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

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

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

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Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
1-10 servings
Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites

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Recipe adapted from:
Mayumi Tavalero

Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

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

Refined Sugar Free Soy Free
This package includes 3 different snacks your kids and their friends are sure to love! Each recipe provides 10 servings.

Kids Snack Value Package with Turkey and Cheese Pinwheels, Vegetables with Ranch Dip, and Oatmeal-Coconut Chocolate Chip Energy Bites quantity

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

Instructions
Make the Energy Bites:
In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut.
Refrigerate for 1 hour to harden.
Meanwhile make the Pinwheels:
Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
Top cream cheese with 1/4 cup lettuce.
Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.
Prepare the Ranch Dip:
Whisk together all the dip ingredients. Adjust seasonings. Prep all the vegetables and place them on a platter.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):
1⅓ cup old fashioned rolled oats
½ cup unsweetened shredded coconut fine shred
1/3 cup almond flour
1/3 cup mini semi-sweet chocolate chip
½ cup almond butter
1/3 cup pure maple syrup
2 teaspoon pure vanilla extract
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
7 ½ ounce garden vegetable cream cheese 1 tub
8 spinach herb tortilla wrap
4 cup spring lettuce mix
1 pound deli sliced turkey breast thin slice
For the Vegetables with Ranch Dip (makes about 1 ½ cups):
For the dip:
¾ cup mayonnaise
¾ cup sour cream
1 teaspoon dried chive
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
For the vegetables:
1 bunch celery cut into 4-inch sticks
5 carrot medium, cut into 4-inch sticks
16 ounce grape tomato
6 ounce canned pitted black olive drained

Cooking Tools Required
Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 637kcal | Carbohydrates: 47g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1450mg | Potassium: 837mg | Fiber: 8g | Sugar: 17g | Vitamin A: 13311IU | Vitamin C: 20mg | Calcium: 210mg | Iron: 4mg

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

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Recipe adapted from:
Cookie + Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

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

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

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

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

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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

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

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

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

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

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

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Recipe adapted from:
Kate Hackworthy

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

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

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

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

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

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

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Chicken Shawarma with Homemade Tahini Sauce
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
1-10 servings
Chicken Shawarma with Homemade Tahini Sauce

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Recipe adapted from:
The Mediterranean Dis

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

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Instructions
The Chicken Shawarma
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
To Serve
Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Chicken Shawarma
1.5 tablespoon ground cumin
1.5 tablespoon ground turmeric
1.5 tablespoon ground coriander
1.5 tablespoon garlic powder
1.5 tablespoon paprika
0.5 teaspoon ground clove
1 pinch cayenne pepper
1 teaspoon Kosher salt
4 pound boneless skinless chicken thighs
2 each onion thinly sliced
1 each lemon juiced
6 tablespoon extra virgin olive oil
Homemade Tahini Sauce
3 clove garlic add more as needed
1 teaspoon Kosher salt
1.5 cup tahini paste
1 cup lime juice or lemon juice, if you prefer
0.5 cup cold water more if needed
1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
To Serve
10 each pita bread
baby arugula
dill pickle

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
1-10 servings
Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

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

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

Dairy Free Gluten Free Lower Carb Oil Free Reduced Fat Soy Free Vegan Vegetarian
This vegan, sugar free and lower fat Malabi is a deliciously smooth and creamy Israeli pudding, made with lite coconut milk and almond milk, rosewater, and topped with hibiscus tea infused with rose water, shredded coconut, pistachios and pomegranate. Perfect flavour and crunch.

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Instructions
MAKE THE PUDDING
Pour into a medium-size pot the coconut and almond milk. Add monk fruit or sugar and bring to boil.
While the milk is warming up, in a medium bowl mix 1 cup of water with cornstarch and rose water. Mix until smooth.
Once the milk boils (make sure it boils), turn the heat to the lowest and add the cornstarch mixture. Cook over low heat for 5-6 minutes, stirring constantly until you see the first boiling bubble and the mixture begins to thicken.
Pour into serving dishes, either a 5-6 oz cups or a single Pyrex baking dish. Cover immediately with plastic wrap and refrigerate for at least 2 hours or overnight.
MAKE THE SYRUP
In a pan over medium-high heat bring to boil water, red tea bags, monk fruit or sugar, and rose water. Let boil 2 more minutes and turn off the heat. Let cool completely.
When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE PUDDING
1 cup monk fruit sweetener for 10 servings - or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
5 cup unsweetened almond milk
27 ounce canned lite coconut milk for 10 servings - 2 cans x 13.5 oz each
¾ cup corn starch
1 cup water
⅓ cup rose water for 10 servings - 72 gram or to taste
FOR THE SYRUP
1 cup water
1 cup monk fruit sweetener or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
2 teaspoon rose water
4 hibiscus tea bag or other red tea
FOR THE TOPPING
1 cup shelled pistachios or peanuts
3 tablespoon unsweetened shredded coconut optional
1 cup pomegranate seeds from one pomegranate or fresh strawberries or raspberries

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Saucepan

Reheating/Serving Instructions
Refrigerate for at least 2 hours or overnight. Serve well chilled, pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg

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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Paleo Postpartum Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

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

Instructions
Soak the dates in hot water for a few minutes to soften.
Drain and squeeze out excess water.
Place the pecans, almond meal, and cocoa in a food processor, until finely ground
Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
Remove the dough ball from the food processor. Taste and add any other flavors you want
Roll the dough into 20 small balls.
Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
34 ounce pitted Medjool date
1 cup pecans or you can use any kind of nuts that you like
1 1/2 cup almond meal or any other finely ground nuts
1/2 cup unsweetened cocoa powder
2 teaspoon pure vanilla extract
2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
1 teaspoon sea salt (or to taste)
Optional
1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

Cooking Tools Required
Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

Reheating/Serving Instructions
N/A

Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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Shrimp Scampi
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
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1-10 servings
Shrimp Scampi

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Recipe adapted from:
Mayumi Tavalero

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: 4 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 Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
A steakhouse classic, shrimp scampi can be an appetizer, a main dish paired with rice pilaf and vegetable, or part of a surf and turf dinner.

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Instructions
Season shrimp with Kosher salt and freshly ground pepper. Heat a large sauté pan(s) over medium heat. When hot add the olive oil, then the chopped garlic. Once the garlic is just starting to turn golden, add the red pepper flakes, and turn the heat to high. Immediately add the shrimp.
Saute shrimp until just done, about 2 minutes. Remove from pan and reserve.
To the hot pan(s), add the white wine and lemon juice, scraping up any browned bits. Cook the wine until it reduces to 1/2 the original amount. Remove pan from heat and add the parsley and butter, stirring to combine.
Place cooked shrimp back into the pan and toss to coat shrimp with sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25, peeled and deveined, tail-on for presentation if desired
1/2 teaspoon Kosher salt more or less to taste, or dietary preference
½ teaspoon freshly ground black pepper
4 tablespoon extra virgin olive oil
8 clove garlic finely chopped
1 teaspoon crushed red pepper
1 cup dry white wine such as Sauvignon Blanc
1 lemon large, juiced
2 tablespoon Italian parsley finely chopped
8 tablespoon unsalted butter chilled

Cooking Tools Required
Measuring cups and spoons, Saute pan

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

Nutrition
Calories: 235kcal | Carbohydrates: 3g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 765mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

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

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

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

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Italian Sausage Stuffed Mushrooms with Mozzarella and Parmesan Cheese

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Recipe adapted from:
Mayumi Tavalero

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: 4 mushrooms per person

Lower Carb Nut Free
This versatile appetizer works for either a casual gathering or an elegant cocktail party.

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Instructions
Pre-heat oven to 400 degrees.
Clean mushrooms, by gently rinsing with cold water. Place on a clean dishtowel and remove stems. Reserve mushroom caps and finely chop the stems.
Heat a sauté pan to medium and when hot, add the olive oil, the mushroom stems, and then the Italian sausage. Cook, chopping sausage into small pieces with a spatula. Place cooked sausage in a large bowl.
Add the lemon juice, bread crumbs, parsley, garlic, and mozzarella cheese. Mix thoroughly.
Fill each mushroom cap with the sausage and cheese mixture. Sprinkle with parmesan cheese.
Bake for 12-15 minutes, or until mushrooms are lightly browned. Allow mushrooms to cool slightly before serving. They will be hot!

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
40 white mushroom large
1 tablespoon extra virgin olive oil
1 pound Italian sausage bulk
2 teaspoon fresh lemon juice
½ cup plain breadcrumbs
2 tablespoon Italian parsley finely chopped
3 clove garlic minced
½ cup mozzarella cheese finely shredded
½ cup parmesan cheese grated

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Oven, Saute pan, Sharp Knives

Reheating/Serving Instructions
Heat mushrooms in a 350 degree oven for 20 minutes.

Nutrition
Calories: 246kcal | Carbohydrates: 7g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 491mg | Potassium: 398mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg

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

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Recipe adapted from:
An Le

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

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Baked Creamy Spinach Dip
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Baked Creamy Spinach Dip

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 ounce

Vegetarian
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips.

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Instructions
Preheat oven to 350°. Place spinach in a colander over a bowl; squeeze dry, reserving 1 cup spinach liquid.
In a large saucepan, heat butter over medium heat. Add garlic; cook 1 minute. Stir in flour until blended; gradually whisk in milk and reserved spinach liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, cream cheese, ricotta cheese, seasonings and spinach; cook and stir until blended.
Transfer to a 1-1/2-qt. baking dish. Bake 25-30 minutes or until bubbly and top is lightly browned. Remove from oven; top with remaining Parmesan cheese. Bake 4-5 minutes longer or until cheese is melted. Serve with bagel chips.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce frozen spinach thawed chopped
1 tablespoon butter
2 clove garlic minced
1 tablespoon all-purpose flour
12 ounce evaporated milk or half and half if can't find evaporated milk
1/2 cup Parmesan cheese divided
1/4 cup cream cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 package bagel chips or other chips if bagel chips are not available

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saucepan, Sharp Knives, Top Stove

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

Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 221mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4934IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 1mg

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Pineapple-Banana Smoothie Popsicles
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Pineapple-Banana Smoothie Popsicles

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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: 1 popsicle

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

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Instructions
Mix all ingredients together in a blender until smooth.
Pour into popsicle molds and freeze.
Remove popsicles from their molds. Serve and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple trimmed, peeled, and cored, then cut into large chunks.
1 banana large, peeled
1 cup plain Greek yogurt
1/2 cup almond milk unsweetened
2 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon ground allspice

Cooking Tools Required
Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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Vegetarian Walnut Meatballs
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegetarian Walnut Meatballs

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Recipe adapted from:
Vivian Parker

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 meatballs

Refined Sugar Free Vegetarian
Grandma Vivian's vegetarian meatballs have an addicting and nourishing component; quite rare in vegetarian food. The aftertaste is phenomenal and has an amazing shelf life and actually tastes better as leftovers.

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Instructions
Mix the marinara and water and set aside.
In a large mixing bowl, combine all other ingredients.
Shape the mix into 1.5" balls and place gently in casserole dish.
Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
5 egg
2 cup shredded cheddar cheese
3 cup walnuts use processor to chop to small pieces
2 cup whole wheat breadcrumbs
1 cup cottage cheese
1 cup onion
2 tablespoon dried basil
2 tablespoon ground sage
4 cup marinara sauce
3 cup water

Cooking Tools Required
Food Processor, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dish

Reheating/Serving Instructions
Serve warm or cold

Nutrition
Calories: 466kcal | Carbohydrates: 30g | Protein: 20g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 897mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg

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Turkey and Cheese Pinwheels
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Turkey and Cheese Pinwheels

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

Egg Free Nut Free Oil Free Refined Sugar Free Soy Free
A fun lunch that your kids are sure to love! Add fruite and veggies that they love.

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Instructions
Spread about 1 ½ tablespoons vegetable cream cheese over entire surface of each tortilla.
Top cream cheese with 1/4 cup lettuce.
Place turkey slices side by side on each tortilla. Roll the tortillas starting at the edge where you placed the turkey. Use a serrated knife to cut the roll into 1-inch slices. Arrange on a platter.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Turkey Cream Cheese Pinwheels (makes about 50 pieces):
7 ½ ounce garden vegetable cream cheese for 10 servings 1 tub
8 large burrito size tortilla
4 cup spring lettuce mix
1 pound deli sliced turkey breast thin slice

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

Reheating/Serving Instructions
Store in tightly covered containers in the refrigerator for up to 4 days.

Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 811mg | Potassium: 335mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7293IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg

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Clean Diet Carrot Scallion Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Carrot Scallion Latkes

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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: 2 latkes

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 Nut Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

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Instructions
In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
In a large skillet heat the olive oil over medium heat.
Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
Transfer latkes to a paper towel lined plate.
Serve with applesauce and sour cream, or yogurt if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 cup carrot shredded
3 stalk green onion finely chopped
4 egg large, beaten
½ teaspoon sea salt
½ teaspoon coconut flour
1/4 cup avocado oil for frying, more or less, depending on size of pan(s)
Optional for serving:
1/2 cup applesauce
1/2 cup sour cream or yogurt

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

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

Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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Swedish Meatballs
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Swedish Meatballs

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Recipe adapted from:
Stephanie

Rated 5 out of 5 based on 5 customer ratings

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

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

Lower Carb Nut Free Refined Sugar Free
These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.
https://thecozycook.com/swedish-meatball-recipe/

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https://thecozycook.com/swedish-meatball-recipe/

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Instructions
Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Cook Times

Active Prep25

Hands-On Cook30

Hands-Off Cook15

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
Meatballs (about 35)
3 tablespoon extra virgin olive oil divided in half
1 each medium yellow onion finely diced
4 clove garlic minced
1 cup panko breadcrumbs
0.5 cup grated parmesan cheese
2 egg large, whisked
0.5 cup milk
1 teaspoon Kosher salt
0.5 teaspoon dried oregano
0.5 teaspoon ground allspice
0.5 teaspoon ground nutmeg
0.5 teaspoon freshly ground black pepper
1.5 pound 80% lean ground beef
1 pound ground pork
Sauce
8 tablespoon butter
8 tablespoon all-purpose flour
4 cup beef broth
2 chicken bouillon cube
4 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
2 teaspoon dried parsley
1 cup sour cream at room temperature

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

Reheating/Serving Instructions
Heat in the microwave or stove top until heated through.

Nutrition
Calories: 556kcal | Carbohydrates: 13g | Protein: 26g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1051mg | Potassium: 488mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
FSA/HSA
1-10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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

Instructions
Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
2 tablespoon soy sauce
4 tablespoon monk fruit sweetener or few drops liquid stevia
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

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

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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Apple, Walnut And Honey Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Apple, Walnut And Honey Cake

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Recipe adapted from:
Sonila Zarate

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

Soy Free Vegetarian
This Apples, Walnuts, and Honey cake is the perfect Fall and holiday dessert! Have it with coffee, tea or topped with ice cream and more walnuts. It's a family favorite!

Apple, Walnut And Honey Cake quantity

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

Instructions
Turn oven on at 375, pre-heat.
Dice the 2 apples for the cake and slice the 3 apples for the topping. Put them in a bowl, add confectioner sugar and cinnamon, mix and put them aside, this will give the apples time to get liquid with the sugar/cinnamon mix. Slice the 3 apples for the topping. Keep them separate.
Mix flour with a pinch of baking powder, put it aside as well.
Soften the butter and coat the baking dish with it. Put the rest aside for the batter.
In a big mixing bowl, whisk the eggs for about 2 minutes. add the flour in 1/4 increments and alternate with the liquid in 1/3 increments. Start with adding flour increment first and finish with the flour mixture last.
Pour slowly the half & half, vanilla extract into the batter. You can keep the hand-held mixer with one hand and pour it with the other hand so the mixing is consistent. Lastly, add the butter, honey, and mix a bit more.
At this point don't use the electrical mixer. Add the coated apples with confectioner sugar and cinnamon. Add the walnuts and fold everything into the batter.
Pour onto the baking dish. Place in oven for about 8-10 minutes.
Get the baking dish out of the oven (close the oven so it doesn't lose heat) and decorate with sliced apples as you desire. Sprinkle the confectioner sugar/cinnamon mix on top evenly. Place back in the oven for another 30 minutes.
When ready, remove the baking dish from the oven and place on a cooling rack.
Notes
This recipe is based on using a 9X13 baking dish. Please note that your baking time might vary slightly if the dimensions of the baking dish are different because the cake will be thicker or thinner so it might need a different baking time. Adjust accordingly.
The cake is not too fluffy, it’s supposed to be that way because of the number of apples inside it. It’s a rather a heavy cake (weight wise).

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size12

Ingredients

Ingredients
For the Cake
5 ounce walnuts chopped
3 egg
4 tablespoon butter
pinch baking powder
3 cup self-rising flour all-purpose can work as well if you don't have self-rising
1.5 cup half & half
2 apple chopped
1 tablespoon ground cinnamon
0.5 cup confectioner sugar
6 ounce honey
1 teaspoon pure vanilla extract
For the Topping
3 apple sliced
0.5 cup confectioner sugar
1 teaspoon ground cinnamon

Cooking Tools Required
Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
It’s best served warmed. Serve as desired with ice cream or other fruits and walnuts.

Nutrition
Calories: 403kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 232mg | Fiber: 4g | Sugar: 31g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

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