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  Mexican Tofu Tacos with Cabbage Slaw

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  Rated 0 out of 5
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  4 servings
  

  Mexican Tofu Tacos with Cabbage Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  Whether or not your vegan or vegetarian, you'll enjoy these delicious tacos made with traditional Mexican spices and crumbled tofu.

  Mexican Tofu Tacos with Cabbage Slaw quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
  • In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
  • Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 14 ounce extra firm tofu drained and crumbled
  • 2 tablespoon avocado oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 8 each small corn tortillas
  • 1/4 cup cilantro chopped
  • 2 cup green cabbage shredded
  • 1 each lime juiced
  • 3/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat the crumbled tofu in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 162kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 456mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg

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  Mediterranean Baked Tilapia with Roasted Veggies

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Mediterranean Baked Tilapia with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4

  FSA/HSA eligible when qualified 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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancy

  Infused with flavors of the Mediterranean, this delicious baked fish comes with roasted zucchini, onions, and peppers.

  Mediterranean Baked Tilapia with Roasted Veggies quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
  • Serve immediately or freeze portions for later use.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound tilapia fillet
  • 2 tablespoon extra virgin olive oil
  • 5 ounce zucchini sliced
  • 8 ounce red bell pepper sliced
  • 6 ounce red onion chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 213kcal | Carbohydrates: 10g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 357mg | Potassium: 635mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1857IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg

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  Korean Spicy Rice Bowl

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Korean Spicy Rice Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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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  Brain FoodDairy FreeDiabetes FriendlyHeart Healthy

  Enjoy the spicy, salty, sweet flavors of Korea with this delicious lean ground beef and whole grain rice bowl.

  Korean Spicy Rice Bowl quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Cook rice according to package directions.
  • Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
  • In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
  • Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
  • Sauté the bean sprouts for 1-2 minutes; set aside.
  • In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
  • Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.3 cup brown rice cooked according to package directions
  • 1 tablespoon avocado oil
  • 1 pound 90% lean ground beef
  • 4 cup fresh spinach
  • 8 ounce red bell pepper julienned
  • 1 cup bean sprouts
  • 2 clove garlic minced

  For the sauce:

  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 530kcal | Carbohydrates: 56g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 888mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 5mg

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  Chicken Salad in Whole Wheat Pita

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  Rated 0 out of 5
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  4 servings
  

  Chicken Salad in Whole Wheat Pita

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 pita sandwich

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyHeart HealthyNut Free

  This classic chicken salad makes for a great lunch or dinner, especially on a warm day.

  Chicken Salad in Whole Wheat Pita quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Combine all filling ingredients in a medium bowl and mix well. Season salad with salt and pepper to taste. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece whole wheat pita cut in 4 halves
  • 4 leaf leaf lettuce

  Filling:

  • 12 ounce cooked chicken breast finely chopped
  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 489kcal | Carbohydrates: 34g | Protein: 33g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 704mg | Potassium: 424mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1397IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

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  One Pan Chicken, Golden Cauliflower and Carrot Fries

  $0.00 Cooking Fee

  Rated 0 out of 5
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  6 servings
  

  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  FSA/HSA eligible when qualified 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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

  One Pan Chicken, Golden Cauliflower and Carrot Fries quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
  • Peel and slice carrots into sticks. Wash and chop cauliflower into florets.
  • Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
  • Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
  • Toss cauliflower with the remaining olive oil and turmeric. Mix until cauliflower is evenly yellow then transfer to the baking sheet.
  • Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
  • Remove baking sheet from the oven add more salt to taste if desired.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast About 3 large chicken breast
  • 6 each carrot medium
  • 1 head cauliflower large
  • 6 tablespoon extra virgin olive oil divided three ways
  • 3 teaspoon dry thyme
  • 3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 325kcal | Carbohydrates: 6g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 400mg | Potassium: 879mg | Fiber: 2g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg

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  Thai Chickpea & Peanut Salad

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  Rated 0 out of 5
  4 servings
  

  Thai Chickpea & Peanut Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  Enjoy this crunchy, high-fiber main dish salad with bold Thai flavors. It's diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

  Thai Chickpea & Peanut Salad quantity

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  Ingredients Scale

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  Instructions

  • Prepare the Salad: In a large bowl, combine chickpeas, cabbage, carrots, and cucumber.
  • Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, and honey.
  • Combine & Serve: Toss salad with dressing, then top with chopped peanuts.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned chickpeas, no salt added drained & rinsed
  • 1 cup cabbage shredded
  • 1 cup carrots shredded
  • 1 cucumber diced
  • ¼ cup unsalted peanuts chopped
  • 2 tablespoon peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey

  Cooking Tools Required

  Cutting board, Mixing bowls, Sharp Knives, Tongs

  Nutrition

  Calories: 311kcal | Carbohydrates: 41g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 213mg | Potassium: 666mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5448IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg | Phosphorus: 278mg

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  Teriyaki Turkey Bowl with Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Teriyaki Turkey Bowl with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  This teriyaki-inspired turkey bowl pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

  Teriyaki Turkey Bowl with Broccoli quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Cook the brown rice according to package instructions
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
  • Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
  • Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound ground turkey
  • 3 cup broccoli florets
  • 3 tablespoon low-sodium teriyaki sauce
  • 1 tablespoon avocado oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup brown rice

  Optional for garnish:

  • 1 tablespoon sesame seeds
  • 1/4 teaspoon crushed red pepper

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated through or in the microwave on high power.

  Nutrition

  Calories: 381kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 3mg

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  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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  Dairy FreeDiabetes FriendlyHeart HealthyLower CarbRefined Sugar FreeSoy Free

  This delicious meal is packed with protein, fiber, and heart-healthy fats, making it an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  Prepare the Chicken:

  • Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, thyme, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).

  Make the Cauliflower Mash:

  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.

  Cook the Broccoli:

  • In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Assemble and Serve:

  • Divide the chicken thighs, cauliflower mash, and broccoli evenly among four plates.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 head cauliflower cut into florets
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 2 cup broccoli florets

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pot with lid, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high heat until hearted through

  Nutrition

  Calories: 289kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 416mg | Potassium: 1033mg | Fiber: 4g | Sugar: 4g | Vitamin A: 496IU | Vitamin C: 111mg | Calcium: 68mg | Iron: 2mg

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  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy Free

  Herb seasoned pork tenderloin is roasted with sweet potatoes and Brussels sprouts.

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
  • Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
  • Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
  • Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin
  • 1 each sweet potato cubed
  • 1 pound Brussels sprouts halved
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 249kcal | Carbohydrates: 11g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 379mg | Potassium: 899mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 97mg | Calcium: 61mg | Iron: 3mg

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  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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  8 servings
  

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry quantity

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  Instructions

  Baked Tilapia

  • Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
  • Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
  • Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
  • Serve immediately or freeze portions for later use.

  Tilapia Stir-fry

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Baked Tilapia with Roasted Veggies:

  • 1 pound tilapia fillet
  • 2 tablespoon extra virgin olive oil
  • 5 ounce zucchini sliced
  • 8 ounce red bell pepper sliced
  • 6 ounce red onion chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  For the Tilapia Stir-fry:

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power or in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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  Asian-Inspired Tilapia Stir-fry

  $0.00 Cooking Fee

  Rated 0 out of 5
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  4 servings
  

  Asian-Inspired Tilapia Stir-fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyRefined Sugar Free

  Enjoy this delicious fish stir-fry with tender crisp vegetables including broccoli, bell peppers, and snap peas.

  Asian-Inspired Tilapia Stir-fry quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
  • Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
  • Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound tilapia fillet
  • 2 tablespoon avocado oil
  • 9 ounce broccoli florets chopped
  • 8 ounce red bell pepper sliced
  • 4 ounce snap peas
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger minced
  • 2 clove garlic minced

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave on medium power until heated through.

  Nutrition

  Calories: 227kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 372mg | Potassium: 762mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2548IU | Vitamin C: 147mg | Calcium: 64mg | Iron: 2mg

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  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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  Rated 0 out of 5
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  8 servings
  

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeHeart Healthy

  With this selection you get two great dishes. First, enjoy the spicy, salty, sweet flavors of Korea with a delicious lean ground beef and whole grain rice bowl, and second, ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender. You will get 4 servings of each dish.

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers quantity

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

  Instructions

  Korean Beef Rice Bowl

  • Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
  • In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
  • Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
  • Sauté the bean sprouts for 1-2 minutes; set aside.
  • In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
  • Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

  Ground Beef and Wild Rice Stuffed Bell Peppers

  • Cook wild rice according to package directions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook40

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Korean Rice Bowls:

  • 1.3 cup brown rice cooked according to package directions
  • 1 tablespoon avocado oil
  • 1 pound 90% lean ground beef
  • 4 cup fresh spinach
  • 8 ounce red bell pepper julienned
  • 1 cup bean sprouts
  • 2 clove garlic minced

  for the sauce:

  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon freshly ground black pepper

  For the Ground Beef and Wild Rice Stuffed Bell Peppers

  • 4 each large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 each small onion finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 492kcal | Carbohydrates: 46g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 432mg | Potassium: 793mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2505IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 5mg

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  Arrabbiata Sauce with Ground Beef over Zoodles

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Arrabbiata Sauce with Ground Beef over Zoodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeGluten FreeHeart Healthy

  Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti.

  Arrabbiata Sauce with Ground Beef over Zoodles quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through

  Nutrition

  Calories: 323kcal | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 494mg | Potassium: 1220mg | Fiber: 5g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 6mg

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  Chicken Caesar Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Chicken Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces cooked chicken and 4 ounces lettuce

  FSA/HSA eligible when qualified 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 FriendlyEgg FreeHeart HealthyLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This Caesar salad recipe uses anchovy pastse in the dressing for authentic texture and taste, without the raw egg. Plus homemade whole wheat croutons for flavorful crunch!

  Chicken Caesar Salad quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep. Remove chicken from the pot and set aside.
  • To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
  • To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
  • Place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce (for 1 serving) and croutons. Toss until well coated. Plate and repeat for the remaining servings. Top with 1/4 of the sliced chicken. Important: Do not toss salad until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the Poached Chicken:

  • 1 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1/2 teaspoon Kosher salt
  • 2 clove garlic  smashed and peeled
  • 1/2 whole lemon  squeezed into poaching liquid
  • 1/2 teaspoon whole black peppercorns

  For the croutons:

  • 2 slice whole wheat bread cut into 1/2-inch cubes
  • 2 teaspoon extra virgin olive oil
  • 1 clove garlic peeled and smashed

  For the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoon grated parmesan cheese
  • Kosher salt to taste or dietary preference
  • freshly ground black pepper to taste or dietary preference

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 424kcal | Carbohydrates: 13g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 76mg | Sodium: 252mg | Potassium: 668mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13673IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg

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  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

  $0.00 Cooking Fee

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  4 servings
  

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  FSA/HSA eligible when qualified 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 FriendlyHeart HealthyRenal 5 on dialysis

  Enjoy this Asian inspired dish that's Renal Stage 5 on Dialysis friendly.

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Heat olive oil in a skillet. Add chicken, garlic, and ginger. Stir-fry for 6–7 minutes until browned and cooked through.
  • Add rice vinegar and soy sauce to the chicken. Stir and cook for 1 more minute.
  • In a separate pan, stir-fry napa cabbage in olive oil for 4–5 minutes until softened.
  • Serve chicken and cabbage over jasmine rice.

  Notes

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

  • Ounces per serving: ~11 ounce
  • Calories: 375 kcal
  • Carbohydrates: 32 g
  • Protein: 31 g
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 75 mg
  • Sodium: 320 mg
  • Potassium: 430 mg
  • Fiber: 5.3 g
  • Sugar: 3 g
  • Vitamin A: 2150 IU
  • Vitamin C: 26 mg
  • Calcium: 48 mg
  • Iron: 2.1 mg
  • Phosphorus: 240 mg

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced into thin strips
  • 1 tablespoon avocado oil
  • 1 tablespoon ginger minced
  • 2 clove garlic minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 8 ounce napa cabbage thinly sliced
  • 1 tablespoon olive oil for stir-frying cabbage
  • 2 cup jasmine rice cooked

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through.

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  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified 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 FriendlyEgg FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

  Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
  • Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
  • Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
  • Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
  • Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned chickpeas drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 4 cup fresh spinach
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon balsamic vinegar

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or on the cooktop in a sauté pan over medium heat.

  Nutrition

  Calories: 325kcal | Carbohydrates: 18g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 772mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3001IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg | Phosphorus: 381mg

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  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

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  4 servings
  

  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This Italian-inspired dish is full of flavor, packed with fiber, lean protein, and heart-healthy ingredients.

  Tomato Basil Baked Chicken with Garlic White Beans and Zucchini quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with basil, oregano, salt, and pepper. Top with cherry tomatoes.
  • Prepare the White Beans: In a separate bowl, mix the white beans with 1 tbsp olive oil, garlic, balsamic vinegar, and a pinch of salt and pepper. Spread them around the chicken in the dish.
  • Bake: Place in the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Prepare the Zucchini: While the chicken is baking, lightly sauté the zucchini in a dry pan for 2-3 minutes until just tender.
  • Serve: Plate the chicken with the garlic white beans and sautéed zucchini. Sprinkle with Parmesan cheese before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned cannellini white beans drained and rinsed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 clove garlic minced
  • 1 cup cherry tomato halved
  • 2 medium zucchini sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated parmesan cheese

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or on the cooktop in a sauté pan over medium heat.

  Nutrition

  Calories: 368kcal | Carbohydrates: 29g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 260mg | Potassium: 1264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg | Phosphorus: 426mg

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  Asian Turkey Lettuce Wraps

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Asian Turkey Lettuce Wraps

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyLower CarbRefined Sugar Free

  These tasty low carb lettuce wraps are full of flavor and extra veggies.

  Asian Turkey Lettuce Wraps quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  Prepare the Filling:

  • Heat the sesame oil in a large pan over medium heat.
  • Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
  • Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.

  Add Vegetables:

  • Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.

  Prepare Lettuce Wraps:

  • While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.

  Assemble the Wraps:

  • Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.

  Serve:

  • Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 1 tablespoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sriracha sauce optional
  • 1 tablespoon honey
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 cup carrots shredded
  • 1 cup red bell pepper chopped
  • 1 cup frozen green peas
  • 1/2 head iceberg lettuce or butter lettuce, leaves separated

  Optional for garnish:

  • 1/2 cup unsalted roasted peanuts chopped
  • 1/2 cup green onions chopped

  Cooking Tools Required

  12-inch nonstick skillet, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat filling in a saute pan over medium heat or in the microwave on high power.

  Nutrition

  Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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  Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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  8 servings
  

  Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a roasted veggie quinoa bowl packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. Your second dish is quinoa stuffed mushrooms that is not only delicious, but packed with fiber!

  Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms quantity

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  Ingredients Scale

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

  Instructions

  For the Quinoa Bowl: Cook the quinoa

  • Rinse 1 cup of quinoa under cold water. Note: You can cook the quinoa for the stuffed mushroom recipe at the same time-see below.
  • In a medium pot, combine the quinoa and water, according to package directions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.

  Roast the vegetables:

  • Preheat the oven to 400°F (200°C).
  • On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
  • Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

  Assemble the bowl:

  • Divide the cooked quinoa into 4 bowls. Top with the roasted vegetables and drizzle with fresh lemon juice. Garnish with fresh cilantro, if desired.

  For the Stuffed Mushrooms:

  • Rinse 2 cups of quinoa under cold water and add to a medium pot. Add water according to package directions. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.

  Prepare the Mushrooms:

  • Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.

  Sauté the Vegetables:

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

  Mix Quinoa with Vegetables:

  • Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.

  Stuff the Mushrooms:

  • Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.

  Bake:

  • Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
  • Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the quinoa bowl:

  • 1 cup quinoa
  • 2 cup water
  • 1 medium zucchini chopped
  • 1 medium bell pepper chopped
  • 1 medium carrot sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt

  Optional:

  • 2 tablespoon fresh cilantro chopped for garnish

  For the stuffed mushrooms:

  • 2 cup quinoa
  • 8 portobello mushroom
  • 2 tablespoon extra virgin olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 2 tablespoon fresh lemon juice

  For garnish:

  • 2 tablespoon Italian parsley

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 321kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 314mg | Potassium: 831mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 4mg

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  Quinoa Stuffed Portobello Mushrooms

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Quinoa Stuffed Portobello Mushrooms

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 mushrooms

  FSA/HSA eligible when qualified 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 FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe features heart-healthy quinoa stuffed into large portobello mushrooms, creating a delicious and nutritious dish with plenty of fiber.

  Quinoa Stuffed Portobello Mushrooms quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  Prepare the Quinoa:

  • Rinse 1 cup of quinoa under cold water to remove its natural coating. In a medium pot, combine the quinoa with 2 cups of water or low-sodium vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.

  Prepare the Mushrooms:

  • Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.

  Sauté the Vegetables:

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

  Mix Quinoa with Vegetables:

  • Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.

  Stuff the Mushrooms:

  • Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.

  Bake:

  • Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.

  Garnish and Serve:

  • Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 cup quinoa
  • 8 each portobello mushroom
  • 2 tablespoon extra virgin olive oil
  • 1 each large onion diced
  • 2 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Kosher salt
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon Italian parsley for garnish

  Cooking Tools Required

  12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated thorough, or in a 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 382kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 297mg | Potassium: 521mg | Fiber: 6g | Sugar: 0.3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg

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

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