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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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Cilantro Lime Chicken and Cauliflower Rice Bowls
$0.00 Cooking FeeRated 4.6 out of 5 based on 8 reviews.
Rated 4.57 out of 5
FSA/HSA eligible
Up to 10 servings
Cilantro Lime Chicken and Cauliflower Rice Bowls

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.6 out of 5 based on 37 customer ratings

$0.00 Cooking FeeRated 4.6 out of 5 based on 8 reviews.
Serving Size: 5 oz chicken, 5 oz cauliflower rice

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 Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado and cilantro.

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

Instructions
For the chicken:
First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.
For the cauliflower rice:
Heat oil in a large skillet over medium heat. Add riced cauliflower and spices and cook for 5 minutes. Then, add in black beans and sauté for another 2 minutes. Remove from heat, then add in the red onion, mixing thoroughly.
For the bowls:
Place cauliflower rice in the bowl first, top with the sliced chicken, then finally garnish with tomatoes and avocados.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the chicken:
2 tablespoon avocado oil
3 pound boneless skinless chicken breast
1/3 teaspoon Kosher salt more or less to taste
1 teaspoon freshly ground black pepper more or less to taste
For the dressing:
6 lime juiced (you should get about 2 tablespoons juice per lime)
1 cup fresh cilantro chopped
6 clove garlic minced
1 drop liquid Stevia more or less to taste
For the cauliflower rice:
2 tablespoon avocado oil
40 ounce frozen riced cauliflower
3 teaspoon garlic powder
3 teaspoon ground cumin
28 ounce canned black beans drained and rinsed
2 red onion small, chopped
For the Bowls
1½ cup cherry tomato halved
2 avocado diced

Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.

Nutrition
Calories: 403kcal | Carbohydrates: 31g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 584mg | Potassium: 1444mg | Fiber: 12g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 82mg | Calcium: 97mg | Iron: 4mg

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Pulled Tandoori Chicken
$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
Pulled Tandoori Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
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 Keto Lower Carb Nut Free Paleo Reduced Fat 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. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

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

Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 each onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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Southwestern Chicken Soup with Fried Corn Tortilla
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
Up to 10 servings
Southwestern Chicken Soup with Fried Corn Tortilla

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Recipe adapted from:
Mayumi Tavalero

Rated 3 out of 5 based on 6 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 12 ounces

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

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.
Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
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 Prep10

Hands-On Cook15

Hands-Off Cook17

Passive0

Total Time42 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:
5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
2 cup avocado oil for frying
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: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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Best Lentil Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Best Lentil Soup

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.
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 Dutch oven or 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, curry powder 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 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 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
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 spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion medium chopped
4 carrot peeled and chopped
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dried thyme
56 ounce diced tomatoes lightly drained
2 cup brown lentils picked over and rinsed
8 cup vegetable broth
4 cup water
2 teaspoon Kosher salt more to taste
pinch crushed red pepper
1/2 teaspoon freshly ground black pepper to taste
2 cup collard greens chopped
1 lemon juiced

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove

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

Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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Vegan Spicy Sweet Potato and Green Rice Burrito Bowls
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
4 servings
Vegan Spicy Sweet Potato and Green Rice Burrito Bowls

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Recipe adapted from:
Cookie and Kate

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

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
These vegan burrito bowls are made with roasted sweet potatoes, green rice and black beans.
https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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https://cookieandkate.com/vegan-sweet-potato-green-rice-burrito-bowls/#tasty-recipes-23735-jump-target

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

Instructions
Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper.
Place the spinach, cilantro, jalapeño, shallot, garlic, salt and 1/2 cup of the vegetable broth in a food processor or blender. Blend until smooth.
Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
Once the sweet potatoes are done cooking, toss the pepitas with 1/4 teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
Assemble your bowls: First add green rice, then use a slotted spoon or fork to transfer beans to the bowls. Top with sweet potatoes and add a few slices of avocado to each bowl. Sprinkle with toasted pepitas and cilantro and optional feta. Serve with salsa verde on the side.

Notes
Green rice adapted from Simply Recipes. Burrito bowls inspired by my sweet potato and black bean tacos.
Change it up: I think butternut squash would be great in place of the sweet potato! You could also substitute another grain for the rice, although you’ll need to adjust the cooking method and amount of liquid for said grain.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the green rice:
3 tablespoon extra-virgin olive oil
1 1/2 cup long grain brown rice
3 cup vegetable broth
1 1/2 cup baby spinach lightly packed
1/2 cup fresh cilantro mostly leaves, stems are ok, lightly packed
1 each jalapeno pepper seeded, membranes removed and roughly chopped
1 each shallot peeled and roughly chopped
1 clove garlic peeled, roughly chopped
1/4 teaspoon Kosher salt more or less to taste
For the sweet potatoes:
2 pound sweet potato 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
2 tablespoon extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
For the black beans:
28 ounce canned black beans with liquid
2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon lime juice
1/2 teaspoon sea salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Additional garnishes:
1/4 cup pepitas green pumpkin seeds
1/4 teaspoon extra virgin olive oil
1 each avocado pitted and sliced
1/2 cup jarred mild salsa verde
1/4 cup fresh cilantro chopped
Optional (not for vegan):
1/2 cup crumbled feta cheese

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Saucepan, Saucepan with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 930kcal | Carbohydrates: 144g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 2403mg | Potassium: 2006mg | Fiber: 27g | Sugar: 15g | Vitamin A: 34316IU | Vitamin C: 26mg | Calcium: 191mg | Iron: 8mg

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Pork Chorizo Enchiladas with Jack Cheese and Sour Cream
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5.00 out of 5
5 servings
Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

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Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

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

Egg Free Nut Free Refined Sugar Free Soy Free
These tasty enchiladas contain brown rice and chorizo for a twist on a Mexican classic.

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Instructions
Bring a medium pot of water to a boil. Add salt and rice. Stir and cook uncovered for 20 minutes. Drain and transfer to a large bowl.
Place oven rack in the middle position and pre-heat oven to 450 degrees.
Heat a large saute pan over medium-high heat. Add the avocado oil and when hot add the chorizo. Cook for 3 minutes or until lightly browned. Add the sliced peppers and the white parts of the green onions. Saute 2 minutes.
Add the tomato sauce and cook an additional 3 minutes. Add sauce to the bowl of rice along with half the sour cream. Stir to combine.
Spread 2 cups of the filling on the bottom of a 9x13 inch baking dish. Distribute remaining filling among the tortillas, rolling up, and placing seam side down in baking dish.
Top enchiladas with cheese and bake 8-10 minutes. Remove from the oven and let stand 2 minutes.
Spoon remaining sour cream over enchiladas and top with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size5

Ingredients

Ingredients
2 teaspoon Kosher salt
¾ cup brown rice
1 tablespoon avocado oil
1 ¾ pound pork chorizo
3 poblano pepper OR 2 red bell peppers, stemmed, seeded, and thinly sliced
3 stalk green onion sliced, bottom ⅓ slices (white part) set aside
16 ounce canned tomato sauce
½ cup sour cream
8 ounce Monterey Jack cheese shredded
10 8-inch flour tortilla

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Top Stove

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

Nutrition
Calories: 684kcal | Carbohydrates: 51g | Protein: 29g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 138mg | Sodium: 1739mg | Potassium: 526mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 78mg | Calcium: 430mg | Iron: 5mg

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

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

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

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 Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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Beef Tacos with Chipotle Sour Cream
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Beef Tacos with Chipotle Sour Cream

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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: 2 tacos

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

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

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

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

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

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

Nutrition
Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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Beef and Black Bean Enchilada Casserole
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3"x4" piece

Egg Free
SERVES 10

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Instructions
Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 white onion ½ inch dice
1 pound ground beef
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
15 ounce canned black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
15 ounce canned Hatch red enchilada sauce Hatch brand recommended
12 large corn tortilla
1 ¾ cup shredded monterey jack cheese
1 ¾ cup shredded cheddar cheese
For garnish:
3 stalk green onion sliced
2 ounce canned sliced black olives

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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Southwestern Chicken Soup
$0.00 Cooking Fee
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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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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

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Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Tilapia Fish Tacos
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Tilapia Fish Tacos

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tacos or 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 Diabetes Friendly Egg Free Heart Healthy Lower Carb Nut Free Postpartum
These tilapia tacos are loaded with flavor, heart-healthy fats, and plenty of fiber, making them perfect for a diabetes-friendly meal.

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Instructions
Prepare the Fish:
Preheat the oven to 375°F or heat a skillet over medium heat.
Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.
Warm the Tortillas:
Heat the tortillas in a dry skillet or microwave until pliable.
Make the Sauce (Optional):
In a small bowl, whisk Greek yogurt with lime juice and cumin.
Assemble the Tacos:
Flake the cooked tilapia into chunks.
On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.
Serve:
Enjoy immediately, with a side of lime wedges for extra zing.

Cook Times

Active Prep10

Hands-On Cook8

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
For the Fish:
1 pound tilapia fillet
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1 each lime juiced
For the Tacos:
8 each small whole-grain tortillas
1 cup purple cabbage shredded
1 each small tomato
1/2 each avocado diced
For Garnish (Optional):
1/4 cup fresh cilantro chopped
For the Sauce (Optional):
1/4 cup plain Greek yogurt
1 teaspoon lime juice
1/4 teaspoon cumin

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

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

Nutrition
Calories: 207kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 657mg | Fiber: 3g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg

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Saag Paneer with Tofu
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Saag Paneer with Tofu

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible 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 Refined Sugar Free Soy Free Vegan Vegetarian
Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, garam masala, chiles, coriander and turmeric.

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Instructions
Make tofu paneer:
Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.
Make the cashew cream:
Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
Place the cashews and water in a food processor or blender and blend until pureed totally smooth.
Make Saag:
Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
Transfer to a food processor with the water and puree until smooth.
Chop the onion and poblano pepper and set aside.
Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
Add tofu paneer on top of saag mixture to serve (or mix in).

Cook Times

Active Prep30

Hands-On Cook25

Hands-Off Cook25

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Tofu “Paneer”:
35 ounce extra firm tofu
5 tablespoon fresh lemon juice
7 1/2 tablespoon water
7 1/2 tablespoon nutritional yeast
1/2 teaspoon sea salt
Saag:
40 ounce baby spinach
3 3/4 cup water
2 1/2 teaspoon avocado oil
2 poblano pepper diced and seeds removed
2 large yellow onion chopped
2 1/2 tablespoon fresh ginger grated
7 clove garlic minced or pressed
37 ounce canned diced tomatoes
1/2 teaspoon sea salt
2 1/2 teaspoon garam masala
2 1/2 teaspoon cumin
5 teaspoon ground coriander
1/2 teaspoon crushed red pepper
2 1/2 tablespoon fresh lemon juice
Cashew cream:
1/2 cup raw cashews
1/2 cup boiling water

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

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

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

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Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

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

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

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Garlic Chicken:
1 pound boneless skinless chicken thigh
2 tablespoon extra virgin olive oil
6 clove garlic minced and divided in half
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
1 head cauliflower cut into florets
1/4 cup low-sodium chicken broth
1 tablespoon unsalted butter
2 cup broccoli florets
For the Tacos:
1 pound boneless skinless chicken thigh
2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
8 piece small corn tortillas
1 cup green cabbage shredded
1 tomato seeded and diced
7 ounce canned black beans no salt added rinsed and drained
1 avocado diced
1 lime cut into wedges

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

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

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

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Sweet Potato Paratha
$0.00 Cooking Fee
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Up to 10 servings
Sweet Potato Paratha

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 parathas

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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Instructions
Boil potatoes (cook until soft enough to be mashed).
To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.
Optional for serving:
Chutney

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dough:
4 cup whole wheat flour
2 cup water
1/2 teaspoon Nigella seeds
Filling:
4 each sweet potato peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon ground cumin regular or roasted
2 stalk green onion
2 tablespoon fresh cilantro
2 teaspoon fresh lemon juice
1 teaspoon sea salt

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

Nutrition
Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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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/

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

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

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

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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

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Mexican Tofu Tacos with Cabbage Slaw
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Mexican Tofu Tacos with Cabbage Slaw

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible 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 Refined Sugar Free Vegan Vegetarian
Whether or not your vegan or vegetarian, you'll enjoy these delicious tacos made with traditional Mexican spices and crumbled tofu.

Mexican Tofu Tacos with Cabbage Slaw quantity

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

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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

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Quinoa Stuffed Bell Peppers
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Quinoa Stuffed Bell Peppers

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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 Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is high in fiber, heart-healthy, and diabetes-friendly. The quinoa provides a complete protein, and the combination of beans and vegetables offers a significant fiber boost, helping with blood sugar management. These stuffed peppers are a delicious and nutritious meal for any occasion!

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

Ingredients

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

Cooking Tools Required
Baking Pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 343kcal | Carbohydrates: 58g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 725mg | Potassium: 1094mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4099IU | Vitamin C: 169mg | Calcium: 112mg | Iron: 6mg

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Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

FSA/HSA eligible 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 Refined Sugar Free Soy Free
Seasoned pork tenderloin is pan cooked, then sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette.

Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado quantity

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Instructions
Marinate the Pork: In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Cook the Pork: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated pork tenderloin and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing it into thin strips.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans no salt added drained and rinsed
1 each avocado diced
1 cup cherry tomatoes halved
1/2 whole red onion thinly sliced
4 cup mixed greens
For the dressing:
1 each lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped

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

Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 681mg | Potassium: 941mg | Fiber: 8g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg

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