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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Lentil Soup with Collard and Cauliflower
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Lentil Soup with Collard and Cauliflower

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Recipe adapted from:
Cookie+kate

Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 12 oz

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.

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Postpartum Pregnancy Refined Sugar Free Vegan Vegetarian
This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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

Instructions
Warm the olive oil in a large pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil extra virgin
2 onion medium chopped
4 carrot peeled and chopped
1 pound cauliflower half of a medium cauliflower head, cut into florets
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dry thyme
56 ounce canned diced tomatoes lightly drained
2 cup dry lentil picked over and rinsed
8 cup low sodium vegetable broth
4 cup water
1 teaspoon Kosher salt more or less to taste or preference
1 pinch crushed red pepper
½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
2 cup collard greens or kale or spinach, chopped, tough ribs removed
2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

Nutrition
Calories: 232kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 939mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4660IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 5mg

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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
FSA/HSA eligible
Up to 10 servings
Creamy Zucchini Soup with Walnuts and Dill

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Serving Size: 1 cup

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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Dairy Free Diabetes Friendly Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

Creamy Zucchini Soup with Walnuts and Dill quantity

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https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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

Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil divided
2 each onion medium, chopped
4 clove garlic quartered
3.5 pound zucchini halved lengthwise and sliced thin
6 cup vegetable broth
1 ½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoon fresh dill or half the quantity dried, plus more for serving
3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
5 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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Creamy Tuscan White Bean and Kale Soup
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Creamy Tuscan White Bean and Kale Soup

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Recipe adapted from:
Minimalist Baker

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 1/3 cups

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 Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.
https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

Creamy Tuscan White Bean and Kale Soup quantity

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https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

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

Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
Serve warm garnished with thinly sliced basil.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive5

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
1 yellow onion large, diced
3 carrot medium carrots, diced
4 stalk celery large stalks, diced
1 teaspoon sea salt divided, more or less to taste
1 teaspoon freshly ground black pepper divided, more or less to taste
3 tablespoon tomato paste
8 clove garlic minced
½ teaspoon crushed red pepper more or less to taste
2 tablespoon fresh rosemary chopped, or thyme
2 teaspoon dried basil
6 cup low-sodium vegetable broth
60 ounce canned cannellini beans drained and rinsed
30 ounce canned diced tomatoes
4 ounce kale chopped, or baby spinach
2 tablespoon balsamic vinegar
1.5 cup canned full-fat coconut milk
Optional (for serving):
fresh basil chiffonade

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

Nutrition
Calories: 340kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 1235mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4522IU | Vitamin C: 23mg | Calcium: 215mg | Iron: 8mg

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GF Green Clean Diet Minestrone Soup with Kale
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
GF Green Clean Diet Minestrone Soup with Kale

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Rated 4.5 out of 5 based on 9 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 12 oz

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 Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

GF Green Clean Diet Minestrone Soup with Kale quantity

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

Instructions
Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
Add celery and cook for 1 min, while tossing.
Add zucchini, peas, snap peas, tomato, and stock.
Reduce heat to medium-low and simmer covered for 15 mins.
Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
Serve hot in bowls.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup tomato ripe
2 tablespoon avocado oil
2 bay leaf
1 cup leek sliced and chopped (white only)
4 clove garlic minced
2 cup celery stalk and leaves chopped
1 cup zucchini small diced
1/4 cup frozen green peas
1/2 cup snap peas sliced
1/2 cup green tomato or slightly unripe, diced
1 cup quinoa pasta skip this for Paleo and whole30
10 cup low sodium vegetable stock
1 teaspoon nutritional yeast
1/4 cup pumpkin seeds
1/4 teaspoon ground turmeric
1/4 cup Italian parsley chopped
1/4 cup fresh basil torn
1/4 cup fresh oregano chopped
1 cup Tuscan kale leaves chopped
Optional garnish:
1 bunch fresh basil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Reheat in sauce pot until warm

Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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Clean Diet Detox Water
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Clean Diet Detox Water

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 1 cup

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 Keto Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This refreshing detox water can be sipped throughout the day. Add more water if you wish.

Clean Diet Detox Water quantity

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Ingredients Scale

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

Instructions
Mix all ingredients in a pitcher.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup water
1 cucumber sliced
1 lemon sliced
1 ounce fresh ginger sliced
½ cup fresh mint

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Large pitcher, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Keeps for 5 days in the refrigerator.

Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

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Classic Chicken Soup
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Classic Chicken Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 12 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 Refined Sugar Free Soy Free
This soup is filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal.

Classic Chicken Soup quantity

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

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

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook17

Passive0

Total Time32 minutes

Recipe Serving Size4

Ingredients

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

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

Reheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.

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

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Vegan Creamy Mushroom Soup
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4.00 out of 5
FSA/HSA eligible
Up to 10 servings
Vegan Creamy Mushroom Soup

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Rated 4 out of 5 based on 8 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 1 cup

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 Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamy mushroom soup is also low carb, dairy free, vegan, paleo, Whole30 and keto friendly.

Vegan Creamy Mushroom Soup quantity

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

Instructions
Heat the oil in a large pot over medium-high heat.
Add the onion and saute for several minutes, or until soft and translucent.
Add the garlic and saute another minute.
Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
Mix the tapioca flour with the vegetable stock and add to the pot.
Add the almond milk and coconut aminos.
Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
Season with salt and pepper.
Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
Ladle into bowls and garnish with parsley if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 tablespoon avocado oil
2 yellow onion large diced
6 clove garlic minced
3 pound cremini mushroom sliced
1 teaspoon dry thyme or x 3 quantity for fresh thyme
5 tablespoon tapioca flour
6 cup vegetable stock
2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
2 tablespoon coconut aminos
1/2 teaspoon Kosher salt more or to less to taste or dietary preference
½ teaspoon freshly ground black pepper
2 tablespoon Italian parsley chopped, optional

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

Reheating/Serving Instructions
The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.

Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 823mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

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Minestrone Soup-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Minestrone Soup-Diabetes Friendly

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

FSA/HSA eligible 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 Food Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.

Minestrone Soup-Diabetes Friendly quantity

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

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

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Unstuffed Cabbage and Turkey Soup
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Unstuffed Cabbage and Turkey Soup

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 16 ounce

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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free
Wonderful low-fat comfort food that brings a loving warmth to your palette on a cold day. Serve with Jasmine white rice, brown rice, or with sour cream and rye bread.

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

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

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

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

Reheating/Serving Instructions
Reheat to 165. Serve with brown or jasmine rice or sour cream with bread.

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

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Thai Coconut Tilapia Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Thai Coconut Tilapia 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 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 Food Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
This hearty soup combines the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

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Instructions
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
Add Curry Paste:
Stir in the red curry paste and cook for 1 minute to release its aroma.
Add Coconut Milk & Broth:
Pour in the coconut milk and vegetable broth. Stir well to combine.
Cook Vegetables:
Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
Add Tilapia:
Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
Season & Finish:
Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
Serve & Garnish:
Divide the soup into bowls and top with fresh cilantro if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 each onion medium, diced
2 clove garlic minced
1 teaspoon fresh ginger grated OR 1/2 teaspoon ground ginger
1 tablespoon Thai red curry paste
13.5 ounce canned lite coconut milk
3 cup low-sodium vegetable broth
1 cup carrot sliced
1 cup broccoli florets
1 cup zucchini diced
1 pound tilapia fillet cut into bite-sized pieces
1 teaspoon low-sodium soy sauce
1 each lime juiced
Optional: fresh cilantro, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 265kcal | Carbohydrates: 12g | Protein: 25g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 216mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6141IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

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Mom’s Chicken Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Mom’s Chicken Soup

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1.5 - 2 cups

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.

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Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free
This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

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Instructions
Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
If you like you can put some sliced avocado on top.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time32 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound bone-in skin removed chicken breast organic if possible
2 each onion quartered and then sliced into ¼-inch slices
5 stalk celery rinsed and sliced into ¼-inch pieces
7 each carrot peeled, and sliced into ½-inch pieces
2 each zucchini Quartered and sliced into ½-inch pieces
3 each rutabaga peeled & cubed
2 bunch fresh dill rinsed
1 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
5 tablespoon extra virgin olive oil
2 pound baby spinach
For Serving
Avocado Not included in the nutrition macros calculation

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

Reheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.

Nutrition
Calories: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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Southwestern Chicken Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Southwestern Chicken Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 12 ounces

Diabetes Friendly Egg Free Gluten Free Refined Sugar Free Soy Free
This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

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Instructions
Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
Add salt and pepper; stir in cilantro. Adjust seasonings.
Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook17

Passive0

Total Time32 minutes

Recipe Serving Size10

Ingredients

Ingredients
¼ cup extra virgin olive oil
2 yellow onion medium, diced
8 clove garlic finely chopped
2 teaspoon ground cumin
2 teaspoon chili powder
9 cup chicken stock room temperature or cold
56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
2 cup frozen corn kernels
30 ounce canned black beans drained and rinsed
2 pound boneless skinless chicken breast
¼ cup fresh cilantro coarsely chopped
1 teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper
Garnish:
1 cup Mexican cheese blend such as Queso Fresco, crumbled

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

Reheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.

Nutrition
Calories: 393kcal | Carbohydrates: 32g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1279mg | Potassium: 1257mg | Fiber: 8g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 5mg

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Curried Roasted Butternut Squash Soup
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Curried Roasted Butternut Squash Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
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.

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Butternut squash, apples, and onions, are roasted together with curry for depth of flavor and a touch of sweetness.

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Instructions
Preheat oven to 425 degrees.
Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, curry powder, salt and pepper, tossing until well coated.
Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

Notes
If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
2 yellow onion medium, peeled and cut into 1-inch cubes
3 tablespoon extra virgin olive oil
1 tablespoon curry powder
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper
6 ½ cup vegetable stock
Optional:
1 cup heavy cream

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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Chicken and Vegetable Soup with Cauliflower Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Chicken and Vegetable Soup with Cauliflower Rice

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Recipe adapted from:
Bel Kaptzan

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cups

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.

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Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free
This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.
https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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

Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
Serve the cauliflower rice with the soup.
Note: When storing, separate cauliflower from the soup.

Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 cup cold water
6 piece bone-in chicken thigh
5 zucchini large dice
4 carrot large dice
14 ounce butternut squash large dice
2 yellow onion large dice
1/2 head green cabbage roughly chopped
1 bunch Italian parsley chopped
15 ounce canned chickpeas drained and rinsed
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon ground turmeric
2 tablespoon extra virgin olive oil
2 stalk celery
20 ounce frozen riced cauliflower defrosted

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 1105mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9096IU | Vitamin C: 81mg | Calcium: 127mg | Iron: 4mg

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Naked Wonton Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
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 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 Keto Lower Carb Refined 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!

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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
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
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 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 Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy 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

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http://www.ForkandKnifeCreations.com

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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

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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Lower carb Gazpacho Cold Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Lower carb Gazpacho Cold Soup

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Recipe adapted from:
Love & Lemons

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.

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Beat the heat with this lower carb gazpacho recipe! Made with summer vegetables, vinegar, and olive oil, this cold soup is rich, tangy, and refreshing.

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

Instructions
Finely chop ¼ of the cucumber and reserve for garnish.
Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 each English cucumber
4 pound tomato chopped
4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
2 ounce red onion peeled
4 clove garlic peeled
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup fresh cilantro chopped plus more for garnish
Optional Garnishes
cucumber chopped
cherry tomato
fresh cilantro or other fresh herbs
freshly ground black pepper
extra virgin olive oil drizzle

Cooking Tools Required
Blender, Cutting board, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition
Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

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Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
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 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 Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
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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Adjust the ingredients measurement scale here by changing this number. 10

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

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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Cream of Celery Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Cream of Celery Soup

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

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 Keto Lower Carb Refined Sugar Free Soy Free
This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.

Cream of Celery Soup quantity

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

Instructions
Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon unsalted butter
2 tablespoon extra virgin olive oil
1 yellow onion large, diced
2 leek medium, sliced (white and light green parts only)
2 bunch celery large, chopped
4 clove garlic minced
8 cup chicken stock
2 teaspoon fresh thyme
4 tablespoon Italian parsley chopped
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1 cup heavy cream

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

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

Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 761mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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Black Bean Soup
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Black Bean Soup

Add to my favorites

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 Gluten Free Heart Healthy
High in fiber and protein, this delicious soup is diabetes-friendly and heart healthy!

Black Bean Soup quantity

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

Instructions
Sauté base:
Heat oil in a pot. Sauté onion, garlic, and bell pepper for ~4–5 min until soft.
Simmer soup:
Add black beans, broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
Blend (optional):
Use an immersion blender to blend part of the soup for a thicker texture (or blend 1–2 cups in a blender and stir back in).
Finish:
Add lime juice and cilantro before serving.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
30 ounce canned black beans no salt added rinsed and drained
1 small red onion chopped
2 clove garlic minced
1 red bell pepper chopped
2 cup low-sodium vegetable broth
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 cup fresh cilantro optional
1 lime juiced
1/3 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Immersion Blender, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium heat until heated through or in a pot on the cooktop, stirring often.

Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 795mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 5mg | Phosphorus: 253mg

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