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  Arrabbiata Sauce with Ground Beef over Zoodles

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  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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  Ingredients Scale

  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

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  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.
  
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  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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  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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  Pistachio Crusted Baked Salmon Low FODMAP

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  Rated 0 out of 5
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  Up to 10 servings
  

  Pistachio Crusted Baked Salmon Low FODMAP

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  Recipe adapted from:

  Downshiftology by Lisa Bryan

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz 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 HealthyLow FODMAPLower CarbRefined Sugar FreeSoy Free

  Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

  Pistachio Crusted Baked Salmon Low FODMAP quantity

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

  Instructions

  • Preheat the oven to 375°F (190°C).
  • Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
  • Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, oil, and pistachios.
  • Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
  • Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 0.5 teaspoon Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 tablespoon pure maple syrup or honey
  • 2 tablespoon Dijon mustard
  • 1 each lemon zested and juiced
  • 1.5 cup pistachios finely chopped
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 355kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 984mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

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

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  Shot Glass Shrimp Cocktails

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Shot Glass Shrimp Cocktails

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 shot glass per guest

  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 FriendlyKetoLower CarbNut FreeReduced FatSoy Free

  Impress your guests with these delightful Mini Shrimp Cocktails served in shot glasses. Each mini cocktail features perfectly cooked jumbo shrimp, succulent and tender, nestled in a zesty homemade cocktail sauce. Garnished with a crisp celery stick for a refreshing crunch, these individual servings are as elegant as they are delicious. Ideal for parties and gatherings, these mini shrimp cocktails offer a sophisticated and convenient way to enjoy this classic appetizer.

  https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

  Shot Glass Shrimp Cocktails quantity

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  https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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

  Instructions

  Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)

  • Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
  • Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
  • Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
  • Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
  • Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
  • Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
  • Tips:

    Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.

    Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.

    Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.

    Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.

  Prepare the cocktail sauce

  • Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
  • Divide between 10 shot glasses leaving each 1/3 to 1/2 full

  Put the appetizer together

  • Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
  • Place on celery stick in each shot glass
  • Place two shrimp hanging over the rim of each shot glass
  • Place a parsley sprig in each glass as a garnish
  • Refrigerate until ready to serve

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the shrimp

  • 20 each raw shrimp, 21-25 size, peeled and deveined
  • 1 tablespoon Kosher salt
  • 1 wedge lemon
  • 1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional

  For the rest

  • 1 bunch celery
  • ½ cup tomato juice
  • ¼ cup ketchup
  • 1 1/2 tablespoon fresh lemon juice
  • 1 tablespoon Prepared horseradish
  • ¼ teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1 bunch Italian parsley
  • 10 each shot glass

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls

  Reheating/Serving Instructions

  Serves cold

  Nutrition

  Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg

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

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  Baked Balsamic Glazed Chicken-Low FODMAP

  $0.00 Cooking Fee

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

  Baked Balsamic Glazed Chicken-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bone-in thigh

  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 FreeKetoLow FODMAPLower CarbNut FreePaleo

  Balsamic vinegar adds a tangy-sweet taste to this baked chicken. This recipes uses bone-in chicken thighs, but feel free to mix up the parts to your preference.

  Baked Balsamic Glazed Chicken-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the Marinade:

  • 2 tablespoon avocado oil
  • 5 tablespoon balsamic vinegar more to taste
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 413kcal | Carbohydrates: 2g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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

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  Simmered Spicy Tofu with Beef

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  Rated 0 out of 5
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  8 servings
  

  Simmered Spicy Tofu with Beef

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  Recipe adapted from:

  Chef Jun Cai

  Rated 0 out of 5

  $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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  Diabetes FriendlyEgg FreeHeart HealthyLower Carb

  This flavorful simmered beef and tofu recipe was submitted by one of our San Francisco East Bay plaform chefs, Chef Jun Cai. It would go great with an oder of white rice!

  Simmered Spicy Tofu with Beef quantity

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  Ingredients Scale

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

  Instructions

  • In a large wok heat the oil add the ground beef and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until beef is evenly coated with Doubanjiang and fully cooked through.
  • Add green onion, garlic, ginger and stir fry for another minute.
  • Spread tofu evenly on top of ground beef. Add five-spice powder, and sugar. Pour in the water and cook until brought to a simmer.
  • Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some sauce (be careful, it will be very hot!).
  • Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
  • Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
  • Garnish with extra green onion and a small of the Sichuan peppercorns oil, if using. Serve hot over steamed rice or by itself as main.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce 80% lean ground beef
  • 2 tablespoon avocado oil
  • 3 tablespoon Doubanjiang (spicy Sichuan paste)
  • 4 stalk green onion chopped
  • 8 clove garlic chopped
  • 1 teaspoon fresh ginger minced
  • 28 ounce firm tofu
  • 4 teaspoon light soy sauce
  • 2 teaspoon oyster sauce
  • 3 tablespoon cornstarch mixed with 2 cups water
  • 1/2 teaspoon Chinese five spice powder
  • 2 teaspoon granulated sugar or to taste
  • 1 cup water

  Optional:

  • 2 teaspoon Sichuan peppercorn oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Wok, Wooden Spatula

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through, or in the microwave on medium power.

  Nutrition

  Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  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 FreeNut FreeRefined Sugar FreeSoy Free

  These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Served with lettuce leaves instead of tortillas.

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

  For Guacamole and Pico de Gallo

  • In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

    To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

    To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

  For Skillet

  • Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve slice chicken against the grain into thin strips. Serve in lettuce leaves with fresh guacamole and pico de gallo.

  Notes

  Cook Times

  Active Prep35

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro chopped
  • 2 teaspoon fresh oregano
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 2.5 pound boneless skinless chicken breast

  For the guacamole and pico de gallo:

  • 1/2 each white onion  small
  • 1 each jalapeno pepper finely chopped
  • 1/2 cup fresh cilantro chopped
  • 2 each lime juiced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 each avocado ripe
  • 4 each Roma tomato seeded and diced

  For the fajitas:

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  For serving:

  • 2 head leaf lettuce cleaned and separated

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.

  Nutrition

  Calories: 320kcal | Carbohydrates: 17g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 1003mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6509IU | Vitamin C: 80mg | Calcium: 62mg | Iron: 2mg

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  Strawberry Cheesecake Overnight Oats

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  Up to 10 servings
  

  Strawberry Cheesecake Overnight Oats

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  Recipe adapted from:

  Skinny Fitalicious

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  $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 FriendlyGluten FreeNut FreeOil FreeVegetarian

  Nothing like cheesecake for breakfast! This strawberry cheesecake overnight oats recipe is a delicious egg-free breakfast that's ready to go every morning!

  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

  Strawberry Cheesecake Overnight Oats quantity

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  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

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  Instructions

  • Stir all ingredients together in a mixing bowl. Divide the mixture evenly between mason jars or containers

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6.67 cup cottage cheese
  • 2.5 cup gluten free rolled oats
  • 1.67 cup unsweetened almond milk
  • 5 cup strawberry chopped

  Cooking Tools Required

  24x18 wooden board, jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Nutrition

  Calories: 214kcal | Carbohydrates: 24g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 668mg | Potassium: 313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 42mg | Calcium: 164mg | Iron: 1mg

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  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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  Up to 10 servings
  

  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  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 FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad quantity

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  Instructions

  • In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
  • Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
  • Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
  • Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

  Cook Times

  Active Prep15

  Hands-On Cook8

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 23 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3½ pound boneless skinless chicken thigh
  • 2 tablespoon avocado oil for the grill grates

  Chicken marinade:

  • 1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
  • 4 tablespoon avocado oil
  • 6 tablespoon water
  • 4 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh rosemary finely chopped
  • 2 lemon zested, then juiced
  • 1/2 teaspoon crushed red pepper
  • 4 clove garlic minced
  • 2 shallot minced
  • 1 teaspoon Kosher salt

  For the salad:

  • 3 cup cucumber peeled and chopped
  • 3 cup cherry tomato halved
  • 2/3 cup Italian parsley roughly chopped
  • 6 tablespoon fresh mint roughly chopped
  • 1 head romaine lettuce chopped

  Sprinkle salad with:

  • 2 tablespoon fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon sesame seeds

  Cooking Tools Required

  Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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  Almond Flour Crackers

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  Almond Flour Crackers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 crackers

  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 FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

  Almond Flour Crackers quantity

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  Ingredients Scale

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  Instructions

  • Preheat oven to 350° F
  • In a large bowl, mix together all the dry ingredients.
  • In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
  • Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
  • Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
  • Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 1/2 cup almond flour
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 teaspoon Kosher salt
  • 1 tablespoon fresh rosemary finely chopped

  Wet ingredients:

  • 2 tablespoon avocado oil
  • 1 egg

  For topping:

  • 1 tablespoon flax seeds

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

  Nutrition

  Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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  Juicy Middle Eastern Chicken Kabob

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  Juicy Middle Eastern Chicken Kabob

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  Serving Size: 2 skewers, 5 oz of chicken after cooking

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  These Middle Eastern-style chicken kabobs are the perfect combination of tender, juicy chicken and bold, aromatic spices. Made with lean chicken breast, a quick salt brine locks in moisture, while a warm, earthy dry rub featuring cumin, turmeric, paprika, and cinnamon delivers incredible flavor — no marinade needed.

  Threaded with or without veggies and grilled or broiled to perfection, these kabobs are deliciously satisfying and easy to prepare. Serve them with fluffy rice, warm pita, and a drizzle of tahini or tzatziki for a vibrant, wholesome meal that transports your taste buds straight to the Mediterranean.

  Perfect for weeknight dinners or summer gatherings — they’re healthy, bold, and absolutely addictive.

  Juicy Middle Eastern Chicken Kabob quantity

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  Instructions

  Dry Brine the Chicken

  • Cut 2.5 lbs boneless, skinless chicken breast into 1.5” cubes.
  • Sprinkle salt evenly over all chicken cubes and toss to coat.
  • Cover and refrigerate for at least 1 hour, the longer the better, up to 8 hours.
  • Before seasoning, pat chicken dry with paper towels (don’t rinse).

  Middle Eastern Dry Rub

  • Mix spices and olive oil into a thick paste.
  • Toss dry-brined chicken cubes in the rub until fully coated.
  • Let rest for 30 minutes at room temperature.

  Assemble & Cook

  • Toss the veggies lightly with olive oil, salt, and a sprinkle of cumin or sumac before grilling for extra flavor and to prevent sticking.
  • Thread chicken and veggies onto skewers.
  • Grill over medium-high heat (or broil top rack), turning after 5-6 minutes, for a total of 10–12 minutes, until internal temp reaches 165°F.
  • Transfer the kabobs to a clean plate, and loosely tent with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
  • Drizzled with freshly-squeezed lemon juice and chopped parsley.
  • Refrigerate leftovers in a sealed container for up to 3 days, or freeze for up to 3 months.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the dry brine

  • 2.5 pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 tablespoon Kosher salt

  For the middle eastern dry rub

  • 1 teaspoon garlic powder smashed
  • 2 teaspoon ground cumin
  • 1½ teaspoon smoked paprika
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground coriander adjust to taste
  • 1 teaspoon ground turmeric
  • ¾ teaspoon freshly ground black pepper adjust to taste
  • 3 tablespoon extra virgin olive oil

  For the skewers

  • 1 each red bell pepper cut into 1.5” squares
  • 1 each green bell pepper cut into 1.5” squares
  • 1 each zucchini sliced into ½” thick rounds or half-moons
  • 1 each red onion cut into large chunks/petals
  • 1 each eggplant cubed, lightly salted & patted dry before use
  • 8 ounce cremini mushroom whole or halved
  • 12 each 10-inch bamboo skewer soaked in water for 30 min

  For serving

  • 1 lemon
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in microwave on medium-high power until heated through. Refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

  Nutrition

  Calories: 337kcal | Carbohydrates: 13g | Protein: 43g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 625mg | Potassium: 1287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1148IU | Vitamin C: 56mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 498mg

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

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

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  Recipe adapted from:

  Mayumi Tavalero

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  $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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  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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  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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  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis

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  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

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  $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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  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

  Tender pork is bursting with flavor and served with seasoned green beans and rice.

  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis quantity

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  Instructions

  • Cook rice according to package directions.
  • In a skillet, heat olive oil. Add pork medallions, garlic, rosemary, thyme, and pepper. Sear on medium-high heat 3–4 minutes per side until fully cooked.
  • Toss green beans with olive oil and roast at 400°F for 12–15 minutes until tender.
  • Stir chopped parsley into warm cooked rice.
  • Serve pork medallions with herb rice and roasted green beans.

  Notes

  Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice

  • Ounces per serving: ~11 ounce
  • Calories: 395 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 85 mg
  • Sodium: 160 mg
  • Potassium: 420 mg
  • Fiber: 5.3 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 16 mg
  • Calcium: 55 mg
  • Iron: 2.2 mg
  • Phosphorus: 245 mg

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce pork tenderloin trimmed and sliced into medallions
  • 1 tablespoon olive oil
  • 2 clove garlic minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 0.125 teaspoon black pepper
  • 1 cup white rice cooked according to package directions
  • 1 tablespoon parsley chopped
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for roasting green beans

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, 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

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  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.
  
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  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

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  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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  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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  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 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

  $0.00 Cooking Fee

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  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.
  
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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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  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.
  
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  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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  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

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  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.
  
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  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

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  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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  8 servings
  

  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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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 Free

  With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts quantity

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

  Instructions

  For the Stir Fry:

  • Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
  • Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
  • Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  • Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
  • Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.

  For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

  • 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 Prep30

  Hands-On Cook15

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Stir Fry:

  • 1 pound pork tenderloin sliced into thin strips
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon avocado oil
  • 1/2 head green cabbage thinly sliced
  • 1 piece red bell pepper thinly sliced
  • 2 piece carrot julienned
  • 2 stalk green onion sliced
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/2 teaspoon freshly ground black pepper

  For the Pork Tenderloin with Vegetables:

  • 1 pound pork tenderloin
  • 1 piece 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

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

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  Buffalo Chicken Sliders and Chicken-Spinach Pasta

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  8 servings
  

  Buffalo Chicken Sliders and Chicken-Spinach Pasta

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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 FriendlyEgg FreeHeart HealthyRefined Sugar Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy Buffalo Chicken Sliders, bursting with flavor and perfectly paired with a crunchy, colorful slaw. And second, enjoy a creamy yet light pasta dish packed with lean protein, fiber-rich ingredients, and heart-healthy fats.

  Buffalo Chicken Sliders and Chicken-Spinach Pasta quantity

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  Ingredients Scale

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

  Instructions

  Cook the Chicken for both Dishes:

  • Preheat the oven to 375°F.
  • In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
  • Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  Shred the Chicken for the sliders:

  • Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

  Chop the chicken into bite-sized pieces for the pasta dish.

  Prepare the Buns:

  • Lightly toast the whole-grain slider buns in a dry skillet or oven.

  Assemble the Sliders:

  • Spread a thin layer of Greek yogurt on the bottom half of each bun.
  • Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
  • Top with the other half of the bun.

  For the Rainbow Veggie Slaw:

  Mix the Veggies:

  • In a large bowl, combine purple cabbage, carrots, and kale or spinach.

  Make the Dressing:

  • In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

  Toss and Serve:

  • Pour the dressing over the veggies and toss well to coat.
  • For the Chicken-Spinach Pasta:
  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Sauté the Garlic and Spinach:

  • In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  • Add spinach and cook until wilted, about 2 minutes.

  Make the Garlic Sauce:

  • Pour in the chicken broth into the pan, scraping up any browned bits.
  • Let the broth simmer for 2-3 minutes to reduce slightly.
  • Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

  Combine Ingredients:

  • Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

  Serve:

  • Divide into bowls and garnish with fresh parsley or basil, if desired.

  Cook Times

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Buffalo Chicken Sliders:

  • 1 pound boneless skinless chicken thigh
  • 1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 each small whole-grain slider buns
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon crumbled blue cheese optional

  For the Rainbow Veggie Slaw:

  • 1 cup purple cabbage shredded
  • 1 cup carrot shredded
  • 1 cup fresh spinach chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

  For the Chicken-Spinach Pasta:

  • 8 ounce whole-grain penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thigh
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

  • 1 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt

  Optional:

  • 2 tablespoon grated parmesan cheese
  • 2 tablespoon Italian parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat chicken in the microwave on high power until heated through

  Nutrition

  Calories: 396kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 488mg | Potassium: 639mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 4mg

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