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  Chicken and Spinach Pasta with Garlic Sauce

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  4 servings
  

  Chicken and Spinach Pasta with Garlic Sauce

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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 FreeHeart HealthyRefined Sugar FreeSoy Free

  This creamy yet light pasta dish is packed with lean protein, fiber-rich ingredients, and heart-healthy fats. Simple, affordable, and perfect for a wholesome meal!

  Chicken and Spinach Pasta with Garlic Sauce quantity

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

  Instructions

  Cook the Pasta:

  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Cook the Chicken:

  • Heat olive oil in a large skillet over medium heat.
  • Add the chicken thighs and season with Italian seasoning. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.

  Sauté the Garlic and Spinach:

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

  Make the Garlic Sauce:

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

  Combine Ingredients:

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

  Serve:

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Pasta:

  • 8 ounce Barilla whole wheat penne
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

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

  Optional:

  • 2 tablespoon grated Parmesan cheese
  • 2 tablespoon fresh parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot

  Reheating/Serving Instructions

  Heat in the microwave on low power until heated through.

  Nutrition

  Calories: 396kcal | Carbohydrates: 39g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 194mg | Potassium: 547mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3073IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 2mg

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  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  6 servings
  

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

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

  One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP quantity

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

  Instructions

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

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 321kcal | Carbohydrates: 5g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 380mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg

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  Saag Paneer with Tofu

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  Up to 10 servings
  

  Saag Paneer with Tofu

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  Recipe adapted from:

  Kaiser Permanente

  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 FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, garam masala, chiles, coriander and turmeric.

  Saag Paneer with Tofu quantity

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

  Instructions

  Make tofu paneer:

  • Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
  • Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
  • Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.

  Make the cashew cream:

  • Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
  • Place the cashews and water in a food processor or blender and blend until pureed totally smooth.

  Make Saag:

  • Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
  • Transfer to a food processor with the water and puree until smooth.
  • Chop the onion and poblano pepper and set aside.
  • Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
  • Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
  • Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
  • Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
  • Add tofu paneer on top of saag mixture to serve (or mix in).

  Cook Times

  Active Prep30

  Hands-On Cook25

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Tofu “Paneer”:

  • 35 ounce extra firm tofu
  • 5 tablespoon fresh lemon juice
  • 7 1/2 tablespoon water
  • 7 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt

  Saag:

  • 40 ounce baby spinach
  • 3 3/4 cup water
  • 2 1/2 teaspoon avocado oil
  • 2 poblano pepper diced and seeds removed
  • 2 large yellow onion chopped
  • 2 1/2 tablespoon fresh ginger grated
  • 7 clove garlic minced or pressed
  • 37 ounce canned diced tomatoes
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoon garam masala
  • 2 1/2 teaspoon cumin
  • 5 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 tablespoon fresh lemon juice

  Cashew cream:

  • 1/2 cup raw cashews
  • 1/2 cup boiling water

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Baking Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high heat until heated through or in a pot on the stove top over medium heat.

  Nutrition

  Calories: 193kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 546mg | Potassium: 1262mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10881IU | Vitamin C: 68mg | Calcium: 206mg | Iron: 7mg

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  Stonefire Grill Lemon Garlic Chicken

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  Up to 10 servings
  

  Stonefire Grill Lemon Garlic Chicken

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  Recipe adapted from:

  One Classy Dish

  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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoPostpartumRefined Sugar FreeSoy Free

  This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.

  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

  Stonefire Grill Lemon Garlic Chicken quantity

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  http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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

  Instructions

  • Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
  • Peel & roughly chop garlic cloves. Roughly chop basil.
  • Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
  • Pour sauce over chicken breasts & cover dish with aluminum foil.
  • Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
  • Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

  Notes

  You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound boneless skinless chicken breast
  • 1/3 cup fresh lemon juice
  • 3/4 tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoon fresh basil chopped
  • 1 head garlic peeled, coarsely chopped
  • 1/3 cup extra virgin olive oil

  Garnish:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon thinly sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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  One Pan Italian Roasted Tofu and Vegetable Dinner

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  One Pan Italian Roasted Tofu and Vegetable Dinner

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.

  One Pan Italian Roasted Tofu and Vegetable Dinner quantity

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

  Instructions

  • Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
  • In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
  • Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
  • On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
  • In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
  • Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
  • Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Marinade:

  • 2 teaspoon dried basil
  • 2 teaspoon dry thyme
  • 2 teaspoon dry oregano
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced

  For roasting:

  • 24 ounce extra-firm tofu drained and chopped
  • 2 tablespoon extra virgin olive oil for the tofu
  • 1 head cauliflower chopped
  • 3 carrot peeled, sliced lengthwise, then chopped in thirds
  • 28 ounce canned chickpeas drained and rinsed
  • 1 pound asparagus ends trimmed and cut into thirds
  • 1 yellow onion medium, sliced
  • 1 yellow bell pepper sliced
  • 2 pint cherry tomato
  • 1 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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  Naked Wonton Soup

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  Rated 0 out of 5
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  4 servings
  

  Naked Wonton Soup

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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 HealthyKetoLower CarbRefined Sugar Free

  Enjoy this simple no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. It's sure to warm you up without the extra carbs!

  Naked Wonton Soup quantity

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  Ingredients Scale

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

  Instructions

  • In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
  • Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
  • In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
  • Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 4 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup kale chopped
  • 1/2 cup white mushroom sliced
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup green onion chopped
  • 1/2 cup carrot shredded
  • 1 tablespoon rice vinegar

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat soup in a small pot on medium-high heat until just simmering or in the microwave on high power.

  Nutrition

  Calories: 215kcal | Carbohydrates: 6g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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  Low Carb Turkey, Lentil and Zucchini Chili

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  Up to 10 servings
  

  Low Carb Turkey, Lentil and Zucchini Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

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

  A hearty, lower-glycemic alternative to traditional chili, with lean turkey, zucchini, and reduced lentils for a satisfying, healthier dish.

  http://www.ForkandKnifeCreations.com

  Low Carb Turkey, Lentil and Zucchini Chili quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor. Half way through, add the chopped zucchini and cook until it's tender.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 pound zucchini chopped, for 10 servings, 2 zucchinis
  • 1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 1 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 5 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 284kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 390mg | Potassium: 820mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 5mg

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  Chicken Salad Pita and Chicken Vegetable Soup

  $0.00 Cooking Fee

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

  Chicken Salad Pita and Chicken Vegetable Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

  Chicken Salad Pita and Chicken Vegetable Soup quantity

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  Instructions

  Poached Chicken:

  • 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 stock, strain stock and reserve both.

  Chicken Salad:

  • Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.

  Chicken Soup:

  • 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 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

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

  For the Chicken Salad:

  • 4 piece whole wheat pita cut in 4 halves
  • 1 head leaf lettuce divided into single leaves

  and chicken salad filling

  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  For the Chicken Soup:

  • 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
  • 1 each large carrot diced
  • 2 rib celery diced
  • ⅓ teaspoon freshly ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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  Plain Poached Chicken

  $0.00 Cooking Fee

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

  Plain Poached Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  www.ForkandKnifeCreations.com

  Plain Poached Chicken quantity

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  www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  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).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 2 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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  Quick Cinnamon Rolls

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Quick Cinnamon Rolls

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 roll

  Nut FreeSoy FreeVegetarian

  These biscuit style cinnamon rolls start with a milk dough that's filled with brown sugar and cinnamon, then topped with a powdered sugar milk glaze.

  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

  Quick Cinnamon Rolls quantity

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  https://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

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  Instructions

  Make the filling:

  • In a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Set aside.

  Make the dough:

  • In a large bowl mix together flour, sugar, baking powder, and salt.
  • Cut in softened butter
  • Stir in milk and mix to form dough

  Roll out the dough:

  • Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick. Spread the filling on the dough. Roll up the rectangle, then with a sharp knife slice into 12 rolls. Place rolls in to pan or pyrex dish. Cover and let rest for 10 minutes

  Bake:

  • Bake 25 minutes at 375 degrees

  Make the Glaze:

  • Combine glaze ingredients in bowl and stir until smooth. When rolls are baked top with glaze. Serve warm.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive10

  Total Time55 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  Dough:

  • 2 cup all purpose flour
  • 2 tablespoon granulated sugar
  • 4 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 3 tablespoon unsalted butter
  • 3/4 cup 2% milk

  Filling:

  • 4 tablespoon butter
  • 1 cup brown sugar
  • 5 teaspoon ground cinnamon

  Glaze:

  • 1/2 cup powdered sugar
  • 1/4 cup 2% milk

  Cooking Tools Required

  9 inch Pie Dish, 9x13 inch glass baking dish, Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Rolling Pin, Sharp Knives, Spatula

  Reheating/Serving Instructions

  30 seconds in the microwave

  Nutrition

  Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 351mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 1mg

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  Fried Rice with Soy Sauce and Eggs 2

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Fried Rice with Soy Sauce and Eggs 2

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  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeVegetarian

  This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

  Fried Rice with Soy Sauce and Eggs 2 quantity

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  Instructions

  • 1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
  • 2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
  • 3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
  • 4. Add the rice, breaking up any large chunks.
  • 5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • 6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
  • 7. Remove from heat and add sesame oil and green onion

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup long grain white rice
  • 3 tablespoon avocado oil
  • 3 each egg
  • 2 each carrot
  • 3 head baby bok choy
  • 3 tablespoon soy sauce
  • 1.5 teaspoon dark soy sauce
  • 2 teaspoon sesame oil
  • 3 each dry red chili
  • 3 stalk green onion
  • 1 teaspoon fresh ginger
  • 1 each yellow onion
  • 1 tablespoon white pepper
  • 2 tablespoon chicken bouillon powder

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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  Vegan Spiced Lentil Soup

  $91.67 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Spiced Lentil Soup

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  Recipe adapted from:

  Bailey Ruskus

  Rated 0 out of 5

  $91.67 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeOil FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious lentil soup is made with the addition of garbanzo beans, kale, and sweet potatoes, plus a bit of cayenne pepper for spice. This recipe requires a slow cooker and 4 hours of hands-off cooktime on HIGH setting. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Vegan Spiced Lentil Soup quantity

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  Ingredients Scale

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  Instructions

  • Add everything through the vegetable stock to a slow cooker. Set on high for 4 hours, low for 7 hours. Just before serving, add kale, lemon and salt and pepper. Stir. ENJOY!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook180

  Passive0

  Total Time3 hours hours 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each onion diced
  • 6 clove garlic minced
  • 8 each carrot diced
  • 8 stalk celery diced
  • 4 each sweet potato small, rough diced
  • 3 cup dry lentil rinsed and drained
  • 30 ounce canned garbanzo beans rinsed and drained
  • 4 teaspoon ground turmeric
  • 2 teaspoon coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 16 cup vegetable stock
  • 2 bunch kale rib stems removed
  • 2 each lemon juiced
  • 3 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 307kcal | Carbohydrates: 53g | Protein: 19g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2483mg | Potassium: 859mg | Fiber: 22g | Sugar: 5g | Vitamin A: 3858IU | Vitamin C: 29mg | Calcium: 151mg | Iron: 6mg | Phosphorus: 342mg

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  Sausage, Potato and Kale Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sausage, Potato and Kale Soup

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  Try this customer-submitted, budget-friendly comfort soup. Perfect for a cool Spring supper!

  Sausage, Potato and Kale Soup quantity

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  Instructions

  • In a large stock pot, add oil and cook Italian sausage, breaking into bit sized pieces until cooked through, drain most oil, leaving a 1-2 tablespoons in the pot
  • Add onion, garlic and red chili flakes sauté 2-3 minutes
  • Add potatoes, pour in broth, salt & pepper and bay leaf
  • Bring to a boil, then lower heat and simmer for 15-20 minutes until potatoes are tender
  • Turn off heat and add kale and heavy cream, stir and adjust seasoning to taste

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground Italian sausage either sweet or spicy, depending on taste
  • 1 each yellow onion diced
  • 5 clove garlic minced
  • 2 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper
  • 5 each red potato large, leave peel on, dice in 1 ½“ cubes
  • 4 cup chicken broth
  • 4 cup water
  • 2 teaspoon sea salt
  • 2 teaspoon ground white pepper
  • 1 bay leaf
  • 1 cup heavy whipping cream
  • ½ bunch Kale stems removed and torn into bit sized pieces

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power or on the cooktop until heated through,

  Nutrition

  Calories: 342kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 1183mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 2mg

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

  $0.00 Cooking Fee

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

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

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cooked

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

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

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

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  Ingredients Scale

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Red Lentil Dahl-Diabetes Friendly

  $0.00 Cooking Fee

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

  Red Lentil Dahl-Diabetes Friendly

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  Recipe adapted from:

  Kate Hackworthy

  Rated 0 out of 5

  $0.00 Cooking Fee

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

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

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

  Red Lentil Dahl-Diabetes Friendly quantity

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

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  Ingredients Scale

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  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

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

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  Thai Basil Chicken with Brown Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Thai Basil Chicken with Brown Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes Friendly

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

  Thai Basil Chicken with Brown Rice quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Mediterranean Salad

  $0.00 Cooking Fee

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

  Mediterranean Salad

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  Recipe adapted from:

  Olivia Ribas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

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

  Mediterranean Salad quantity

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

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Optional (exclude for Paleo, Whole 30, Vegan)

  • 8 tablespoon feta cheese crumbled

  Dressing:

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

  Garnish:

  • 3 tablespoon fresh parsley chopped

  Cooking Tools Required

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

  Nutrition

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

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

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  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

  $0.00 Cooking Fee

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

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces per dish

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

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

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers quantity

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  Ingredients Scale

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

  Instructions

  For the salad:

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

  For the bell peppers

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

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Salad:

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

  For the Bell Peppers:

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

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

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

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

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

  $0.00 Cooking Fee

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

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

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

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

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

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  Ingredients Scale

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

  Instructions

  Prepare the Chicken for both dishes:

  • Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
  • For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
  • Make the Cauliflower Mash:
  • While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
  • Cook the Broccoli:
  • In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Assemble and Serve:
  • Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

  For the Shredded Chicken Street Tacos

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

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Garlic Chicken:

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

  For the Tacos:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Shredded Chicken Street Tacos

  $0.00 Cooking Fee

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

  Shredded Chicken Street Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar Free

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

  Shredded Chicken Street Tacos quantity

  • Food Prep
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  • Serving

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

  *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

  4

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