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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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Vegan Ratatouille
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA
1-10 servings
Vegan Ratatouille

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Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.

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 Egg Free Gluten Free Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian Whole 30
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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

Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon water or olive oil spray
1 each eggplant large, peeled and diced
½ each onion chopped
7 clove garlic minced
1 each red bell pepper medium diced
1 each orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 each zucchini chopped
1 each yellow squash chopped
3 tablespoon fresh basil
3 sprig fresh thyme or ½ teaspoon dried
2 sprig fresh oregano or ¼ teaspoon dried
1 sprig fresh rosemary
2 tablespoon tomato paste
½ cup vegetable broth plus 2 tablespoons
½ tablespoon Kosher salt or to taste
1 tablespoon fresh basil for garnish, chopped

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.5 out of 5 based on 9 customer ratings

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

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

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

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

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

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

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Chef John’s Quiche Lorraine
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Chef John’s Quiche Lorraine

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Recipe adapted from:
Allrecipes/Chef John

Rated 5 out of 5 based on 5 customer ratings

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

Nut Free
Chef John: In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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https://www.allrecipes.com/recipe/223196/chef-johns-quiche-lorraine/

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

Instructions
Preheat the oven to 425 degrees F (220 degrees C).
Roll pie dough to fit a 9 inch pie plate. Place the bottom crust in a pie plate, crimp edges, and chill for at least 20 minutes before baking.
Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights.
Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
Reduce the oven to 325 degrees F (165 degrees C).
Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain.
Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons.
Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully.
Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 round frozen pie crust dough for 9-inch pie plate
8 slice bacon cut into 1 inch pieces
½ cup leek chopped (white and pale green parts only) rinsed very well and drained after chopping
½ cup onion chopped
1/3 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1 pinch cayenne pepper
3 egg large
2 egg yolk
1 cup heavy whipping cream
¾ cup milk
1 teaspoon fresh thyme chopped
6 ounce Gruyere cheese shredded

Cooking Tools Required
9 inch Pie Dish, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

Nutrition
Calories: 340kcal | Carbohydrates: 4g | Protein: 14g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 179mg | Fiber: 1g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 1mg

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Lemon Bars
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Lemon Bars

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Recipe adapted from:
Jen Stone

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: 2 oz

Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

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

Instructions
For crust:
Preheat oven to 350 F
Line a 9x9 inch pan with parchment paper
Mix the flour, powdered sugar, and salt together
Cut the butter into the mix until crumbly and then press into bottom of pan
Bake for 15-18 minutes until lightly golden brown
For filling:
Whisk all the filling ingredients together until combined
Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
Cool completely
Dust with powdered sugar, cut into squares

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook32

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the crust:
10 tablespoon butter room temperature
1 ¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon Kosher salt
For the filling:
3 egg large
1 cup granulated sugar
3 tablespoon all-purpose flour
1 tablespoon lemon zest
⅓ cup fresh lemon juice
½ teaspoon baking powder
For finishing:
2 tablespoon powdered sugar

Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk

Reheating/Serving Instructions
Enjoy up to 3 days. Do not recommend reheating.

Nutrition
Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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Chicken Chow Mein
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Chicken Chow Mein

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7 ounces

Dairy Free Nut Free Refined Sugar Free
This chicken chow mein is a delicious alternative to your typical Chinese take-out. If you are able to find fresh Chinese thick-cut wheat noodles, I encourage you to use them, however I have been using dry spaghetti pasta for years to create this tasty dish and it comes out just great!

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

Instructions
Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long
For the marinade:
3 tablespoon soy sauce
2 tablespoon dry sherry
3 tablespoon corn starch
For the noodles:
16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
2 teaspoon sesame oil more or less to taste
For the stir fry:
4 tablespoon avocado oil or your favorite high-heat cooking oil
5 tablespoon fresh ginger minced
6 clove garlic finely chopped
1 each yellow onion large, cut into slivers about ¼ inch thick
1 each carrot julienne
12 each dried shiitake mushroom softened in hot water and thinly sliced
4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
2 tablespoon soy sauce more or less to taste

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

Reheating/Serving Instructions
Heat noodles in a non-stick pan over medium-high heat until hot.

Nutrition
Calories: 333kcal | Carbohydrates: 40g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 588mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

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Shrimp and Vegetable Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Shrimp and Vegetable Stir-Fry

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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

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

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

Instructions
Place the shrimp in a medium bowl. Add the marinade ingredients and mix thoroughly. Let marinate at room temperature for 15 minutes.
Blanch broccoli by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
Heat large sauté pan or wok over medium-high heat. Add half the coconut oil. Carefully place shrimp in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until shrimp is 80 percent done, about 3 minutes. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger and garlic and cook for a minute or just until garlic is golden.
Add all the vegetables, including the broccoli, to the pan and stir-fry for a minute or two. Add the cooked reserved shrimp, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be slightly crisp, not limp and shrimp should be cooked through.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 pound raw shrimp peeled and deveined, for 10 servings: 21-25 preferably
Marinade for shrimp:
2 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon corn starch
2 tablespoon coconut oil
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
1 cup broccoli florets blanched
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
2 stalk celery cut diagonally into pieces about 1 inch in length
3 stalk green onion cut into 2 inch lengths
2 tablespoon soy sauce or more to taste

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

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

Nutrition
Calories: 158kcal | Carbohydrates: 8g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1277mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 2mg

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Clean Diet Cauliflower Fried Rice
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Cauliflower Fried Rice

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Recipe adapted from:
Karin Adoni Ben-David

Rated 3 out of 5 based on 6 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 6 ounces

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

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

Dairy Free Diabetes Friendly Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

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

Instructions
Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
2 tablespoon sesame oil
3 clove garlic put through a press
2 cup carrot finely chopped
2 cup frozen green peas
4 egg
6 tablespoon soy sauce low sodium, or liquid amino acids
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
4 stalk green onion chopped (for garnish)
1 tablespoon sesame seeds

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat cauliflower rice in a sauté pan over medium heat until heated through.

Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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Chocolate Espresso Mousse
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Chocolate Espresso Mousse

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

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

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Kung Pao Chicken with Cauliflower Rice
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
FSA/HSA
1-10 servings
Kung Pao Chicken with Cauliflower Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks. This version is low sodium, low carb, Paleo, Keto, Whole 30, heart healthy, and diabetes friendly!

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Instructions
Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved chicken, mixing well to combine.
Stir-fry for several minutes more, then add the coconut aminos to taste.
Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
Remove from heat and stir in peanuts.
Make the cauliflower rice:
Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

Cook Times

Active Prep22

Hands-On Cook13

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound boneless skinless chicken breast diced
Marinade for chicken:
4 tablespoon coconut aminos
1 tablespoon apple cider vinegar
4 tablespoon almond flour
1 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
4 small dried red chiles roughly chopped, seeds removed optional
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
1/2 cup green onion cut into 1/2 inch lengths
4 tablespoon coconut aminos
1 cup unsalted roasted peanuts
For the cauliflower rice:
33 ounce frozen riced cauliflower
2 clove garlic minced
2 teaspoon avocado oil

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

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

Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 2mg

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Cantonese Pan Fried Noodles with Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Cantonese Pan Fried Noodles with Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Nut Free Vegetarian
These tasty noodles with vegetables make a great side dish to other Asian inspired recipes, as well as a delicious vegetarian main dish. Tip: If you can't find Chinese style wheat noodles you can use thin spaghetti pasta.

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Instructions
Place a large pot of water over high heat and bring to a boil. Cook noodles according to package directions, but slightly undercooked. Add broccoli during last 3 minutes of cooking time. Drain and reserve.
In a small bowl whisk together the sauce ingredients. Set aside.
Place a wok or large pan over medium-high heat. When hot add the oil, swirling pan to coat.
Add the white parts of the green onions and chopped garlic. Cook for 15 seconds. Add the shredded carrots and stir fry for a minute. Add the noodles and broccoli to the pan and stir fry for 3 minutes, making sure to pull up noodles from the bottom as you cook.
Finally add the sauce, tossing everything in the pan to coat. Cook for an additional minute, adding more soy sauce if needed.
Remove pan from heat and mix in the green parts of the green onions and the mung bean sprouts.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce spaghetti dry Chinese style wheat noodles, cooked just under al dente OR thin spaghetti pasta
1 crown broccoli florets cut into smaller pieces
For the sauce:
5 tablespoon soy sauce
2 tablespoon dry sherry
2 tablespoon sesame oil
2 tablespoon hoisin sauce
2 teaspoon chili garlic sauce
For the stir fry:
4 tablespoon avocado oil
8 stalk green onion green parts cut into 1 ½ inch lengths, and white parts cut into thin rings
4 clove garlic finely chopped
2 carrot shredded
3 cup bean sprouts

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Tongs, Wok

Reheating/Serving Instructions
Heat in a non-stick pan over medium-high heat until hot.

Nutrition
Calories: 278kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 619mg | Potassium: 246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2148IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

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Plain Long Grain Brown Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Plain Long Grain Brown Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free
Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

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Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook40

Passive10

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain brown rice
2 1/2 cup water

Cooking Tools Required
Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

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

Nutrition
Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

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

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

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

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Warm Lentil Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Warm Lentil Salad

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

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

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

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Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 each lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

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

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

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Paleo Whole Chicken Thighs with Orange Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Paleo Whole Chicken Thighs with Orange Sauce

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 thigh

Dairy Free Egg Free Gluten Free Paleo Whole 30
This one-pan chicken thigh recipe is loaded with flavor! Add a side of vegetables and rice, and you'll have a complete meal.

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

Instructions
Season chicken thighs with salt and pepper.
Set 2 large frying pans (for 10 servings) over medium-high heat and when hot add 1 tablespoon of the oil to each pan. Carefully add 5 pieces of chicken, skin side down to each pan. Once the chicken is nicely brown, about 4 minutes per side, remove the pan from heat.
To make the orange sauce, whisk together all the sauce ingredients in a small bowl. Divide the sauce evenly among the pan(s) with the chicken, and bring to a boil. Lower heat to a simmer, cover and cook chicken for an additional 15 minutes, turning halfway through cooking time. If the sauce is too watery, add 1 more teaspoon of arrowroot or as needed to make it thicker.
Remove lid and allow sauce to simmer for a thicker consistency if desired.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon avocado oil
10 bone-in skin-on chicken thigh
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
For the orange sauce:
3 orange juiced
2 tablespoon honey
1 tablespoon sesame oil
2 tablespoon coconut aminos
2 tablespoon fresh ginger minced
4 clove garlic minced
3 teaspoon arrowroot powder or tapioca starch
½ teaspoon ground turmeric
2 teaspoon toasted sesame seeds

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

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

Nutrition
Calories: 388kcal | Carbohydrates: 8g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 412mg | Potassium: 351mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg

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Simple Roast Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/4 whole chicken

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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Keto Rutabaga Fries with Fry Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Keto Rutabaga Fries with Fry Sauce

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Recipe adapted from:
Dr. Eric Berg DC

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 rutabaga

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 Low FODMAP Lower Carb Nut Free Paleo
Cooked rutabagas have a slightly sweet taste similar to potatoes when cooked, so they make a great low carb option to French fries. Also, low FODMAP for serving size up to 1 cup.
https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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Instructions
Preheat oven to 400 degrees F. Line a baking tray with parchment.
Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
Place fries on baking tray and bake for 30 to 40 minutes until golden brown.
For the fry sauce:
Combine all ingredients and mix well.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
2 rutabaga large
avocado oil cooking spray
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
For fry sauce:
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon tomato paste
½ teaspoon smoked paprika

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

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 133kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg

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French Onion Chicken
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
French Onion Chicken

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Recipe adapted from:
Skinnytaste

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, about 8 oz

Egg Free Nut Free
For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

French Onion Chicken quantity

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Ingredients Scale

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

Instructions
In a large nonstick skillet heat the oil over medium heat.
Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
If not serving immidiatly, broil before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
1.5 tablespoon extra virgin olive oil
5 medium yellow onion thinly sliced
2.5 tablespoon balsamic vinegar or more as needed
2.5 tablespoon Worcestershire sauce
1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
1 cup all-purpose flour or gluten-free flour mix*
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper to taste
1.25 teaspoon paprika
1.5 tablespoon unsalted butter
1.25 cup chicken broth

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg

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Crispy Lemon Chicken-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Crispy Lemon Chicken-AIP Diet Friendly

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Recipe adapted from:
Erin Shearer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

AIP Diet Paleo
The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!
https://autoimmunewellness.com/crispy-lemon-chicken/

Crispy Lemon Chicken-AIP Diet Friendly quantity

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https://autoimmunewellness.com/crispy-lemon-chicken/

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

Instructions
Season the chicken pieces with salt, then toss with arrowroot powder.
Heat the oil in a medium skillet until it shimmers.
Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
Pour syrup mixture over cooked chicken and toss to coat evenly.
Sprinkle zest and green onions over the top before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
36 ounce boneless skinless chicken thigh cut into bite-sized pieces
3 teaspoon sea salt
3/4 cup arrowroot starch
3/4 cup avocado oil
3/4 cup water
3 teaspoon arrowroot starch
3 teaspoon gelatin powder
1½ teaspoon wasabi powder *optional
3 lemon zested and juiced
3 tablespoon raw honey
Garnish:
6 stalk green onion thinly sliced
lemon zest

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

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

Nutrition
Calories: 620kcal | Carbohydrates: 26g | Protein: 46g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1372mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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