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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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Shot Glass Shrimp Cocktails
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Shot Glass Shrimp Cocktails

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 shot glass per guest

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.
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Dairy Free Diabetes Friendly Keto Lower Carb Nut Free Reduced Fat Soy Free
Impress your guests with these delightful Mini Shrimp Cocktails served in shot glasses. Each mini cocktail features perfectly cooked jumbo shrimp, succulent and tender, nestled in a zesty homemade cocktail sauce. Garnished with a crisp celery stick for a refreshing crunch, these individual servings are as elegant as they are delicious. Ideal for parties and gatherings, these mini shrimp cocktails offer a sophisticated and convenient way to enjoy this classic appetizer.
https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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Instructions
Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)
Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
Tips:
Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.
Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.
Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.
Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.
Prepare the cocktail sauce
Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
Divide between 10 shot glasses leaving each 1/3 to 1/2 full
Put the appetizer together
Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
Place on celery stick in each shot glass
Place two shrimp hanging over the rim of each shot glass
Place a parsley sprig in each glass as a garnish
Refrigerate until ready to serve

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the shrimp
20 each raw shrimp, 21-25 size, peeled and deveined
1 tablespoon Kosher salt
1 wedge lemon
1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional
For the rest
1 bunch celery
½ cup tomato juice
¼ cup ketchup
1 1/2 tablespoon fresh lemon juice
1 tablespoon Prepared horseradish
¼ teaspoon Worcestershire sauce
1 pinch freshly ground black pepper
1 bunch Italian parsley
10 each shot glass

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

Reheating/Serving Instructions
Serves cold

Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg

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Sausage Stuffed Mushroom Caps
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Sausage Stuffed Mushroom Caps

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces

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

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

Diabetes Friendly Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

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Instructions
Preheat oven to 400 degrees F.
Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
Platter and garnish with remaining chopped parsley.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive5

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 sprig fresh rosemary
2 clove garlic
20 white mushroom
1 pound Italian sausage
1/2 cup plain breadcrumbs
1 egg yolk
5 tablespoon Italian parsley chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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Vegetable Sushi Roll-Low FODMAP
$0.00 Cooking Fee
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1-10 servings
Vegetable Sushi Roll-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, red bell peppers, carrots, and cucumber. It's best eaten the same day it's prepared.

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Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
bamboo rolling mat
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
1 red bell pepper sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled, sliced into pencil sized pieces
Optional for serving:
pickled ginger
gluten free soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

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Classic Baked Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Classic Baked Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
These classic baked version of potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Instructions
Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound russet potato
1 onion large shredded
3/4 cup matzo meal
2 egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
avocado oil cooking spray
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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Cut Seasonal Melon
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Cut Seasonal Melon

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
In season melon is cut into bite-sized pieces, ready for you to enjoy!

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Instructions
Thoroughly wash, seed, and cut fruit into bite-sized pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cantaloupe seeded, trimmed
1 honeydew melon seeded, trimmed
1 baby watermelon trimmed

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Immediately refridgerate any unused portions.

Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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Salsa with Ancho Chiles
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Salsa with Ancho Chiles

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Recipe adapted from:
Alton Brown

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This mellow salsa made with tomatoes, onion, red bell pepper, garlic, and jalapenos is made with ancho chiles, which are dried poblano chiles, for a nice earthy flavor.
https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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Instructions
Preheat the broiler. Roast the ½ of the whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes.
Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
In a bowl, combine the jalapenos with the remaining ingredients.
Place in the refrigerator for up to 12 hours for flavor infusion.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 each jalapeno pepper 1/2 seeded and minced, 1/2 whole
6 each Roma tomato chopped
4 clove garlic minced
1 each red bell pepper finely diced
1/2 each red onion finely chopped
2 each dried ancho chile seeded, cut into short strips and snipped into pieces
1 tablespoon extra virgin olive oil
1 each lime juiced
2 teaspoon chili powder more or less to taste
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste
2 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

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Bombay Slider
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Bombay Slider

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Recipe adapted from:
Valli Little

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slider

Nut Free
Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.
https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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Instructions
Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes
You can order small brioche or mini burger buns from your baker.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted
For serving:
mango chutney to serve
1 cup Hamama microgreens optional, to serve

Cooking Tools Required
Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Reheating/Serving Instructions
Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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Jollof Quinoa
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Jollof Quinoa

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.

Notes
Leftovers
Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
Serving Size
One serving equals approximately 1 1/2 cups.
More Flavor
Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
Serve it With
Grilled meats, beans, stew, or curry.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tomato large, roughly chopped
3 clove garlic
3 yellow onion small, chopped, divided
2 1/2 teaspoon extra virgin olive oil
3 teaspoon curry powder
3/4 teaspoon dry thyme
3 1/3 cup quinoa
3 teaspoon sea salt more or less to taste
3 1/3 cup low sodium vegetable broth

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg

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Classic Macaroni Salad
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Rated 0 out of 5
1-10 servings
Classic Macaroni Salad

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Recipe adapted from:
Sam Merritt

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Nut Free Soy Free Vegetarian
This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
https://sugarspunrun.com/macaroni-salad/#recipe

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https://sugarspunrun.com/macaroni-salad/#recipe

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Instructions
Hard boil eggs and cool before peeling and chopping
Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
In separate bowl mix all dressing ingredients thoroughly until smooth
Pour dressing over salad and mix to coat pasta evenly

Cook Times

Active Prep15

Hands-On Cook7

Hands-Off Cook0

Passive5

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce elbow macaroni cooked according to package directions
1 cup sweet pickle diced
2 red bell pepper diced
2/3 cup celery diced
2/3 cup red onion diced
3 egg hard-boiled
For the dressing:
1 1/2 cup mayonnaise
1/2 cup sour cream
3 1/2 tablespoon sweet pickle juice
2 tablespoon red wine vinegar
2 tablespoon granulated sugar
3 1/2 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Serve cold

Nutrition
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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Marinated Veggie Salad
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1-10 servings
Marinated Veggie Salad

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Recipe adapted from:
Mayumi Tavalero

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Serving Size: 2 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

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Instructions
Cook lentils according to package directions.
Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 tablespoon apple cider vinegar
5 tablespoon extra virgin olive oil
1 1/4 teaspoon sea salt
1 1/4 teaspoon cayenne pepper
5 cup broccoli chopped into small florets
1 cucumber large, diced
2 1/2 cup carrot matchstick
3 yellow bell pepper finely sliced
10 tablespoon red onion finely sliced
2 1/2 cup cherry tomato halved
2 1/2 cup mushroom sliced
5 cup lentils cooked according to package directions, drained and rinsed

Cooking Tools Required
Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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Miracle Noodle Yakisoba
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6 servings
Miracle Noodle Yakisoba

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Recipe adapted from:
Karin Adoni Ben-David

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Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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Cauliflower, Broccoli and Rice Casserole
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6 servings
Cauliflower, Broccoli and Rice Casserole

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

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$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Egg Free Gluten Free Soy Free Vegan Vegetarian
Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.

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Instructions
Cook rice according to package directions.
Preheat the oven to 350ºF/175ºC.
In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
Bake for 25-30 minutes or until the top is golden brown.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup jasmine rice
3 1/2 cup water
15 ounce canned chickpeas drained
9 ounce cauliflower florets
3 ounce broccoli florets
1 ounce baby spinach or leafy greens of choice
2 tablespoon pine nuts
½ teaspoon ground cumin
½ teaspoon curry powder
¼ teaspoon garlic powder
1 tablespoon extra virgin olive oil
1 teaspoon sea salt more of less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
1 tablespoon nutritional yeast

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

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

Nutrition
Calories: 407kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 529mg | Fiber: 8g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg

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Lentil Bread
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16 servings
Lentil Bread

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1/16 loaf

Dairy Free Gluten Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free bread gets added protein from the red lentil flour it uses, plus a touch of sweetness from the maple syrup.

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Instructions
Preheat oven to 350 degrees F. Place oven rack in middle position.
Lightly grease a loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold.
Pulse (about 10 pulses) dry ingredients in a food processor to mix. Add the wet ingredients and blend continually for about 1 minute or until smooth, scraping down the sides of the bowl at least once.
Pour into prepared pan and bake for 30-40 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the loaf pan
Dry ingredients:
1 cup red lentil flour
1½ teaspoon baking powder
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
Wet ingredients:
4 egg
½ cup almond milk
1 tablespoon maple syrup

Cooking Tools Required
8x5 inch Loaf Pan, Food Processor, Measuring cups and spoons, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be stored at room temperature for 24 hours, or wrapped tightly and frozen for longer storage.

Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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Baked Tomatoes with Garlic and Parsley
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1-10 servings
Baked Tomatoes with Garlic and Parsley

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 4 tomato halves

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

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Instructions
Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, garlic, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
4 clove garlic large, finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 32mg | Calcium: 27mg | Iron: 1mg

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Almond Flour Crackers
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FSA/HSA
1-10 servings
Almond Flour Crackers

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 3 crackers

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

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Instructions
Preheat oven to 350° F
In a large bowl, mix together all the dry ingredients.
In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 1/2 cup almond flour
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 teaspoon Kosher salt
1 tablespoon fresh rosemary finely chopped
Wet ingredients:
2 tablespoon avocado oil
1 egg
For topping:
1 tablespoon flax seeds

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

Nutrition
Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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Classic Cranberry Sauce
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1-10 servings
Classic Cranberry Sauce

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free Vegan Vegetarian
Delicious, sweet, and notes of tart cranberries with orange juice and spices. A great side for the beautiful turkey.

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Instructions
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Bring water, orange juice, sugar, and spices to a boil over high heat. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Cook Times

Active Prep2

Hands-On Cook5

Hands-Off Cook8

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup orange juiced
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
12 ounce fresh cranberries or frozen, however fresh recommended
1 cup granulated sugar

Cooking Tools Required
Colander, Food storage containers, Measuring cups and spoons, Potato Masher, Refrigerator, Saucepan, Top Stove

Reheating/Serving Instructions
Serve warm or cold.

Nutrition
Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

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Delectable Sweet Spaghetti Squash
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1-10 servings
Delectable Sweet Spaghetti Squash

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 7 oz

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

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Peruvian Honey Glazed Sweet Potato with Salsa Criolla
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1-10 servings
Peruvian Honey Glazed Sweet Potato with Salsa Criolla

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Recipe adapted from:
An Le

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$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Cilantro, lime, and honey, give these sweet potatoes a unique and delicious taste. Sweet potatoes contain vitamin A and C, as well as complex carbs and fiber.

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Instructions
Preheat the oven to 350 F
Peel the sweet potatoes and cut into 3/4 inch cubes
Toss cubes with olive oil
Cover baking sheet with foil and spray with olive oil
Put cubes on sheet and roast at 350 F until soft for about 20-30 minutes
Heat honey in sauce pan on low heat for 10 minutes
Thinly slice onion and rinse them in water and drain
Toss together cilantro and onions and season with salt
Once sweet potatoes are done, put them in a large mixing bowl and pour on the honey and fold.
Place on a plate or bowl and garnish with the onion mix

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 each sweet potato large
2 tablespoon extra virgin olive oil
1 each red onion
1 cup fresh cilantro chopped
1 each lime
½ teaspoon Kosher salt
½ cup honey

Cooking Tools Required
Baking Pan, Cutting board, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on medium power until heated through, mixing once during heating.

Nutrition
Calories: 161kcal | Carbohydrates: 34g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 345mg | Fiber: 3g | Sugar: 18g | Vitamin A: 12933IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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Peruvian Yucca Frita with Aji Amarillo Sauce
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1-10 servings
Peruvian Yucca Frita with Aji Amarillo Sauce

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Recipe adapted from:
An Le

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$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

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Instructions
Preheat over to 350 F.
Thaw yucca ahead of time or under running water.
Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.
FOR THE SAUCE
Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound yucca frozen, thawed
1 ½ cup extra virgin olive oil or avocado oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
FOR THE SAUCE
1 bag Aji Amarillo pepper bought at a Mexican store
2 clove garlic peeled
2 tablespoon cashew cheese soft vegan cheese
½ cup extra virgin olive oil
1 tablespoon Italian parsley rough chop
½ teaspoon Kosher salt

Cooking Tools Required
Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
To reheat yucca, you can use a nonstick pan or oven

Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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Fusion Spiced Mashed Sweet Potatoes
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1-10 servings
Fusion Spiced Mashed Sweet Potatoes

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Recipe adapted from:
Jenn Tidwell

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$0.00 Cooking Fee
Serving Size: 4 ounces

Vegetarian
I created these mashed sweet potatoes shortly after my firstborn began eating solid food. She loved them then and still does today, as does her little sister. The recipe is a staple in our home year-round, but especially at our holiday dinner table.

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Instructions
Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Meanwhile, in a small saucepan, heat remaining ingredients until bubbles form around sides of pan; remove from heat
Drain potatoes; return to pan. Mash potatoes, gradually adding cream mixture.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 cup sweet potato for 10 servings about 6 potatoes, peeled, and cut into 2-inch chunks
1/2 cup heavy whipping cream * Can substitute cashew cream for Vegan
1/2 cup orange juice
1 tablespoon brown sugar
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1/4 teaspoon ground nutmeg

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Potato Masher, Sharp Knives, Spatula, Stand Mixer, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

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

Nutrition
Calories: 166kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 482mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19068IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

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