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

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

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

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Salad

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Tomato Chickpea Salad with Cilantro and Lime
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Tomato Chickpea Salad with Cilantro and Lime

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

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

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.

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

Instructions
Add the salad ingredients to a large bowl.
Mix together the dressing ingredients
Drizzle the salad with the dressing. Toss to evenly coat.
Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
Salad ingredients:
42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
3 each shallot large, finely chopped
8 each tomato large, seeded and diced
1 bunch fresh cilantro chopped
For the dressing:
5 tablespoon extra virgin olive oil
1 each lime zested and juiced
2 each lime juiced
1 1/2 tablespoon Dijon mustard
2 tablespoon fresh cilantro
2 1/2 tablespoon Champagane vinegar any vinegar works
2 1/4 tablespoon pure maple syrup
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
To keep fresh for longer, keep the dressing separate from the salad, and mix when serving.

Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 473mg | Potassium: 195mg | Fiber: 5g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

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Clean Diet Chinese Chicken Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Chinese Chicken Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 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 Egg Free Gluten Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

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

Instructions
To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
Add the diced chicken and toss again. Plate and garnish with cashews.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken breast poached, then diced
1 head green cabbage or Napa cabbage, thinly sliced
3 carrot medium, julienned
6 stalk green onion white and light green parts only, thinly sliced
1 bunch fresh cilantro chopped
1 tablespoon sesame seeds
For the dressing:
3/4 cup orange juice
4 tablespoon avocado oil
2 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoon fresh ginger grated
1/2 teaspoon sea salt
pinch freshly ground black pepper
For garnish:
1 cup cashews roughly chopped

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

Nutrition
Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

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

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

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

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

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
An Le

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

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Arugula Salad with Grapes and Sunflower Seeds
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Arugula Salad with Grapes and Sunflower Seeds

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Recipe adapted from:
Sidewalk Shoes

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 cups

Egg Free Gluten Free Keto Low FODMAP Refined Sugar Free Soy Free Vegan Vegetarian
This Arugula salad is a great combination of the bitterness of the arugula that pairs beautifully with the sweet grapes, the sweet vinaigrette and the toasted sunflower seeds.
https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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Instructions
Vinaigrette
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Arugula Salad
In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.

Notes
One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vinaigrette:
6 tablespoon red wine vinegar or red wine vinegar
2 teaspoon honey for vegan, sub with more maple syrup
2 teaspoon maple syrup
1 teaspoon stone ground mustard
4 teaspoon extra virgin olive oil
For the salad:
18 ounce arugula
3 cup red grape halved
1 each small red onion peeled and thinly sliced
4 tablespoon sunflower seeds toasted
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Optional toppings
2 each avocado peeled, pitted and diced
1 cup feta cheese or goat cheese, for vegan, avoid or use a vegan cheese sub

Cooking Tools Required
jar with lid, Mixing bowls, Peeler, Tongs, Whisk

Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 312mg | Potassium: 530mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1366IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 2mg

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Thai Cucumber Salad with Basil and Peanuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Thai Cucumber Salad with Basil and Peanuts

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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: 5 ounces

Dairy Free Egg Free Gluten Free Reduced Fat Soy Free Vegan Vegetarian
This salad hits all the flavor profiles typically found in Thai food such as salty, sweet, sour, and spicy. They all come together to create a delicious salad bursting with flavor and texture!

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Instructions
Combine dressing ingredients in a small saucepan. Warm over low heat until sugar is dissolved, about 4 minutes.
In a medium bowl toss together the cucumbers, carrots, red onions, and basil. Pour warm dressing over the vegetables, toss again, and refrigerate until cool (about an hour).
When ready to serve, garnish with chopped peanuts.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
1/2 cup granulated sugar or your favorite sweetener
1 cup rice vinegar
2 teaspoon Kosher salt
2 teaspoon chili-garlic sauce Lee Kum Kee brand recommended
For the salad:
4 English cucumber thinly sliced
2 carrot peeled and shredded
1 red onion small, thinly sliced
1/3 cup fresh basil chopped
1/3 cup roasted peanuts chopped, check for diet restrictions

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

Nutrition
Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 527mg | Potassium: 271mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2207IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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Arugula, Strawberry, & Pecan Salad
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Arugula, Strawberry, & Pecan Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. The bitterness of arugula combine with the sweetness of strawberries to make this delicious salad. It's then topped with a honey mustard dressing.

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

Instructions
Combine vinegar, honey, maple syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
Combine arugula, strawberries, pecans, and thyme in a large bowl. Drizzle dressing over salad.
Season with salt and pepper. Toss again.

Cook Times

Active Prep12

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time12 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the dressing:
12 tablespoon red wine vinegar
4 teaspoon honey
4 teaspoon maple syrup
2 teaspoon mustard stone-ground
8 teaspoon avocado oil
For the salad:
10 ounce baby arugula loosely, packed
16 ounce strawberry halved
4 tablespoon pecans chopped
2 teaspoon fresh thyme chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 137mg | Potassium: 210mg | Fiber: 2g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 1mg

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

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 ounce

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

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Mediterranean Cobb Salad
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mediterranean Cobb Salad

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

Soy Free
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out the typical chicken for crunchy falafel that's just as satisfying.

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Instructions
Hard Boiled Eggs
Fill a pot (large enough to accommodate all the eggs in a single layer) with water and bring to a boil. As soon as the water boils, gently add the eggs. Set a timer for 9 minutes, bring back to a boil, then turn down to a simmer. Meanwhile set up a bowl of ice water, and when the eggs are done transfer to ice water and allow eggs to cool until ready to use.
Falafel
Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
Dressing
In small bowl combine sour cream, cucumber, milk, parsley and salt. Whisk until thoroughly combined
Salad
In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
Falafel
6 ounce falafel mix package
Dressing
1/2 cup sour cream
1/4 cup cucumber peeled, seeded, chopped
1/4 cup 2% milk
1 teaspoon Italian parsley minced
1/4 teaspoon Kosher salt
Salad
4 cup romaine lettuce hand torn
4 cup fresh spinach
2 tomato seeded and finely chopped
1 avocado peeled and finely chopped
3/4 cup feta cheese crumbled
8 bacon cooked and crumbled*can be omitted for vegetarian option
1/2 cup olives finely chopped
3 egg

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

Reheating/Serving Instructions
Reheat falafel to desired temperature in the oven or microwave.

Nutrition
Calories: 232kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 451mg | Potassium: 411mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3241IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 2mg

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

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

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

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

Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb
This customer-submitted chicken salad recipe uses Greek yogurt and fresh tarragon for a lighter, fresher taste.

Chicken Salad quantity

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Instructions
Preheat oven to 350 degrees
Season each side of chicken breast with garlic powder, onion powder, salt & pepper; place on a lined baking sheet and bake form 20 minutes or until cooked through and temp reaches 165 degrees. Let chicken rest for 10 minutes before dicing
In a bowl mix together mayonnaise, yogurt, diijon, diced onion and fresh herbs
Dice chicken breast into 1/2 “ cubes
Gently fold the chicken into the mix adding any additional add-ins at this time as well. Taste and adjust seasoning as desired

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3.5 pound boneless skinless chicken breast
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 ½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise Good quality mayo
¼ cup plain Greek yogurt plain
1 tablespoon Dijon mustard
3 ounce red onion small dice
2 tablespoon Italian parsley finely chopped
2 tablespoon fresh tarragon finely chopped
Optional add ins:
sliced almonds or dried cranberries, or red seedless grapes

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

Nutrition
Calories: 348kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 696mg | Potassium: 671mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

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Classic Egg Salad
$0.00 Cooking Fee
Rated 0 out of 5
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1-10 servings
Classic Egg Salad

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 3/4 cup

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

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Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian Whole 30
Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.
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Instructions
For the hard boiled eggs:
Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer). As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
For the egg salad:
Roughly chop all hardboiled eggs and place into a large mixing bowl.
In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
18 egg hardboiled and peeled
1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
1 tablespoon Dijon mustard
2 teaspoon fresh lemon juice fresh
2 stalk celery finely chopped
1/4 cup fresh chive finely chopped
2 teaspoon sea salt more or less to taste or dietary restrictions
3/4 teaspoon ground white pepper

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

Nutrition
Calories: 116kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 601mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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Fennel and Orange Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
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1-10 servings
Fennel and Orange Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings
(2 customer reviews)

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

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Soy Free Vegan Vegetarian
This salad incorporates the slight liquorice taste of fennel with the sweetness of oranges to make a delicious and refreshing salad.

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Instructions
In a small bowl whisk together the orange juice, lemon juice, and sugar. Slowly whisk in the avocado oil. Season with salt and pepper to taste. Place the mixed greens, oranges, and fennel in a large bowl. Drizzle with vinaigrette and toss gently. Plate salad and garnish with chopped walnuts and fennel fronds.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound mixed greens
1½ pound orange peeled and segmented
2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
4 tablespoon walnuts chopped
For the vinaigrette:
1 orange large, juiced
2 lemon juiced
1 teaspoon granulated sugar
¼ cup avocado oil or extra virgin olive oil
¼ teaspoon Kosher salt or to taste
⅛ teaspoon freshly ground black pepper or to taste

Cooking Tools Required
Cutting board, Sharp Knives, Whisk

Reheating/Serving Instructions
Store undressed salad in the refrigerator. Store dressing in the refrigerator and bring dressing to room temperature before tossing with salad.

Nutrition
Calories: 133kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 430mg | Fiber: 3g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 57mg | Calcium: 60mg | Iron: 1mg

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Vegetarian Walnut Meatballs
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1-10 servings
Vegetarian Walnut Meatballs

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Recipe adapted from:
Vivian Parker

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 meatballs

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

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

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
Serve warm or cold

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 10 customer ratings

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

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

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Shop FSA/HSA eligible dishes when qualified

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

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

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Balsamic Chicken Salad with Lemon Quinoa
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1-10 servings
Balsamic Chicken Salad with Lemon Quinoa

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chicken and quinoa combine with lettuce, tomatoes, red onions, and olives, then gets tossed with a lemon-balsamic dressing.

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Instructions
For the lemon quinoa:
In a saucepan combine quinoa, stock, and salt. Bring to a boil. Reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered, and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly then stir in the lemon juice.
For the chicken:
Add the chicken fillets to a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, Herbamare powder, and garlic. Sauté the chicken on medium heat until crispy and golden on both sides, and cooked through, about 5 minutes per side. Remove from heat. Allow to cool slightly, and slice into 1-inch strips.
For the dressing:
Whisk together the garlic, olive oil, and the balsamic vinegar.
For the salad:
Combine the lettuce, tomatoes, onion, olives, and parsley together in a large salad bowl. Top with chicken slices and quinoa, and drizzle with the dressing. Toss to combine. Serve with lemon wedges.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the lemon quinoa:
1 cup quinoa dry, uncooked
2 cup vegetable stock
1/2 teaspoon Kosher salt more or less to taste
1 lemon juiced
For the chicken:
10 boneless skinless chicken thigh or boneless skinless chicken breast
2 tablespoon extra virgin olive oil
4 tablespoon balsamic vinegar
1 lemon juiced
1½ teaspoon Kosher salt
1/2 teaspoon Italian seasoning
2 clove garlic crushed
For the dressing:
1 clove garlic minced
4 tablespoon extra virgin olive oil
4 tablespoon balsamic vinegar
For the salad:
12 cup Romaine lettuce thinly sliced
14 ounce grape tomato halved
1 red onion thinly sliced
8 ounce pitted Kalamata olive
1 cup Italian parsley chopped

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

Nutrition
Calories: 348kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1238mg | Potassium: 712mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5972IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 3mg

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Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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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 ounces

Brain Food Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.
www.forkandknifecreations.com

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www.forkandknifecreations.com

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Instructions
To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
Plate and garnish with almonds and feta cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vinaigrette
8 teaspoon Champagane vinegar
4 tablespoon extra virgin olive oil
4 tablespoon avocado oil
2 shallot small finely chopped
½ teaspoon Kosher salt or to taste
1 dash freshly ground black pepper or to taste
For the Salad
16 ounce fresh spinach
3 whole orange segmented, for 10 servings 2 cups of segmented oranges
1/2 cup red onion slivered
1/4 teaspoon Kosher salt
1 dash freshly ground black pepper
1/4 cup sliced almonds
1/2 cup feta cheese crumbled or cubed* can be substituted with vegan cheese for vegan dish

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

Reheating/Serving Instructions
Toss salad with vinaigrette just before serving.

Nutrition
Serving: 5oz | Calories: 158kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 297mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4286IU | Vitamin C: 14mg | Calcium: 96mg | Iron: 2mg

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

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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.

Dairy Free Egg Free Gluten Free Vegetarian
This colorful salad pairs well with a variety of dishes including Korean Beef Lettuce Wraps.

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Instructions
Place cabbage, red onion, and carrot in a large bowl. Toss to combine.
In a small bowl whisk together the remaining ingredients.
Pour dressing over cabbage mixture, tossing well to coat. To enhance the flavors even more, refrigerate for 10-30 minutes, if time allows.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
5 cup green cabbage thinly sliced
½ cup red onion thinly sliced
½ cup carrot grated
3 tablespoon rice vinegar unseasoned
1 tablespoon mayonnaise
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Tongs, Whisk

Nutrition
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 544IU | Vitamin C: 14mg | Calcium: 25mg | Iron: 1mg

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

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Recipe adapted from:
Stephanie

Rated 5 out of 5 based on 5 customer ratings

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

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

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Shop FSA/HSA eligible dishes when qualified

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

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

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

Cook Times

Active Prep25

Hands-On Cook30

Hands-Off Cook15

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Chicken Larb (Thai Larb Gai) with Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chicken Larb (Thai Larb Gai) with Rice

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Recipe adapted from:
Kathy McDaniel

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz larb + 1/2 cup of rice

Dairy Free Gluten Free Nut Free Soy Free
This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/

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Instructions
If serving with rice, cook rice according to package directions.
In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).

Cook Times

Active Prep20

Hands-On Cook9

Hands-Off Cook30

Passive0

Total Time59 minutes

Recipe Serving Size10

Ingredients

Ingredients
Larb Sauce
1/2 cup fish sauce
10 tablespoon freshly squeezed lime juice
1/2 cup brown sugar
Larb Gai Mixture
1 1/2 tablespoon avocado oil
1 Thai chili or serrano chili thinly sliced
2 shallot finely chopped
7 clove garlic minced
3 pound ground chicken
3 stalk green onion thinly sliced
1 red onion thinly sliced
5 tablespoon fresh cilantro chopped
1/2 cup fresh mint chopped
3 tablespoon Thai basil chopped (optional)
1 tablespoon rice flour optional to thicken sauce
To Serve
2 cup short grain rice cooked according to package directions
1 head leaf lettuce
1 cucumber thinly sliced
3 carrot julienne

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.

Nutrition
Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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