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

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

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

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

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Vegetarian Spinach Lasagna
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
12 servings
Vegetarian Spinach Lasagna

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Recipe adapted from:
Syd Bailey

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

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

Egg Free Nut Free Vegetarian
Classic bestseller vegetarian spinach lasagna, kids love it, everyone loves it! Pair it with fresh chopped Italian salad and garlic bread.

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

Instructions
NOODLES
If not using the oven-ready noodles, cook lasagna noodles according to instructions. Set in cold water to chill.
SAUCE
Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes
FILLING AND ASSEMBLE
Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size12

Ingredients

Ingredients
9 ounce oven-ready lasagna noodles a whole package, cook to package directions
Sauce
3 tablespoon extra virgin olive oil
1 cup onion medium diced
3 clove garlic minced
2 teaspoon Italian seasoning
28 ounce canned crushed tomatoes
14 ounce canned fire-roasted crushed tomatoes
3 tablespoon fresh basil chopped
1 teaspoon fresh oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Lasagna
10 ounce frozen spinach
2 cup ricotta cheese
12 ounce cottage cheese
2 tablespoon Italian parsley chopped
fresh basil to add on top of the lasagna just before broiling
Kosher salt and freshly ground black pepper to taste
18 ounce mozzarella cheese grated
avocado oil cooking spray

Cooking Tools Required
Can Opener, Colander, Measuring cups and spoons, Oven, Pyrex baking dish, Stock pot or >5 Qt pot

Reheating/Serving Instructions

Nutrition
Calories: 371kcal | Carbohydrates: 28g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 767mg | Potassium: 462mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3620IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 2mg

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Side of Plain Pasta
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Side of Plain Pasta

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Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1.5 cups of cooked pasta

Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
When all you need is a simple side to go with any of our delicious main dishes!

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

Instructions
Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
Drain and cool.

Cook Times

Active Prep2

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time14 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon Kosher salt
20 ounce dry pasta

Cooking Tools Required
Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg | Phosphorus: 107mg

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Lemon Rosemary Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Lemon Rosemary Chicken

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Recipe adapted from:
Syd Bailey

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

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
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 Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free
Bright and tangy dish perfect with roast vegetables

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Instructions
Preheat oven to 375 degrees and grease pyrex baking dish with olive oil.
In a small bowl whisk together chicken broth, lemon juice, honey and rosemary.
Season chicken with salt and pepper and heat olive oil in large skillet over high heat. Sear chicken in batches for 2 minutes on each side until browned. Set into a pyrex baking dish . Add more oil if necessary after each batch. Make sure pan is very hot before adding more chicken. After chicken is done add garlic to pan and deglaze with lemon sauce mixture. Pour over chicken
Bake in oven for 15 minutes until chicken is cooked through and registers 165 degrees
Garnish with fresh rosemary and lemon slices if desired and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound bone-in skin-on chicken thigh or breasts
3 tablespoon extra virgin olive oil
2 clove garlic minced
Sauce
1/2 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoon honey
2 tablespoon fresh rosemary fresh, chopped. Do not use dried
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
1 whole lemon optional: fresh rosemary and lemon slices for garnish
1 sprig fresh rosemary

Cooking Tools Required
Mixing bowls, Oven, Pyrex baking dish, Top Stove

Reheating/Serving Instructions
Heat in saute pan for 5 minutes until warmed through

Nutrition
Calories: 311kcal | Carbohydrates: 5g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 339mg | Potassium: 266mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

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

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Meatballs in Roma Tomato Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
1-10 servings
Meatballs in Roma Tomato Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 20 customer ratings
(4 customer reviews)

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

Nut Free
These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta (optional for this dish), or placed in a french roll and topped with shredded mozzarella cheese for a meatball sandwich. In addition, they freeze well for future use.

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Instructions
Cook pasta according to package directions, if using.
Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound ground beef
2 slice white bread crust trimmed off, torn into small pieces
½ cup milk
2 egg lightly beaten
½ cup onion finely chopped
2 tablespoon Italian parsley finely chopped
⅓ cup parmesan cheese grated
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs spread on a plate
3 tablespoon extra virgin olive oil such as lard or avocado
56 ounce canned whole peeled tomatoes preferably Roma, roughly chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Optional:
1 1/2 pound spaghetti cooked according to package directions

Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 361kcal | Carbohydrates: 12g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

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

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

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

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

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 5-6 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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

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

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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

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Recipe adapted from:
Jen Stone

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Oven Roasted Root Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Oven Roasted Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

Dairy Free Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

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

Instructions
Preheat oven to 400 degrees and position oven rack to lower middle.
Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
Vegetables should be cooked through and nicely browned.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
1 pound shallot peeled
12 ounce carrot cut into 2-inch lengths
20 ounce yukon gold potato scrubbed and cut into 4ths
8 ounce parsnip cut into 2-inch lengths
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon fresh rosemary chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat on high power, uncovered in microwave.

Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

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

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

Reheating/Serving Instructions
Serve chilled or at room temperature.

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

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Minestrone Soup
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
1-10 servings
Minestrone Soup

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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: 1 cup

Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This classic Italian soup is hearty enough to serve as a main dish. Sub vegan cheese for vegan option.

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Instructions
Cook pasta according to instructions. Drain and set aside.
Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
Turn heat down to low and simmer for 5-6 minutes.
Add spinach; season with salt and pepper to taste.
Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 ounce elbow macaroni other small pasta
3 tablespoon extra virgin olive oil
1 yellow onion medium, diced
2 stalk celery with leaves, diced
3 clove garlic chopped
8 cup vegetable stock
2 carrot medium, peeled and diced
28 ounce canned whole peeled tomatoes chopped with liquid
32 ounce canned dark red kidney beans rinsed
1 zucchini diced
1/3 cup Italian parsley finely chopped
3 cup baby spinach packed
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
1 cup grated parmesan cheese
1/3 cup fresh basil chiffonade

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.

Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1301mg | Potassium: 767mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 4mg

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Creamy Tuscan White Bean and Kale Soup
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Creamy Tuscan White Bean and Kale Soup

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Recipe adapted from:
Minimalist Baker

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 1/3 cups

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 Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.
https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
Serve warm garnished with thinly sliced basil.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive5

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
1 yellow onion large, diced
3 carrot medium carrots, diced
4 stalk celery large stalks, diced
1 teaspoon sea salt divided, more or less to taste
1 teaspoon freshly ground black pepper divided, more or less to taste
3 tablespoon tomato paste
8 clove garlic minced
½ teaspoon crushed red pepper more or less to taste
2 tablespoon fresh rosemary chopped, or thyme
2 teaspoon dried basil
6 cup low-sodium vegetable broth
60 ounce canned cannellini beans drained and rinsed
30 ounce canned diced tomatoes
4 ounce kale chopped, or baby spinach
2 tablespoon balsamic vinegar
1.5 cup canned full-fat coconut milk
Optional (for serving):
fresh basil chiffonade

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

Nutrition
Calories: 340kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 1235mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4522IU | Vitamin C: 23mg | Calcium: 215mg | Iron: 8mg

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

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 3 1/2 ounces

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 11 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Clean Diet Chicken Piccata
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Clean Diet Chicken Piccata

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

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

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

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Instructions
Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ pound boneless, skinless chicken breast about 3 chicken breasts
½ cup tapioca flour
1 teaspoon garlic powder
1 teaspoon sea salt more or less to taste
⅓ teaspoon freshly ground black pepper
4 tablespoon avocado oil
3/4 cup chicken stock
1 lemon half juiced, half sliced
3 tablespoon capers
1 tablespoon Italian parsley chopped

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

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

Nutrition
Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Simple Buttered Penne Pasta
$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
1-10 servings
Simple Buttered Penne Pasta

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Rated 4.3 out of 5 based on 13 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Serving Size: 1.5 cups of cooked pasta

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!
https://foxeslovelemons.com/mushroom-lentil-ragu/

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https://foxeslovelemons.com/mushroom-lentil-ragu/

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Instructions
Cook spaghetti according to package directions.
Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
Topped with Parmesan when ready to eat.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce penne pasta
4 tablespoon salted butter
1/2 teaspoon Kosher salt more or less to taste
For Serving:
10 tablespoon parmesan cheese

Cooking Tools Required
Measuring cups and spoons, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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Shrimp Scampi Linguine
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
1-10 servings
Shrimp Scampi Linguine

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Recipe adapted from:
Mayumi Tavalero

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

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

Egg Free Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

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

Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound dry linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
4 clove garlic
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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Keto Ground Beef Cauliflower Lasagna
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA
6 servings
Keto Ground Beef Cauliflower Lasagna

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Recipe adapted from:
Maya Krampf

Rated 4.9 out of 5 based on 39 customer ratings

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Serving Size: 1 cup

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 Egg Free Gluten Free Keto Lower Carb Nut Free
This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

Keto Ground Beef Cauliflower Lasagna quantity

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Serving

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Ingredients Scale

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

Instructions
Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 head cauliflower cut into florets
1 tablespoon extra virgin olive oil
1 pound ground beef
1/2 onion large, chopped
2 clove garlic minced
1 cup marinara sauce
14.5 ounce canned diced tomatoes
1/2 cup fresh basil chopped, divided
1 cup shredded mozzarella cheese
1/2 teaspoon sea salt more or less to taste or dietary restriction
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

Reheating/Serving Instructions
Heat in a 350 oven until heated through or in the microwave on medium-high power.

Nutrition
Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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Low-Carb Zucchini Lasagna Roll-Ups
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Low-Carb Zucchini Lasagna Roll-Ups

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Recipe adapted from:
Gimme Delicious

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 8 ounces

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

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

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.
https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

Low-Carb Zucchini Lasagna Roll-Ups quantity

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https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 each zucchini large
15 ounce ricotta cheese
1/4 cup Parmesan cheese grated
1 1/2 cup mozzarella cheese shredded, divided
1 each egg large
2 cup marinara sauce
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1 tablespoon extra virgin olive oil

Cooking Tools Required
9x13 inch glass baking dish

Reheating/Serving Instructions
Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

Nutrition
Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | 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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