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Buffalo Chicken Sliders and Chicken-Spinach Pasta
$0.00 Cooking Fee
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FSA/HSA eligible
8 servings
Buffalo Chicken Sliders and Chicken-Spinach Pasta

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee

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

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Instructions
Cook the Chicken for both Dishes:
Preheat the oven to 375°F.
In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken for the sliders:
Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.
Chop the chicken into bite-sized pieces for the pasta dish.
Prepare the Buns:
Lightly toast the whole-grain slider buns in a dry skillet or oven.
Assemble the Sliders:
Spread a thin layer of Greek yogurt on the bottom half of each bun.
Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
Top with the other half of the bun.
For the Rainbow Veggie Slaw:
Mix the Veggies:
In a large bowl, combine purple cabbage, carrots, and kale or spinach.
Make the Dressing:
In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.
Toss and Serve:
Pour the dressing over the veggies and toss well to coat.
For the Chicken-Spinach Pasta:
Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.
Sauté the Garlic and Spinach:
In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Add spinach and cook until wilted, about 2 minutes.
Make the Garlic Sauce:
Pour in the chicken broth into the pan, scraping up any browned bits.
Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.
Combine Ingredients:
Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.
Serve:
Divide into bowls and garnish with fresh parsley or basil, if desired.

Cook Times

Recipe Serving Size8

Ingredients

Ingredients
For the Buffalo Chicken Sliders:
1 pound boneless skinless chicken thigh
1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 each small whole-grain slider buns
1/4 cup plain Greek yogurt
1 tablespoon crumbled blue cheese optional
For the Rainbow Veggie Slaw:
1 cup purple cabbage shredded
1 cup carrot shredded
1 cup fresh spinach chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
For the Chicken-Spinach Pasta:
8 ounce whole-grain penne pasta
1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken thigh
4 cup fresh spinach
4 clove garlic minced
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
For the Sauce:
1 cup low-sodium chicken broth
1/4 cup plain Greek yogurt
Optional:
2 tablespoon grated parmesan cheese
2 tablespoon Italian parsley or basil for garnish

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

Reheating/Serving Instructions
Heat chicken in the microwave on high power until heated through

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

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Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu
$50.50 Cooking Fee
Rated 0 out of 5
9 servings
Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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Recipe adapted from:
Mayumi Tavalero

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$50.50 Cooking Fee
Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

Nut Free Soy Free Vegetarian
Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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Instructions
Make the dough:
Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.
Make the pomodoro sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and saute 5 minutes untiltranslucent. Add garlic and saute an addition minute. Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.
Make the tiramisu:
Pour coffee into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form. Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely. Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.
Saute the mushrooms:
Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.
Prepare the Caesar salad:
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.
To assemble and bake the pizzas:
Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.
Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

Cook Times

Active Prep162

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 42 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the dough:
2 1/4 cup warm water just above body temperature, about 105 degrees
1 ½ tablespoon granulated yeast
1 tablespoon granulated sugar
¼ cup extra virgin olive oil
1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version
For the pomodoro sauce:
4 tablespoon extra virgin olive oil
1 cup yellow onion small dice
3 clove garlic minced
28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
4 tablespoon fresh basil chopped
For the mushroom pizza:
1 tablespoon extra virgin olive oil
2 cup crimini mushrooms or mixed varieties sliced
For the pepperoni pizza:
2 ounce sliced pepperoni
For the pizza:
8 tablespoon yellow cornmeal
1 teaspoon Kosher salt
16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
1 bunch fresh basil leaves torn into small pieces
6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
½ teaspoon fine sea salt use your favorite
4 tablespoon Pecorino Romano cheese optional, grated
FOR THE TIRAMISU:
2 cup brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce lady finger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Optional:
1/4 cup rum or coffee liqueur
FOR THE CAESAR SALAD:
3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner
For the croutons:
1/2 loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic
5 fillet canned anchovy fillets
1 tablespoon Dijon mustard
1 egg
1/2 extra virgin olive oil
1 lemon
1/2 cup Parmesan cheese
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

Reheating/Serving Instructions
Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

Nutrition
Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan

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$0.00 Cooking Fee
Serving Size: 9 oz ragu + 1 cup of cooked pasta

Brain Food Dairy Free Egg Free Heart Healthy Mediterranean Diet Nut Free Postpartum Refined Sugar Free Vegan Vegetarian
This Tofu & Mushroom Ragu is proof that comfort food doesn’t need cream or cheese to taste indulgent. Packed with earthy mushrooms and hearty tofu, it delivers all the richness of a classic Italian ragu—without the heaviness. Serve it over pasta, or zoodles or spaghetti squash for low carb option, and watch meat-lovers go back for seconds (then ask what’s in it). Dairy-free, nourishing, and surprisingly addictive—this is one dish that doesn’t mess around.

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Instructions
Bake the tofu:
Preheat the oven to 400ºF/200ºC.
Line a sheet pan with parchment paper for easier clean up.
Mix together the tamari, nutritional yeast and chili powder in a large bowl.
Add the crumbled tofu and toss to combine.
Spread the tofu out on the lined sheet pan in an even layer.
Roast in the oven for 15 minutes until golden and slightly crispy., turning half way through.
Prepare the ragu:
Heat the olive oil in a large pot or Dutch oven over a medium-high heat. Add onions, carrots, and celery; sauté ~7 minutes until softened.
Stir in garlic and cook 1–2 minutes.
Add mushrooms and cook until softened and most liquid has evaporated, ~5 minutes.
Stir in tomato paste, then deglaze with red wine (or broth).
Add crushed tomatoes, oregano, thyme, bay leaves, salt, black pepper, and chili flakes if using. Simmer gently for ~10 minutes, stirring occasionally.
Stir in baked tofu and simmer an additional 3–5 minutes to combine flavors. Remove bay leaves.
Cook the pasta:
Meanwhile, prepare spaghetti according to package directions.
Prepare the Pine Nut Parmesan:
Combine the very finely chopped pine nuts, tasted sesame seeds, lemon zest, and nutritional yeast in a bowl. Season to taste with salt and black pepper.
Serve:
Toss cooked spaghetti with ragu or serve ragu on top. Garnish with Pine Nut Parmesan or fresh basil if desired.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Ragu:
40 ounce extra-firm tofu pressed and crumbled
4 tablespoon tamari sauce or coconut aminos
4 tablespoon nutritional yeast
1 teaspoon chili powder
16 ounce cremini mushroom finely chopped
2 each large onion diced
4 each medium carrot diced
4 stalk celery diced
8 clove garlic minced
56 ounce canned crushed tomatoes
6 ounce tomato paste
1 cup red wine can substitute with veggie broth
3 tablespoon extra virgin olive oil
2 teaspoon dried oregano
2 teaspoon dried thyme
2 each bay leaf
1 teaspoon chili flakes optional
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 pound pasta Use whole-grain pasta for heart and brain health
For Serving:
½ cup fresh basil loosely packed
For the Pine Nut Parmesan:
½ cup pine nuts very finely chopped
2 tablespoon sesame seeds toasted
2 tablespoon lemon zest
2 tablespoon nutritional yeast
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 484kcal | Carbohydrates: 62g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 739mg | Potassium: 1230mg | Fiber: 9g | Sugar: 14g | Vitamin A: 4892IU | Vitamin C: 25mg | Calcium: 278mg | Iron: 6mg | Phosphorus: 285mg

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Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

FSA/HSA eligible 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 Free Diabetes Friendly Egg Free Heart Healthy Mediterranean Diet Refined Sugar Free Renal 5 on dialysis Soy Free
Enjoy this Italian inspired dish served with green beans and orzo pasta.

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Instructions
Cook orzo according to package directions.
Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
Add lemon juice and basil. Stir and cook 1–2 minutes more.
In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
Serve chicken and green beans over orzo pasta.

Notes
Lemon Basil Chicken with Garlic Green Beans and Orzo

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 15 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 78 mg

Sodium: 315 mg

Potassium: 425 mg

Fiber: 5.5 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 20 mg

Calcium: 60 mg

Iron: 2.3 mg

Phosphorus: 235 mg

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce boneless skinless chicken breast sliced thin
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
2 clove garlic minced
8 ounce green bean trimmed
1 tablespoon extra virgin olive oil for sautéing green beans
2 cup orzo pasta cooked

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through.

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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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 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 Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

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Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

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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 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 Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Whisk

Nutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 1260mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4458IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 4mg | Phosphorus: 438mg

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Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Beef Arrabbiata Sauce over Zoodles and Ground Beef 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 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 Friendly Egg Free Heart Healthy Refined Sugar Free
Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti. These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

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Instructions
Arrabbiata Sauce with Zoodles
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.
Beef Tacos with Chipotle Sour Cream
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Arrabbiata Sauce with Zoodles
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
For the Beef Tacos with Chipotle Sour Cream
1 teaspoon avocado oil
1 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
6 ounce Roma tomato diced
1/3 cup shredded cheddar cheese
for the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 426kcal | Carbohydrates: 35g | Protein: 32g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 624mg | Potassium: 945mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3002IU | Vitamin C: 26mg | Calcium: 203mg | Iron: 6mg

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