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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
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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.

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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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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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Carrot Juice with Ginger and Lemon
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Carrot Juice with Ginger and Lemon

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

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Instructions
Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound carrot
2 ounce fresh ginger peeled and roughly chopped
1 lemon peeled and cut into chunks

Cooking Tools Required
Masticating Juicer

Nutrition
Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg

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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.

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 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.

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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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Pepperoni Pizza Rolls
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Pepperoni Pizza Rolls

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Recipe adapted from:
Ree Drummond

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces

Egg Free Nut Free
Impress your friends and family with one of the best family friendly finger foods! Makes a great kids lunch or after school snack!
https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a36080818/pepperoni-pizza-rolls-recipe/

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Instructions
Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it's a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano, and salt. Evenly top with the mozzarella slices and half of the pepperoni.
Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes.
Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
14 ounce refrigerated pizza dough at room temperature
1/4 cup all-purpose flour for sprinkling
1/2 cup marinara sauce plus more for dipping
1/2 cup grated parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
10 slice part-skim mozzarella cheese
2 ounce sliced pepperoni divided
4 stick mozzarella string cheese

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Best eaten after baked or at room temperature. Heat in 350 degree oven for 15 minutes.

Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 759mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

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Lentil and Mushroom Lettuce Wraps
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA
1-10 servings
Lentil and Mushroom Lettuce Wraps

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Recipe adapted from:
KaiaFit

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 8 ounces

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

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Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These vegan and vegetarian wraps are seasoned with smoked parika and cumin, with optional jalapeno pepper for added heat.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Add lentils, water and 1/4 of the salt to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 25 minutes or until just tender.
Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and set aside on a plate.
Meanwhile, heat a skillet over medium heat. Add a splash of water to the skillet and then add the onion. Cook for 2 minutes, until softened. Then add the mushrooms, half of the smoked paprika and half of the cumin. Add the jalapeno and stir, continuing to add water if needed to ensure it isn't sticking. Cook over medium heat for 5 to 6 minutes, until the mushrooms have released water and are cooked.
Add the remaining smoked paprika and cumin to the plate with the lentils and toss to combine. Add the lentils to the pan with the mushrooms and season with the remaining salt and stir to combine.
Divide the Boston lettuce evenly between plates and top with the mushroom and lentil mixture. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 5 lettuce wraps.
No Smoked Paprika
Use regular paprika.
More Flavor
Sauté the vegetables with in vegetable broth or oil instead of water.
Additional Toppings
Top the wraps with salsa or guacamole.
No Spice
Omit the jalapeno pepper.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup green lentils
5 cup water
2 teaspoon sea salt divided
2 yellow onion chopped
2 1/2 pound cremini mushroom chopped
5 teaspoon smoked paprika divided
4 teaspoon ground cumin divided
5 head Boston lettuce
Optional:
2 jalapeno pepper thinly sliced

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Skillet, Spatula, Wooden Spatula

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

Nutrition
Calories: 220kcal | Carbohydrates: 39g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 1237mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg

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Swedish Meatballs – Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Swedish Meatballs – Diabetes Friendly

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Recipe adapted from:
Stephanie

Rated 0 out of 5

$0.00 Cooking Fee
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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Brain Food Diabetes Friendly Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free
These delicious and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with low carb magic noodles or mashed cauliflower. Enjoy the tasty meatballs guilt free.
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 almond flour and ground flaxseeds, Parmesan cheese, whisked egg, almond 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, 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. Add the avocado oil. 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 Greek yogurt 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
1 each medium yellow onion finely diced
4 clove garlic minced
12 tablespoon almond flour
4 tablespoon flax seeds meal
0.5 cup low sodium grated Parmesan cheese low sodium
2 each large egg whisked
0.5 cup unsweetened almond milk
0.5 teaspoon kosher salt or less
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 lean ground turkey or ground chicken
1 pound lean ground beef or entirely turkey/chicken for less fat
Sauce
2 tablespoon butter
2 tablespoon avocado oil
4 tablespoon whole wheat flour or almond flour
4 cup low-sodium beef broth
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
2 teaspoon dried parsley
1 cup plain Greek yogurt

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: 368kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 509mg | Potassium: 642mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg

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Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce
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8 servings
Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 pancake

Dairy Free Egg Free Nut Free Vegan Vegetarian
Pajeon is a traditional Korean-style savory pancake, often served as an appetizer or snack. This recipe features green onions and is served with a spicy dipping sauce.

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Instructions
Place a non-stick pan over medium-high heat. When the pan is hot add 1 tablespoon of the oil. Place 1/4 of the green onions in the pan parallel to each other, forming a rectangle. Pour 1/4 of the batter over the onions going back and forth crosswise. After 2-3 minutes, when the pancake is golden brown and slightly crisp, flip the pancake over. Cook an additional few minutes and repeat the process for the remaining pancakes.
Cut each pancake into fourths and serve with dipping sauce.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 tablespoon avocado oil for frying
3 bunch green onion cut into 1-inch sections
For the batter:
2 cup all-purpose flour
2 cup ice cold water
4 teaspoon miso soybean paste
For the sauce, mix together the following:
4 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoon sugar
4 teaspoon chili-garlic sauce
1 teaspoon sesame seeds

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Sharp Knives, Top Stove

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

Nutrition
Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 740mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg

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Bacon Wrapped Filet Mignon Bites
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Bacon Wrapped Filet Mignon Bites

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Recipe adapted from:
Zeke Gluckman

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 filet bites

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free
Bite size chunks of filet mignon wrapped in bacon and served with homemade steak sauce
https://cookinginthemidwest.com/blog/bacon-wrapped-steak-bites-air-fryer/#recipe

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https://cookinginthemidwest.com/blog/bacon-wrapped-steak-bites-air-fryer/#recipe

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Instructions
Cut steak in to 1 inch cubes
Place steak in mixing bowl
Add steak seasoning
Add olive oil
Mix well until coated
Cut bacon slices in half
Wrap bacon around seasoned steak cubes
Secure bacon with a toothpick
Preheat oven to 400
Bake on sheetpan 15 to 18 minutes
Mix steak sauce in separate dish
Serve steak sauce on side of filet bites

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
48 ounce filet mignon
2 tablespoon extra virgin olive oil
6 tablespoon Montreal steak seasoning
32 ounce bacon
4.5 ounce tomato paste
¼ cup balsamic vinegar
3 tablespoon low-sodium soy sauce
2 teaspoon maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
toothpicks

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Refrigerator

Reheating/Serving Instructions
Reheat in microwave 30 sec

Nutrition
Calories: 808kcal | Carbohydrates: 8g | Protein: 37g | Fat: 69g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 943mg | Potassium: 774mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 5mg

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Polenta Slices with Zucchini and Tomatoes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Polenta Slices with Zucchini and Tomatoes

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Recipe adapted from:
Jenn Tidwell

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

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 10 oz

Vegetarian
This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. Published on Taste of Home.

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Instructions
In a large nonstick skillet, cook polenta rounds in 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown.
Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
32 ounce polenta 2 tubes, sliced in 10 rounds
5 tablespoon extra virgin olive oil divided
3 cup zucchini chopped
⅔ cup shallot minced
5 clove garlic minced
½ cup vegetable stock
4 each Roma tomato seeded and chopped
5 tablespoon fresh basil minced
3 tablespoon Italian parsley minced
¼ cup Parmesan cheese shredded

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

Reheating/Serving Instructions
Reheat until warmed through in the stove or microwave.

Nutrition
Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg

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Shaved Brussel Sprout Salad with Roasted Butternut Squash
$0.00 Cooking Fee
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1-10 servings
Shaved Brussel Sprout Salad with Roasted Butternut Squash

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Recipe adapted from:
The Roasted Root

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

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

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

Diabetes Friendly Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
A fresh shaved Brussels sprout salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese – all tied together with a citrusy maple cinnamon dressing.
https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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Instructions
For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10 people

Ingredients

Ingredients
Brussels Sprout Salad:
1 ½ pound Brussels sprout trimmed and shaved
2 cup butternut squash peeled and chopped
1 fugi apple large, peeled, cored, and chopped
1/3 cup pomegranate aril
½ cup feta cheese crumbled
1/3 cup pumpkin seeds
Citrus Maple-Cinnamon Dressing:
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
4 teaspoon pure maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon sea salt to taste

Cooking Tools Required
Baking sheet, Blender, Cutting board, Food Processor, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3522IU | Vitamin C: 67mg | Calcium: 85mg | Iron: 1mg

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Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Vegetable Sushi Roll

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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: 1/2 roll, about 4 pieces

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

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

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Tikka Chicken Kebab
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Rated 0 out of 5
1-10 servings
Tikka Chicken Kebab

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Recipe adapted from:
Meeta Arora

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces, 1 skewer

Egg Free Gluten Free Lower Carb Nut Free
Chicken Tikka Kebab is a delicious appetizer or main dish that starts with chicken pieces marinated in yogurt, lime juice, and aromatic spices. It's then broiled or grilled for tenderness and lots of flavor.
https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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Instructions
Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Preheat the oven to 400 degrees.
Line a baking tray with parchment paper or foil. Place a rack over top.
When ready to cook, add the oil, onions, green and red bell pepper to the marinade with the chicken. Mix well.
Thread the marinated chicken, peppers and onions in the skewers alternating between each. (1 skewer per person)
Place the skewers on the rack, then bake for 15 minutes.
Turn on your oven's broiler and broil the Tikka Kebabs for about 5 minutes to get the char marks.
Serve warm with lime wedges and onion rounds, along with mint cilantro chutney to dip.

Notes
Marinate: Marinate for at least 30 minutes, but longer is ideal for more tender Chicken Tikka.
Cook: For best results cook the meat only until done. This will result in soft, juicy & tender chicken kebabs. Over cooked meat can result in chewy kebabs.
Meal Prep: Make a batch of this marinated chicken and freeze for later use or meal prep for the week.
Skewers: I used wooden skewers which I soaked in water for 30 minutes

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive30

Total Time1 hour 5 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken thigh cut into 1.5-2 inch cubes
2 tablespoon avocado oil
1 cup red onion cut into 2 inch cubes, layers separated
1 cup green bell pepper cut into 2 inch cubes
1 cup red bell pepper cut into 2 inch cubes
10 10-inch bamboo skewer soaked in water
For the marinade:
1 cup plain Greek yogurt
1.5 tablespoon fresh ginger peeled and grated
1.5 tablespoon garlic minced
2 tablespoon lime juice
4 teaspoon Kashmiri red chili powder or cayenne or sub with smoked paprika and a pinch of cayenne pepper, more or less to taste
1 teaspoon ground turmeric (haldi powder)
2 teaspoon garam masala
2 teaspoon ground coriander (dhaniya powder)
1 tablespoon dried fenugreek leaves (kasoori methi) (kasoori methi)
2 teaspoon Kosher salt more or less to taste
For serving:
3 lime cut into wedges
1/2 cup mint cilantro chutney or your favorite chutney

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

Reheating/Serving Instructions
Heat in the oven for 10 minutes at 350 degrees or until heated through.

Nutrition
Calories: 172kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 1mg

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Yakitori with Mirin Glaze
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Yakitori with Mirin Glaze

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 skewer

Dairy Free Egg Free Nut Free
This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

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Instructions
In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
Meanwhile pre-heat oven broiler and prepare chicken.
Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 bunch green onion cut into 1-inch lengths
For the mirin glaze:
1/3 cup soy sauce
3 tablespoon granulated sugar
1/3 cup sake
1/3 cup mirin

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in oven at 350 degrees until heated through, or place in microwave.

Nutrition
Calories: 203kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Ham and Brie Pastries
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1-10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

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$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

Ham and Brie Pastries quantity

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

Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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Saigon Spring Rolls With Tofu
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1-10 servings
Saigon Spring Rolls With Tofu

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Recipe adapted from:
An Le

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$0.00 Cooking Fee
Serving Size: 2 rolls

Dairy Free Egg Free Gluten Free Oil Free Refined Sugar Free Vegan Vegetarian

Saigon Spring Rolls With Tofu quantity

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

Instructions
Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
Stir the sauce once warm and turn off heat.
To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
place about 2 tbsp each vegetable ingredient onto the paper horizontally
Pack tightly fold corners of side towards inside and roll tightly.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE ROLLS
1 packet rice paper wrap
3 red bell pepper different colors
2 carrot
2 avocado
9 ounce bean sprouts for 10 servings - 1 bag of bean sprouts
1 bunch mint
1 bunch fresh cilantro
1 english cucumber
14 ounce firm tofu for 10 servings - 1 pack of 14-16 ounce
FOR THE SAUCE
1/2 cup peanut butter creamy
13.5 ounce canned full-fat coconut milk
1/2 cup hoisin sauce
1/4 cup maple syrup or honey or sugar
2 clove garlic

Cooking Tools Required
Refrigerator, Sharp Knives

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 461kcal | Carbohydrates: 52g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 561mg | Potassium: 635mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3329IU | Vitamin C: 55mg | Calcium: 117mg | Iron: 4mg

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