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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!

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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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Grilled Herb Pork Chops with Yellow Summer Squash
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Grilled Herb Pork Chops with Yellow Summer Squash

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Reduced Fat Refined Sugar Free
Pork chops can be prepared numerous ways but smothering them with fresh herbs straight from the garden and firing up the grill is one of the best. Add sliced summer squash to round out the meal.

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

Instructions
Chef Note:
Pork chops are listed in pounds not quantity. Make sure to purchase 1 pork chop per serving.
Instructions:
In a small bowl, combine the first eight ingredients; reserve 1/3 cup for serving. Rub both sides of pork chops with remaining mixture.
Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let pork stand 5 minutes before serving. Serve pork and squash with reserved herb mixture.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook10

Passive5

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1.5 cup extra virgin olive oil
1/3 cup fresh sage minced
1/3 cup Italian parsley minced
20 clove garlic minced
5 tablespoon fresh thyme minced
2 1/2 tablespoon fresh rosemary minced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 pound yellow squash sliced lengthwise
4 pound bone-in pork loin chops 1 pork chop per serving

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

Reheating/Serving Instructions
Reheat to desired temperature using the oven, stove top or microwave.

Nutrition
Calories: 599kcal | Carbohydrates: 7g | Protein: 41g | Fat: 45g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 325mg | Potassium: 998mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 2mg

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Strawberry Oat Muffins
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Strawberry Oat Muffins

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Recipe adapted from:
Cookie + Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! They’re made with whole grains. Yields 12 muffins.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray.
In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
NOTES
STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*GREEK YOGURT NOTE: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 ¾ cup white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup extra virgin olive oil
⅓ cup maple syrup
2 egg preferably at room temperature
1 cup plain Greek yogurt
2 teaspoon pure vanilla extract
16 ounce strawberry 2 cups hulled and diced, you may not need the entire 16 ounces

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Nutrition
Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg

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Baked Rigatoni with Italian Sausage and Mozzarella
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Baked Rigatoni with Italian Sausage and Mozzarella

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 8 ounces

Egg Free Refined Sugar Free Soy Free
This delicious casserole is a family favorite. Pick one of our salads and add garlic bread for a complete meal.

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

Instructions
Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
1 tablespoon extra virgin olive oil
1 pound Italian sausage bulk, spicy or mild
1 onion large, chopped
12 ounce mushroom sliced
56 ounce canned crushed tomatoes
14.5 ounce canned diced tomatoes
2 teaspoon Kosher salt more or less to taste
4 cup mozzarella cheese grated
1 cup grated parmesan cheese
4 tablespoon fresh basil chopped

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

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

Nutrition
Calories: 747kcal | Carbohydrates: 69g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1693mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 413mg | Iron: 5mg

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Breakfast Enchiladas
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Breakfast Enchiladas

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Recipe adapted from:
Isabel Orozco-Moore

Rated 5 out of 5 based on 10 customer ratings

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

Soy Free
Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!
https://www.isabeleats.com/easy-breakfast-enchiladas/

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https://www.isabeleats.com/easy-breakfast-enchiladas/

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Instructions
Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
Add in the breakfast sausage and spices and crumble it up with your spatula
Cook everything together for about 6-8 minutes until the sausage is fully cooked
Add in the beaten eggs and stir them into the sausage mixture
Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
Pour some enchilada sauce in a 13×9-inch baking dish
This will help prevent the enchiladas from sticking to the bottom of the casserole
Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
Bake at 375°F until the cheese has melted, about 15 minutes and voila!
Garnish with the crumbled cotija, the chopped cilantro and the red onion

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1/2 yellow onion small dice
1 pound bulk breakfast sausage
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
6 egg large
15 ounce red enchilada sauce about 1 1/2 cups
8 flour tortilla
1 cup monterey jack cheese shredded
5 ounce cotija/queso fresco
3 tablespoon fresh cilantro chopped
1/2 red onion small dice

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat individually in the microwave for 45 seconds

Nutrition
Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus
$0.00 Cooking FeeRated 3 out of 5 based on 3 reviews.
Rated 3.00 out of 5
1-10 servings
Oven Baked Lemon-Dill Salmon with Rice and Sautéed Asparagus

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Recipe adapted from:
Mayumi Tavalero

Rated 3.7 out of 5 based on 11 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 3 reviews.
Serving Size: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free
Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

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Instructions
Preheat oven to 375 degrees.
Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
Meanwhile, rinse the rice and cook according to package directions.
Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
3 1/2 pound salmon fillet
3 tablespoon extra virgin olive oil divided
1 lemon zested, then juiced
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon fresh dill chopped
2 cup medium grain white rice rinsed and cooked according to package directions
2 bunch asparagus trimmed and cut into 2-incch pieces

Cooking Tools Required
12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Sharp Knives, Spatula, Vegetable Peeler

Reheating/Serving Instructions
Heat fish in microwave on medium power until warm.

Nutrition
Calories: 416kcal | Carbohydrates: 33g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 539mg | Potassium: 1004mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg

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Turkey Meatloaf
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
8 servings
Turkey Meatloaf

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings

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

Nut Free Oil Free Refined Sugar Free
Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

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

Instructions
Pre-heat oven to 350 degrees.
In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
Let stand 10 minutes before removing from pan and slicing.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 slice white bread cut into cubes
2 egg
¼ cup milk
1 tablespoon Dijon mustard
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 onion medium, finely chopped
½ cup celery finely chopped with leaves
¼ cup Italian parsley finely chopped
2 pound 85% lean ground turkey
Sauce
⅓ cup ketchup
2 tablespoon brown sugar
1 tablespoon Dijon mustard

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

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

Nutrition
Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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Honduran Coconut Rice and Beans
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Honduran Coconut Rice and Beans

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Recipe adapted from:
Mayumi Tavalero

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: about 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
Stir in beans and cilantro; let sit 10 minutes before serving.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon coconut oil
4 clove garlic chopped
1/2 cup onion finely chopped
1/2 cup bell pepper finely chopped
4 cup long grain rice
4 cup vegetable stock
28 ounce canned full-fat coconut milk
2 teaspoon Kosher salt
28 ounce canned black beans or red beans, rinsed and drained
1/2 cup fresh cilantro chopped

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove

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

Nutrition
Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

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Old Fashioned Meatloaf
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Old Fashioned Meatloaf

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Recipe adapted from:
Mayumi Tavalero

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: 4 ounce

Nut Free Oil Free Refined Sugar Free
This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

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

Instructions
Pre-heat oven to 350 degrees.
In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
Bake for 60 minutes, or until internal temperature reaches 160 degrees.
Let stand 10 minutes before removing from pan and slicing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
2 slice white bread cut into cubes
2 egg
¼ cup milk
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 onion medium, finely chopped
½ cup celery finely chopped with leaves
¼ cup Italian parsley finely chopped
2 pound 85% ground beef
Sauce
⅓ cup ketchup
2 tablespoon brown sugar
1 tablespoon Dijon mustard

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

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

Nutrition
Calories: 430kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 741mg | Potassium: 511mg | Fiber: 1g | Sugar: 7g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Brown Rice

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Delicious side dish and super tasty!

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

Instructions
Heat pot over medium heat
Add oil, swirling to coat pan
Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
Add broth, water, and salt
Bring to a boil
Reduce to low and simmer with lid on
Simmer until water has been absorbed, about 40-45 minutes
Remove from heat, keep lid on, and let rice sit 19 minutes
Remove lid and fluff with fork
Fold in parsley

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
½ teaspoon Kosher salt
¼ cup Italian parsley chopped, optional

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Zoodles with Italian Sausage, Beef and Tomato Sauce
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.75 out of 5
FSA/HSA
1-10 servings
Zoodles with Italian Sausage, Beef and Tomato Sauce

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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: 5 ounces of sauce + zoodles

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 Refined Sugar Free Whole 30
This recipe uses home spiralized zucchini noodles topped with a simple meat sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

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Ingredients Scale

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

Instructions
For the zoodles:
Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
Rinse zoodles then squeeze them gently to remove excess moisture.
When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
Turn heat to low, add olive oil, kosher salt, and pepper to taste.
For the meat-tomato sauce:
Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
Add the Kosher salt and the white wine. Cook until the wine has evaporated.
Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
55 ounce zucchini washed and trimmed
3 tablespoon Kosher salt
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ground beef
1 pound Italian sausage spicy if you like
1 cup onion finely chopped
1 cup celery finely chopped
1 cup carrot finely chopped
4 teaspoon Kosher salt
½ cup white wine dry, optional
56 ounce canned whole peeled plum tomatoes
Parmesan cheese optional

Cooking Tools Required
Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

Nutrition
Calories: 447kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1765mg | Potassium: 1210mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2838IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 4mg | Phosphorus: 260mg

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Italian Beef Lasagna – 6 servings
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Italian Beef Lasagna – 6 servings

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.

Refined Sugar Free Soy Free
Traditional Italian Beef Lasagna

Italian Beef Lasagna – 6 servings quantity

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Instructions
If not using oven ready noodles, cook pasta according to directions. Drain and rinse in cold water
Sauce
Heat olive oil in large sauce pot or stock pot over medium high heat. Add onion and garlic and cook until just translucent, but not brown.
Add beef and sausage, breaking up large clumps with a spoon. After meat is no longer pink add shredded carrots and saute for 3 minutes.
Add in herbs and chili flakes and stir to combine. Add tomato paste and stir until mixed thoroughly. Cook for 3 minutes more.
Pour in crushed tomatoes and red wine if using. If not using wine pour water into empty crushed tomato can to rinse, and put into sauce. Simmer for 15 minutes. While simmering you can prepare filling.
Lasagna
Preheat oven to 375. Drain pasta and dry on paper towels or kitchen towel. Place thin layer of sauce on bottom of 8x8 baking dish. Topped with lasagna. Spoon a layer of the cheese mixture over noodles and spread to coat evenly. Layer with more sauce and 1/3 cup mozzarella and sprinkle of paremsan. Repeat twice more for a total of 3 layers. Cover with foil and place in oven for 20 minutes. Remove foil and cook for additional 10 minutes.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
5 ounce oven-ready lasagna noodles
Sauce
1 tablespoon extra virgin olive oil
0.5 cup onion diced
1 tablespoon garlic sliced
0.5 pound 85% ground beef
0.5 pound ground Italian sausage
0.5 cup carrot shredded
1 tablespoon fresh oregano minced, or 2 teaspoon dried
1 tablespoon fresh basil minced, or 2 teaspoon dried
1 pinch crushed red pepper
3 tablespoon tomato paste
14 ounce canned crushed tomatoes
0.5 cup red wine or beef broth, or water
0.5 teaspoon Kosher salt or to taste
0.125 teaspoon freshly ground black pepper or to taste
Filling
15 ounce ricotta cheese about 2 containers
1.5 cup mozzarella cheese shredded, divided
1 egg large
0.5 cup parmesan cheese shredded, divided
0.5 tablespoon fresh oregano minced, or 1 teaspoon dried
1 tablespoon fresh basil minced, or 2 teaspoon dried
0.5 teaspoon Kosher salt or to taste
0.125 teaspoon freshly ground black pepper or to taste

Cooking Tools Required
8x8 inch glass baking dish, Aluminum Foil, Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in 375 oven for 10-12 minutes until warm or microwave on med- high for 3 minutes

Nutrition
Calories: 628kcal | Carbohydrates: 32g | Protein: 35g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 156mg | Sodium: 1228mg | Potassium: 756mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2718IU | Vitamin C: 11mg | Calcium: 461mg | Iron: 4mg

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

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Recipe adapted from:
Once Upon a Chef

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

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

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

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

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Denver Omelet Breakfast Muffins
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
12 servings
Denver Omelet Breakfast Muffins

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Recipe adapted from:
Alyssa Rivers

Rated 4.5 out of 5 based on 18 customer ratings

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 1 muffin

Gluten Free Refined Sugar Free Soy Free
These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!
https://therecipecritic.com/denver-omelet-breakfast-muffins/

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https://therecipecritic.com/denver-omelet-breakfast-muffins/

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Instructions
Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
½ cup yellow onion chopped
1 cup green bell pepper chopped
1 cup ham chopped
1 cup shredded cheddar cheese
8 egg
½ cup half and half
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

Reheating/Serving Instructions
Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg

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Cajun Gumbo
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Cajun Gumbo

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Refined Sugar Free Soy Free
A classic Southern dish, this Cajun Gumbo is made from chicken breast and andouille sausage, simmered in a flavorful roux-thickened broth. Goes great with a side of Dirty Rice.

Cajun Gumbo quantity

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Instructions
Heat 1/4 cup of the vegetable oil in a large sautee pan.
Add the chicken and sausage; saute 3 minutes. Reserve
Add the remaining vegetable oil and turn heat on low. Stir in flour and sautee the roux for 10 to 15 minutes on medium/low until its dark brown, stirring often
Add celery, onion, red bell pepper, green bell pepper and sautee in the roux for 5 minutes.
Add chile powder and chopped garlic and sautee 2 more minutes.
Add chicken broth, gumbo file powder and bay leaves, while stirring.
Add reserved chicken and sausage, bring to a simmer over medium heat and hold for 20 minutes.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook20

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound boneless skinless chicken breast diced
1 1/2 pound andouille sausage diced
1/2 cup avocado oil
1 cup all-purpose flour
4 stalk celery small dice
1 yellow onion large, small dice
1 red bell pepper small dice
1 green bell pepper small dice
1 tablespoon chile powder
4 clove garlic chopped
8 cup chicken broth
2 teaspoon gumbo file powder
2 bay leaf

Cooking Tools Required
12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat in microwave on high for 45 seconds

Nutrition
Calories: 468kcal | Carbohydrates: 15g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1358mg | Potassium: 656mg | Fiber: 2g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 2mg

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Chicken Marsala with Penne Pasta
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chicken Marsala with Penne Pasta

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Panfried chicken breasts smothered in sauteed mushrooms, onions, garlic and dry marsala wine served over pasta.

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

Instructions
Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
Heat half of the butter and half of the olive oil in one large sauté pan.
Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
Meanwhile cook 1 pound of penne pasta according to package directions.
Taste sauce and adjust seasonings.
Serve chicken mushrooms onions and sauce over the top of the pasta.
Garnish with parmesan cheese and chopped parsley.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time50 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast
For Dredging:
1/2 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry oregano
For Sauce:
4 tablespoon butter
4 tablespoon extra virgin olive oil
12 ounce mushroom sliced
2 yellow onion thinly sliced
4 clove garlic chopped
1 1/4 cup dry marsala wine
3/4 cup chicken stock
For Serving:
1 pound penne pasta
For Garnish:
1/2 cup parmesan cheese grated
1/4 cup Italian parsley chopped

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

Reheating/Serving Instructions
Reheat 1 portion for 45 to 60 seconds on high in the microwave

Nutrition
Calories: 313kcal | Carbohydrates: 9g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 536mg | Potassium: 691mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

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Sweet Potato Brownies
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
16 servings
Sweet Potato Brownies

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

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

Dairy Free Paleo Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

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Adjust the ingredients measurement scale here by changing this number. 16 people

Instructions
Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
Let cool and cut into 16 squares.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
Whisk together:
4 tablespoon unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Melt:
4 ounce dark chocolate chopped
1 tablespoon coconut oil
Microwave:
1 yam or sweet potato
Process:
4 tablespoon maple syrup
3 egg
1 tablespoon pure vanilla extract

Cooking Tools Required
8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

Reheating/Serving Instructions
Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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Grilled Lemon-Rosemary Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Grilled Lemon-Rosemary Chicken

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 8 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 Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Whole 30
This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

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Instructions
Pre-heat grill to medium high.
Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon fresh lemon juice
3 tablespoon extra virgin olive oil
8 clove garlic chopped
2 tablespoon rosemary chopped

Cooking Tools Required
Grill

Reheating/Serving Instructions
Heat in oven at 350 degrees for 20 minutes or until heated through.

Nutrition
Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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Paleo Ham & Egg Cups
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
6 servings
Paleo Ham & Egg Cups

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Recipe adapted from:
Trina Beck

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1 egg cup

Gluten Free Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.
https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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

Instructions
Preheat oven to 350º F.
Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
Add the chopped peppers and sauté for another 2 minutes. Set aside.
In a medium bowl whisk together the eggs and coconut milk.
Season with Kosher salt and pepper.
Grease muffin tin with coconut oil and line each cup with a slice of ham.
Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
Bake at 350º F for about 20 minutes

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Recipe Serving Size6

Ingredients

Ingredients
6 slice deli ham we used Applegate brand
4 egg
1/4 cup canned full-fat coconut milk
1/4 cup orange bell pepper chopped
1/4 cup red bell pepper chopped
1/4 cup yellow onion chopped
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1/4 cup extra virgin olive oil for sauteing

Cooking Tools Required
Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Place one cup in the microwave and heat for 30 seconds or less on medium power.

Nutrition
Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
1-10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots

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Recipe adapted from:
An Le

Rated 2 out of 5 based on 2 customer ratings
(1 customer review)

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

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian

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Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, caramelize shallots
Add shallots to rice and lentil mix and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup brown basmati rice
2 cup wild rice
1 cup dry lentil
2 cup shallot sliced
2 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Food storage containers, Saute pan, Spatula, Top Stove

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

Nutrition
Calories: 281kcal | Carbohydrates: 52g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 11mg | Potassium: 483mg | Fiber: 10g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg

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Naan Bread
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Naan Bread

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Recipe adapted from:
Kate Hackworthy

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.

Egg Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!
https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

Naan Bread quantity

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https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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

Instructions
Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
Best eaten on the same day. If making ahead, warm them up in the oven before serving.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
2 1/2 cup plain Greek yogurt or dairy free for vegan
4 teaspoon baking powder
1/2 teaspoon Kosher salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.

Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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

* Do you have allergies or special requests?

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