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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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Chipotle Chicken Burrito Bowl
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Chipotle Chicken Burrito Bowl

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Recipe adapted from:
Mayumi Tavalero

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: 3 cup bowl

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This burrito bowl gets it's deliciousness from it's specially marinated chicken, that is then pan cooked to retain flavor. Way more tasty than your typical take out!

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

Instructions
Make the marinade:
In a blender, blend all of the marinade ingredients until smooth. Pierce each chicken thigh with a fork in several places. Place chicken in a large bowl and pour marinade over, distributing evenly. Cover and let marinate at room temperature for 20-30 minutes.
Meanwhile make the rice:
Heat a medium saucepan over medium heat and when hot add the olive oil. Add the rice, sauteing for 1 minute. Add the cumin and saute for an additional minute. Stir in the water and salt; bring to a boil. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and fluff rice with a fork. Stir in cilantro and lime juice. Note: Rice to water ratios change by the amount of rice being cooked. Make sure water is appropriate for the amount of rice you are cooking.
Meanwhile make the pico de gallo and the guacamole:
In a small bowl combine all the salsa ingredients except for the tomatoes. Add 1/3 of this mixture to another bowl, and to this bowl add the avocado, mashing, and mixing with a fork. To the first bowl, add the tomatoes, mixing well. Adjust seasonings for each bowl. To store the guacamole for later use, place it in a container and drizzle with lime juice. Cover with plastic wrap, pressing down to remove any air bubbles. Cover and place in refrigerator.
Brown the corn:
Add oil to a large pan set over medium-high heat. When hot add the corn and cook without stirring for 1 minute. Stir and continue cooking until heated through for about 2 more minutes. Set aside.
Cook the chicken:
Heat 2 large pans (for 10 servings) over medium-high heat. Add some oil and cook chicken until juices run clear, and internal temperature reaches 165 degrees, about 10 minutes. Allow chicken to rest 5 minutes before chopping.
Assemble bowl:
Place rice in bowl, top with chicken, corn, all the remaining ingredients, then the salsa and guacamole. Note: If not serving right away, store all ingredients in separate containers for customer to assemble later.

Cook Times

Active Prep35

Hands-On Cook25

Hands-Off Cook10

Passive20

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the marinade:
½ cup water
1 each lime juiced
2 tablespoon extra virgin olive oil
1 each canned chipotle pepper plus 1 tablespoon of the adobo sauce from can
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dry oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
½ each white onion medium, roughly chopped
3 clove garlic roughly chopped
For the cilantro-lime rice:
1 tablespoon extra virgin olive oil
2½ cup long grain white rice
½ teaspoon ground cumin
3½ cup water
1 tablespoon Kosher salt
2 tablespoon fresh cilantro minced
1 each lime juiced
For the burrito bowl:
2 tablespoon avocado oil
2½ pound boneless skinless chicken thigh each pierced several times with a fork
2 cup frozen corn kernels
28 ounce canned black beans or pinto beans, rinsed and drained
2 cup Monterey Jack cheese shredded
1 cup sour cream
3 cup lettuce chopped
For the pico de gallo and guacamole:
½ each white onion small, diced
1 each jalapeno pepper seeded and finely chopped
½ cup fresh cilantro about 1 bunch, roughly chopped
3 tablespoon lime juice about 2 small limes
1 teaspoon extra virgin olive oil
1 teaspoon Kosher salt
2 each avocado ripe
4 each Roma tomato diced

Cooking Tools Required
Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Top Stove

Reheating/Serving Instructions
Heat ingredients separately in the microwave on high power. Assemble burrito bowl.

Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 1751mg | Potassium: 917mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6304IU | Vitamin C: 32mg | Calcium: 219mg | Iron: 3mg

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Maple Glazed Pork Tenderloin
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Maple Glazed Pork Tenderloin

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Recipe adapted from:
Borrowed Bites

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free
The Best Pork Tenderloin Recipe ever makes moist, tender pork covered in a sweet and sticky maple syrup sauce. It’s an addictively amazing main dish that gets rave reviews every time! Plus it is the perfect dish for entertaining or the holidays.
https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

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https://borrowedbites.com/mind-blowing-maple-glazed-pork-tenderloin/#recipe

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

Instructions
Preheat the oven to 375°F.
In a small bowl or glass measuring cup, mix ½ cup of maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne. Set aside.
In a small bowl, whisk together the cornstarch, sugar, salt, and pepper. Pour onto a rimmed cookie sheet.
Pat pork tenderloins dry with paper towels. Roll in the cornstarch mixture to thoroughly coat all sides, then shake the excess cornstarch off.
Heat oil in a cast iron over medium-high heat, then spray liberally with nonstick spray. Once hot, place tenderloins in the hot pan and sear on all sides for 8-12 minutes total. All sides should be browned well.
Add syrup mixture to the skillet and simmer for two minutes, flipping the tenderloins half way through. Remove 2 tablespoons of the cooked maple syrup mixture and set aside.
Place the skillet in the oven and cook for 12-20 minutes, until a thermometer stuck in the middle of the tenderloin reads 130°. Remove from the oven and use a silicone brush to rub the glaze from the pan over the tenderloins.
Return to the oven for another 2-4 minutes, until the thermometer reads 140-145°.
Remove tenderloins from the skillet and let rest uncovered on a cutting board for 10 minutes.
While the meat is resting, combine the remaining maple syrup, mustard, and reserved syrup/glaze in a small bowl.
After resting, slice meat and serve with maple mustard sauce.

Notes
-For easy cleaning be sure to fill your pan with water as soon as you have finished using it. If you forgot and the glaze is pretty sticky, fill it with water and simmer it on the stove. That should loosen up the glaze pretty quickly.
-Shake off the excess cornstarch to avoid a gummy crust.
-The heat is important in this recipe. Too hot and it easily burns, not hot enough and the pork doesn’t brown. The pan should be on medium-high heat until it is hot, but not smoking.
-Pork tenderloin comes in different shapes and sizes. It does not usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results.
-Often times one tenderloin will be smaller than the other. If this is the case, the smaller tenderloin may cook faster. Check the temperature often during baking and remove each tenderloin as soon as it reaches the desired temperature to avoid drying it out.
-Use real maple syrup for true mind-blowing flavor. The fake stuff just doesn’t taste the same.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1/2 cup maple syrup will need ¾ cup total
1/4 cup molasses dark or light
2 tablespoon bourbon
1/8 teaspoon ground cinnamon
1 pinch ground clove
1 pinch cayenne pepper
1/4 cup cornstarch
2 tablespoon sugar
1 tablespoon salt
2 teaspoon freshly ground black pepper
4 pound pork tenderloin trimmed and silverskin removed
2 tablespoon avocado oil
For the glaze:
1/4 cup maple syrup
1 tablespoon whole grain mustard

Cooking Tools Required
Cast iron pan, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Pastry brush, Sharp Knives, Tongs, Whisk

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

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 814mg | Potassium: 899mg | Fiber: 1g | Sugar: 24g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

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Chinese Beef and Broccoli Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
6 servings
Chinese Beef and Broccoli Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 25 customer ratings
(5 customer reviews)

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

Dairy Free Egg Free Lower Carb Nut Free
This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

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

Instructions
Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
Add the cooked reserved beef including any accumulated juices, mixing well to combine.
Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long
Marinade:
3 tablespoon soy sauce
1 ½ tablespoon dry sherry
3 tablespoon corn starch
Sauce:
¼ cup water
3 tablespoon soy sauce
1 ½ tablespoon brown sugar packed
1 ½ tablespoon sesame oil
1 ½ tablespoon corn starch
1 ½ tablespoon rice vinegar
5 tablespoon oyster sauce
2 tablespoon avocado oil
2 tablespoon fresh ginger finely chopped
5 clove garlic finely chopped
1 onion large, sliced lengthwise into strips about ¼ inch thick
6 cup broccoli florets

Cooking Tools Required
Cutting board, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Microwave on medium power until heated through.

Nutrition
Calories: 328kcal | Carbohydrates: 20g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1509mg | Potassium: 767mg | Fiber: 3g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 83mg | Calcium: 86mg | Iron: 3mg

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Authentic Refried Pinto Beans
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Authentic Refried Pinto Beans

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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: 1/2 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

Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipes uses high quality canned beans for it's great consistency and taste.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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

Instructions
Place a medium saucepan over medium-high heat and add the olive oil.
When pan is warm add the chopped onion and saute for 5 minutes or until onions are soft and translucent.
Add the garlic, chili powder and cumin. Saute an additional 30 seconds.
Add the beans and water. Bring to a boil, turn down to a simmer, cover and cook for 5 minutes.
Remove from heat. Using a potato masher, mash at least half the beans.
Stir in the lime juice.
Taste and correct for salt. Add water if needed for desired consistency.

Cook Times

Active Prep8

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time13 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil or lard (not for vegan or vegetarian)
1 white onion small, chopped
4 clove garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
60 ounce canned pinto beans rinsed and drained
1 cup water
1 lime juiced

Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave, covered on high power. Stir halfway through cooking time.

Nutrition
Calories: 176kcal | Carbohydrates: 29g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 462mg | Potassium: 512mg | Fiber: 8g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 3mg

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Guacamole
$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Rated 4.00 out of 5
1-10 servings
Guacamole

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Recipe adapted from:
Mayumi Tavalero

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This is a traditional, semi chunky guacamole with tomatoes optional.

Guacamole quantity

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

Instructions
Lightly mash the avocado flesh using a fork. Add the remaining ingredients, testing peppers for heat and making adjustments if necessary. If making a few hours ahead, sprinkle surface of guacamole with lime juice, cover with plastic wrap pressing down to prevent oxygen reaching it.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 each ripe avocado medium
1 1/2 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper
2 tablespoon lime juice
7 tablespoon red onion minced
3 each serrano chili stems and seeds removed, minced, more or less to taste
6 tablespoon fresh cilantro finely chopped
2 each Roma tomato seeded and chopped

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

Nutrition
Calories: 232kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 360mg | Potassium: 733mg | Fiber: 10g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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Precut Veggies for Dipping
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Precut Veggies for Dipping

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Recipe adapted from:
Mayumi Tavalero

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: 4 ounces

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

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 Keto Lower Carb Nut Free Oil Free Paleo Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Love to snack on fresh-cut vegetables throughout the day? Let Foodom cooks do the prep for you. All you have to do is supply your favorite dip or enjoy it as is.

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

Instructions
Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch celery trimmed, stalks cut crosswise into thirds
3 carrot medium, cut into sticks
2 red bell pepper cut lengthwise, cored and cut into sticks
2 English cucumber peeled, and cut into sticks
1 bulb jicama small, peeled and cut into sticks

Cooking Tools Required
Colander, Cutting board, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3883IU | Vitamin C: 33mg | Calcium: 19mg | Iron: 1mg

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Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.75 out of 5
FSA/HSA
1-10 servings
Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 24 customer ratings
(5 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: 7-8 oz

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

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
This versatile salad is a keeper and pairs well with most main dishes for a festive holiday dinner, a regular dinner, or for lunch topped with your favorite protein. The chopped apple and celery add a crunchy tart, the pomegranates add sweetness, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a honey-apple cider vinaigrette.

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

Instructions
To make the vinaigrette whisk together the vinaigrette ingredients.
In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
Plate and garnish with tosted walnuts and feta cheese.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
The Vinaigrette
6 tablespoon extra virgin olive oil
4 tablespoon apple cider vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
The Salad
16 ounce fresh spinach
4 rib celery sliced
3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
2 cup pomegranate seeds
8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
1 cup walnuts toasted and coarsely chopped

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: 7oz | Calories: 283kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 432mg | Potassium: 501mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 2mg

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Meatballs in Roma Tomato Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
1-10 servings
Meatballs in Roma Tomato Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 20 customer ratings
(4 customer reviews)

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

Nut Free
These flavorful and tender meatballs can be served as an appetizer, a main dish with pasta (optional for this dish), or placed in a french roll and topped with shredded mozzarella cheese for a meatball sandwich. In addition, they freeze well for future use.

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Ingredients Scale

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

Instructions
Cook pasta according to package directions, if using.
Place the bread pieces in a large bowl then add the milk and eggs. Let mixture sit for about 5 minutes so the bread has a chance to absorb the liquid. Mix with a fork, breaking up the pieces of bread.
To the mixture add the ground beef, onion, parsley, Parmesan cheese, salt and pepper. Mix until thoroughly combined. Form meatballs about 2 inches in diameter using an ice cream scoop. Roll meatballs in the breadcrumbs and set aside.
Meanwhile, heat a large pan to medium-high heat and add the oil. Cook meatballs turning a couple of times for about 6-8 minutes total or until nicely browned (they will not be cooked all the way through). If your pan is not large enough you may have to do this in two batches. Remove cooked meatballs from the pan and set aside.
Drain off any excess oil from the pan (leave about 3 tablespoons), then add the chopped tomatoes with their juices. Let the sauce cook for about 5-10 minutes before adding the meatballs back in. If you like lots of sauce and/or plan on serving with pasta or zoodles, you may want to add a can of tomato sauce at this point. Place all the meatballs back into the pan and bring to a simmer.
Cook for about 30 minutes or until the meatballs are cooked through. Season sauce with salt and pepper to taste.

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound ground beef
2 slice white bread crust trimmed off, torn into small pieces
½ cup milk
2 egg lightly beaten
½ cup onion finely chopped
2 tablespoon Italian parsley finely chopped
⅓ cup parmesan cheese grated
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs spread on a plate
3 tablespoon extra virgin olive oil such as lard or avocado
56 ounce canned whole peeled tomatoes preferably Roma, roughly chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
Optional:
1 1/2 pound spaghetti cooked according to package directions

Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 361kcal | Carbohydrates: 12g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg

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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA
1-10 servings
Creamy Zucchini Soup with Walnuts and Dill

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

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

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
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

Dairy Free Diabetes Friendly Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil divided
2 each onion medium, chopped
4 clove garlic quartered
3.5 pound zucchini halved lengthwise and sliced thin
6 cup vegetable broth
1 ½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoon fresh dill or half the quantity dried, plus more for serving
3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
5 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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Vegetable Stir-Fry
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Vegetable Stir-Fry

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 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 Keto Lower Carb Nut Free Refined Sugar Free Vegan Vegetarian
This delicious vegetable stir-fry is loaded with nutritious vegetables and has the subtle flavors of garlic, ginger, and coconut.

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Instructions
Blanch broccolini 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.
In a wok or large skillet add the coconut oil over medium high heat. Add the ginger and garlic and cook for a minute or just until garlic is golden.
Add bell pepper, peas, carrots, mushrooms, broccolini, onion and bok choy. Sauté 2-3 minutes until veggies are almost tender.
Season with soy sauce and saute for 1 minute more. Adjust seasonings. Vegetables should be slightly crisp, not limp.
Garnish with chopped green onions and sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the aromatics:
1 tablespoon coconut oil
1 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
1 each yellow onion medium, sliced lengthwise into strips about ¼ inch thick
2 cup broccolini blanched
1 each red bell pepper sliced lengthwise into strips about ¼ inch thick
4 ounce white mushroom sliced
4 ounce snow pea
2 each carrot julienned
3 ounce bok choy sliced vertically into quarters
4 tablespoon soy sauce
For garnish
3 stalk green onion cut into 2 inch lengths
sesame seeds

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: 79kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5106IU | Vitamin C: 75mg | Calcium: 61mg | Iron: 1mg

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Pulled Tandoori Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Pulled Tandoori Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

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

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

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Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 each onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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Simple Meal Prep Garlic Butter Salmon, Rice and Veggies
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
1-10 servings
Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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Recipe adapted from:
Empower Fitness

Rated 4.5 out of 5 based on 18 customer ratings

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 12 ounces

Egg Free Gluten Free Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
Season salmon with salt and pepper. Let sit while you prepare the asparagus.
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
Remove the salmon fillets from the skillet and set aside to a plate.
In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
Meanwhile, heat cooked rice as per instructions.
Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
65 ounce wild Alaskan salmon fillet
5 red onion
58 ounce Tilda pure Basmati steamed rice
45 ounce asparagus
60 piece cherry tomato
20 teaspoon salted butter
2 lemon sliced
10 clove garlic pressed
10 teaspoon fresh lemon juice
20 pinch Italian parsley chopped
avocado oil cooking spray 1-2 seconds

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Saucepan, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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Oven Roasted Aloo Gobi (Cauliflower and Potato)
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Oven Roasted Aloo Gobi (Cauliflower and Potato)

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Recipe adapted from:
Meeta Arora

Rated 5 out of 5 based on 15 customer ratings

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

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Cauliflower and potatoes are tossed with traditional Indian spices, then oven roasted for maximum flavor.
https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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https://pipingpotcurry.com/aloo-gobi-pressure-cooker/#recipe

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Instructions
Preheat the oven to 400F.
In a large bowl, add the cauliflower florets, potatoes, onions, tomatoes, oil and all spices. Mix until well combined.
Spread the spiced cauliflower and potatoes on a baking tray or a large oven-safe ceramic baking dish in a single layer.
Bake for 25-30 minutes until they are well cooked and tender inside. Sprinkle the lime juice and adjust spices. Transfer to a serving bowl and enjoy.

Notes
Low Carb or Keto Variation: Skip potatoes.
Ginger: I skipped ginger in this recipe, but you can add grated ginger while adding the spices if you like.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound cauliflower crowns, cut into florets
3 each Yukon gold potato peeled, cut into small cubes (about 1 cup)
1 1/2 cup onion sliced
1 1/2 cup tomato chopped
4 tablespoon avocado oil
4 clove garlic chopped
1 1/2 teaspoon ground cumin (jeera powder)
1 1/2 teaspoon ground turmeric (haldi powder)
2 teaspoon ground coriander (dhaniya powder)
1 1/2 teaspoon Kashmiri red chili powder or cayenne
2 teaspoon Kosher salt more or less to taste
For garnish:
2 teaspoon lime juice
1 bunch fresh cilantro chopped

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

Reheating/Serving Instructions
Heat in 350 degree oven until heated through or in the microwave until heated through.

Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 499mg | Potassium: 602mg | Fiber: 4g | Sugar: 4g | Vitamin A: 246IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 1mg

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Moroccan Fish in Spicy Tomato Sauce
$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Rated 4.83 out of 5
FSA/HSA
1-10 servings
Moroccan Fish in Spicy Tomato Sauce

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Recipe adapted from:
Syd Bailey

Rated 4.9 out of 5 based on 34 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Serving Size: About 5.5 oz each

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free
Traditional Moroccan fish stew. Best served with steamed rice, or couscous or cauliflower rice for low carb option. The traditional way is to eat it with challah or pita bread. Enjoy!

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Instructions
Fish
Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
If you are cooking a previously frozen fish, skip the searing.
Sauce
Saute the onion and garlic until translucent, then add the red bell pepper stripes
Add tomato paste and spices and stir until just starting to brown and very fragrant.
Then add the can of crushed tomatoes, the chickpeas and water
Stir well – let cook covered for 10 minutes.
Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound cod fillet Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
15 ounce canned chickpeas
1 cup red onion thinly sliced
1 red bell pepper seeded and cut into stripes
2 tablespoon garlic minced
1/4 cup extra virgin olive oil
2 tablespoon tomato paste
1 1/2 tablespoon smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
1/2 teaspoon cayenne pepper or more if you like extra heat
2 teaspoon ground ginger
1 tablespoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper or more if you like extra heat
1 cup water
28 ounce canned crushed tomatoes
1/4 cup fresh cilantro chopped
1/4 cup fresh mint chopped

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

Reheating/Serving Instructions
Reheat in 375 oven or saute pan for 5 minutes until heated through.

Nutrition
Calories: 277kcal | Carbohydrates: 22g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1058mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 4mg

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Kung Pao Chicken
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA
1-10 servings
Kung Pao Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings
(4 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 5-6 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 Heart Healthy Keto Lower Carb Postpartum Pregnancy Refined Sugar Free
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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Instructions
Place the 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
Add 1 tablespoon of 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 1 tablespoon oil.
Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved chicken, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
Remove from heat and stir in peanuts.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound boneless skinless chicken thigh diced
Marinade for chicken:
2 tablespoon soy sauce
2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
4 tablespoon corn starch
2 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger finely chopped
8 clove garlic finely chopped
1 cup onion 1/2 inch dice
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup celery 1/2 inch dice
1/2 cup green onion cut into 1/2 inch lengths
1 tablespoon soy sauce more or less to taste, or dietary restriction
1 tablespoon chili-garlic sauce or Sriracha, more or less to taste
1 cup roasted peanuts

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: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 581mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg

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Chinese Orange Chicken
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
1-10 servings
Chinese Orange Chicken

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Recipe adapted from:
Jen Stone

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

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 6 oz

Dairy Free Gluten Free Nut Free
This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, tamari, ginger, red chili flakes, and orange zest.
Recipe based on Moden Honey food blog.

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Instructions
FOR ORANGE SAUCE
In a medium pot, add orange juice, sugar, rice vinegar, ginger, garlic, tamari sauce, chili flakes. Heat for 3 minutes.
In a small bowl, whisk cornstarch with water to form a paste. Add to orange sauce and whisk together.
Continue to cook 5 minutes or until sauce begins to thicken. Once thickened, remove from heat. Add orange zest.
FOR CHICKEN
Place flour and cornstarch in a shallow dish and add a pinch of salt. Stir.
Whisk eggs in a separate dish.
Dip chicken pieces into egg mixture. Then dip chicken in flour mixture. Place on plate.
Heat 2-3 inches of oil in a heavy bottomed pan over med-high heat. Bring oil to 350 F.
Working in batches, cook several pieces at a time. Cook 2-3 minutes, turning often until golden brown.
Place chicken on paper-towel lined plate to absorb extra oil. Repeat.
Toss chicken pieces with sauce in a large bowl.
Serve with garnish of green onions

Cook Times

Active Prep15

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
ORANGE SAUCE
2 1/4 cup orange juice
1 cup granulated sugar
4 tablespoon rice vinegar or white vinegar
4 tablespoon tamari sauce or soy sauce if not gluten free
1 teaspoon ground ginger
1 teaspoon garlic powder or for 10 servings 2 cloves minced
1 teaspoon crushed red pepper
4 tablespoon orange zest for 10 servings use one orange
2 tablespoon corn starch
5 tablespoon water
CHICKEN
3 ½ pound boneless skinless chicken breast for 10 servings, 6 whole chicken breast. Cut into bite sized pieces.
5 egg beaten
½ cup corn starch
½ cup all-purpose flour
2 cup avocado oil for frying, add more if needed
GARNISH
2 stalk green onion

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

Reheating/Serving Instructions
Best served immediately. Delicious with fried rice or stir fry veggies! If not serving immediately, store chicken and sauce in separate containers. Allow chicken to cool completely (or you can leave on countertop for up to 2 hours, lightly covered with foil if serving within 2 hours) before storing in the refrigerator. About 30 minutes before you plan to serve, spread chicken out on a baking sheet and heat in a 350 degree oven for 20 minutes or until warm and crisp. Meanwhile, heat sauce on medium low in a saucepan or microwave until hot. Toss chicken with sauce and serve immediately.

Nutrition
Calories: 371kcal | Carbohydrates: 32g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 183mg | Sodium: 521mg | Potassium: 714mg | Fiber: 1g | Sugar: 18g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg

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Oven Roasted Root Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Oven Roasted Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

Dairy Free Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

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Instructions
Preheat oven to 400 degrees and position oven rack to lower middle.
Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
Vegetables should be cooked through and nicely browned.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
1 pound shallot peeled
12 ounce carrot cut into 2-inch lengths
20 ounce yukon gold potato scrubbed and cut into 4ths
8 ounce parsnip cut into 2-inch lengths
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon fresh rosemary chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat on high power, uncovered in microwave.

Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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Roasted Carrots with Fresh Ginger and Orange
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

Rated 5 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1/2 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 Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

Roasted Carrots with Fresh Ginger and Orange quantity

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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

Instructions
Preheat the oven to 350°F.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 carrot large
5 tablespoon extra virgin olive oil
1 tablespoon fresh ginger grated
1 orange zested
1/2 teaspoon Kosher salt

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
https://family-friends-food.com/roasted-carrots-orange-ginger/

Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg

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Benihana® Style Fried Rice
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
6 servings
Benihana® Style Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 4.3 out of 5 based on 13 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Serving Size: 2/3 cup

Dairy Free Gluten Free Nut Free Refined Sugar Free Vegetarian
SERVES 6

Benihana® Style Fried Rice quantity

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Instructions
Cook rice according to package directions.
When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup medium grain white rice cooked according to package directions
2 teaspoon avocado oil
2 each egg
4 each white mushroom thinly sliced
¼ cup green onion thinly sliced
1 tablespoon soy sauce
2 tablespoon butter
Optional:
2 teaspoon sesame seeds

Cooking Tools Required
12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on high power or on the cooktop over medium-high heat until heated through.

Nutrition
Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Asian Chicken Salad with Honey Sesame Dressing
$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Rated 4.75 out of 5
1-10 servings
Asian Chicken Salad with Honey Sesame Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 24 customer ratings
(5 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 5 reviews.
Serving Size: About 9 oz of salad and 3 oz chicken

Dairy Free
This is a hearty main dish salad. It makes for a cool dinner on a warm night.

Asian Chicken Salad with Honey Sesame Dressing quantity

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

Instructions
In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
In a large bowl toss together the salad ingredients.
Plate salad. Drizzle with dressing.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the dressing (makes about 1 ½ cups dressing):
3 clove garlic minced
2 tablespoon fresh ginger minced
1 teaspoon sesame seeds
⅓ cup rice vinegar
2 tablespoon soy sauce
3 tablespoon honey
½ cup avocado oil
¼ cup sesame oil
For the salad:
2 pound rotisserie chicken shredded, for 10 servings, whole chicken
1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
2 cup carrot shredded
1 cup red onion slivered
¾ cup fresh cilantro chopped
2 cup chow mein noodle dry, or dry instant ramen noodles
¾ cup almonds sliced

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

Reheating/Serving Instructions
Serve chilled or at room temperature.

Nutrition
Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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

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