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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!

Add quick side dishes that your chef can make while your main

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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Tomato Basil Baked Chicken with Garlic White Beans and Zucchini
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Tomato Basil Baked Chicken with Garlic White Beans and Zucchini

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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.
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Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This Italian-inspired dish is full of flavor, packed with fiber, lean protein, and heart-healthy ingredients.

Tomato Basil Baked Chicken with Garlic White Beans and Zucchini quantity

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Instructions
Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with basil, oregano, salt, and pepper. Top with cherry tomatoes.
Prepare the White Beans: In a separate bowl, mix the white beans with 1 tbsp olive oil, garlic, balsamic vinegar, and a pinch of salt and pepper. Spread them around the chicken in the dish.
Bake: Place in the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Prepare the Zucchini: While the chicken is baking, lightly sauté the zucchini in a dry pan for 2-3 minutes until just tender.
Serve: Plate the chicken with the garlic white beans and sautéed zucchini. Sprinkle with Parmesan cheese before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 clove garlic minced
1 cup cherry tomato halved
2 medium zucchini sliced
1 tablespoon balsamic vinegar
1/4 cup grated parmesan cheese

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through or on the cooktop in a sauté pan over medium heat.

Nutrition
Calories: 368kcal | Carbohydrates: 29g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 260mg | Potassium: 1264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 28mg | Calcium: 166mg | Iron: 4mg | Phosphorus: 426mg

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Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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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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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a roasted veggie quinoa bowl packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. Your second dish is quinoa stuffed mushrooms that is not only delicious, but packed with fiber!

Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms quantity

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Instructions
For the Quinoa Bowl: Cook the quinoa
Rinse 1 cup of quinoa under cold water. Note: You can cook the quinoa for the stuffed mushroom recipe at the same time-see below.
In a medium pot, combine the quinoa and water, according to package directions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
Roast the vegetables:
Preheat the oven to 400°F (200°C).
On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.
Assemble the bowl:
Divide the cooked quinoa into 4 bowls. Top with the roasted vegetables and drizzle with fresh lemon juice. Garnish with fresh cilantro, if desired.
For the Stuffed Mushrooms:
Rinse 2 cups of quinoa under cold water and add to a medium pot. Add water according to package directions. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.
Sauté the Vegetables:
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Mix Quinoa with Vegetables:
Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.
Stuff the Mushrooms:
Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.
Bake:
Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the quinoa bowl:
1 cup quinoa
2 cup water
1 medium zucchini chopped
1 medium bell pepper chopped
1 medium carrot sliced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt
Optional:
2 tablespoon fresh cilantro chopped for garnish
For the stuffed mushrooms:
2 cup quinoa
8 portobello mushroom
2 tablespoon extra virgin olive oil
1 large onion diced
2 clove garlic minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
For garnish:
2 tablespoon Italian parsley

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 321kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 314mg | Potassium: 831mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 4mg

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Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium

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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: 6 oz protein, 6 oz veggies

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 Heart Healthy Mediterranean Diet Postpartum Pregnancy Refined Sugar Free
This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers-Lower Sodium quantity

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Instructions
Marinade
In a medium bowl, whisk together the marinade ingredients until well-combined.
Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
For the Fish
Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
4 clove garlic minced
1/2 cup extra virgin olive oil
5 tablespoon fresh lemon juice
1/3 cup honey
1/4 cup light soy sauce
For the Fish
4 pound salmon fillet skin and pin bones removed
2 pound asparagus woody stems removed
2 cup red bell pepper julienne
1 1/2 cup onion sliced
1/2 teaspoon freshly ground black pepper
sesame seeds toasted

Cooking Tools Required
Baking sheet, Mixing bowls, Whisk

Reheating/Serving Instructions
Heat in a 350 degree oven, about 15 minutes, or until heated through.

Nutrition
Calories: 430kcal | Carbohydrates: 18g | Protein: 39g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 409mg | Potassium: 1202mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1693IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 4mg

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Trail Mix On the Go Raw Deliciousness
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Trail Mix On the Go Raw Deliciousness

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 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 Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This homemade raw trail mix is made with whole food ingredients and are not only delicious but nutritious. WARNING: this is also very addictive! Make sure only to have ¼ cup at a time!

Trail Mix On the Go Raw Deliciousness quantity

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

Instructions
Mix all ingredients and store in an airtight container.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ cup raw walnut
½ cup raw macadamia nut
½ cup raw pecan
½ cup raw pumpkin seeds
½ cup sunflower seeds
¼ cup dried unsweetened apricot chopped
¼ cup dried unsweetened cherries or other dried unsweetened fruits
¼ cup dried unsweetened blueberries or other dried unsweetened fruits
¼ cup golden raisins
½ teaspoon kosher salt coarse

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 120mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Balsamic Roasted Brussels Sprouts with Bacon
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Balsamic Roasted Brussels Sprouts with Bacon

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Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 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 Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This classic Balsamic Roasted Brussels Sprouts with Bacon side dish has the perfect balance of sweet and savory thanks to the balsamic touch and the bacon. Note: This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

Balsamic Roasted Brussels Sprouts with Bacon quantity

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Instructions
Preheat oven to 375º.
Whisk the balsamic vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
Place the Brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. Once they are cooked, add the chopped bacon and serve!

Notes
Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
¼ cup extra virgin olive oil
1 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper
½ cup balsamic vinegar
4 ounce bacon crisp, chopped, optional

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Spatula

Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition
Calories: 155kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 339mg | Potassium: 479mg | Fiber: 4g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 96mg | Calcium: 52mg | Iron: 2mg

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Asian-Inspired Tilapia Stir-fry
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Asian-Inspired Tilapia Stir-fry

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible 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 Refined Sugar Free
Enjoy this delicious fish stir-fry with tender crisp vegetables including broccoli, bell peppers, and snap peas.

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

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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

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Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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Instructions
Korean Beef Rice Bowl
Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
Sauté the bean sprouts for 1-2 minutes; set aside.
In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.
Ground Beef and Wild Rice Stuffed Bell Peppers
Cook wild rice according to package directions.
Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook40

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Korean Rice Bowls:
1.3 cup brown rice cooked according to package directions
1 tablespoon avocado oil
1 pound 90% lean ground beef
4 cup fresh spinach
8 ounce red bell pepper julienned
1 cup bean sprouts
2 clove garlic minced
for the sauce:
1 1/2 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 teaspoon chili garlic sauce
1 teaspoon granulated sugar
1 teaspoon sesame seeds
1/2 teaspoon freshly ground black pepper
For the Ground Beef and Wild Rice Stuffed Bell Peppers
4 each large bell pepper
1 pound ground beef
1 cup wild rice cooked according to package directions
1 each small onion finely chopped
2 clove garlic minced
14.5 ounce canned diced tomatoes drained
1 teaspoon paprika
1 teaspoon dried oregano
1/3 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper

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

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

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

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Arrabbiata Sauce with Ground Beef over Zoodles
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
FSA/HSA eligible
4 servings
Arrabbiata Sauce with Ground Beef over Zoodles

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Recipe adapted from:
Mayumi Tavalero

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 5 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
Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti.

Arrabbiata Sauce with Ground Beef over Zoodles quantity

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 ounces cooked chicken and 4 ounces lettuce

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 Heart Healthy Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
This Caesar salad recipe uses anchovy pastse in the dressing for authentic texture and taste, without the raw egg. Plus homemade whole wheat croutons for flavorful crunch!

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Instructions
Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep. Remove chicken from the pot and set aside.
To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
Place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce (for 1 serving) and croutons. Toss until well coated. Plate and repeat for the remaining servings. Top with 1/4 of the sliced chicken. Important: Do not toss salad until ready to serve.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 head romaine lettuce large; chopped, washed and dried in a salad spinner
For the Poached Chicken:
1 pound boneless skinless chicken breast
cold water to cover chicken by at least 1 inch
1/2 teaspoon Kosher salt
2 clove garlic smashed and peeled
1/2 whole lemon squeezed into poaching liquid
1/2 teaspoon whole black peppercorns
For the croutons:
2 slice whole wheat bread cut into 1/2-inch cubes
2 teaspoon extra virgin olive oil
1 clove garlic peeled and smashed
For the dressing:
1 clove garlic put through a press
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
6 tablespoon extra virgin olive oil
1 lemon juiced
2 tablespoon grated parmesan cheese
Kosher salt to taste or dietary preference
freshly ground black pepper to taste or dietary preference

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 424kcal | Carbohydrates: 13g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 76mg | Sodium: 252mg | Potassium: 668mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13673IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg

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Pistachio Crusted Baked Salmon Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Pistachio Crusted Baked Salmon Low FODMAP

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Recipe adapted from:
Downshiftology by Lisa Bryan

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz cooked

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 Low FODMAP Lower Carb Refined Sugar Free Soy Free
Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

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Instructions
Preheat the oven to 375°F (190°C).
Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, oil, and pistachios.
Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3.5 pound salmon fillet
0.5 teaspoon Kosher salt
0.25 teaspoon freshly ground black pepper
2 tablespoon pure maple syrup or honey
2 tablespoon Dijon mustard
1 each lemon zested and juiced
1.5 cup pistachios finely chopped
1 tablespoon extra virgin olive oil

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

Reheating/Serving Instructions
Heat fish in microwave on medium power until warm.

Nutrition
Calories: 355kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 984mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

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Shot Glass Shrimp Cocktails
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Shot Glass Shrimp Cocktails

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 shot glass per guest

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 Keto Lower Carb Nut Free Reduced Fat Soy Free
Impress your guests with these delightful Mini Shrimp Cocktails served in shot glasses. Each mini cocktail features perfectly cooked jumbo shrimp, succulent and tender, nestled in a zesty homemade cocktail sauce. Garnished with a crisp celery stick for a refreshing crunch, these individual servings are as elegant as they are delicious. Ideal for parties and gatherings, these mini shrimp cocktails offer a sophisticated and convenient way to enjoy this classic appetizer.
https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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https://keepingonpoint.com/2022/11/21/shrimp-cocktail-shooters/

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Instructions
Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)
Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
Tips:
Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.
Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.
Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.
Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.
Prepare the cocktail sauce
Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
Divide between 10 shot glasses leaving each 1/3 to 1/2 full
Put the appetizer together
Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
Place on celery stick in each shot glass
Place two shrimp hanging over the rim of each shot glass
Place a parsley sprig in each glass as a garnish
Refrigerate until ready to serve

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the shrimp
20 each raw shrimp, 21-25 size, peeled and deveined
1 tablespoon Kosher salt
1 wedge lemon
1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional
For the rest
1 bunch celery
½ cup tomato juice
¼ cup ketchup
1 1/2 tablespoon fresh lemon juice
1 tablespoon Prepared horseradish
¼ teaspoon Worcestershire sauce
1 pinch freshly ground black pepper
1 bunch Italian parsley
10 each shot glass

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls

Reheating/Serving Instructions
Serves cold

Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg

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Sausage Stuffed Mushroom Caps
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Sausage Stuffed Mushroom Caps

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces

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 Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

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Instructions
Preheat oven to 400 degrees F.
Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
Platter and garnish with remaining chopped parsley.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive5

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 sprig fresh rosemary
2 clove garlic
20 white mushroom
1 pound Italian sausage
1/2 cup plain breadcrumbs
1 egg yolk
5 tablespoon Italian parsley chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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Simmered Spicy Tofu with Beef
$0.00 Cooking Fee
Rated 0 out of 5
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8 servings
Simmered Spicy Tofu with Beef

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Recipe adapted from:
Chef Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 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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Diabetes Friendly Egg Free Heart Healthy Lower Carb
This flavorful simmered beef and tofu recipe was submitted by one of our San Francisco East Bay plaform chefs, Chef Jun Cai. It would go great with an oder of white rice!

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Instructions
In a large wok heat the oil add the ground beef and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until beef is evenly coated with Doubanjiang and fully cooked through.
Add green onion, garlic, ginger and stir fry for another minute.
Spread tofu evenly on top of ground beef. Add five-spice powder, and sugar. Pour in the water and cook until brought to a simmer.
Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some sauce (be careful, it will be very hot!).
Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
Garnish with extra green onion and a small of the Sichuan peppercorns oil, if using. Serve hot over steamed rice or by itself as main.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
8 ounce 80% lean ground beef
2 tablespoon avocado oil
3 tablespoon Doubanjiang (spicy Sichuan paste)
4 stalk green onion chopped
8 clove garlic chopped
1 teaspoon fresh ginger minced
28 ounce firm tofu
4 teaspoon light soy sauce
2 teaspoon oyster sauce
3 tablespoon cornstarch mixed with 2 cups water
1/2 teaspoon Chinese five spice powder
2 teaspoon granulated sugar or to taste
1 cup water
Optional:
2 teaspoon Sichuan peppercorn oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Wok, Wooden Spatula

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through, or in the microwave on medium power.

Nutrition
Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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Low Carb Chocolate Chip Cookie
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Low Carb Chocolate Chip Cookie

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Recipe adapted from:
Maya Krampf

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 cookies

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 Gluten Free Keto Lower Carb
This cookie is sugar-free, low carb, and one of the best keto chocolate chip cookies – soft, chewy, and sweet!
https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

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https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

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Instructions
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and sweetener, until it's fluffy and light in color.
Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
Fold in the chocolate chips.
Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup unsalted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/2 cup erythritol
1 egg large
1 teaspoon pure vanilla extract
1 teaspoon blackstrap molasses optional, but recommended for best flavor
2 1/2 cup blanched almond flour
1/2 teaspoon xanthan gum optional, but recommended for best texture
1/2 cup sugar-free dark chocolate chips

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper

Nutrition
Calories: 292kcal | Carbohydrates: 8g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 20mg | Fiber: 4g | Sugar: 2g | Vitamin A: 307IU | Calcium: 65mg | Iron: 2mg

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Strawberry Cheesecake Overnight Oats
$0.00 Cooking Fee
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Up to 10 servings
Strawberry Cheesecake Overnight Oats

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Recipe adapted from:
Skinny Fitalicious

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.

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Diabetes Friendly Gluten Free Nut Free Oil Free Vegetarian
Nothing like cheesecake for breakfast! This strawberry cheesecake overnight oats recipe is a delicious egg-free breakfast that's ready to go every morning!
https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

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https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

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Instructions
Stir all ingredients together in a mixing bowl. Divide the mixture evenly between mason jars or containers

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6.67 cup cottage cheese
2.5 cup gluten free rolled oats
1.67 cup unsweetened almond milk
5 cup strawberry chopped

Cooking Tools Required
24x18 wooden board, jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 214kcal | Carbohydrates: 24g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 668mg | Potassium: 313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 42mg | Calcium: 164mg | Iron: 1mg

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Tahini Marinated Chicken Bowl with Cucumber Tomato Salad
$0.00 Cooking Fee
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Up to 10 servings
Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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Recipe adapted from:
Karin Adoni Ben-David

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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

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Instructions
In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

Cook Times

Active Prep15

Hands-On Cook8

Hands-Off Cook0

Passive60

Total Time1 hour 23 minutes

Recipe Serving Size10

Ingredients

Ingredients
3½ pound boneless skinless chicken thigh
2 tablespoon avocado oil for the grill grates
Chicken marinade:
1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
4 tablespoon avocado oil
6 tablespoon water
4 tablespoon Italian parsley finely chopped
2 tablespoon fresh rosemary finely chopped
2 lemon zested, then juiced
1/2 teaspoon crushed red pepper
4 clove garlic minced
2 shallot minced
1 teaspoon Kosher salt
For the salad:
3 cup cucumber peeled and chopped
3 cup cherry tomato halved
2/3 cup Italian parsley roughly chopped
6 tablespoon fresh mint roughly chopped
1 head romaine lettuce chopped
Sprinkle salad with:
2 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
2 teaspoon sesame seeds

Cooking Tools Required
Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat chicken in a sauté pan over medium heat until heated through.

Nutrition
Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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Almond Flour Crackers
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Up to 10 servings
Almond Flour Crackers

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 3 crackers

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 Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

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Instructions
Preheat oven to 350° F
In a large bowl, mix together all the dry ingredients.
In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 1/2 cup almond flour
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 teaspoon Kosher salt
1 tablespoon fresh rosemary finely chopped
Wet ingredients:
2 tablespoon avocado oil
1 egg
For topping:
1 tablespoon flax seeds

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

Nutrition
Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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Zoodles with Tofu and Mushroom Ragu and Pine Nut Parmesan
$0.00 Cooking Fee
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Up to 10 servings
Zoodles 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 zoodles

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Postpartum Refined Sugar Free Renal stage 1-3a 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 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 zoodles:
Spiralize zucchinis into noodles.
Lightly sauté zoodles in a nonstick skillet with a splash of olive oil for 1–2 minutes to warm (don’t overcook; they should remain slightly firm).
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 zoodles with ragu or serve ragu on top. Garnish with Pine Nut Parmesan or fresh basil if desired.

Cook Times

Active Prep22

Hands-On Cook18

Hands-Off Cook15

Passive0

Total Time55 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
3 pound zucchini
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: 355kcal | Carbohydrates: 34g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1152mg | Potassium: 1563mg | Fiber: 10g | Sugar: 17g | Vitamin A: 5223IU | Vitamin C: 49mg | Calcium: 292mg | Iron: 7mg | Phosphorus: 261mg

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Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis
$0.00 Cooking Fee
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4 servings
Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

FSA/HSA eligible 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 Heart Healthy Renal 5 on dialysis
Enjoy this Asian inspired dish that's Renal Stage 5 on Dialysis friendly.

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

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

Notes
Ginger Garlic Chicken with Stir-Fried Cabbage and Jasmine Rice

Ounces per serving: ~11 ounce

Calories: 375 kcal

Carbohydrates: 32 g

Protein: 31 g

Fat: 14 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 6 g

Trans Fat: 0 g

Cholesterol: 75 mg

Sodium: 320 mg

Potassium: 430 mg

Fiber: 5.3 g

Sugar: 3 g

Vitamin A: 2150 IU

Vitamin C: 26 mg

Calcium: 48 mg

Iron: 2.1 mg

Phosphorus: 240 mg

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

FSA/HSA eligible 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 Heart Healthy Renal 5 on dialysis
Tender pork is bursting with flavor and served with seasoned green beans and rice.

Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice-Renal 5 Dialysis quantity

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Instructions
Cook rice according to package directions.
In a skillet, heat olive oil. Add pork medallions, garlic, rosemary, thyme, and pepper. Sear on medium-high heat 3–4 minutes per side until fully cooked.
Toss green beans with olive oil and roast at 400°F for 12–15 minutes until tender.
Stir chopped parsley into warm cooked rice.
Serve pork medallions with herb rice and roasted green beans.

Notes
Garlic Herb Pork Tenderloin with Roasted Green Beans and Herb Rice

Ounces per serving: ~11 ounce

Calories: 395 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 16 g

Saturated Fat: 3 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 85 mg

Sodium: 160 mg

Potassium: 420 mg

Fiber: 5.3 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 16 mg

Calcium: 55 mg

Iron: 2.2 mg

Phosphorus: 245 mg

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce pork tenderloin trimmed and sliced into medallions
1 tablespoon extra virgin olive oil
2 clove garlic minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
0.125 teaspoon freshly ground black pepper
1 cup white rice cooked according to package directions
1 tablespoon Italian parsley chopped
8 ounce green bean trimmed
1 tablespoon extra virgin olive oil for roasting green beans

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top Stove

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

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