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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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Chicken Chow Mein
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Chicken Chow Mein

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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: 7 ounces

Dairy Free Nut Free Refined Sugar Free
This chicken chow mein is a delicious alternative to your typical Chinese take-out. If you are able to find fresh Chinese thick-cut wheat noodles, I encourage you to use them, however I have been using dry spaghetti pasta for years to create this tasty dish and it comes out just great!

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

Instructions
Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for at least 15 minutes.
Meanwhile, bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
Meanwhile, soften Shiitake mushrooms in a bowl of warm water, and prep all your vegetables for the chow mein.
Heat a large sauté pan(s) or wok over medium-high heat. Add half of the oil. Carefully place chicken pieces in pan, spreading them out in a single layer if possible. Cook without stirring for a minute, to give them a chance to form a "crust", then stir-fry until chicken is done, about an additional 3 minutes. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger and garlic, cooking for a minute or less, just until garlic is golden.
Add all the vegetables to the wok and stir-fry for a minute or two. Add the cooked reserved chicken, mixing well to combine. Stir-fry for several minutes more, then add the cooked noodles. Add soy sauce to taste and continue to stir-fry until noodles are hot, about an additional 5 minutes.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce boneless skinless chicken breast about 3 large breasts, sliced against the grain into strips about 1/8 inch thick and 2 inches long
For the marinade:
3 tablespoon soy sauce
2 tablespoon dry sherry
3 tablespoon corn starch
For the noodles:
16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
2 teaspoon sesame oil more or less to taste
For the stir fry:
4 tablespoon avocado oil or your favorite high-heat cooking oil
5 tablespoon fresh ginger minced
6 clove garlic finely chopped
1 each yellow onion large, cut into slivers about ¼ inch thick
1 each carrot julienne
12 each dried shiitake mushroom softened in hot water and thinly sliced
4 cup Napa cabbage about 1/2 small head, tightly packed and thinly sliced
2 tablespoon soy sauce more or less to taste

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

Reheating/Serving Instructions
Heat noodles in a non-stick pan over medium-high heat until hot.

Nutrition
Calories: 333kcal | Carbohydrates: 40g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 588mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 1mg

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Mexican Green Salad with Toasted Pepitas
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Mexican Green Salad with Toasted Pepitas

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Recipe adapted from:
COOKIE+Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: side salad

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian
This “Mexican” green salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and cauliflower, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

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

Instructions
To toast the pepitas:
Combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
To make the dressing:
Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
The salad
In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, and toasted pepitas.
Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

Cook Times

Active Prep30

Hands-On Cook5

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Salad
⅔ cup pepitas green pumpkin seeds
½ teaspoon extra virgin olive oil
½ teaspoon chili powder
pinch kosher salt
5 ounce baby spring mix
6 ounce romaine lettuce chopped
8 ounce frozen riced cauliflower 2 cups, about ½ small cauliflower
14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
16 ounce cherry tomato 2 cups quartered
1 each English cucumber halved, seeded and thinly sliced (no need to peel)
1 each red onion small, chopped
2 each ripe avocado thinly slice just before serving
2/3 cup cotija cheese optional - omit for vegan. Cruble.
Jalapeño-Cilantro Dressing
½ cup extra virgin olive oil
½ cup lime juice from about 4 limes
½ cup fresh cilantro lightly packed, mostly leaves
1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
1 tablespoon tahini
1 tablespoon maple syrup or honey
1 teaspoon ground cumin
½ teaspoon Dijon mustard
1 clove garlic roughly chopped
¼ teaspoon fine sea salt
pinch red pepper flakes optional, for extra heat

Cooking Tools Required
12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
The salad will keep well this way for about 4 to 5 days.

Nutrition
Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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Cilantro Lime Chicken and Spanish Rice Bowl
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
6 servings
Cilantro Lime Chicken and Spanish Rice Bowl

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Recipe adapted from:
Samantha Skaggs

Rated 5 out of 5 based on 10 customer ratings

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

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Soy Free
These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado, cilantro and Spanish rice.
https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/

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https://wwwhttps://www.fivehearthome.com/easy-spanish-rice/.instagram.com/karinadoninutrition/

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

Instructions
For the chicken:
First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.
For the Spanish rice:
In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Note: Use the recommended about of liquid (broth and tomato sauce) for the rice as instructed on package.
Stir in the black beans and red onion, mixing thoroughly.
For the bowls:
Place Spanish rice in the bowl first, top with the sliced chicken. Garnish with tomatoes and avocados.

Cook Times

Active Prep15

Hands-On Cook40

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
For the chicken:
1 tablespoon avocado oil
2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For the dressing:
4 each lime juiced (you should get about 2 tablespoons juice per lime)
1/2 cup fresh cilantro chopped
3 clove garlic minced
1 tablespoon granulated sugar more or less to taste
For the Spanish rice:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 cup long grain white rice
1 cup chicken broth
1 cup canned tomato sauce
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
14 ounce canned black beans drained and rinsed
1 each small red onion chopped
For the Bowls
3/4 cup cherry tomato halved
1 each avocado diced

Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat chicken and rice in a saute pan set over medium heat until heated through or in the microwave on high power.

Nutrition
Calories: 498kcal | Carbohydrates: 48g | Protein: 40g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1173mg | Potassium: 1214mg | Fiber: 9g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 3mg

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Shrimp and Vegetable Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Shrimp and Vegetable Stir-Fry

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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.
Serving Size: 4 ounce

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

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

Instructions
Place the shrimp in a medium bowl. Add the marinade ingredients and mix thoroughly. Let marinate at room temperature for 15 minutes.
Blanch broccoli by placing florets in a large saute pan or wok and adding 1/4 cup water. Turn heat to high and steam for several minutes. Remove florets and reserve. Dump out any remaining water.
Heat large sauté pan or wok over medium-high heat. Add half the coconut oil. Carefully place shrimp in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until shrimp is 80 percent done, about 3 minutes. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger and garlic and cook for a minute or just until garlic is golden.
Add all the vegetables, including the broccoli, to the pan and stir-fry for a minute or two. Add the cooked reserved shrimp, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be slightly crisp, not limp and shrimp should be cooked through.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 pound raw shrimp peeled and deveined, for 10 servings: 21-25 preferably
Marinade for shrimp:
2 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon corn starch
2 tablespoon coconut oil
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
1 yellow onion medium, sliced lengthwise into strips about ¼ inch thick
1 cup broccoli florets blanched
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
2 stalk celery cut diagonally into pieces about 1 inch in length
3 stalk green onion cut into 2 inch lengths
2 tablespoon soy sauce or more to taste

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

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

Nutrition
Calories: 158kcal | Carbohydrates: 8g | Protein: 18g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 1277mg | Potassium: 271mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 2mg

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Sheet Pan Shrimp Fajitas
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Sheet Pan Shrimp Fajitas

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Recipe adapted from:
Damn Delicious

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 fajita

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This recipe uses a homemade spice mixture for lots of flavor! Serve with optional flour or corn tortillas. Note: For 5 or more servings you will need 2, heavy-duty rimmed baking sheets.

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

Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet(s) or coat with nonstick spray. Note: You will need 2 baking sheets for 5+ servings.
CHILI POWDER MIXTURE: In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper.
Place bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil and half the CHILI POWDER MIXTURE; gently toss to combine.
Place into oven and bake for 10 minutes, or until the vegetables are beginning to soften.
In a large bowl, combine shrimp and remaining 1 tablespoon olive oil and CHILI POWDER MIXTURE.
Working carefully, move vegetables onto one side of the baking sheet. Place shrimp onto the opposite side of the baking sheet in a single layer.
Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes. Stir in cilantro and lime juice.
Serve immediately with tortillas.

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
avocado oil cooking spray
Chili Powder Mixture:
2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
For the filling:
5 ounce red bell pepper seeded and cut into strips
5 ounce green bell pepper seeded and cut into strips
5 ounce yellow bell pepper seeded and cut into strips
1 pound sweet onion cut into 1/2-inch wedges
4 clove garlic minced
4 tablespoon extra virgin olive oil divided
2.5 pound U21-25 raw shrimp peeled and deveined
1/3 cup fresh cilantro chopped
2 tablespoon lime juice freshly squeezed
Optional:
10 8 inch flour or corn tortillas warmed

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Oven, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat mixture in a saute pan over medium heat until heated through. Warm totillas in the microwave, covered, until heated through.

Nutrition
Calories: 256kcal | Carbohydrates: 24g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1109mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1892IU | Vitamin C: 62mg | Calcium: 133mg | Iron: 2mg

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Clean Diet Cauliflower Fried Rice
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Cauliflower Fried Rice

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Recipe adapted from:
Karin Adoni Ben-David

Rated 3 out of 5 based on 6 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 6 ounces

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

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

Dairy Free Diabetes Friendly Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This fried rice uses fresh cauliflower and vegetables instead of rice.

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

Instructions
Wash cauliflower, remove the leaves, cut into pieces, and put in food processor or blender. Blend until cauliflower becomes the consistency of couscous (small bits).
In a large pan, heat sesame oil and add garlic. Let sit for a couple minutes (stirring periodically). Add carrots and let sit for a minute before adding cauliflower and peas.
With a wooden spoon, create a circle in the middle of the pan to fry the egg by moving the contents of the “rice” to the sides of the pan. Pour eggs into the open space and let cook. Then mix in the eggs with the remainder of the ingredients.
Add soy sauce, black pepper, and any other seasonings you’d like. Pour some into a bowl and top with some scallions and sesame seeds. Enjoy!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
42 ounce cauliflower for 10 servings 2 medium heads or frozen riced cauliflower
2 tablespoon sesame oil
3 clove garlic put through a press
2 cup carrot finely chopped
2 cup frozen green peas
4 egg
6 tablespoon soy sauce low sodium, or liquid amino acids
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
4 stalk green onion chopped (for garnish)
1 tablespoon sesame seeds

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

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

Nutrition
Calories: 128kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 684mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4642IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg

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Breakfast Enchiladas
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Breakfast Enchiladas

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Recipe adapted from:
Isabel Orozco-Moore

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 enchilada

Soy Free
Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!
https://www.isabeleats.com/easy-breakfast-enchiladas/

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https://www.isabeleats.com/easy-breakfast-enchiladas/

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

Instructions
Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
Add in the breakfast sausage and spices and crumble it up with your spatula
Cook everything together for about 6-8 minutes until the sausage is fully cooked
Add in the beaten eggs and stir them into the sausage mixture
Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
Pour some enchilada sauce in a 13×9-inch baking dish
This will help prevent the enchiladas from sticking to the bottom of the casserole
Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
Bake at 375°F until the cheese has melted, about 15 minutes and voila!
Garnish with the crumbled cotija, the chopped cilantro and the red onion

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1/2 yellow onion small dice
1 pound bulk breakfast sausage
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
6 egg large
15 ounce red enchilada sauce about 1 1/2 cups
8 flour tortilla
1 cup monterey jack cheese shredded
5 ounce cotija/queso fresco
3 tablespoon fresh cilantro chopped
1/2 red onion small dice

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat individually in the microwave for 45 seconds

Nutrition
Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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

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Recipe adapted from:
Sara Welch

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 roll, sliced

Egg Free Nut Free
Taco pinwheels made with cream cheese, chicken, cheddar cheese and bell peppers. Great for kids lunches and well as a kid-friendly party appetizer!
https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539

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https://www.dinneratthezoo.com/taco-pinwheels/#wprm-recipe-container-14539

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

Instructions
In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
Add the shredded chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
Roll up tightly.
Repeat the process with the remaining tortillas.
Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 large flour tortillas
16 ounce cream cheese softened
4 tablespoon taco seasoning
2 cup shredded cheddar cheese
12 ounce packaged shredded chicken
1 cup red bell pepper diced
1 cup green bell pepper diced
1/2 cup fresh cilantro chopped
Optional:
10 guacamole or salsa mini cups

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

Nutrition
Calories: 410kcal | Carbohydrates: 20g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 619mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 32mg | Calcium: 255mg | Iron: 2mg

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Roasted Mexican Inspired Zucchini
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Roasted Mexican Inspired Zucchini

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Recipe adapted from:
Elizabeth Lindemann

Rated 5 out of 5 based on 5 customer ratings

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

Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Vegan Vegetarian Whole 30
This Roasted Mexican Inspired Zucchini is bursting with flavor- spicy, savory, and slightly smoky. Makes a great low-carb side dish! Note: Omit cheese for vegan, whole 30, and Paleo.

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Instructions
Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a bowl, mix the diced zucchini, olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated.
Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.
Make it vegan, Paleo, Whole 30: omit the cotija cheese.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
40 ounce zucchini 1/2 inch dice. For 10 servings about 8 medium zucchinies.
4 tablespoon extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
8 ounce cotija cheese crumbled, for vegan - omit cheese
2 each lime juiced
4 tablespoon fresh cilantro chopped

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

Reheating/Serving Instructions
Heat in a sauté pan over medium-high heat or in the microwave on medium power.

Nutrition
Serving: 4ounce | Calories: 135kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 24mg | Calcium: 136mg | Iron: 1mg

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Southwestern Chicken Soup with Fried Corn Tortilla
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
1-10 servings
Southwestern Chicken Soup with Fried Corn Tortilla

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Recipe adapted from:
Mayumi Tavalero

Rated 3 out of 5 based on 6 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 12 ounces

Egg Free Gluten Free Refined Sugar Free Soy Free
This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

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Instructions
Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
Add salt and pepper; stir in cilantro. Adjust seasonings.
Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook17

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
¼ cup extra virgin olive oil
2 yellow onion medium, diced
8 clove garlic finely chopped
2 teaspoon ground cumin
2 teaspoon chili powder
9 cup chicken stock room temperature or cold
56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
2 cup frozen corn kernels
30 ounce canned black beans drained and rinsed
2 pound boneless skinless chicken breast
¼ cup fresh cilantro coarsely chopped
1 teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper
Garnish:
5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
2 cup avocado oil for frying
1 cup Mexican cheese blend such as Queso Fresco, crumbled

Cooking Tools Required
Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.

Nutrition
Calories: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Pollo Medina – Spicy Chicken and Onions in a Chipotle Cream Sauce

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Recipe adapted from:
Syd Bailey

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

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 12 ounce

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
Family Favorite with a little kick from the chipotle peppers. Great with Mexican rice and refried beans. Soak up the sauce with some tortillas!

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Instructions
Heat oil in large saute pan until hot. Add dried herbs and cook until completely dark, almost burnt. It will be very fragrant.
Add chicken meat stirring to cook evenly.
Add in onions, garlic and chipotles. Cook for a few minutes stirring to incorporate everything together.
Add in heavy cream and reduce until it is thick almost yogurt consistency. (the sour cream will thin it out when you add it).
Add in crema(or sour cream) and stir to mix in. Sauce will thin out. Reduce until creamy. Garnish with chopped cilantro.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon bacon grease or avocado oil, or lard
2 teaspoon dry oregano
1 teaspoon dry thyme
3 pound boneless skinless chicken thigh sliced into strips
1 onion halved and sliced thin
4 clove garlic sliced thin
1 tablespoon chipotle chili chopped
2 cup heavy whipping cream
1 cup Crema Mexicana or sour cream
½ cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 413kcal | Carbohydrates: 6g | Protein: 28g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 161mg | Potassium: 446mg | Fiber: 1g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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Kung Pao Chicken with Cauliflower Rice
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
FSA/HSA
1-10 servings
Kung Pao Chicken with Cauliflower Rice

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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

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 Keto Lower Carb Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
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. This version is low sodium, low carb, Paleo, Keto, Whole 30, heart healthy, and diabetes friendly!

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

Instructions
Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved chicken, mixing well to combine.
Stir-fry for several minutes more, then add the coconut aminos to taste.
Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
Remove from heat and stir in peanuts.
Make the cauliflower rice:
Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

Cook Times

Active Prep22

Hands-On Cook13

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound boneless skinless chicken breast diced
Marinade for chicken:
4 tablespoon coconut aminos
1 tablespoon apple cider vinegar
4 tablespoon almond flour
1 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
4 small dried red chiles roughly chopped, seeds removed optional
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
1/2 cup green onion cut into 1/2 inch lengths
4 tablespoon coconut aminos
1 cup unsalted roasted peanuts
For the cauliflower rice:
33 ounce frozen riced cauliflower
2 clove garlic minced
2 teaspoon avocado oil

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

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

Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 2mg

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Cantonese Pan Fried Noodles with Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Cantonese Pan Fried Noodles with Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Nut Free Vegetarian
These tasty noodles with vegetables make a great side dish to other Asian inspired recipes, as well as a delicious vegetarian main dish. Tip: If you can't find Chinese style wheat noodles you can use thin spaghetti pasta.

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Instructions
Place a large pot of water over high heat and bring to a boil. Cook noodles according to package directions, but slightly undercooked. Add broccoli during last 3 minutes of cooking time. Drain and reserve.
In a small bowl whisk together the sauce ingredients. Set aside.
Place a wok or large pan over medium-high heat. When hot add the oil, swirling pan to coat.
Add the white parts of the green onions and chopped garlic. Cook for 15 seconds. Add the shredded carrots and stir fry for a minute. Add the noodles and broccoli to the pan and stir fry for 3 minutes, making sure to pull up noodles from the bottom as you cook.
Finally add the sauce, tossing everything in the pan to coat. Cook for an additional minute, adding more soy sauce if needed.
Remove pan from heat and mix in the green parts of the green onions and the mung bean sprouts.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce spaghetti dry Chinese style wheat noodles, cooked just under al dente OR thin spaghetti pasta
1 crown broccoli florets cut into smaller pieces
For the sauce:
5 tablespoon soy sauce
2 tablespoon dry sherry
2 tablespoon sesame oil
2 tablespoon hoisin sauce
2 teaspoon chili garlic sauce
For the stir fry:
4 tablespoon avocado oil
8 stalk green onion green parts cut into 1 ½ inch lengths, and white parts cut into thin rings
4 clove garlic finely chopped
2 carrot shredded
3 cup bean sprouts

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Tongs, Wok

Reheating/Serving Instructions
Heat in a non-stick pan over medium-high heat until hot.

Nutrition
Calories: 278kcal | Carbohydrates: 40g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 619mg | Potassium: 246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2148IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

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Vegetarian Breakfast Burritos
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegetarian Breakfast Burritos

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 burrito

Nut Free Refined Sugar Free Soy Free Vegetarian
These freezer-ready breakfast burritos, stuffed with scrambled eggs, green onions, bell pepper, and cheese, are a great way to start the day. Freeze them and you have a meal ready to go any day of the week! Refrigerate for 4-5 days and/or freeze for up to 3 months.

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Instructions
In a large bowl whisk together the eggs, salt, and pepper. Mix in green onions and bell pepper.
Heat the remaining oil in the pan and when hot add the eggs. Let them set on the bottom of the pan for a minute, then stir a few times to cook through, about 5 minutes. Set aside.
Wrap tortillas in a clean towel and steam in the microwave until soft and pliable, about 30-90 seconds.
On a clean work surface, evenly divide egg mixture onto the bottom third of the tortillas. Top each with cheese. Roll from the bottom, folding the left and right sides in toward the center and continue to roll into a tight cylinder. Set aside, seam-side down, and repeat with remaining tortillas and filling.
If eating right away, heat a skillet over medium heat. Spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 2 minutes on each side.
To freeze burritos:
Place a sheet of foil on a work surface. Place the rolled burrito in the center bottom third, roll partially, folding the sides of the foil over the burrito, then continue rolling. Transfer to a freezer bag or large sealed container.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 egg beaten
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 stalk green onion thinly sliced
1 red bell pepper diced
1¼ cup cheddar cheese shredded
10 flour tortilla burrito size
avocado oil cooking spray
hot sauce optional

Cooking Tools Required
Aluminum Foil, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet

Reheating/Serving Instructions
To heat burritos in the oven: Transfer burritos to the refrigerator the night before. Bake in foil at 425 degrees for 20 minutes, turning halfway through baking time. Remove foil and bake uncovered for 5 additional minutes.
To heat burritos in the microwave: Transfer burritos to the refrigerator the night before. Remove the burrito from the foil and place it on a microwave-safe dish. Cover with a paper towel and microwave for 1 minute. Turn then cook an additional minute or until heated through. Let stand 2 minutes before eating.

Nutrition
Calories: 247kcal | Carbohydrates: 17g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 854mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 16mg | Calcium: 176mg | Iron: 2mg

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Plain Long Grain Brown Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Plain Long Grain Brown Rice

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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: 3/4 cup

Dairy Free Egg Free Gluten Free
Brown rice is a whole grain that contains more nutrients than white rice. It has a pleasant chewy texture and slightly nutty taste.

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Instructions
Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
Combine rice and measured water in a medium saucepan (about 2 quarts)
Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
Use a fork to fluff the rice just before serving.
Tips on cooking rice:
Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook40

Passive10

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain brown rice
2 1/2 cup water

Cooking Tools Required
Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

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

Nutrition
Calories: 171kcal | Carbohydrates: 36g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

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

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

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

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Vegan Spicy Sweet Potato and Green Rice Burrito Bowls
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
4 servings
Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.
https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the green rice:
3 tablespoon extra-virgin olive oil
1 1/2 cup long grain brown rice
3 cup vegetable broth
1 1/2 cup baby spinach lightly packed
1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
1 each jalapeno pepper seeded, membranes removed and roughly chopped
1 each shallot peeled and roughly chopped
1 clove garlic peeled, roughly chopped
1/4 teaspoon Kosher salt more or less to taste
For the sweet potatoes:
2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
2 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
For the black beans:
28 ounce canned black beans with liquid
2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon lime juice
1/2 teaspoon sea salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Additional garnishes:
1/4 cup pepitas green pumpkin seeds
1/4 teaspoon extra virgin olive oil
1 each avocado pitted and sliced
1/2 cup jarred mild salsa verde
1/4 cup fresh cilantro chopped
Optional (not for vegan):
1/2 cup crumbled feta cheese

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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Paleo Egg Drop Soup
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

Paleo Egg Drop Soup quantity

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

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

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

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

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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Paleo Whole Chicken Thighs with Orange Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Paleo Whole Chicken Thighs with Orange Sauce

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 thigh

Dairy Free Egg Free Gluten Free Paleo Whole 30
This one-pan chicken thigh recipe is loaded with flavor! Add a side of vegetables and rice, and you'll have a complete meal.

Paleo Whole Chicken Thighs with Orange Sauce quantity

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Instructions
Season chicken thighs with salt and pepper.
Set 2 large frying pans (for 10 servings) over medium-high heat and when hot add 1 tablespoon of the oil to each pan. Carefully add 5 pieces of chicken, skin side down to each pan. Once the chicken is nicely brown, about 4 minutes per side, remove the pan from heat.
To make the orange sauce, whisk together all the sauce ingredients in a small bowl. Divide the sauce evenly among the pan(s) with the chicken, and bring to a boil. Lower heat to a simmer, cover and cook chicken for an additional 15 minutes, turning halfway through cooking time. If the sauce is too watery, add 1 more teaspoon of arrowroot or as needed to make it thicker.
Remove lid and allow sauce to simmer for a thicker consistency if desired.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon avocado oil
10 bone-in skin-on chicken thigh
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
For the orange sauce:
3 orange juiced
2 tablespoon honey
1 tablespoon sesame oil
2 tablespoon coconut aminos
2 tablespoon fresh ginger minced
4 clove garlic minced
3 teaspoon arrowroot powder or tapioca starch
½ teaspoon ground turmeric
2 teaspoon toasted sesame seeds

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

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

Nutrition
Calories: 388kcal | Carbohydrates: 8g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 412mg | Potassium: 351mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg

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Sweet Potato and Black Bean Enchilada
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sweet Potato and Black Bean Enchilada

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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