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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.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Diabetes Friendly Egg Free Heart Healthy 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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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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Adjust the ingredients measurement scale here by changing this number. 10

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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Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

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

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

Diabetes Friendly Egg Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach quantity

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Instructions
Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. 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 chickpeas drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
4 cup fresh spinach
1/4 cup grated parmesan cheese
1 tablespoon balsamic vinegar

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

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: 325kcal | Carbohydrates: 18g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 772mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3001IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg | Phosphorus: 381mg

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Buffalo Chicken Sliders and Chicken-Spinach Pasta
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Buffalo Chicken Sliders and Chicken-Spinach Pasta

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

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

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

Cook Times

Recipe Serving Size8

Ingredients

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

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

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

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

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

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Rated 0 out of 5

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

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

Spaghetti with Tofu and Mushroom Ragu and Pine Nut Parmesan quantity

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Ingredients Scale

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

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

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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

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

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

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

Notes
Lemon Basil Chicken with Garlic Green Beans and Orzo

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 15 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 78 mg

Sodium: 315 mg

Potassium: 425 mg

Fiber: 5.5 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 20 mg

Calcium: 60 mg

Iron: 2.3 mg

Phosphorus: 235 mg

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

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

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

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

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

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

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

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

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

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

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

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

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

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Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos
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8 servings
Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free
Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti. These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

Beef Arrabbiata Sauce over Zoodles and Ground Beef Tacos quantity

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

Instructions
Arrabbiata Sauce with Zoodles
Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
While the sauce is cooking, cook zucchini spirals according to package directions.
Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
Plate the zoodles, then top with the ground beef arrabbiata sauce.
Beef Tacos with Chipotle Sour Cream
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Arrabbiata Sauce with Zoodles
1 pound 90% lean ground beef
12 ounce frozen zucchini noodles
28 ounce can crushed tomatoes
3 clove garlic minced
3 ounce onion finely chopped
1/2 teaspoon crushed red pepper more or less to taste
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
For the Beef Tacos with Chipotle Sour Cream
1 teaspoon avocado oil
1 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
6 ounce Roma tomato diced
1/3 cup shredded cheddar cheese
for the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

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

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

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

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