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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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Low Carb Shrimp and Sausage Paleo Skillet
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Low Carb Shrimp and Sausage Paleo Skillet

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Recipe adapted from:
Paleo Newbie

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 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 Paleo Refined Sugar Free Soy Free
This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.
https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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Instructions
Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
Add sausage and zucchini cooking another 2 minutes.
Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
Pour chicken stock into pan and mix through to moisten everything.
Add salt, ground pepper, and red pepper flakes to taste.
Remove from heat and garnish with parsley.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
15 ounce pre-cooked smoked sausage chopped
2 cup red bell pepper diced
2 cup green bell pepper diced
1 each yellow onion large, diced
2/3 cup chicken stock
2 each zucchini large, chopped
5 clove garlic chopped
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
1 pinch crushed red pepper
5 teaspoon Old Bay Seasoning
4 tablespoon extra virgin olive oil or coconut oil for sautéing
2 tablespoon Italian parsley chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

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

Nutrition
Calories: 294kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1149mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 2mg

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Simple Buttered Penne Pasta
$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
1-10 servings
Simple Buttered Penne Pasta

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Rated 4.3 out of 5 based on 13 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Serving Size: 1.5 cups of cooked pasta

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!
https://foxeslovelemons.com/mushroom-lentil-ragu/

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

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Instructions
Cook spaghetti according to package directions.
Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
Topped with Parmesan when ready to eat.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce penne pasta
4 tablespoon salted butter
1/2 teaspoon Kosher salt more or less to taste
For Serving:
10 tablespoon parmesan cheese

Cooking Tools Required
Measuring cups and spoons, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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Shrimp Scampi Linguine
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
1-10 servings
Shrimp Scampi Linguine

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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: 8 ounces

Egg Free Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

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Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound dry linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
4 clove garlic
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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Keto Ground Beef Cauliflower Lasagna
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA
6 servings
Keto Ground Beef Cauliflower Lasagna

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Recipe adapted from:
Maya Krampf

Rated 4.9 out of 5 based on 39 customer ratings

$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

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free
This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

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Instructions
Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 head cauliflower cut into florets
1 tablespoon extra virgin olive oil
1 pound ground beef
1/2 onion large, chopped
2 clove garlic minced
1 cup marinara sauce
14.5 ounce canned diced tomatoes
1/2 cup fresh basil chopped, divided
1 cup shredded mozzarella cheese
1/2 teaspoon sea salt more or less to taste or dietary restriction
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

Reheating/Serving Instructions
Heat in a 350 oven until heated through or in the microwave on medium-high power.

Nutrition
Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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Baked Cauliflower Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Baked Cauliflower Latkes

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Recipe adapted from:
Matt

Rated 5 out of 5 based on 15 customer ratings

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

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

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

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
These latkes are made with low carb cauliflower and baked until golden brown and crispy.
https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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Instructions
Preheat oven to 375 degrees.
Grate the cauliflower and place in a large bowl. Add the salt and mix well. Set aside for 20 minutes.
Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel. Squeeze out as much liquid as you can.
Place the squeezed cauliflower into a clean bowl and add the remaining ingredients, mixing well to combine.
Cover a baking sheet with parchment paper then spray with nonstick cooking spray. Form latkes about 2 inches wide. Make sure they are flat and tight as can be.
Bake for about 45 minutes or until golden brown, flipping halfway through baking.
Serve with optional Greek yogurt or sour cream.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 head medium cauliflower grate
4 teaspoon Kosher salt
1 ¾ cup green onion thinly sliced
3 tablespoon flax seeds meal
6 egg large
1/2 teaspoon freshly ground black pepper
For baking:
avocado oil cooking spray
Optional for serving:
plain Greek yogurt
sour cream

Cooking Tools Required
Baking sheet, Box grater, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 80mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 1mg

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Clean Diet Baked Asian Meatballs
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Clean Diet Baked Asian Meatballs

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Lower Carb Paleo Refined Sugar Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs have an Asian twist with the added flavors of sesame, tamari sauce, and cilantro. Serve in lettuce wraps topped with shredded red cabbage, carrot, and avocado. Note: This recipe requires 2 heavy duty rimmed baking sheets for 7-10 servings.

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Instructions
Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
Gently mix all ingredients in a bowl.
Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the meatballs:
7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
4 pound 85% lean ground turkey preferably dark meat
1 bunch green onion thinly sliced
¾ cup fresh cilantro leaves and tender stem, finely chopped
3 tablespoon tomato paste
3 tablespoon sesame oil toasted, unrefined
4 tablespoon tamari sauce (wheat free), or coconut aminos
4 clove garlic finely grated or pushed through a garlic press
2½ teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For serving:
1 head purple cabbage small, thinly sliced
2 carrot grated
2 avocado sliced
2 head lettuce leaves separated, for wrapping
1 tablespoon Sriracha or other hot sauce, optional

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

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

Nutrition
Calories: 311kcal | Carbohydrates: 13g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 956mg | Potassium: 1013mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3269IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 3mg

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Low-Carb Zucchini Lasagna Roll-Ups
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Low-Carb Zucchini Lasagna Roll-Ups

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Recipe adapted from:
Gimme Delicious

Rated 5 out of 5 based on 15 customer ratings

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

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

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 Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.
https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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

Instructions
Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 each zucchini large
15 ounce ricotta cheese
1/4 cup Parmesan cheese grated
1 1/2 cup mozzarella cheese shredded, divided
1 each egg large
2 cup marinara sauce
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1 tablespoon extra virgin olive oil

Cooking Tools Required
9x13 inch glass baking dish

Reheating/Serving Instructions
Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

Nutrition
Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 2mg

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Grilled Garlic Shrimp
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Grilled Garlic Shrimp

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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 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 Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This grilled shrimp makes a perfect appetizer, main dish, or an accompaniment to steak for a delicious surf and turf.

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Instructions
Heat a grill to medium-high heat.
In a bowl combine shrimp with olive oil and minced garlic. Set aside.
Skewer 5 shrimp on each bamboo skewer. Season with salt and pepper
Brush grill clean and using an oiled clean rag, wipe down the grates. Grill shrimp for about 3 minutes on per side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25 size, peeled and deveined, patted dry with paper towels
4 tablespoon extra virgin olive oil
6 clove garlic minced
10 10-inch bamboo skewer soaked in hot water for 30 minutes (for 10 servings)
1/3 teaspoon Kosher salt more or less to taste or dietary preference (no salt for heart healthy)
½ teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Grill, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat on grill for several minutes until heated through.

Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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Lemon-Butter Brussels Sprouts
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Lemon-Butter Brussels Sprouts

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Recipe adapted from:
Jenn Tidwell

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 oz

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up!

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Instructions
Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound Brussels sprouts
8 tablespoon extra virgin olive oil
5 clove garlic
1/2 cup white wine
1 cup vegetable broth
1 tablespoon fresh lemon juice
1 teaspoon dry thyme
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoon coconut oil or butter
2 teaspoon lemon zest grated
3 tablespoon Italian parsley minced

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

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

Nutrition
Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 100mg | Calcium: 56mg | Iron: 2mg

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

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Recipe adapted from:
Reneta Jenik

Rated 5 out of 5 based on 15 customer ratings

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

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Braised Chicken Thighs with Garlic, Lemon and Olives
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives

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

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 bone-in, skin-on chicken thigh

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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Pork or Chicken Gyoza with Tangy Soy Dipping Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
1-10 servings
Pork or Chicken Gyoza with Tangy Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 4 gyoza

Dairy Free Nut Free
These tasty dumplings are filled with savory ingredients like shiitake mushrooms, garlic, ginger, and cabbage. Served with a vinegar-soy dipping sauce. Note: This recipe requires a large non-stick skillet with lid.

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Instructions
Soak shiitake mushrooms in hot water for 10-15 minutes until soft. Meanwhile, in a large mixing bowl combine soy sauce and the rest of the ingredients through to the cornstarch. Mix well. Discard the stems of the mushrooms and then finely chop them. Add mushrooms, cabbage, and pork (or chicken), mixing well to incorporate all ingredients. Check seasoning by cooking a bite size amount of the mixture in a little bit of oil.
Assemble gyoza by placing 1 heaping teaspoon of filling in center of each wrapper. Wet the edges with the flour water. Fold in half and pinch the top center edge to seal. Make a series of three pleats on each side of the top center. Tap the bottom surface of the gyoza onto the palm of your hand to flatten.
Heat the oil in a non-stick sauté pan on medium heat. Arrange gyoza in pan, barely touching, with flat sides down. Brown bottoms for 1-2 minutes. Add enough water to pan to go half way up the sides of the gyoza. Bring to a boil, cover, and lower heat to a simmer. Cook for about 5 minutes or until most of the liquid is absorbed. Remove cover and increase heat to high. Finish by cooking until all the water is evaporated. The dough should look translucent and the filling should be firm. Repeat process until remaining gyoza are cooked.

Cook Times

Active Prep40

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 dried shiitake mushroom
1 ½ tablespoon soy sauce
1 tablespoon sake
1 tablespoon sesame oil
1 tablespoon fresh ginger grated
3 stalk green onion finely chopped
1 clove garlic minced
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon corn starch
2 cup Napa cabbage tightly packed, finely shredded
½ pound ground pork unseasoned or ½ pound chicken thighs (cut into chunks and ground in a food processor)
40 wrap gyoza wrap about (1) 12 ounce package
water for sealing gyoza wrapper
2 tablespoon avocado oil for frying
VINEGAR-SOY DIPPING SAUCE
½ cup rice vinegar
4 tablespoon soy sauce
2 teaspoon granulated sugar
1 tablespoon sesame or chili oil

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

Reheating/Serving Instructions
Heat in a sauté pan with a bit of oil over medium heat until heated through. Or steam in the microwave on medium power until hot.

Nutrition
Calories: 118kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 684mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg

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Grilled Salmon Kebabs
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Grilled Salmon Kebabs

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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: 5 ounces

Brain Food Dairy Free Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious kebabs pair well with any of Karin's side dishes. They also make great appetizers!

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Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Heat the grill on medium heat and rub with oil.
Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl; set aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers (2 skewers per serving). You should have 2 lemon slices and 3-4 pieces salmon per skewer.
Brush the salmon lightly with avocado oil and season with Kosher salt, then the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the grill:
2 tablespoon avocado oil
For the spice rub:
4 tablespoon fresh oregano chopped
4 teaspoon sesame seeds
2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
For assembly:
3 pound salmon fillet skinless, cut into 2-inch pieces
4 lemon very thinly sliced into rounds (10 slices per lemon)
40 8-inch bamboo skewer double skewered, 2 skewers per serving
4 tablespoon avocado oil
2 teaspoon Kosher salt

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

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

Nutrition
Calories: 292kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 529mg | Potassium: 765mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg

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Oven Baked Lime Pepper Chicken
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Rated 0 out of 5
FSA/HSA
1-10 servings
Oven Baked Lime Pepper Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounce

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo 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. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.

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Instructions
In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
Preheat your oven to 375° F.
In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive15

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil
10 boneless skinless chicken breast small, 1 breast per serving
For the marinade
4 lime zested, then juiced
4 tablespoon avocado oil
6 clove garlic minced
1 teaspoon salt more or less to taste, or preference
2 teaspoon freshly ground black pepper
4 tablespoon Dijon mustard
2 teaspoon crushed red pepper
To garnish
1/2 cup Italian parsley chopped
4 lime sliced

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Oven, Plastic food wrap, Sharp Knives, Skillet, Tongs

Reheating/Serving Instructions
Place a sauté pan over medium heat and add chicken, and cook until heated through.

Nutrition
Calories: 241kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Chicken Schnitzel with Mashed Potatoes and Chopped Israeli Salad

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Recipe adapted from:
Elise Bauer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cutlet, 4 ounces potato, 7 ounce salad

Refined Sugar Free Soy Free
Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and chopped Isralei salad
https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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Instructions
For the chopped Israeli salad
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
For the mashed potatoes:
In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper.
For the schnitzel:
Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the chicken:
2 pound boneless skinless chicken breast about 3 large chicken breast
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¾ cup all-purpose flour
2 egg large, beaten
2 cup plain breadcrumbs
1 teaspoon garlic powder
½ cup avocado oil for frying
For serving:
2 tablespoon Italian parsley chopped
1 lemon cut into 6 wedges
For the mashed potatoes:
2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
½ cup heavy whipping cream
4 tablespoon unsalted butter
1/2 teaspoon freshly ground black pepper more or less to taste
For the chopped Israeli salad
1.5 pound tomato extra-large finely diced
1 English cucumber finely diced
3 ounce onion finely diced
1 ounce orange bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 cup fresh cilantro chopped
1.5 tablespoon lemon zest
1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
2 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

Nutrition
Calories: 917kcal | Carbohydrates: 81g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 2234mg | Potassium: 1922mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2361IU | Vitamin C: 75mg | Calcium: 164mg | Iron: 6mg | Phosphorus: 597mg

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Shepherd’s Pie
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Shepherd’s Pie

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
This comfort food classic is made with ground beef and vegetables all in a beef gravy, topped with mashed potatoes and baked in the oven. A dish the whole family will enjoy! Note: Photo is serving suggestion only.

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Instructions
Peel and dice potatoes. Boil potatoes in water 10 min or until mashable. Drain.
In a separate pot heat milk, butter, salt and pepper, add to potatoes and mash. Set aside.
In a large sautee pan heat olive oil. Crumble ground beef and sautee for 5 minutes. Add carrots, celery and onion and sautee 2 more minutes. Mix in 3 tablespoons flour and stir while sauteeing for 5 minutes.
Slowly add beef broth while stirring until saucy. Fold in the corn and peas.
Add worcestetshire and thyme.
Simmer on medium heat 10 minutes stirring occasionaly
Pour contents of sauté pan into 9x13 inch baking dish. Cover with mashed potatoes. Don't push too hard. You want the mashed potatoes on top like a crust.
Bake for 30 minutes at 375 degrees. Potatoes should be a little crispy on top.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook40

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound russet potato peeled and large diced
1/4 cup milk
3 tablespoon butter
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
1 tablespoon extra virgin olive oil
2 1/2 pound ground beef
2 onion diced
2 carrot peeled and diced
2 stalk celery diced
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon all-purpose flour
1 cup beef broth
1 cup frozen corn kernels
1 cup frozen green peas
2 tablespoon Worcestershire sauce
2 teaspoon dry thyme

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Potato Masher, Saute pan, Sharp Knives, Skillet, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat one serving at a time in the microwave for 60 seconds

Nutrition
Calories: 492kcal | Carbohydrates: 35g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 90mg | Sodium: 645mg | Potassium: 1077mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2313IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 4mg

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Pressure Cooker Arroz con Pollo
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
6 servings
Pressure Cooker Arroz con Pollo

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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: 7 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Chicken and rice is a traditional dish served in Spain and throughout Latin America. By using a pressure cooker all the flavors meld together to create a delicious one-pot meal.

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Instructions
In a large bowl, mix together the garlic, red pepper flakes, and vinegar. Salt and pepper the chicken pieces then add to the mixture making sure each piece is evenly coated. Cover bowl with plastic wrap, let marinate for at least 15 minutes and up to a half hour. Meanwhile prep your vegetables and place the saffron threads and kosher salt in the warmed chicken stock.
If you have a “browning” setting on your pressure cooker, use it to brown the chicken pieces, otherwise, use a large sauté pan (one that can accommodate all the chicken pieces) to medium-high heat. Add the olive oil then the chicken pieces. Cook for 2-3 minutes per side, or until chicken is lightly browned. Set chicken pieces aside on a large plate (they will not be fully cooked).
When all the chicken is cooked, leave any excess fat in the pan. Add the onion, bell peppers, and jalapeno pepper, sautéing for a few minutes until onion is translucent. Add the Roma tomatoes, ground cumin and the bay leaf. Saute for another minute or so.
Add the rice and mix, making sure to thoroughly coat. Cook for a couple minutes so the rice has a chance to absorb the juices and fat in the pan. If using a saute pan, transfer contents to the pressure cooker.
Pour the saffron-infused chicken stock into the pan and give it a quick stir. Place the reserved chicken pieces on top and pour any remaining juices on the plate into the pressure cooker pan.
Place the lid on the pressure cooker and cook on high pressure for 3 minutes. Once time is up, let sit an additional 7 minutes on warm, then release pressure, if it hasn’t already released. Remove chicken pieces, then place rice on a large platter, arranging chicken pieces over rice.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
3 clove garlic minced
1 teaspoon crushed red pepper
2 teaspoon white vinegar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 ½ pound boneless skinless chicken thigh pierced in several places with a fork
1 tablespoon extra virgin olive oil
3 cup chicken stock warmed
¼ teaspoon saffron threads
1 teaspoon Kosher salt
1 each red onion small, ½ inch dice
1 each red bell pepper seeded and diced
1 each green bell pepper seeded and diced
1 each jalapeno pepper more or less to taste, seeded and finely chopped
4 each Roma tomato diced
1 teaspoon ground cumin
1 each bay leaf
2 cup long-grain rice uncooked

Cooking Tools Required
Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, Tongs

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

Nutrition
Calories: 568kcal | Carbohydrates: 60g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 1048mg | Potassium: 649mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg

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

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

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

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

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Shop FSA/HSA eligible dishes when qualified

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

GF Green Clean Diet Minestrone Soup with Kale quantity

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

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

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
Reheat in sauce pot until warm

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

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Classic Greek Salad
$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
FSA/HSA
1-10 servings
Classic Greek Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 4.3 out of 5 based on 13 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 4 out of 5 based on 3 reviews.

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 Nut Free Refined Sugar Free Vegetarian
This salad makes a great lunch on it's own or a nice accompaniment to Baked Balsamic Glazed Chicken Thighs.

Classic Greek Salad quantity

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Instructions
In a large bowl mix together the cucumber, tomatoes, olives, and onions. Sprinkle salad with olive oil then lemon juice. Add the feta cheese and gently mix to combine. Season with salt and pepper to taste.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 English cucumber peeled and diced
5 tomato cut into wedges
1 cup pitted olives
1 cup red onion slivered
5 tablespoon extra virgin olive oil
3 tablespoon fresh lemon juice about 1 large lemon
1 cup Feta cheese crumbled
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Dress salad just before serving.

Nutrition
Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 384mg | Potassium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

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

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
The flavors of Spring come alive with this easy to pair side dish!

Lemon Sauteed Asparagus quantity

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

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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