
FOR ORANGE SAUCE
In a medium pot, add orange juice, sugar, rice vinegar, ginger, garlic, tamari sauce, chili flakes. Heat for 3 minutes.
In a small bowl, whisk cornstarch with water to form a paste. Add to orange sauce and whisk together.
Continue to cook 5 minutes or until sauce begins to thicken. Once thickened, remove from heat. Add orange zest.
FOR CHICKEN
Place flour and cornstarch in a shallow dish and add a pinch of salt. Stir.
Whisk eggs in a separate dish.
Dip chicken pieces into egg mixture. Then dip chicken in flour mixture. Place on plate.
Heat 2-3 inches of oil in a heavy bottomed pan over med-high heat. Bring oil to 350 F.
Working in batches, cook several pieces at a time. Cook 2-3 minutes, turning often until golden brown.
Place chicken on paper-towel lined plate to absorb extra oil. Repeat.
Toss chicken pieces with sauce in a large bowl.
Serve with garnish of green onions

Cook Times

Active Prep15

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
ORANGE SAUCE
2 1/4 cup orange juice
1 cup granulated sugar
4 tablespoon rice vinegar or white vinegar
4 tablespoon tamari sauce or soy sauce if not gluten free
1 teaspoon ground ginger
1 teaspoon garlic powder or for 10 servings 2 cloves minced
1 teaspoon crushed red pepper
4 tablespoon orange zest for 10 servings use one orange
2 tablespoon corn starch
5 tablespoon water
CHICKEN
3 ½ pound boneless skinless chicken breast for 10 servings, 6 whole chicken breast. Cut into bite sized pieces.
5 egg beaten
½ cup corn starch
½ cup all-purpose flour
2 cup avocado oil for frying, add more if needed
GARNISH
2 stalk green onion

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Best served immediately. Delicious with fried rice or stir fry veggies! If not serving immediately, store chicken and sauce in separate containers. Allow chicken to cool completely (or you can leave on countertop for up to 2 hours, lightly covered with foil if serving within 2 hours) before storing in the refrigerator. About 30 minutes before you plan to serve, spread chicken out on a baking sheet and heat in a 350 degree oven for 20 minutes or until warm and crisp. Meanwhile, heat sauce on medium low in a saucepan or microwave until hot. Toss chicken with sauce and serve immediately.

Nutrition
Calories: 371kcal | Carbohydrates: 32g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 183mg | Sodium: 521mg | Potassium: 714mg | Fiber: 1g | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg

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Asian Chicken Salad with Honey Sesame Dressing
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.75 out of 5
1-10 servings
Asian Chicken Salad with Honey Sesame Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 24 customer ratings
(5 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: About 9 oz of salad and 3 oz chicken

Dairy Free
This is a hearty main dish salad. It makes for a cool dinner on a warm night.

Asian Chicken Salad with Honey Sesame Dressing quantity

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Instructions
In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
In a large bowl toss together the salad ingredients.
Plate salad. Drizzle with dressing.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the dressing (makes about 1 ½ cups dressing):
3 clove garlic minced
2 tablespoon fresh ginger minced
1 teaspoon sesame seeds
⅓ cup rice vinegar
2 tablespoon soy sauce
3 tablespoon honey
½ cup avocado oil
¼ cup sesame oil
For the salad:
2 pound rotisserie chicken shredded, for 10 servings, whole chicken
1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
2 cup carrot shredded
1 cup red onion slivered
¾ cup fresh cilantro chopped
2 cup chow mein noodle dry, or dry instant ramen noodles
¾ cup almonds sliced

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Serve chilled or at room temperature.

Nutrition
Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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Crispy Baked Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Crispy Baked Tofu

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Recipe adapted from:
Cookie and Kate

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 1/2 ounces

Dairy Free Refined Sugar Free Vegan Vegetarian
Even tofu skeptics love this tofu. Try it, and you will see!
https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

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Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
36 ounce extra-firm tofu
3 tablespoon extra-virgin olive oil
3 tablespoon tamari sauce
3 tablespoon cornstarch or arrowroot starch

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

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

Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 11 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 Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen riced cauliflower
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

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

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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Veggie and Tofu Stir Fry
$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
6 servings
Veggie and Tofu Stir Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 4.3 out of 5 based on 13 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Serving Size: 1 1/4 cups

Dairy Free Egg Free Nut Free Vegan Vegetarian
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.
https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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Instructions
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
Add additional oil to pan; swirl to coat.
Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the tofu:
14 ounce extra-firm tofu drained
1 tablespoon avocado oil
1/3 teaspoon freshly ground black pepper
1 tablespoon corn starch
For the aromatics:
3 stalk green onion sliced
4 clove garlic chopped
4 teaspoon fresh ginger finely chopped
For the vegetables:
1 tablespoon avocado oil
3 each carrot large, peeled and julienne-cut
3 head bok choy cut into 2 inch lengths
2 each zucchini cut into 2 inch lengths about 1/2 inch wide
1 1/2 cup snow pea trimmed
For the sauce:
1 tablespoon corn starch
3 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1/3 cup vegetable broth
3 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon sesame oil

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

Reheating/Serving Instructions
Heat in microwave on high power until heated through or stir fry over medium heat.

Nutrition
Calories: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg

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Pressure Cooker Arroz con Pollo
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
6 servings
Pressure Cooker Arroz con Pollo

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 7 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

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Instructions
In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
3 clove garlic minced
1 teaspoon crushed red pepper
2 teaspoon white vinegar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
1 tablespoon extra virgin olive oil
3 cup chicken stock warmed
¼ teaspoon saffron threads
1 teaspoon Kosher salt
1 each red onion small, ½ inch dice
1 each red bell pepper seeded and diced
1 each green bell pepper seeded and diced
1 each jalapeno pepper more or less to taste, seeded and finely chopped
4 each Roma tomato diced
1 teaspoon ground cumin
1 each bay leaf
2 cup long-grain rice uncooked

Cooking Tools Required
Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

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

Nutrition
Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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Tofu Bibimbap
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Tofu Bibimbap

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3/4 cup rice and 1 1/4 cup tofu and veggies

Dairy Free Egg Free Nut Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
Meanwhile, cook the rice according to package directions.
In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
38 ounce medium firm tofu extra-firm, pressed, and cubed
15 teaspoon tamari sauce divided
15 teaspoon avocado oil divided
7 teaspoon arrowroot powder
2 1/2 cup Jasmine rice cooked according to package directions
13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
15 ounce baby spinach
2 1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
22 teaspoon Gochujang paste (Korean hot pepper paste)
11 teaspoon rice vinegar
5 teaspoon coconut sugar or granulated sugar

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden Spatula

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

Nutrition
Calories: 403kcal | Carbohydrates: 56g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1144mg | Potassium: 772mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4220IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 4mg

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Sweet and Sour Chicken
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
1-10 servings
Sweet and Sour Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Serving Size: 7 ounces

Dairy Free Nut Free Soy Free
This sweet and sour chicken is far superior to that found at a take out restaurant. The coating is much lighter in texture, without a heavy greasy feel, and the delicious sauce is made from pineapple and orange juice and of course contains zero food coloring. Pair with Chinese Fried Rice or Jasmine White Rice for a complete meal!

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Instructions
To make the sauce, place all the sauce ingredients into a blender and blend until smooth; set aside.
In a large bowl thoroughly mix together all the chicken pieces and the coating ingredients. Add water a little at a time until you have a coating the consistency of a heavy syrup. Heat half the oil in a large skillet and when hot add half the chicken, leaving it in place to form a bit of a crust. After several minutes turn and cook an additional few minutes or until chicken is cooked through. Repeat with remaining oil and chicken. Set chicken aside.
Clean the large skillet and add the avocado oil. When hot add the peppers and onions and sauté for 5 minutes or until vegetables start to soften. Add the pineapple pieces and all the sauce. Bring to a boil over high heat, then allow to simmer for a minute or two.
Add reserved chicken to the pan, pulling sauce up from the bottom to coat. Heat for several more minutes. Plate and garnish with green onions.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the sauce:
1 cup pineapple juice reserved from canned pineapple slices
3/4 cup orange juice
3 tablespoon corn starch
1/2 cup apple cider vinegar
4 clove garlic peeled
1/2 cup ketchup
1/3 cup brown sugar packed
1 tablespoon soy sauce
4 clove garlic peeled
1/8 teaspoon white pepper
1 teaspoon Kosher salt
For the chicken:
3 pound boneless skinless chicken breast cut into 1½ inch pieces
2 teaspoon Kosher salt
1 cup corn starch
1 cup all purpose flour
2 egg beaten
1/2 cup water more or less depending on consistency of marinade
For frying:
1/4 cup avocado oil
Sauté:
2 tablespoon avocado oil
2 red bell pepper medium, diced
2 green bell pepper medium, diced
1 yellow onion diced
20 ounce canned pineapple slice slices stacked and cut into 1/6ths pieces
Garnish:
4 stalk green onion thinly sliced

Cooking Tools Required
Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Top Stove, Whisk

Reheating/Serving Instructions
Heat in microwave or sauté pan over medium heat until heated through.

Nutrition
Calories: 404kcal | Carbohydrates: 37g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1084mg | Potassium: 779mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 66mg | Calcium: 37mg | Iron: 2mg

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Seafood, Chicken and Chorizo Paella
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
1-10 servings
Seafood, Chicken and Chorizo Paella

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Recipe adapted from:
Syd Bailey

Rated 4.8 out of 5 based on 19 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Traditional Spanish saffron rice dish with seafood, chicken and chorizo

Seafood, Chicken and Chorizo Paella quantity

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

Instructions
Broth
Heat olive oil in a large stock pot over medium heat. When hot add garlic, thyme and saffron, stirring frequently so garlic does not brown.
When garlic is soft and golden (about 2 minutes), and the oil starts to turn yellow. add the clam juice, wine and broth. Move pot to a back burner set to simmer. Start Paella.
Paella
Heat 1 tablespoon of the olive oil in a paellera set over medium-high heat. Add chicken and chorizo. Cook for 5 to 8 minutes until chicken is mostly cooked through. Set aside on a Large plate.
Add another tablespoon of oil to the pan, then add shrimp and bell peppers. Saute for 4-5 minutes and when cooked through reserve to the large plate.
Add the last tablespoon of oil to the pan. Add the tomatoes and paprika, cooking for 3-4 minutes, until tomatoes start to break down.
Add rice. Ladle in just enough broth to reach top of rice. Stir. From this point on DO NOT STIR!! Simmer and as rice absorbs the stock, continue adding just enough stock to cover rice. Cook rice to al dente. about 15 minutes.
Add chicken, chorizo , shrimp and peppers to the pan along with the mussels and peas. Cover with foil and cook until mussels open. about 5-7 minutes.
Remove foil and turn heat to medium high. Cook just until you start to smell rice starting to almost burn. You want rice to have a nice dark crust but not a black bottom.

Notes
A paellera makes all the difference. It produces the socarat, or crunchy bottom part of the rice that is one of the best parts of paella.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook30

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
Paella
3 tablespoon extra virgin olive oil
12 ounce boneless skinless chicken breast
8 ounce chorizo Bilbao is best but all spanish chorizo will work, casing discarded and sausage cut into 1/4 inch dice
8 ounce raw shrimp, peeled and deveined peeled and deveined. 12 jumbo shrimps 21/25 or larger
1 each red bell pepper sliced
1 each tomato seeded and chopped
2 teaspoon smoked paprika spanish preferred
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 cup Arborio rice Short grain white rice, or Calaspara or Bomba
½ cup green peas
1 pound mussels cleaned and debearded
1 each lemon sliced, for garnish
Broth
1 tablespoon extra virgin olive oil
1 sprig fresh thyme fresh
2 clove garlic minced
1 pinch saffron
5 cup chicken stock
8 ounce clam juice
½ cup white wine

Cooking Tools Required
12-inch saute pan, Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat in microwave over medium low setting for 4 minutes

Nutrition
Calories: 400kcal | Carbohydrates: 43g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 1068mg | Potassium: 464mg | Fiber: 2g | Sugar: 2g | Vitamin A: 890IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 5mg

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Clean Diet Sweet and Sour Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
8 servings
Clean Diet Sweet and Sour Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 chicken thigh

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

Clean Diet Sweet and Sour Chicken quantity

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

Instructions
Preheat oven to 350 degrees F.
Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

Ingredients
1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
5 clove garlic crushed
2 tablespoon avocado oil
1 teaspoon paprika more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1½ teaspoon Kosher salt more or less to taste
2 teaspoon honey
1 tablespoon rice vinegar
1 orange juiced
1 teaspoon crushed red pepper more or less to taste
1 orange sliced
1 red onion large, cut lengthwise into wide strips

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat in a medium sauté pan over medium heat, or microwave on medium power, until heated through.

Nutrition
Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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Kung Pao Beef
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
1-10 servings
Kung Pao Beef

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 6 ounces

Gluten Free Lower Carb
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

Kung Pao Beef quantity

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

Instructions
Place the sliced beef in a medium bowl.
Add the marinade ingredients and mix thoroughly.
Let beef marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat
Add 1 tablespoon of the oil.
Carefully place beef slices in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining 1 tablespoon oil.
Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved beef, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and beef should be cooked through.
Remove from heat and stir in peanuts.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
Marinade for Beef
4 tablespoon soy sauce
2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
4 tablespoon corn starch
2 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
4 stalk green onion cut into 1/2 inch lengths
4 tablespoon soy sauce
4 tablespoon chili-garlic sauce or Sriracha
1 cup roasted peanuts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 317kcal | Carbohydrates: 13g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1278mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 3mg

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