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

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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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.
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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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Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 chicken breast and a cup of vegetable farro

Brain Food Egg Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free
This delicious Mediterranean inspired dish uses smoked paprika to give the chicken a spiced smoky flavor. It also incorporates farro, an ancient grain that contains more nutrition compared to modern wheat.

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Instructions
Bring a large pot, filled ¾ full of water to a boil. Add salt and farro. Cook uncovered 18-20 minutes or according to package directions. Drain and return farro to pot.
In a large saute pan, heat the olive oil over medium-high heat. When hot add the onions, bell peppers, mushrooms and zucchini and saute for 3 minutes. Add the garlic and saute an additional 2 minutes. Season with Kosher salt and freshly ground pepper. Add to the pot of farro.
In the same cleaned pan (and an additional large saute pan if needed), add olive oil and place over medium heat. Mix together paprika, garlic powder, and cumin. Season chicken breasts with the spice blend and cook for about 5 minutes per side or until an instant-read thermometer register 165 degrees.
Meanwhile, in a small bowl whisk together all the ingredients for the creamy cilantro sauce. Set aside.
In another small bowl whisk together all the ingredients for the dressing with the red pepper flakes, honey, and vinegar, and add to the pot of farrow. Stir well to combine. Adjust seasonings.
Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pearled farro
2 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound zucchini for 10 servings 2 medium dice
1 each red bell pepper medium chopped
8 ounce white mushroom quartered
1 each onion sliced
4 clove garlic roughly chopped
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 pound boneless skinless chicken breast for 10 servings about 10 medium
4 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon extra virgin olive oil 2 tablespoons if using 2 pans
For the creamy cilantro sauce:
4 tablespoon fromage blanc OR sub full-fat Greek yogurt
2 clove garlic minced
4 tablespoon fresh cilantro chopped
4 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
water to thin sauce if needed
For the dressing:
1½ tablespoon honey
2 tablespoon white wine vinegar
½ teaspoon crushed red pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Saucepan, Saute pan, Sharp Knives

Reheating/Serving Instructions
Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce. Heat in microwave on medium-high power until heated through.

Nutrition
Calories: 465kcal | Carbohydrates: 39g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 981mg | Potassium: 1070mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1081IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 3mg

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

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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Plain Farro
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Plain Farro

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup cooked

Brain Food Dairy Free Egg Free Mediterranean Diet Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
Farro is an ancient whole grain with a pleasantly chewy texture and nutty flavor. Use it in soups, salads, or toss it with roasted vegetables for an easy and delicious side dish. Note: Photo shown is for serving suggestion only. This recipe is for plain cooked farro.

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Instructions
Follow the package directions for cooking the farro OR fill a medium-large pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain and serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Farro:
2 1/2 cup uncooked farro rinsed

Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Top Stove

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

Nutrition
Calories: 176kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 140mg | Fiber: 8g | Sugar: 1g | Vitamin A: 11IU | Calcium: 15mg | Iron: 1mg

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Braised Chicken Thighs with Garlic, Lemon and Olives
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives

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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: 1 bone-in, skin-on 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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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Classic Greek Salad
$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
FSA/HSA
1-10 servings
Classic Greek Salad

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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.

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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Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Vegetarian
This salad makes a great lunch on it's own or a nice accompaniment to Baked Balsamic Glazed Chicken Thighs.

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Instructions
In a large bowl mix together the cucumber, tomatoes, olives, and onions. Sprinkle salad with olive oil then lemon juice. Add the feta cheese and gently mix to combine. Season with salt and pepper to taste.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 English cucumber peeled and diced
5 tomato cut into wedges
1 cup pitted olives
1 cup red onion slivered
5 tablespoon extra virgin olive oil
3 tablespoon fresh lemon juice about 1 large lemon
1 cup Feta cheese crumbled
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Dress salad just before serving.

Nutrition
Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 384mg | Potassium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

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Instructions
Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra-virgin olive oil
2 pound asparagus trimmed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon zested and cut into wedges

Cooking Tools Required
Cutting board, Non stick saute pan, Sharp Knives, Tongs

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

Nutrition
Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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Sautéed Asparagus and Peas
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Sautéed Asparagus and Peas

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

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

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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Instructions
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon unsalted butter
2/3 cup shallot minced
2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 teaspoon honey

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

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

Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings

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

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

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

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Roasted Butternut Squash and Red Onion with Tahini and Za’atar
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.80 out of 5
FSA/HSA
1-10 servings
Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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Recipe adapted from:
Hanna Lemaire

Rated 4.8 out of 5 based on 29 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: 4 oz

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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Instructions
Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes
For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vegetables
2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
2 red onion cut into wedges (each onion into 8ths)
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or to dietary preference
1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
7 tablespoon tahini
3 tablespoon fresh lemon juice
6 tablespoon water
1/4 teaspoon Kosher salt
4 clove garlic small, crushed
For Roasting the Nuts
7 tablespoon pine nuts
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
For Serving
2 tablespoon za'atar
2 tablespoon Italian parsley roughly chopped

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition
Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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Pasta Salad with Sun Dried Tomatoes and Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Pasta Salad with Sun Dried Tomatoes and Chicken

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Recipe adapted from:
Nagi Maehashi

Rated 5 out of 5 based on 15 customer ratings

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

Nut Free Soy Free
This hearty main dish pasta salad combines pasta, shredded chicken, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.
https://www.recipetineats.com/pasta-salad/

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https://www.recipetineats.com/pasta-salad/

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Instructions
Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
Drain oil from the jar of sun dried tomatoes.
Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
Add remaining Dressing ingredients. Mix well.
Add spinach, chicken, tomato, and onion, to large bowl with chicken. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
Just before serving, sprinkle with crumbled feta. Best served at room temperature.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce bowtie pasta or other pasta of choice
10 ounce jarred sun dried tomato strips in oil
1/3 cup extra virgin olive oil more or less if needed
3 cup rotisserie chicken shredded, packed, for 10 servings 1 whole chicken
3 cup cherry tomatoes halved
5 ounce baby spinach
2 small red onion finely sliced
2 teaspoon Italian seasoning
6 ounce feta cheese crumbled
Dressing:
2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
4 tablespoon white wine vinegar
2 clove garlic minced
2 teaspoon Dijon mustard
2 teaspoon granulated sugar
2 teaspoon Italian seasoning
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 624kcal | Carbohydrates: 47g | Protein: 31g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 83mg | Sodium: 896mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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Cheese Bourekas
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
1-10 servings
Cheese Bourekas

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Recipe adapted from:
Jen Stone

Rated 3 out of 5 based on 3 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1-2 bourekas each

Refined Sugar Free Soy Free
Savory Middle Eastern hand pies that everyone will love! These baked stuffed pastries are popular in Israel and throughout the Middle East and different versions of this turnover pastry can be found all over the world.

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Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt, and a pinch of black pepper (if using all feta, might not need to add salt).
Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta. Reserve mixture.
On a smooth, clean, and lightly floured surface, unfold one of the puff pastry sheets. Use a rolling pin to roll out the sheet to a 12X12 inch square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large.
Place 1 scant tbsp of the cheese mixture in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corners to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-this will help it stick. You can also crimp the edges with the times of a fork.
Repeat process for the second sheet of puff pastry.
Spray your baking sheets with non-stick spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them room to expand during baking.
In a small bowl, whisk the egg yolk and 2 tsp cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each Boureka. Sprinkle with sesame or poppy seeds, if desired.
Bake the Bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway. Bake until golden brown and cooked through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets
½ cup feta cheese crumbled
⅓ cup kashkaval cheese grated (or substitute another 1/3 cup feta)
⅓ cup ricotta cheese
1 egg
1 teaspoon Kosher salt
1 pinch freshly ground black pepper
1 egg yolk
avocado oil cooking spray
1 tablespoon sesame seeds or poppy seeds for topping, optional

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Serve warm. Store in a sealed container or plastic zipper bag Can freeze extra Bourekas, just do not egg wash or bake. Bake from frozen state 30-45 minutes after adding egg wash

Nutrition
Calories: 186kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Calcium: 56mg | Iron: 1mg

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Baked Balsamic Glazed Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Baked Balsamic Glazed Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free
Balsamic vinegar adds a tangy-sweet taste to this baked chicken dish.

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

Instructions
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the Marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
4 clove garlic smashed
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 416kcal | Carbohydrates: 3g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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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.

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

Clean Diet Sweet and Sour Chicken quantity

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

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

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

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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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Turmeric Rice
$0.00 Cooking FeeRated 4.7 out of 5 based on 7 reviews.
Rated 4.67 out of 5
1-10 servings
Turmeric Rice

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Recipe adapted from:
Jenn Tidwell

Rated 4.7 out of 5 based on 33 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 7 reviews.
Serving Size: 2/3 cup

Gluten Free Reduced Fat Vegan Vegetarian
Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.
https://veggiedesserts.com/turmeric-rice/

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https://veggiedesserts.com/turmeric-rice/

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

Instructions
Heat oil in a large pan, then add the onion and cook until soft, but not brown.
Stir in the garlic and cook for another minute.
Add the turmeric, cumin, all the spices, and rice, and combine well.
Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
Serve sprinkled with chopped parsley.
Note: be guided by the cooking time on your particular bag of rice.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon coconut oil
1 tablespoon avocado oil
1/2 cup onion diced
4 clove garlic minced
2 teaspoon ground turmeric
1 teaspoon cumin seeds
2 bay leaf
6 cardamom pod
2 ½ cup aged basmati rice
4 cup vegetable broth
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Garnish
3 tablespoon Italian parsley

Cooking Tools Required
Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 208kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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