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Choose 4 meal packages (8 different meals). Includes meal prep cooking, groceries,

Choose 4 meal packages (8 different meals). Includes meal prep cooking, groceries, and optional cooking lessons. Need custom meals? Contact us at Health@myfoodom.com!

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Our packages use budget-friendly ingredients for easy at-home learning, empowering

Our packages use budget-friendly ingredients for easy at-home learning, empowering you to develop lifelong healthy habits for yourself and your family.

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Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts
$0.00 Cooking Fee
8 servings
Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Renal 3b-5 not on dialysis
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.

Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts quantity

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Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

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.

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 | Phosphorus: 361mg

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Tilapia Fish Tacos and Thai Coconut Fish Soup
$0.00 Cooking Fee
8 servings
Tilapia Fish Tacos and Thai Coconut Fish Soup

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces

Brain Food Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free Renal 3b-5 not on dialysis
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy this hearty soup combined the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

Tilapia Fish Tacos and Thai Coconut Fish Soup quantity

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Ingredients Scale

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

Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

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

Ingredients

Ingredients
For the Fish Tacos:
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 lime juiced
For the Tacos:
8 piece small whole-grain tortilla
1 cup purple cabbage shredded
1 small tomato seeded and diced
1/2 piece avocado diced
1/4 cup fresh cilantro chopped, for garnish
For the Sauce (Optional):
1/4 cup plain Greek yogurt
1 teaspoon lime juice
1/4 teaspoon cumin
For the Soup:
1 tablespoon extra virgin olive oil
1 medium onion diced
2 clove garlic minced
1 teaspoon fresh ginger OR 1/2 teaspoon ground ginger grated
1 tablespoon Thai red curry paste
13.5 ounce canned lite coconut milk
3 cup low-sodium vegetable broth
1 cup carrot sliced
1 cup broccoli florets
1 cup zucchini diced
1 pound tilapia fillet cut into bite-sized pieces
1 teaspoon low-sodium soy sauce
1 lime juiced
Optional: fresh cilantro, for garnish

Cooking Tools Required
12-inch nonstick skillet, 12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Spatula

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

Nutrition
Calories: 375kcal | Carbohydrates: 34g | Protein: 30g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 509mg | Potassium: 654mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3486IU | Vitamin C: 28mg | Calcium: 133mg | Iron: 2mg | Phosphorus: 244mg

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Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers
$0.00 Cooking Fee
8 servings
Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces

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

Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers quantity

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Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

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

Ingredients

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

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

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

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

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Buffalo Chicken Sliders and Chicken-Spinach Pasta
$0.00 Cooking Fee
8 servings
Buffalo Chicken Sliders and Chicken-Spinach Pasta

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee

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.

Buffalo Chicken Sliders and Chicken-Spinach Pasta quantity

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

Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

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.

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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Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini
$0.00 Cooking Fee
8 servings
Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Renal stage 1-3a Soy Free
With this package you get 2 dishes with 4 serving each. First a delicious salad that's high in fiber, rich in lean protein, and packed with Mediterranean flavors, and second a tasty baked chicken served with white beans and sauteed zucchini. Both of these dishes make for a perfect diabetes-friendly and heart-healthy meal options!
Calories: 395 kcal, Carbohydrates: 24g, Protein: 34g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 84mg, Sodium: 617mg, Potassium: 1260 mg, Fiber: 7g, Sugar: 5g, Vitamin A: 4458IU, Vitamin C: 23mg, Calcium: 171mg, Iron: 4mg, Phosphorus: 438mg
Calories: 368 kcal, Carbohydrates: 29gProtein: 35gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 78mgSodium: 260mgPotassium: 1264mgFiber: 6gSugar: 4gVitamin A: 472IUVitamin C: 28mgCalcium: 166mgIron: 4mgPhosphorus: 426mg

Mediterranean Chicken Spinach Salad with Lemon-Herb Dressing and Tomato Basil Chicken with Garlic White Beans and Zucchini quantity

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Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

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

Ingredients

Ingredients
For the chicken spinach salad:
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
For the Tomato Basil Chicken:
1 pound boneless skinless chicken breast
15 ounce canned cannellini beans drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 clove garlic minced
1 cup cherry tomato halved
1 medium zucchini sliced
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese

Cooking Tools Required
Baking sheet, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Tongs, Top Stove, Whisk

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

Nutrition
Calories: 349kcal | Carbohydrates: 24g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 411mg | Potassium: 1075mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 4mg | Phosphorus: 403mg

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Quinoa Greek Salad and Quinoa Stuffed Bell Peppers
$0.00 Cooking Fee
8 servings
Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces per dish

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Renal stage 1-3a Soy Free Vegetarian
With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a heart-healthy salad that uses quinoa as a base, with cucumbers, tomatoes, and olives, and second, quinoa stuffed peppers with beans and vegetables that offers a significant fiber boost, helping with blood sugar management.

Quinoa Greek Salad and Quinoa Stuffed Bell Peppers quantity

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

Cook Times

Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the salad:
Cook the quinoa:
Rinse 1 cup of quinoa under cold water.
In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
Once cooked, fluff the quinoa with a fork and set aside to cool.
Prepare the vegetables:
While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Slice the olives and crumble the feta cheese (if using).
Make the dressing:
In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
Assemble the salad:
In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
Serve:
Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.
For the bell peppers
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.

Ingredients

Ingredients
For the Salad:
1 cup quinoa
2 cup water
1 each medium cucumber diced
1 cup cherry tomato halved
1/2 whole red onion thinly sliced
1/2 cup pitted Kalamata olives
1/4 cup feta cheese crumbled
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/3 teaspoon freshly ground black pepper
For the Bell Peppers:
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
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 295kcal | Carbohydrates: 45g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 554mg | Potassium: 722mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2201IU | Vitamin C: 89mg | Calcium: 102mg | Iron: 4mg | Phosphorus: 306mg

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Baked Tilapia with Roasted Veggies and Tilapia Stir-fry
$0.00 Cooking Fee
8 servings
Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

Baked Tilapia with Roasted Veggies and Tilapia Stir-fry quantity

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Recipe Serving Size8

Cooking Instructions

Instructions
Baked Tilapia
Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
Serve immediately or freeze portions for later use.
Tilapia Stir-fry
Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

Ingredients

Ingredients
For the Baked Tilapia with Roasted Veggies:
1 pound tilapia fillet
2 tablespoon extra virgin olive oil
5 ounce zucchini sliced
8 ounce red bell pepper sliced
6 ounce red onion chopped
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 clove garlic minced
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
For the Tilapia Stir-fry:
1 pound tilapia fillet
2 tablespoon avocado oil
9 ounce broccoli florets chopped
8 ounce red bell pepper sliced
4 ounce snap peas
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger minced
2 clove garlic minced
Optional:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach
$0.00 Cooking Fee
8 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Renal stage 1-3a Soy Free
In this package you'll get 2 dishes with 4 servings each. First you'll get a delicious salad that's high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option. Second enjoy and !Italian-inspired herb baked chicken with beans and sauteed spinach.

Italian Chopped Chicken Salad with White Beans & Balsamic Dressing and Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach quantity

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Active Prep34.615

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Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the Italian chopped chicken salad
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.
For the herb baked chicken:
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.

Ingredients

Ingredients
For the Italian Chopped Chicken Salad:
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 olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For the Herb Baked Chicken:
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
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 343kcal | Carbohydrates: 23g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 414mg | Potassium: 933mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 4mg | Phosphorus: 394mg

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Ginger Soy Tofu Veggie Stir-Fry and Sesame Tofu Edamame Rice Bowl
$0.00 Cooking Fee
8 servings
Ginger Soy Tofu Veggie Stir-Fry and Sesame Tofu Edamame Rice Bowl

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Diabetes Friendly Egg Free Heart Healthy Renal stage 1-3a Vegan
This package includes two Asian-inspired, high-protein tofu dishes: Ginger Soy Tofu Veggie Stir-Fry and Sesame Tofu Edamame Rice Bowl.

Ginger Soy Tofu Veggie Stir-Fry and Sesame Tofu Edamame Rice Bowl quantity

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Active Prep34.615

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Passive0

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Recipe Serving Size8

Cooking Instructions

Instructions
For the Tofu Veggie Stir Fry
Cook brown rice according to package directions.
Heat olive oil in a large saute pan. Add tofu and cook for 6–7 minutes until golden on most sides.
Push tofu to the side and add ginger and garlic. Sauté for 30 seconds.
Add soy sauce, rice vinegar, chili garlic sauce, and sesame oil. Stir to coat.
Add broccoli, carrot, and bell pepper. Stir-fry for 5–6 minutes until tender-crisp.
Serve over brown rice. Top with green onion.
For the Tofu Edamane Bowl
Cook brown rice according to package directions.
Heat olive oil in a non stick saute pan. Add tofu and cook until golden, about 6–7 minutes.
In a small bowl, mix soy sauce, sesame oil, rice vinegar, ginger, and chili garlic sauce.
In each serving bowl, layer rice, tofu, edamame, cucumber, and cabbage.
Drizzle with sauce and garnish with green onion.

Notes
Ginger Soy Tofu & Veggie Stir-Fry Nutrition (per serving)

Calories: 360 kcal

Carbohydrates: 33 g

Protein: 22 g

Fat: 16 g

Saturated Fat: 2 g

Polyunsaturated Fat: 5 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 450 mg

Potassium: 550 mg

Fiber: 6 g

Sugar: 4 g

Vitamin A: 4000 IU

Vitamin C: 30 mg

Calcium: 300 mg

Iron: 5 mg

Phosphorus: 270 mg

Sesame Tofu & Edamame Rice Bowl Nutrition (per serving)

Calories: 350 kcal

Carbohydrates: 30 g

Protein: 23 g

Fat: 17 g

Saturated Fat: 2 g

Polyunsaturated Fat: 6 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 470 mg

Potassium: 520 mg

Fiber: 5 g

Sugar: 3 g

Vitamin A: 3500 IU

Vitamin C: 25 mg

Calcium: 280 mg

Iron: 4.5 mg

Phosphorus: 280 mg

Ingredients

Ingredients
Ginger Soy Tofu & Veggie Stir-Fry
3/4 cup brown rice cooked according to package directions
14 ounce firm tofu pressed and cubed
1 tablespoon olive oil
1 tablespoon fresh ginger minced
2 clove garlic minced
2 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
2 cup broccoli floret
1 cup carrot thinly sliced
1 each red bell pepper sliced
Sesame Tofu & Edamame Rice Bowl
3/4 cup brown rice cooked according to package directions
14 ounce firm tofu pressed and cubed
1 cup shelled edamame
1 cup cucumber diced
1 cup red cabbage shredded
2 tablespoon low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon fresh ginger grated
1 teaspoon chili garlic sauce
2 stalk green onion sliced

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

Reheating/Serving Instructions
Reheat in a microwave or lightly stir-fry again until warmed through.

Nutrition
Ginger Soy Tofu & Veggie Stir-Fry Nutrition (per serving)

Calories: 360 kcal

Carbohydrates: 33 g

Protein: 22 g

Fat: 16 g

Saturated Fat: 2 g

Polyunsaturated Fat: 5 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 450 mg

Potassium: 550 mg

Fiber: 6 g

Sugar: 4 g

Vitamin A: 4000 IU

Vitamin C: 30 mg

Calcium: 300 mg

Iron: 5 mg

Phosphorus: 270 mg

Sesame Tofu & Edamame Rice Bowl Nutrition (per serving)

Calories: 350 kcal

Carbohydrates: 30 g

Protein: 23 g

Fat: 17 g

Saturated Fat: 2 g

Polyunsaturated Fat: 6 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 470 mg

Potassium: 520 mg

Fiber: 5 g

Sugar: 3 g

Vitamin A: 3500 IU

Vitamin C: 25 mg

Calcium: 280 mg

Iron: 4.5 mg

Phosphorus: 280 mg

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Chicken Salad Pita and Chicken Vegetable Soup
$0.00 Cooking Fee
8 servings
Chicken Salad Pita and Chicken Vegetable Soup

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Diabetes Friendly Egg Free Heart Healthy Nut Free
With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

Chicken Salad Pita and Chicken Vegetable Soup quantity

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Active Prep34.615

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Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
Poached Chicken:
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 stock, strain stock and reserve both.
Chicken Salad:
Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.
Chicken Soup:
Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

Ingredients

Ingredients
For the Poached Chicken:
2 pound boneless skinless chicken breast
cold water to cover chicken by at least 1 inch
1 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
1 teaspoon whole black peppercorns
For the Chicken Salad:
4 piece whole wheat pita cut in 4 halves
1 head leaf lettuce divided into single leaves
and chicken salad filling
1/2 cup mayonnaise
3/4 cup celery finely chopped
2 ounce red onion finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/3 teaspoon ground black pepper
1 1/2 tablespoon Italian parsley chopped
For the Chicken Soup:
8 ounce whole wheat elbow pasta or any small whole wheat pasta
2 tablespoon extra virgin olive oil
3 ounce red onion diced
1 clove garlic finely chopped
1 each large carrot diced
2 rib celery diced
⅓ teaspoon freshly ground black pepper
1 1/2 tablespoon Italian parsley chopped

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

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

Nutrition
Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos
$0.00 Cooking Fee
8 servings
Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos

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Recipe adapted from:
Tarik Assagai

$0.00 Cooking Fee
Serving Size: 8 ounces

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!

Garlic Chicken Thighs with Cauliflower Mash, Broccoli and Shredded Chicken Street Tacos quantity

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Active Prep34.615

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Passive0

Recipe Serving Size8

Cooking Instructions

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.

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: 338kcal | Carbohydrates: 26g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 398mg | Potassium: 908mg | Fiber: 8g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 65mg | Calcium: 86mg | Iron: 3mg | Phosphorus: 397mg

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