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Simmered Spicy Tofu with Beef
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8 servings
Simmered Spicy Tofu with Beef

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Recipe adapted from:
Chef Jun Cai

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$0.00 Cooking Fee
Serving Size: 5 ounces

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

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

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

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

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

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

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

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

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Shrimp with Lobster Sauce
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6 servings
Shrimp with Lobster Sauce

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Recipe adapted from:
Bill

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice

Dairy Free Gluten Free Nut Free
Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
https://thewoksoflife.com/shrimp-lobster-sauce/

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https://thewoksoflife.com/shrimp-lobster-sauce/

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Instructions
Cook rice according to package directions
Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain white rice cooked according to package directions
24 ounce U21 shrimp
12 ounce ground pork
6 tablespoon avocado oil
3 clove garlic minced
3 tablespoon dry sherry or Shaoxing wine
4 1/2 cup low sodium chicken stock
1 1/2 teaspoon sesame oil
3/4 teaspoon granulated sugar
1 ½ teaspoon Kosher salt more or less to taste
¼ teaspoon white pepper more or less to taste
1 1/2 cup frozen green peas
6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
3 egg beaten slightly
3 stalk green onion chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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Salsa with Ancho Chiles
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1-10 servings
Salsa with Ancho Chiles

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Recipe adapted from:
Alton Brown

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$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This mellow salsa made with tomatoes, onion, red bell pepper, garlic, and jalapenos is made with ancho chiles, which are dried poblano chiles, for a nice earthy flavor.
https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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Instructions
Preheat the broiler. Roast the ½ of the whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes.
Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
In a bowl, combine the jalapenos with the remaining ingredients.
Place in the refrigerator for up to 12 hours for flavor infusion.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 each jalapeno pepper 1/2 seeded and minced, 1/2 whole
6 each Roma tomato chopped
4 clove garlic minced
1 each red bell pepper finely diced
1/2 each red onion finely chopped
2 each dried ancho chile seeded, cut into short strips and snipped into pieces
1 tablespoon extra virgin olive oil
1 each lime juiced
2 teaspoon chili powder more or less to taste
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste
2 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Nutrition
Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

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Hoisin BBQ Sauce
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1-10 servings
Hoisin BBQ Sauce

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Egg Free Reduced Fat
This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

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Instructions
Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup ketchup
1/4 cup brown sugar packed
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
2 teaspoon chili powder
1 cup hoisin sauce
2 tablespoon apple jelly or your favorite fruit jelly

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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Asian Turkey Lettuce Wraps
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Rated 0 out of 5
FSA/HSA
4 servings
Asian Turkey Lettuce Wraps

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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 Lower Carb Refined Sugar Free
These tasty low carb lettuce wraps are full of flavor and extra veggies.

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Instructions
Prepare the Filling:
Heat the sesame oil in a large pan over medium heat.
Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.
Add Vegetables:
Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.
Prepare Lettuce Wraps:
While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.
Assemble the Wraps:
Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.
Serve:
Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha sauce optional
1 tablespoon honey
2 clove garlic minced
1 tablespoon fresh ginger grated
1/2 cup carrots shredded
1 cup red bell pepper chopped
1 cup frozen green peas
1/2 head iceberg lettuce or butter lettuce, leaves separated
Optional for garnish:
1/2 cup unsalted roasted peanuts chopped
1/2 cup green onions chopped

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

Reheating/Serving Instructions
Heat filling in a saute pan over medium heat or in the microwave on high power.

Nutrition
Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts
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Rated 0 out of 5
FSA/HSA
8 servings
Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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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
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

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Instructions
For the Stir Fry:
Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.
For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Stir Fry:
1 pound pork tenderloin sliced into thin strips
2 tablespoon low-sodium soy sauce
1 tablespoon avocado oil
1/2 head green cabbage thinly sliced
1 piece red bell pepper thinly sliced
2 piece carrot julienned
2 stalk green onion sliced
1 clove garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon freshly ground black pepper
For the Pork Tenderloin with Vegetables:
1 pound pork tenderloin
1 piece sweet potato cubed
1 pound Brussels sprouts halved
2 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika optional

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

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

Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

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Quinoa Stuffed Bell Peppers
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Rated 0 out of 5
FSA/HSA
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
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.

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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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Grilled Corn on the Cob in Husks
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Grilled Corn on the Cob in Husks

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Recipe adapted from:
Holly Nilsson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 ear

Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Want a nice and delicious side with your meal or even a nice snack. Try this great recipe for grilled corn!
www.spendwithpennies.com/grilled-corn-on-the-cob/

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www.spendwithpennies.com/grilled-corn-on-the-cob/

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Instructions
To Grill Corn in Husks
Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold husks back into place to cover the corn.
Place corn in a sink or large bowl of water to soak for at least 15-30 minutes.
Preheat grill to medium-high heat.
Remove corn from the water and shake off excess Water. Place cobs on the grill and cook 15-20 minutes, turning occasionally.
Once corn is cooked to your liking, remove from the grill, peel off husks and serve with butter, salt & pepper.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ear corn
2.5 tablespoon extra virgin olive oil
5 tablespoon butter

Cooking Tools Required
Grill, Grill Pan, Mixing bowls, Pastry brush, Tongs

Reheating/Serving Instructions
Place in microwave on medium power until heated through or in 350 degree oven for 15 minutes.

Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 245mg | Fiber: 2g | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.5mg

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Garlic Butter Cashew Chicken
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4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Chicken Enchiladas-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Chicken Enchiladas-Low FODMAP

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Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Low FODMAP
This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1/2 teaspoon dry oregano
1/2 teaspoon mild New Mexico chili powder
5 canned whole green chiles seeded and coarsely chopped
2 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.

Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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Mexican Avocado Cilantro Sauce-Diabetes Friendly
$0.00 Cooking Fee
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FSA/HSA
1-10 servings
Mexican Avocado Cilantro Sauce-Diabetes Friendly

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$0.00 Cooking Fee
Serving Size: 1.5 tablespoon

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

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Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
1 drop liquid Stevia more or less to taste

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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Vegan Keto Tacos
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegan Keto Tacos

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Recipe adapted from:
Fit Men Cook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 tacos

Dairy Free Egg Free Keto Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian
These vegan/vegetarian tacos are made with cauliflower and walnuts, and are low in carb and Keto friendly. Garnish with your favorite ingredients.
https://fitmencook.com/vegan-tacos/

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https://fitmencook.com/vegan-tacos/

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Instructions
Set oven to 375F.
Place all ingredients – except the garnish – into a food processor. Pulse blend until well-mixed, like a paste. Add the “meat” mixture to a baking tray lined with parchment and be sure that it is spread out. Bake for about 35 minutes, until the edges are toasted and brown, flipping and chopping up the mixture halfway through the cooking cycle.
Meanwhile chop the onion and the cilantro.
When ready to serve heat the low carb tortillas in the microwave. Fill with cauliflower/nut mixture, then top with onion and cilantro.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 cup cauliflower florets
4 cup walnut
2 teaspoon garlic powder
2 teaspoon onion powder
2 tablespoon chili powder
4 teaspoon cumin
3 teaspoon dried oregano
2 tablespoon hot sauce
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
Garnish:
1 onion large, chopped
2 bunch fresh cilantro chopped
For wrapping:
30 low carb tortilla

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat filling in the microwave on medium/high heat, or in a saute pan over medium heat.

Nutrition
Calories: 347kcal | Carbohydrates: 14g | Protein: 9g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 4g | Sodium: 370mg | Potassium: 479mg | Fiber: 7g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 3mg

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Chipotle Salsa
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chipotle Salsa

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Recipe adapted from:
Honey What's Cooking

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

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Instructions
Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the cast iron pan, grill, or broiler:
8 each Roma tomato sliced in half lengthwise
1/2 each white onion that has been sliced in half crosswise
1 each jalapeno pepper sliced in half lengthwise
2 each serrano pepper
6 clove garlic with skin
1 tablespoon avocado oil
For the rest of the salsa:
1 cup fresh cilantro
2 tablespoon lime juice
1 ½ teaspoon Kosher salt
1 tablespoon adobo sauce from canned chipotles in adobo sauce
1/2 each chipotle pepper from canned chipotles in adobo sauce

Cooking Tools Required
Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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Clean Diet Mexican Spiced Red Lentils
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1-10 servings
Clean Diet Mexican Spiced Red Lentils

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Brain Food Egg Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

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

Instructions
Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
In the meantime, rinse the lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to a boil.
Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with cilantro and yogurt (optional).

Cook Times

Active Prep10

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 onion small, chopped
2 tablespoon avocado oil
2 ½ cup red lentil
4 cup water
6 tomato large, diced
3 ½ teaspoon ground cumin
2 ½ tablespoon chili powder
2 ½ tablespoon garlic powder
2 ½ tablespoon onion powder
2 ½ tablespoon paprika
3 teaspoon Kosher salt
1 teaspoon cayenne pepper
3 clove garlic crushed
For optional topping (no yogurt for vegan):
½ cup plain Greek yogurt
½ cup fresh cilantro chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat lentils in a saucepan set over medium heat until heated through.

Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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Steak a La Chicana (Mexican Pepper Steak)
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Steak a La Chicana (Mexican Pepper Steak)

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Recipe adapted from:
Syd Bailey

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: 8 oz

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free
One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

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Instructions
In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound top round steak or eye of round, sliced thinly
1 cup onion slivered
3 clove garlic sliced thinly
4 serrano pepper or jalapeno, sliced, more or less to taste
1 tablespoon chili powder
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup tomato diced
1 teaspoon Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoon avocado oil
16 ounce canned tomato sauce
½ cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis
$0.00 Cooking Fee
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FSA/HSA
4 servings
Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
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 Gluten Free Heart Healthy Refined Sugar Free Renal 5 on dialysis 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

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

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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
.75 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
1 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: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

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High-Fiber Black Bean Burritos
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
High-Fiber Black Bean Burritos

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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.

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Heart Healthy
These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

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Instructions
Cook rice:
Cook rice according to package directions.
Sauté veggies:
In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.
Season beans:
Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.
Assemble burritos:
On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
15 ounce canned black beans no salt added rinsed and drained
1/2 cup brown rice cooked according to package directions
1 red bell pepper diced
1/2 red onion diced
1 large carrot shredded
1 cup shredded reduced-fat cheese
4 large whole wheat tortillas
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
2 lime for serving (optional)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

Nutrition
Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

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Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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Dairy Free Diabetes Friendly Egg Free Lower Carb Nut Free
With this selection you'll get two different ground turkey dishes with 4 servings each. First, enjoy a no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. Your second dish is a teriyaki-inspired turkey bowl that pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

Naked Wonton Soup and Teriyaki Turkey Bowl with Broccoli quantity

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

Instructions
For the soup:
In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!
For the teriyaki bowl:
Cook the brown rice according to package instructions
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.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the soup:
1 pound lean ground turkey
4 cup low-sodium chicken broth
1 tablespoon sesame oil
2 clove garlic minced
1 tablespoon fresh ginger grated
1 cup kale chopped
1/2 cup white mushroom sliced
1 tablespoon low-sodium soy sauce
1/4 cup green onion chopped
1/2 cup carrot shredded
1 tablespoon rice vinegar
For the teriyaki bowl:
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Steamer Basket, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high heat until heated through, or on the stovetop in a pot or pan over medium heat.

Nutrition
Calories: 298kcal | Carbohydrates: 25g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 445mg | Potassium: 711mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1890IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Egg Roll in a Bowl with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Egg Roll in a Bowl with Brown Rice

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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 Nut Free Refined Sugar Free
This "Egg Roll in a Bowl" is a deconstructed version of the popular dish, served with brown rice for added fiber and heart health.

Egg Roll in a Bowl with Brown Rice quantity

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

Instructions
Cook the brown rice according to package instructions
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic, carrot, and shredded cabbage to the skillet, and cook for 3-4 minutes until the vegetables soften.
Stir in the soy sauce, rice vinegar, and ground ginger. Cook for an additional 2 minutes until well combined and heated through.
Serve the turkey mixture over the cooked brown rice. Garnish with sliced green onions and sesame seeds, if desired.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound ground turkey
1 cup brown rice cooked according to package directions
4 cups coleslaw mix
1 medium carrot grated
2 clove garlic minced
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
2 stalk green onion sliced
Optional:
1 tablespoon sesame seeds

Cooking Tools Required
12-inch saute pan, Box grater, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 228mg | Potassium: 679mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 28mg | Calcium: 80mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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* Do you have allergies or special requests?

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