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  Lemon Herb Mediterranean Chicken Salad

  $0.00 Cooking Fee

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

  Lemon Herb Mediterranean Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 ounce chicken, 2 cups of salad

  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 HealthyLower CarbMediterranean DietNut 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 classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

  Lemon Herb Mediterranean Chicken Salad quantity

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

  Instructions

  • In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
  • Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
  • Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil

  For the marinade/dressing:

  • 4 tablespoon extra virgin olive oil
  • 3 each lemon juiced, about 1/2 cup
  • 4 tablespoon water
  • 4 tablespoon red wine vinegar
  • 4 tablespoon Italian parsley chopped
  • 4 teaspoon dried basil
  • 3 clove garlic minced
  • 2 teaspoon dry oregano
  • 2 teaspoon Kosher salt

  Salad

  • 10 cup Romaine lettuce chopped into 2-inch pieces
  • 2 each cucumber large, peeled and diced
  • 4 each Roma tomato diced
  • 2 each red onion thinly sliced
  • 2 each avocado sliced
  • 2/3 cup Kalamata olive pitted, or black olives, sliced
  • 2 each lemon cut into wedges

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat chicken in a small sauté pan over medium, or until heated through.

  Nutrition

  Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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  Grilled Lemon-Rosemary Chicken

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Grilled Lemon-Rosemary Chicken

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  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 CarbMediterranean DietNut FreePaleoRefined Sugar FreeWhole 30

  This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

  Grilled Lemon-Rosemary Chicken quantity

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

  Instructions

  • Pre-heat grill to medium high.
  • Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
  • Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon rosemary chopped

  Cooking Tools Required

  Grill

  Reheating/Serving Instructions

  Heat in oven at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Pan Cooked Chicken with Lemon and Artichokes

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Pan Cooked Chicken with Lemon and Artichokes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  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 HealthyKetoMediterranean DietPaleoSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This pan cooked chicken dish uses lemon, capers, and Dijon mustard to give the chicken and artichoke, flavors reminiscent of classic Mediterranean cuisine.

  Pan Cooked Chicken with Lemon and Artichokes quantity

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

  Instructions

  • Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
  • In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
  • Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
  • Season chicken breast with salt and pepper.
  • Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
  • Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
  • Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 lemon
  • 2 shallot thinly sliced
  • 2 tablespoon avocado oil
  • 8 ounce frozen artichoke heart defrosted
  • ¼ cup capers drained
  • 1½ pound boneless skinless chicken breast
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg

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  6

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  Alan’s Famous Breakfast Frittata

  $0.00 Cooking Fee

  Rated 3.75 out of 5
  FSA/HSA eligible when qualified
  12 servings
  

  Alan’s Famous Breakfast Frittata

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  Recipe adapted from:

  Alan Skversky

  Rated 4 out of 5 based on 20 customer ratings

  $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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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy Free

  This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

  Alan’s Famous Breakfast Frittata quantity

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

  Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
  • In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
  • Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
  • Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
  • Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
  • Bake for 45-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 bunch asparagus chopped into one-inch lengths
  • 12 egg large
  • 16 ounce egg white
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 85% lean ground turkey
  • 1 white onion small dice
  • 1 red bell pepper diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound fresh spinach roughly chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes or until heated through.

  Nutrition

  Calories: 150kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 758mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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  12

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  Zesty Lentil Salad with Chopped Herbs

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Zesty Lentil Salad with Chopped Herbs

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  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  Sprouted lentils with fresh herbs, veggies, and zesty lemons, are both gluten-free and vegan. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.

  https://foodom.acsdm.com

  Zesty Lentil Salad with Chopped Herbs quantity

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  https://foodom.acsdm.com

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together all the ingredients except the cooked lentils, lemon juice, salt, and pepper.
  • Fold the lentil into the herb mixture.
  • Add the remaining ingredients according to your pallet preference.
  • Place in the fridge to chill before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time3 hours hours 30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • ½ tablespoon ground cumin plus 1/2 teaspoon
  • 1 tablespoon extra virgin olive oil plus 1 teaspoon
  • 2 bunch fresh cilantro minced
  • 2 bunch Italian parsley minced
  • 2 bunch fresh mint minced
  • 1 bunch fresh dill chopped
  • ½ cup red onion fine dice
  • 3 cup dry French lentils cooked to al dente, or spouted lentils
  • 4 ounce fresh spinach rough chopped
  • 1 teaspoon Kosher salt to taste
  • ¼ teaspoon freshly ground black pepper
  • 4 lemon juiced and zest
  • 3 stalk celery
  • 1/2 red bell pepper
  • 2 tablespoon red wine vinegar
  • 1 tablespoon granulated garlic

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 248kcal | Carbohydrates: 39g | Protein: 17g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 264mg | Potassium: 225mg | Fiber: 19g | Sugar: 2g | Vitamin A: 2418IU | Vitamin C: 35mg | Calcium: 78mg | Iron: 6mg

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  Minestrone Soup-Diabetes Friendly

  $0.00 Cooking Fee

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

  Minestrone Soup-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 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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  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.

  Minestrone Soup-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Cook pasta according to instructions. Drain and set aside.
  • Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
  • Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
  • Turn heat down to low and simmer for 5-6 minutes.
  • Add spinach; season with salt and pepper to taste.
  • Garnish with Parmesan cheese and basil.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 2 stalk celery with leaves, diced
  • 3 clove garlic chopped
  • 8 cup low sodium vegetable stock Such as Pacific Foods brand
  • 2 carrot medium, peeled and diced
  • 28 ounce canned whole peeled tomatoes chopped with liquid
  • 30 ounce canned dark red kidney beans rinsed
  • 1 zucchini diced
  • 1/3 cup Italian parsley finely chopped
  • 3 cup baby spinach packed
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1/3 cup fresh basil chiffonade
  • 1 cup parmesan cheese grated

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 532mg | Potassium: 706mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 4mg

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

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  Kung Pao Chicken with Cauliflower Rice

  $0.00 Cooking Fee

  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Kung Pao Chicken with Cauliflower Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks. This version is low sodium, low carb, Paleo, Keto, Whole 30, heart healthy, and diabetes friendly!

  Kung Pao Chicken with Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place the diced chicken in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat, and when hot, add 1/2 the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining oil. Add the ginger, garlic, dried red chilies and cook for 30 seconds or less, being careful not to burn the aromatics.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the coconut aminos to taste.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Make the cauliflower rice:

  • Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

  Cook Times

  Active Prep22

  Hands-On Cook13

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast diced

  Marinade for chicken:

  • 4 tablespoon coconut aminos
  • 1 tablespoon apple cider vinegar
  • 4 tablespoon almond flour
  • 1 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 4 small dried red chiles roughly chopped, seeds removed optional
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 1/2 cup green onion cut into 1/2 inch lengths
  • 4 tablespoon coconut aminos
  • 1 cup unsalted roasted peanuts

  For the cauliflower rice:

  • 33 ounce frozen riced cauliflower
  • 2 clove garlic minced
  • 2 teaspoon avocado oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 336kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 469mg | Potassium: 1023mg | Fiber: 5g | Sugar: 5g | Vitamin A: 672IU | Vitamin C: 84mg | Calcium: 62mg | Iron: 2mg

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

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  Mediterranean Lentil Salad

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Lentil Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 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.
  
  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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.

  Mediterranean Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
  • Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
  • Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
  • Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
  • Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentils brown or green - Umbrian recommended
  • 4 cup water

  For the dressing:

  • 2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
  • 1 clove garlic minced
  • 1 shallot small, minced
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil

  For the salad:

  • 1/2 cup yellow bell pepper sliced
  • 1/3 cup red onion sliced into thin rings
  • 1 teaspoon fresh thyme
  • 1 tomato sliced
  • 1 bunch fresh basil whole leaves, optional

  Cooking Tools Required

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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  Grilled Salmon with Tomato Lime Salsa

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  Up to 10 servings
  

  Grilled Salmon with Tomato Lime Salsa

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce before 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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower 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 flavorful Southwestern-inspired grilled salmon is topped with a delicious salsa. Add cauliflower rice for a complete meal!

  Grilled Salmon with Tomato Lime Salsa quantity

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

  Instructions

  • Preheat grill to medium-high heat.
  • In a bowl, combine the tomatoes, bell pepper, avocado, cilantro, green onion, garlic, oil, lime juice, lime zest, and season to taste. Refrigerate until ready to serve.
  • Season the fish with paprika, chili powder, oregano, sea salt, and black pepper
  • Grill fish for 3 to 5 minutes per side. Serve the fish with the tomato-lime salsa

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound salmon fillet 4 ounce per serving before cooking

  For the salsa:

  • 4 each Roma tomato seeded and diced
  • 1 each avocado diced
  • 1/2 cup bell pepper diced
  • 1/2 cup fresh cilantro minced
  • 3 stalk green onion sliced
  • 3 clove garlic minced
  • 3 tablespoon avocado oil
  • 3 each lime zested, then juiced

  For the fish:

  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon dry oregano
  • 1 teaspoon sea salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 6g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 300mg | Potassium: 795mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 2mg

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  Greek Salad with Garbanzo Beans and Pepperoncinis

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Greek Salad with Garbanzo Beans and Pepperoncinis

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 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 FreeLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back.

  https://www.tasteofhome.com/recipes/chopped-greek-salad/

  Greek Salad with Garbanzo Beans and Pepperoncinis quantity

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  https://www.tasteofhome.com/recipes/chopped-greek-salad/

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  Ingredients Scale

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

  Instructions

  • Place first 7 ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Drizzle over salad; toss to combine. Serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 head romaine lettuce chopped
  • 30 ounce canned garbanzo beans
  • 5 stalk celery sliced
  • 3 tomato medium chopped
  • ¾ cup pitted Greek olive sliced
  • ¾ cup feta cheese crumbled
  • ½ cup pepperoncinis finely chopped
  • 5 tablespoon fresh basil minced
  • 5 tablespoon pepperoncini juice
  • 5 tablespoon extra virgin olive oil
  • 2 ½ tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 202kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 658mg | Potassium: 409mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4665IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 2mg

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  Classic Chicken Soup

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  4 servings
  

  Classic Chicken Soup

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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: 12 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 HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

  Classic Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add the chicken stock, chicken, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breast(s) from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add pepper; stir in parsley. Adjust seasonings if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 4 cup low sodium chicken stock
  • 1 cup water
  • 1 pound boneless skinless chicken breast
  • 1 each large carrot
  • 2 rib celery
  • ⅓ teaspoon freshly ground black pepper
  • 2 teaspoon Italian parsley chopped

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 439kcal | Carbohydrates: 48g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 227mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg

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  4

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  Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette

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  Up to 10 servings
  

  Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy Free

  This main dish salad combines mixed greens with perfectly cooked steak, cherry tomatoes, and thinly sliced red onions. It all gets tossed with a creamy balsamic viniagrette.

  Sirloin Steak and Broccoli Salad with Creamy Balsamic Vinaigrette quantity

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  Ingredients Scale

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

  Instructions

  Cook the steaks:

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element. Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook the broccoli:

  • 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.

  Make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.

  Assemble the salad:

  • Thinly slice the broiled steaks. Thinly slice the onion and soak in cold water if spicy.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.Top salad with sliced steak, broccoli, cherry tomatoes, and red onion, adding additional dressing if desired. Note: toss salad only when ready to eat. Store all the ingredients separately.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak  
  • 1 teaspoon garlic salt more or less to taste or preference
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

  For the salad:

  • 1 pound mixed greens 
  • 1/2 red onion small, thinly sliced
  • 1 pint cherry tomatoes halved if large

  For the vinaigrette (makes about 1 cup):

  • 1/4 cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra virgin olive oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Saute pan, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 390kcal | Carbohydrates: 16g | Protein: 35g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 445mg | Potassium: 1168mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1737IU | Vitamin C: 163mg | Calcium: 129mg | Iron: 4mg

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  Arugula Salad with Lemon Vinaigrette

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  Rated 5.00 out of 5
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  Up to 10 servings
  

  Arugula Salad with Lemon Vinaigrette

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  Recipe adapted from:

  Julie Blanner

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 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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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPMediterranean DietRefined Sugar FreeSoy FreeVegetarian

  This refreshing salad is simple in nature and pairs well with so many dishes.

  https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

  Arugula Salad with Lemon Vinaigrette quantity

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  https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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

  Instructions

  Lemon Vinaigrette

  • In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

  Arugula Salad

  • Wash and spin the arugula and add to medium mixing bowl.
  • Toss with vinaigrette. Top with fresh grated parmesan.

  Notes

  One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
  Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
  You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

  Cook Times

  Active Prep8

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the dressing:

  • ¼ cup white wine vinegar or red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice freshly squeezed
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 1 cup parmesan cheese fresh shavings

  Cooking Tools Required

  jar with lid, Mixing bowls, Peeler, Tongs, Whisk

  Nutrition

  Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg

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  Clean Diet Chinese Chicken Salad

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Chinese Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everyone loves Chinese Chicken Salad and this one is made extra special with an orange-ginger dressing.

  Clean Diet Chinese Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
  • Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
  • In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
  • Add the diced chicken and toss again. Plate and garnish with cashews.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast poached, then diced
  • 1 head green cabbage or Napa cabbage, thinly sliced
  • 3 carrot medium, julienned
  • 6 stalk green onion white and light green parts only, thinly sliced
  • 1 bunch fresh cilantro chopped
  • 1 tablespoon sesame seeds

  For the dressing:

  • 3/4 cup orange juice
  • 4 tablespoon avocado oil
  • 2 tablespoon rice vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoon fresh ginger grated
  • 1/2 teaspoon sea salt
  • pinch freshly ground black pepper

  For garnish:

  • 1 cup cashews roughly chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 271kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 702mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3337IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

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  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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  6 servings
  

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious salmon rests on a bed of Swiss chard-bell pepper cauliflower rice.

  Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Season the salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the salmon and cook 2-3 minutes per side, depending on thickness of filets.
  • While the salmon cooks, prepare the cauliflower rice by heating the oil in a large skillet over medium-high heat. When hot add the garlic and cook for 30 seconds. Immediately add the Swiss chard and red bell pepper. Cook, stirring often, just until the Swiss chard is bright green and soft, about 2 minutes. Turn the heat to high and add the frozen riced cauliflower, and cook for several minutes until heated through. Season with salt and pepper.
  • Plate cauliflower rice and top with salmon fillet.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the salmon:

  • 1½ pound salmon fillet 6 filets
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil

  For the cauliflower rice:

  • 2 tablespoon avocado oil
  • 2 clove garlic chopped
  • 1 bunch Swiss chard small green, stems removed, leaves thinly sliced
  • 30 ounce frozen riced cauliflower
  • 1 each red bell pepper small dice
  • 1 teaspoon Kosher salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat a large sauté pan over medium heat and add the salmon. When heated through half-way, add the cauliflower rice along side the salmon. Cook until both are heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 933mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg

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  6

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  Unstuffed Cabbage and Turkey Soup

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  Rated 5.00 out of 5
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  Up to 10 servings
  

  Unstuffed Cabbage and Turkey Soup

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  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 FreeLower CarbPaleoReduced FatRefined Sugar FreeSoy Free

  Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

  Unstuffed Cabbage and Turkey Soup quantity

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  Ingredients Scale

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

  Instructions

  • Core and cut cabbage into 2 inch cuts
  • Steam 3-4 minutes and let cool
  • Heat a large pot or Dutch oven over medium-high heat, spray with oil then add the turkey and salt, cook breaking the meat up until browned, about 3 minutes.
  • Add the onion, 1/2 of the of chili powder, and garlic and saute for another 5 minutes
  • Add in tomato products, black pepper, water, and steamed cabbage
  • bring to an almost boil
  • Reduce heat to low and cover the pot
  • Cook covered for 30 minutes. If overall meal cooking time allows, keep on cooking another 30 minutes to cook out the acid in the tomatoes.
  • Adjust seasoning

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 green cabbage medium, chopped
  • 2 pound 93% lean ground turkey
  • avocado oil cooking spray
  • 1 onion large, diced
  • 14 ounce canned tomato sauce
  • 14 ounce canned fire roasted tomato
  • 2 tablespoon chili powder
  • 3 tablespoon granulated garlic
  • 2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cup water add more as needed

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

  Nutrition

  Calories: 195kcal | Carbohydrates: 13g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 826mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 962IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg

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  Sautéed Zucchini and Cherry Tomatoes

  $0.00 Cooking Fee

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

  Sautéed Zucchini and Cherry Tomatoes

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  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  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 FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Crisp zucchini, burst cherry tomatoes and meltingly sweet red onions make a lovely summer side dish.

  Sautéed Zucchini and Cherry Tomatoes quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil over medium heat in a large sauté pan or a large pot. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each red onion small diced
  • 2 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
  • 2 pound grape tomato or cherry tomatoes, halved
  • 4 clove garlic minced
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh basil chopped plus more for garnish if desired

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Nutrition

  Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 478mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

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  Warm Lentil Salad

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Warm Lentil Salad

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $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 HealthyMediterranean DietNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  The gourmet lentil

  Warm Lentil Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
  • Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
  • Bring to a simmer and let cook until soft.
  • Once done, add in tarragon and zest, stir.
  • Before serving, fold in arugula.
  • Serve with a lemon wedge

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2/3 cup carrot diced
  • 2/3 cup celery diced
  • 2/3 cup onion diced
  • 3 cup dry lentil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground white pepper
  • 5 cup water
  • 2 tablespoon fresh tarragon
  • 3 cup arugula or spinach or kale
  • 1 each lemon
  • 1 tablespoon lemon zest

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

  Nutrition

  Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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  Andalusian Chicken

  $0.00 Cooking Fee

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

  Andalusian Chicken

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  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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  Traditional sauteed chicken dish from the Andalucia region of Spain. Perfect to sop up the sauce with crusty bread

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoReduced Fat

  Traditional Spanish chicken sauteed with garlic, sherry, paprika and cumin

  Andalusian Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in large skillet
  • Add chicken, onions and garlic and saute for 5 minutes.
  • Add salt, pepper, paprika and cumin and saute for additional 5 minutes
  • Add sherry wine and cook for additional 5-10 minutes until sauce reduces slightly
  • Top with chopped parsley

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh cut into strips
  • 1/4 cup extra virgin olive oil
  • 4 clove garlic
  • 1/2 cup red onion
  • 2 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/2 cup sherry wine
  • 2 tablespoon Italian parsley chopped
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Saute pan, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in skillet over medium high heat until warmed through about 4-5 minutes

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 125mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

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  Shrimp Scampi

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Shrimp Scampi

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  A steakhouse classic, shrimp scampi can be an appetizer, a main dish paired with rice pilaf and vegetable, or part of a surf and turf dinner.

  Shrimp Scampi quantity

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  Ingredients Scale

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

  Instructions

  • Season shrimp with Kosher salt and freshly ground pepper. Heat a large sauté pan(s) over medium heat. When hot add the olive oil, then the chopped garlic. Once the garlic is just starting to turn golden, add the red pepper flakes, and turn the heat to high. Immediately add the shrimp.
  • Saute shrimp until just done, about 2 minutes. Remove from pan and reserve.
  • To the hot pan(s), add the white wine and lemon juice, scraping up any browned bits. Cook the wine until it reduces to 1/2 the original amount. Remove pan from heat and add the parsley and butter, stirring to combine.
  • Place cooked shrimp back into the pan and toss to coat shrimp with sauce.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25, peeled and deveined, tail-on for presentation if desired
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoon extra virgin olive oil
  • 8 clove garlic finely chopped
  • 1 teaspoon crushed red pepper
  • 1 cup dry white wine such as Sauvignon Blanc
  • 1 lemon large, juiced
  • 2 tablespoon Italian parsley finely chopped
  • 8 tablespoon unsalted butter chilled

  Cooking Tools Required

  Measuring cups and spoons, Saute pan

  Reheating/Serving Instructions

  Heat in saute pan over medium heat until heated through, about 5 minutes.

  Nutrition

  Calories: 235kcal | Carbohydrates: 3g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 765mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg

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