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  Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Shredded Chicken Street Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

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

  Shredded Chicken Street Tacos quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Quinoa Greek Salad

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  4 servings
  

  Quinoa Greek Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Quinoa Greek Salad quantity

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

  Instructions

  Cook the quinoa:

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

  Prepare the vegetables:

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

  Make the dressing:

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

  Assemble the salad:

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

  Serve:

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Chicken and Pineapple Skewers

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  Rated 0 out of 5
  4 servings
  

  Chicken and Pineapple Skewers

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2.5 skewers

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Bright, bold flavors come together in these mouthwatering Chicken and Pineapple Skewers, perfect for the grill or stovetop. Juicy pieces of marinated chicken pair with sweet pineapple, vibrant bell peppers, and savory onions, creating a delicious balance of sweet and smoky. Marinated in a blend of olive oil, garlic, cumin, paprika, and cinnamon, these skewers are a satisfying choice for a nutritious meal. Try them with a side of guacamole for extra flavor!

  Chicken and Pineapple Skewers quantity

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  Instructions

  • Add the olive oil, garlic, cumin, paprika, and cinnamon into a large bowl and mix well. Add the chicken to the mixture and let them marinate for 30 minutes at room temperature or in the refrigerator (covered) if more than 30 minutes.
  • Skewer the chicken, pineapple, peppers, and onions onto the Bamboo skewers. Brush any leftover marinade over the pineapple, peppers and onion. Season skewers with salt and pepper to taste.
  • Over medium to medium-high heat, grill the skewers for 10-12 minutes, turning about 5-6 minutes through.
  • This is great served with our Little Black Dress guacamole recipe!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook10

  Passive15

  Total Time1 hour hour 33 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic smashed
  • 1 teaspoon ground cumin
  • ½ tsp paprika
  • ⅛ tsp ground cinnamon
  • 1½ pound boneless skinless chicken breast or thighs, cut into small pieces
  • 1 each red bell pepper seeded and cut 1-inch squares
  • 1 each green bell pepper seeded and cut 1-inch squares
  • 1 each medium sweet onion cut into 8 wedges
  • ½ each pineapple cut into 1-inch squares
  • ¾ teaspoon Kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 10 each 10-inch bamboo skewer soaked in water for 30 min

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 389kcal | Carbohydrates: 25g | Protein: 38g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 499mg | Potassium: 990mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1290IU | Vitamin C: 123mg | Calcium: 55mg | Iron: 2mg

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  Mexican Tofu Stir-Fry with Black Beans

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  Rated 0 out of 5
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  4 servings
  

  Mexican Tofu Stir-Fry with Black Beans

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Mexican Tofu Stir-Fry with Black Beans quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 14 ounce firm tofu
  • 1 tablespoon avocado oil
  • 1 red bell pepper sliced
  • 1 small onion chopped
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn optional
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Mexican Tofu Tacos with Cabbage Slaw

  $0.00 Cooking Fee

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

  Mexican Tofu Tacos with Cabbage Slaw

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Mexican Tofu Tacos with Cabbage Slaw quantity

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  Ingredients Scale

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  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Mediterranean Baked Tilapia with Roasted Veggies

  $0.00 Cooking Fee

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

  Mediterranean Baked Tilapia with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4

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

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

  Mediterranean Baked Tilapia with Roasted Veggies quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Korean Spicy Rice Bowl

  $0.00 Cooking Fee

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

  Korean Spicy Rice Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Korean Spicy Rice Bowl quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  For the sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

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

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  Chicken Salad in Whole Wheat Pita

  $0.00 Cooking Fee

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

  Chicken Salad in Whole Wheat Pita

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 pita sandwich

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

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

  Chicken Salad in Whole Wheat Pita quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Filling:

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

  Cooking Tools Required

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

  Nutrition

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

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  Thai Chickpea & Peanut Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Thai Chickpea & Peanut Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeVeganVegetarian

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

  Thai Chickpea & Peanut Salad quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

  Cutting board, Mixing bowls, Sharp Knives, Tongs

  Nutrition

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

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  Teriyaki Turkey Bowl with Broccoli

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  4 servings
  

  Teriyaki Turkey Bowl with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Teriyaki Turkey Bowl with Broccoli quantity

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

  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Optional for garnish:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5
  4 servings
  

  Sardine and Black Bean Cakes Baked

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2-3 cakes

  Brain FoodGluten FreeHeart HealthyMediterranean DietPostpartumPregnancyRefined Sugar FreeSoy Free

  These Sardine and Black Bean Cakes are a perfect addition to your clean eating and gluten-free nutrition. Baked to perfection, they combine the wholesome protein of sardines with the fiber-rich goodness of black beans, creating a dish that's as nutritious as it is flavorful. Packed with omega-3s, antioxidants, and healthy fats, these cakes are a guilt-free way to enjoy a savory meal or snack.

  Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Sardine and Black Bean Cakes Baked quantity

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  Instructions

  • Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease with olive oil spray.
  • Prepare the Mixture: In a large bowl, mash the black beans with a fork or potato masher until slightly chunky.
  • Add the mashed sardines, red onion, bell pepper, garlic, cilantro, egg, ground flax, Dijon mustard, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Mix until well combined.
  • Form the Cakes: Scoop about 2 tablespoons of the mixture and form it into small patties creating 12 cakes. Place them on the prepared baking sheet.
  • Bake the Cakes: Spray the tops of the patties lightly with olive oil spray. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden brown and firm to the touch.
  • Serve: Let the cakes cool slightly before serving. Enjoy with a side salad, a dollop of Greek yogurt, or a squeeze of fresh lemon juice.

  Cook Times

  Active Prep15

  Hands-Off Cook20

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 ounce canned sardines in water drained and mashed
  • 15 ounce canned black beans rinsed, and drained
  • 1 each small red onion finely diced
  • 1 each red bell pepper or other color, finely diced
  • 1 clove garlic minced
  • 0.25 cup cilantro or parsley finely chopped
  • 1 each large egg lightly beaten
  • 4 tablespoon ground flax seeds or almond flour. Grind the flax as it's a binder. Don't use whole seeds, the cakes won't hold up.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon Kosher salt
  • 0.5 teaspoon ground black pepper
  • extra virgin olive oil spray for greasing

  For Serving - Optional

  • 1 each lemon wedges
  • 12 tablespoon sour cream or Greek yogurt, or tzatziki, or tahini sauce

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

  Nutrition

  Calories: 232kcal | Carbohydrates: 25g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 821mg | Potassium: 640mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1222IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 4mg

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  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  4 servings
  

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

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

  Garlic Chicken Thighs with Cauliflower Mash and Broccoli quantity

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

  Instructions

  Prepare the Chicken:

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

  Make the Cauliflower Mash:

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

  Cook the Broccoli:

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

  Assemble and Serve:

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high heat until hearted through

  Nutrition

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

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  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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  4 servings
  

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

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

  Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

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

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  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

  $0.00 Cooking Fee

  Rated 0 out of 5
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  8 servings
  

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

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

  Baked Tilapia with Roasted Veggies and Tilapia Stir-fry quantity

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  Instructions

  Baked Tilapia

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

  Tilapia Stir-fry

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

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Baked Tilapia with Roasted Veggies:

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

  For the Tilapia Stir-fry:

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

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Asian-Inspired Tilapia Stir-fry

  $0.00 Cooking Fee

  Rated 0 out of 5
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  4 servings
  

  Asian-Inspired Tilapia Stir-fry

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

  Asian-Inspired Tilapia Stir-fry quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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

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  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

  $0.00 Cooking Fee

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

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

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

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

  Instructions

  Korean Beef Rice Bowl

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

  Ground Beef and Wild Rice Stuffed Bell Peppers

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

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook40

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Korean Rice Bowls:

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

  for the sauce:

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

  For the Ground Beef and Wild Rice Stuffed Bell Peppers

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

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

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  Arrabbiata Sauce with Ground Beef over Zoodles

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  Arrabbiata Sauce with Ground Beef over Zoodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

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

  Arrabbiata Sauce with Ground Beef over Zoodles quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Optional:

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through

  Nutrition

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

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  Chicken Caesar Salad

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

  Chicken Caesar Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounces cooked chicken and 4 ounces lettuce

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

  Diabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreePaleoRefined Sugar FreeSoy Free

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

  Chicken Caesar Salad quantity

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  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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  Juicy Middle Eastern Chicken Kabob

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  6 servings
  

  Juicy Middle Eastern Chicken Kabob

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  Rated 0 out of 5

  $0.00 Cooking Fee

  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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  Ingredients Scale

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

  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

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  4 servings
  

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

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

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

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

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

  Instructions

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

  Notes

  Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

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

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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