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  Beef Tibs

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  Up to 10 servings
  

  Beef Tibs

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  Recipe adapted from:

  Max Falkowitz

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 5 ounces after cooking

  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 HealthyKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  The sauce in this dish gets its kick from berbere, an Ethiopian chile powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.

  Beef Tibs quantity

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

  Instructions

  • Melt ghee in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly.
  • Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.
  • Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.
  • Toss beef with warm sauce, stir in lemon juice, and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 tablespoon ghee
  • 6 onion medium, chopped medium (about 2 cups)
  • 18 clove garlic minced, about 2 tablespoons
  • 6 tablespoon berbere (Ethiopian Spice Blend)
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 3 pound sirloin steak cut into 1-inch cubes, trimmed of excess fat and connective tissue
  • 3 teaspoon avocado oil
  • 3 teaspoon fresh lemon juice more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

  Nutrition

  Calories: 331kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 394mg | Potassium: 672mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg

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  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

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  Up to 10 servings
  

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cooked

  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 CarbNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly quantity

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

  Instructions

  • Wash basmati and wild rice together until the water runs as clear as possible
  • Add lentils
  • In a pot, add water up to 1/2 inch above rice and lentil level
  • Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
  • In a saute pan, add ghee and caramelize shallots
  • Add shallots to rice and lentil mix, and mix thoroughly

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 cup brown basmati rice
  • 3/4 cup wild rice
  • 3/4 cup dry lentil
  • 3/4 cup shallot sliced
  • 1 tablespoon ghee olive oil, or coconut oil

  Cooking Tools Required

  Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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  Mexican Black Beans-Diabetes Friendly

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  Up to 10 servings
  

  Mexican Black Beans-Diabetes Friendly

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz

  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 FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

  Mexican Black Beans-Diabetes Friendly quantity

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  Instructions

  • Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
  • Add the undrained black beans and spices, stir well and bring to boil.
  • Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 30 ounce canned black beans do not drain
  • 1 cup onion chopped
  • 8 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon ground cumin adjust to taste
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

  Nutrition

  Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

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  Red Lentil Dahl-Diabetes Friendly

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  Up to 10 servings
  

  Red Lentil Dahl-Diabetes Friendly

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  Recipe adapted from:

  Kate Hackworthy

  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.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.

  https://veggiedesserts.com/red-lentil-dahl/

  Red Lentil Dahl-Diabetes Friendly quantity

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  https://veggiedesserts.com/red-lentil-dahl/

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  Instructions

  • Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
  • If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
  • Stir in lemon juice and spinach until it wilts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil
  • 3 cup onion diced, about 3 medium
  • 6 clove garlic finely chopped
  • 2 tablespoon fresh ginger peeled and grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 1/2 tablespoon ground turmeric
  • 2 teaspoon garam masala
  • 1 1/2 cup dry lentil
  • 28 ounce canned diced tomatoes
  • 28 ounce canned lite coconut milk
  • 3 cup vegetable stock
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice
  • 4 cup fresh spinach

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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  Chimichurri Sauce

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  Up to 10 servings
  

  Chimichurri Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

  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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

  Chimichurri Sauce quantity

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  Instructions

  • Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch Italian parsley mostly leaves
  • 1 bunch fresh cilantro mostly leaves
  • 4 tablespoon fresh oregano
  • 5 clove garlic roughly chopped
  • 4 tablespoon yellow onion chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 1 lime large, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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  10

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  Cream of Celery Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cream of Celery Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  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 FreeKetoLower CarbRefined Sugar FreeSoy Free

  This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.

  Cream of Celery Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
  • Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
  • Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
  • Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large, diced
  • 2 leek medium, sliced (white and light green parts only)
  • 2 bunch celery large, chopped
  • 4 clove garlic minced
  • 8 cup chicken stock
  • 2 teaspoon fresh thyme
  • 4 tablespoon Italian parsley chopped
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup heavy cream

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 761mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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  Mexican Style Ground Turkey

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Style Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbReduced FatSoy Free

  Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

  Mexican Style Ground Turkey quantity

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  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep3

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil optional
  • 3 pound 99% lean ground turkey
  • 1 yellow onion finely diced
  • 2 teaspoon Kosher salt more or less to taste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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  Clean Diet Lentil and Mushroom Veggie Burgers

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Lentil and Mushroom Veggie Burgers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1

  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 HealthyNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tasty burgers are both vegetarian and vegan.

  Clean Diet Lentil and Mushroom Veggie Burgers quantity

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  Ingredients Scale

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

  Instructions

  • Cook lentils in 4 cups of water, about 25 minutes.
  • Once cooked, add to a large bowl and mash, using a potato masher or the back of a fork.
  • Preheat oven to 350° F
  • Make flax egg by combining flax meal with water. Set aside.
  • Heat up oil in a large skillet over medium heat
  • Add onions and sauté for 3 minutes or until translucent.
  • Add celery, garlic, and mushrooms
  • Cook for about 5 minutes or until mushrooms have wilted
  • Add veggie mixture to lentils and stir in Dijon, balsamic vinegar, and thyme. Mix until combined.
  • Add flax egg, salt and pepper, and sunflower seeds, if using.
  • Using your hands, form into 5 large balls.
  • Place on a parchment-lined baking sheet and flatten slightly (do not flatten too thin). Bake for 20 minutes.
  • Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together
  • Bake for another 20 minutes.
  • Let cool on baking sheet for at least 10 minutes before serving
  • Will keep for several days in the fridge.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentil soaked
  • 2 tablespoon flax seeds meal mixed with 3 tablespoons water per each 1 tablespoon flax meal
  • 2 tablespoon avocado oil
  • 2 cup onion finely chopped
  • 4 stalk celery finely chopped
  • 4 clove garlic minced
  • 8 cup white mushroom chopped
  • 2 tablespoon Dijon mustard
  • 2 teaspoon balsamic vinegar
  • 3 teaspoon dry thyme
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

  Optional:

  • 4 tablespoon sunflower seeds

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Potato Masher, Saucepan, Saute pan, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 229kcal | Carbohydrates: 31g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 750mg | Fiber: 14g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 4mg

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  Thai Basil Chicken with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Thai Basil Chicken with Brown Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes Friendly

  Enjoy this delicious, high-protein, fiber-rich dish with classic Thai flavors.

  Thai Basil Chicken with Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook the Rice: Cook the brown rice according to package directions
  • Cook the Chicken: Heat olive oil in a pan over medium heat. Add onion and garlic, cook for 2 minutes. Add ground chicken and cook for 5-6 minutes.
  • Add Veggies & Sauce: Stir in bell pepper, soy sauce, honey, and cabbage. Cook for 5 minutes until soft.
  • Finish with Basil: Stir in basil leaves and cook for 1 more minute.
  • Serve: Spoon over cooked brown rice.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3/4 cup brown rice cooked according to package directions
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 clove garlic minced
  • 1 red bell pepper sliced
  • 2 tablespoon low-sodium soy sauce
  • 1 teaspoon honey
  • ½ cup fresh basil leaves
  • 2 cup cabbage chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 362kcal | Carbohydrates: 36g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 367mg | Potassium: 894mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1125IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 338mg

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  Mediterranean Salad

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Salad

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  Recipe adapted from:

  Olivia Ribas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  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 HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this delicious Mediterranean salad made with cherry tomatoes, cucumbers, bell peppers, sun-dried tomatoes, and red onions. It's a great option for a summer lunch!

  https://www.primaverakitchen.com/easy-mediterranean-salad/#wprm-recipe-container-26632

  Mediterranean Salad quantity

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  https://www.primaverakitchen.com/easy-mediterranean-salad/#wprm-recipe-container-26632

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  Ingredients Scale

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

  Instructions

  • In a large bowl, toss together the cherry tomatoes, yellow bell pepper, red onions, black olives, cucumber, feta cheese, and sun-dried tomatoes.
  • In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
  • Pour the dressing over the salad mixture, and toss. Top with fresh parsley

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup cherry tomato diced
  • 3 yellow bell pepper diced
  • 2.5 cup red onion sliced
  • 1.25 cup canned pitted black olives sliced
  • 3 medium cucumber diced
  • 8 tablespoon sun-dried tomatoes in olive oil julienne cut

  Optional (exclude for Paleo, Whole 30, Vegan)

  • 8 tablespoon feta cheese crumbled

  Dressing:

  • 8 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 3 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Garnish:

  • 3 tablespoon fresh parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 223kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 12mg | Sodium: 669mg | Potassium: 588mg | Fiber: 3g | Sugar: 7g | Vitamin A: 762IU | Vitamin C: 94mg | Calcium: 118mg | Iron: 2mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

  $0.00 Cooking Fee

  Rated 0 out of 5
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  8 servings
  

  Quinoa Greek Salad and Quinoa 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 per dish

  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 HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a heart-healthy salad that uses quinoa as a base, with cucumbers, tomatoes, and olives, and second, quinoa stuffed peppers with beans and vegetables that offers a significant fiber boost, helping with blood sugar management.

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers quantity

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  Ingredients Scale

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

  Instructions

  For the salad:

  • Cook the quinoa:
  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
  • Once cooked, fluff the quinoa with a fork and set aside to cool.
  • Prepare the vegetables:
  • While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  • Slice the olives and crumble the feta cheese (if using).
  • Make the dressing:
  • In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
  • Assemble the salad:
  • In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
  • Serve:
  • Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

  For the bell peppers

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
  • Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
  • Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
  • Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
  • Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Salad:

  • 1 cup quinoa
  • 2 cup water
  • 1 each medium cucumber diced
  • 1 cup cherry tomato halved
  • 1/2 whole red onion thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon freshly ground black pepper

  For the Bell Peppers:

  • 4 piece large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cup water
  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup frozen corn kernels
  • 15 ounce canned diced tomatoes drained
  • 1/4 cup red onion finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 45g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 554mg | Potassium: 722mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2201IU | Vitamin C: 89mg | Calcium: 102mg | Iron: 4mg

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  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

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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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  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy roasted garlic chicken and 2 sides. These delicious meals are packed with protein, fiber, and heart-healthy fats, making them an excellent choice for a balanced, diabetes-friendly, and heart-healthy meal!

  Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Chicken for both dishes:

  • Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, 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).
  • For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • 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 steamed broccoli evenly among four plates.

  For the Shredded Chicken Street Tacos

  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Garlic Chicken:

  • 1 pound boneless skinless chicken thigh
  • 2 tablespoon extra virgin olive oil
  • 6 clove garlic minced and divided in half
  • 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

  For the Tacos:

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 piece small corn tortillas
  • 1 cup green cabbage shredded
  • 1 tomato seeded and diced
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Sharp Knives, Steamer Basket, Top Stove

  Reheating/Serving Instructions

  Heat the chicken, cauliflower mash, and broccoli in the microwave on medium-high power or on the cooktop until heated through.

  Nutrition

  Calories: 100kcal | Carbohydrates: 0.4g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 51mg | Potassium: 144mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.5mg

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  Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Shredded Chicken Street Tacos

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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: 2 tacos

  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 Free

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

  Shredded Chicken Street Tacos quantity

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  Ingredients Scale

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

  Instructions

  • Bake the Chicken: Preheat the oven to 400°F (200°C). Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
  • Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with garlic), and avocado. Squeeze lime juice over the tacos before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken thigh
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 8 small corn tortillas
  • 1/2 cup tomato diced
  • 2 clove garlic chopped
  • 1 cup green cabbage shredded
  • 7 ounce canned black beans no salt added rinsed and drained
  • 1 avocado diced
  • 1 lime cut into wedges

  Cooking Tools Required

  Aluminum Foil, Baking Pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat the chicken and tortillas in the microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 40g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 342mg | Potassium: 908mg | Fiber: 11g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 4mg

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  Quinoa Greek Salad

  $0.00 Cooking Fee

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

  Quinoa Greek Salad

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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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy FreeVegetarian

  This heart-healthy salad uses quinoa as a base, which is high in fiber and protein, making it a great choice for managing blood sugar.

  Quinoa Greek Salad quantity

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  Ingredients Scale

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

  Instructions

  Cook the quinoa:

  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
  • Once cooked, fluff the quinoa with a fork and set aside to cool.

  Prepare the vegetables:

  • While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  • Slice the olives and crumble the feta cheese (if using).

  Make the dressing:

  • In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.

  Assemble the salad:

  • In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.

  Serve:

  • Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 cup quinoa
  • 2 cup water
  • 1 each medium cucumber diced
  • 1 cup cherry tomato halved
  • 1/2 whole red onion thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 31g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 383mg | Potassium: 351mg | Fiber: 4g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 10mg | Calcium: 92mg | Iron: 3mg

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  Mexican Tofu Stir-Fry with Black Beans

  $0.00 Cooking Fee

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

  Mexican Tofu Stir-Fry with Black Beans

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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 FriendlyGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  Rich in protein and fiber, this dish is full of flavor and fresh peppers, corn, and black beans

  Mexican Tofu Stir-Fry with Black Beans quantity

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
  • Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
  • Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
  • Serve immediately or freeze portions for later.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 14 ounce firm tofu
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn optional
  • 1/4 cup fresh cilantro chopped
  • 1/2 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, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 274kcal | Carbohydrates: 35g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 717mg | Potassium: 578mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 46mg | Calcium: 179mg | Iron: 4mg

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  Mexican Tofu Tacos with Cabbage Slaw

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  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.
  
  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 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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  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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  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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  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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  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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  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
  FSA/HSA eligible when qualified
  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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  Shop FSA/HSA eligible dishes when qualified

  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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  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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  Baked Tunisian Eggplant and Pepper Egg Muffins

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  12 servings
  

  Baked Tunisian Eggplant and Pepper Egg Muffins

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  Recipe adapted from:

  Martha Rose Shulman - Cooking NYTimes

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  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 FriendlyGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  Discover the vibrant flavors of Tunisia with these Baked Eggplant and Pepper Egg Muffins! These egg muffins, inspired by traditional Tunisian recipes, store wonderfully in the fridge, and taste delicious whether hot, cold, or at room temperature. Perfect for breakfast, dinner and ideal for packing up the leftovers for lunch. It can be customized to your spice preference, from mildly spicy to fiery hot. Let's bring a bit of Tunisian excitement to your kitchen with this versatile and flavorful dish! This recipe will require 2 muffin pans.

  Baked Tunisian Eggplant and Pepper Egg Muffins quantity

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
  • Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
  • While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
  • In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
  • Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
  • Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1¼ pound eggplant 1 large or 2 to 4 small
  • 2 tablespoon extra virgin olive oil
  • 1 each medium yellow onion finely chopped
  • 1 each red bell pepper finely diced
  • 4 clove garlic minced
  • 8 each egg
  • ⅓ cup Italian parsley minced
  • 2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper or more to taste
  • ⅛ teaspoon ground cinnamon
  • 1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg

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