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

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

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

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

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Roasted Brussels Sprouts with Balsamic Reduction
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Roasted Brussels Sprouts with Balsamic Reduction

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 4.5 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.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

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

Instructions
Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

Notes
Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
¼ cup extra virgin olive oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper
For the balsamic reduction:
½ cup balsamic vinegar
1 teaspoon maple syrup optional

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

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

Nutrition
Calories: 110kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 497mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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GF Green Clean Diet Minestrone Soup with Kale
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
GF Green Clean Diet Minestrone Soup with Kale

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Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 12 oz

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

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

Instructions
Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
Add celery and cook for 1 min, while tossing.
Add zucchini, peas, snap peas, tomato, and stock.
Reduce heat to medium-low and simmer covered for 15 mins.
Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
Serve hot in bowls.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup tomato ripe
2 tablespoon avocado oil
2 bay leaf
1 cup leek sliced and chopped (white only)
4 clove garlic minced
2 cup celery stalk and leaves chopped
1 cup zucchini small diced
1/4 cup frozen green peas
1/2 cup snap peas sliced
1/2 cup green tomato or slightly unripe, diced
1 cup quinoa pasta skip this for Paleo and whole30
10 cup low sodium vegetable stock
1 teaspoon nutritional yeast
1/4 cup pumpkin seeds
1/4 teaspoon ground turmeric
1/4 cup Italian parsley chopped
1/4 cup fresh basil torn
1/4 cup fresh oregano chopped
1 cup Tuscan kale leaves chopped
Optional garnish:
1 bunch fresh basil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Reheat in sauce pot until warm

Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

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

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Grilled Chicken Fettuccine Alfredo
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
1-10 servings
Grilled Chicken Fettuccine Alfredo

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Recipe adapted from:
Mayumi Tavalero

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

Egg Free Nut Free Refined Sugar Free Soy Free
Topped with grilled chicken breast this classic Italian pasta is creamy, rich and delicious. Everything a good fettuccine alfredo should be! Best served hot, so have your Foodom chef prepare this dish last!

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Instructions
Prepare grill (or grill pan) for cooking. Coat the chicken breasts with olive oil, then season with salt, pepper, and Italian seasoning. Grill chicken 4-5 minutes per side or until internal temperature reaches 165 degrees F.
Meanwhile, bring a large pot of water to a boil over high heat. Add salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
To a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit.
Add the sauce to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Slice the chicken breast on the diagonal and place on pasta. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast
1 ½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
For the pasta:
1 ½ pound fettuccine dry, cooked al dente
For the sauce:
3 tablespoon unsalted butter
2 teaspoon Kosher salt more or less to taste
1 1/2 cup heavy whipping cream
For finishing:
1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
1/3 teaspoon freshly ground black pepper freshly ground preferred
1/2 teaspoon ground nutmeg
Optional:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Colander, Cutting board, Grill, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Tongs

Reheating/Serving Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.

Nutrition
Calories: 577kcal | Carbohydrates: 50g | Protein: 35g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 1184mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 2mg | Phosphorus: 482mg

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

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

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

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

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

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

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

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 14 customer ratings

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

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

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

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Voila Vegan Pesto
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
16 servings
Voila Vegan Pesto

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Recipe adapted from:
Mayumi Tavalero

Rated 2 out of 5 based on 2 customer ratings

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

Egg Free Vegan Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size16

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
2/3 cup Voila plant-based parmesan cheese finelly grated

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Reheating/Serving Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.

Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 192mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Crockpot Balsamic Chicken
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
1-10 servings
Crockpot Balsamic Chicken

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Recipe adapted from:
Pinterest

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 1 chicken thigh

Dairy Free Egg Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Let your chef prep this tender and delicious slow cooked chicken, ready for you to enjoy 4 hours later. Macros are for chicken thighs with the skin on. >> Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<
https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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Instructions
In a small bowl mix together the first 5 ingredients. Rub spice mixture over chicken.
Pour olive oil and garlic in the bottom of slow cooker.
Place chicken on top and pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.
Instructions for Customer:
Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<When finished sprinkle with fresh parsley.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoon dried onion
4 clove garlic minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
10 piece chicken thigh bone in or boneless, skin on or skin off
2 tablespoon Italian parsley chopped

Cooking Tools Required
Crockpot, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat on the stove top on medium heat or in the microwave on medium power until heated through

Nutrition
Calories: 278kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 207mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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Baked Cheesy Italian Chicken Meatballs
$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Rated 4.80 out of 5
1-10 servings
Baked Cheesy Italian Chicken Meatballs

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Recipe adapted from:
Half Baked Harvest

Rated 4.7 out of 5 based on 28 customer ratings

$0.00 Cooking FeeRated 4.8 out of 5 based on 6 reviews.
Serving Size: 5 ounces

Nut Free Refined Sugar Free Soy Free
These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.
https://www.halfbakedharvest.com/italian-chicken-meatballs/

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https://www.halfbakedharvest.com/italian-chicken-meatballs/

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Instructions
Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

Notes
Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 pound ground spicy Italian chicken sausage
1 3/4 pound ground chicken
4 slice whole grain bread soft preferred
4 egg
3/4 cup parmesan cheese grated
4 shallot small, grated
4 clove garlic grated
3 tablespoon pepperoncinis chopped
25 ounce marinara sauce
1 3/4 cup mozzarella cheese shredded
1 3/4 cup provolone cheese shredded
1/3 cup fresh oregano chopped

Cooking Tools Required
9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

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

Nutrition
Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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Mushroom and Lentil Ragu Over Spaghetti
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Mushroom and Lentil Ragu Over Spaghetti

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

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 7 oz sauce + 1.5 cups of cooked pasta

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This Mushroom and Lentil Ragu is a hearty vegetarian pasta sauce that will leave even the hungriest eaters satisfied. Serve this vegan ragu over your favorite noodles, or zoodles or spaghetti squash for low carb option. The dish is based on a recipe from Foxes Love Lemons website.
https://foxeslovelemons.com/mushroom-lentil-ragu/

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

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Instructions
In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soften, for, about 10 minutes, stirring frequently.
Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 20 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
Meanwhile, prepare spaghetti according to package directions.
Serve ragu over spaghetti. Garnish with parsley and serve topped with Parmesan.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Sauce
3 tablespoon extra virgin olive oil
16 ounce white mushroom sliced
7 clove garlic minced
2 carrot medium, chopped
1 green bell pepper chopped
1 yellow onion medium, chopped
3 ounce red wine
2 bay leaf
42 ounce canned diced tomatoes for 10 servings use 3x14.5 oz cans
4 cup water
2 cup brown lentils rinsed and picked through
1⅓ tablespoon dry oregano
1 teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper
⅓ teaspoon crushed red pepper
2 tablespoon fresh basil chopped
For the Spaghetti
2 pound gluten-free spaghetti or regular spaghetti
2 tablespoon Italian parsley minced
parmesan cheese or vegan Parmesan-style cheese alternative, for serving (optional)

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

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

Nutrition
Calories: 541kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 846mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2358IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 6mg

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

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Recipe adapted from:
Nagi Maehashi

Rated 5 out of 5 based on 15 customer ratings

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

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

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

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

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

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

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

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

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

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

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

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

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Chicken Marsala with Polenta
$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Rated 4.00 out of 5
FSA/HSA
1-10 servings
Chicken Marsala with Polenta

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Recipe adapted from:
Zeke Gluckman

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 4 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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Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free Soy Free
Pan fried chicken breasts smothered in sautéed mushrooms, onions, garlic and dry marsala wine served over polenta.

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Instructions
Pat chicken dry with paper towels. Mix Flour dredge ingredients in large bowl. Lightly coat each piece of chicken in flour.
Heat half of the butter and half of the olive oil in one large sauté pan.
Fry the flour coated chicken in batches for 1 minute on each side and remove to a clean pan.
Add remaining butter and olive oil in the same pan. Sautee mushrooms onions and garlic for 5 minutes on medium high. Season with salt and pepper.
Deglaze pan with marsala wine and scrape all the yummy bits off the bottom. Add chicken stock. Return chicken breasts to pan. Bring to a simmer; Simmer 15 minutes.
Meanwhile, cut the polenta tube into rough chunks and place it in a large saucepan. Using a potato masher, mash the polenta over medium heat until it has the consistency of mashed potatoes. Add warm cream, stirring constantly, until desired consistency is reached. Mix in parmesan cheese and season with salt and pepper. Set aside.
Taste sauce and adjust seasonings. Plate polenta and top with chicken marsala. Garnish with parmesan cheese and chopped parsley.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time55 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 pound boneless skinless chicken breast
For Dredging:
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry oregano
For Sauce:
4 tablespoon unsalted butter
4 tablespoon extra virgin olive oil
12 ounce mushroom sliced
2 yellow onion thinly sliced
4 clove garlic chopped
1 1/4 cup dry marsala wine
3/4 cup low sodium chicken stock
For Serving:
2 pound tubed polenta cut into rough chunks
1/2 cup heavy whipping cream warmed, more or less to desired consistency
1/4 cup Parmesan cheese grated
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/3 teaspoon freshly ground black pepper more or less to taste
For Garnish:
1/2 cup parmesan cheese grated
1/4 cup Italian parsley chopped

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

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

Nutrition
Calories: 438kcal | Carbohydrates: 22g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 527mg | Potassium: 745mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg

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

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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 1/2 cups

Nut Free Refined Sugar Free Soy Free
This classic Italian soup contains tasty little pork-beef meatballs, vegetables, and baby spinach leaves.

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Instructions
To make the meatballs, add the beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, salt and pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (meatballs will not be fully cooked through at this point, but they'll continue to cook through in the soup).
While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until vegetables are soft, about 6 - 8 minutes. Add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium. Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes. Add spinach during the last minute of cooking time. Plate and sprinkle each serving with parmesan cheese.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meatballs:
16 ounce ground beef
16 ounce ground pork
¾ cup plain breadcrumbs
1 bunch Italian parsley chopped
1 tablespoon fresh oregano minced
¾ cup parmesan cheese finely grated
2 egg
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
For the soup:
2 tablespoon extra virgin olive oil
2 carrot medium, diced
1 yellow onion large, diced
2 stalk celery diced
6 clove garlic finely chopped
12 cup low-sodium chicken broth
1 cup dry orzo pasta
8 ounce fresh spinach
For serving:
1 cup parmesan cheese grated

Cooking Tools Required
12-inch skillet, 5-quart saucepot

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

Nutrition
Calories: 406kcal | Carbohydrates: 14g | Protein: 27g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 981mg | Potassium: 726mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4877IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 4mg

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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.5 out of 5 based on 9 customer ratings

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

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

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Shop FSA/HSA eligible dishes when qualified

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 4 customer ratings

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

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

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

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Lighter Italian Eggplant Parmesan
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
8 servings
Lighter Italian Eggplant Parmesan

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 20 customer ratings

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

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten-free, too! This dish yields one 9-inch square eggplant Parm, about 8 servings.

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Instructions
To Roast the Eggplant
Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
Make the Tomato Sauce
Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
Assemble
When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook35

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 pounds eggplant about 3 smallish or 2 medium
6 tablespoon extra-virgin olive oil divided
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow onion medium, finely chopped
2 clove garlic pressed or minced
2 ounce tomato paste
28 ounce canned crushed tomatoes preferably the fire-roasted variety*
¼ cup fresh basil roughly chopped, plus additional basil for garnish
1 teaspoon balsamic vinegar
Pinch crushed red pepper
6 ounce part-skim mozzarella cheese freshly grated, 1 ½ cups, packed
2 ounce Parmesan cheese about 1 cup, freshly grated

Cooking Tools Required
Baking Pan, Baking sheet, Measuring cups and spoons, Mixing bowls, Saucepan

Reheating/Serving Instructions
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

Nutrition
Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 2mg

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Sauteed Greens with Shallots and Mustard Seeds
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA
1-10 servings
Sauteed Greens with Shallots and Mustard Seeds

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 3 ounces

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

Sauteed Greens with Shallots and Mustard Seeds quantity

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

Instructions
Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra-virgin olive oil
2 piece shallot large, minced
1 tablespoon yellow mustard seeds
1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

Cooking Tools Required
12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9583IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 2mg

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Spinach and Parmesan Stuffed Chicken Breast
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Spinach and Parmesan Stuffed Chicken Breast

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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: 1 chicken breast

Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Postpartum Refined Sugar Free Soy Free
These chicken breasts come out tender and juicy, as they are stuffed just under the skin to keep them moist.

Spinach and Parmesan Stuffed Chicken Breast quantity

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

Instructions
Pre-heat oven to 450 degrees. Pat chicken dry with a paper towel. Remove bone and tenderloin (reserve for another use-makes stuffing under skin easier), but KEEP SKIN INTACT. Season chicken with salt and pepper; set aside.
To a large sauté pan set on medium-high heat, add some of the olive oil. Add the spinach and sauté until wilted. Remove from heat and let cool. Note: You may have to do this in batches for 7-10 servings.
When spinach has cooled squeeze out excess moisture and place in a bowl. Toss with the parmesan or feta cheese and season with salt and pepper to taste.
Divide the spinach mixture into equal portions (depending on number of servings) and stuff under the skin of each chicken breast, being careful to level out the stuffing. Place chicken on a parchment-lined rimmed baking sheet. Rub breasts with additional olive oil, then bake for 25-30 minutes, until chicken is cooked through and the skin is golden brown.
To serve, slice chicken crosswise at an angle to expose stuffing, fanning out when plating.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 bone-in chicken breast skin-on, bone removed. Note; It's important to keep skin intact, as stuffing will go under skin!
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
24 ounce fresh spinach
2 1/2 cup Parmesan cheese grated, or crumbled feta cheese

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

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

Nutrition
Calories: 357kcal | Carbohydrates: 3g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1129mg | Potassium: 1073mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6630IU | Vitamin C: 21mg | Calcium: 373mg | Iron: 3mg

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Farro Salad with Tomatoes and Herbs
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Farro Salad with Tomatoes and Herbs

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Recipe adapted from:
Mayumi Tavalero

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

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

Brain Food Dairy Free Egg Free Mediterranean Diet Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Farro is an ancient wheat that contains more nutrients than modern wheat. It can be used in a variety of dishes, such as this Mediterranean style salad.

Farro Salad with Tomatoes and Herbs quantity

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Adjust the ingredients measurement scale here by changing this number. 10 x 1 cup each

Instructions
Combine the water and farro in a medium saucepan.
Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 x 1 cup each

Ingredients

Ingredients
8 cup water
20 ounce pearled farro
1 tablespoon Kosher salt
2 pound tomato medium dice
1 cup red onion small dice
2 tablespoon fresh oregano chopped
½ cup Italian parsley chopped
For the vinaigrette:
2 clove garlic
¼ cup balsamic vinegar
¼ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil

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

Reheating/Serving Instructions
Serve chilled or at room temperature.

Nutrition
Calories: 296kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 433mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 2mg

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