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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 Renal stage 1-3a
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!

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Active Prep34.615

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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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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 Renal stage 1-3a
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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Active Prep34.615

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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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Ginger Chicken with Snow Peas and Orange Chicken with Broccoli
$0.00 Cooking Fee
8 servings
Ginger Chicken with Snow Peas and Orange Chicken with Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee

Diabetes Friendly Heart Healthy Renal 3b-5 not on dialysis Renal stage 1-3a
This package includes two Chinese-American inspired dishes: Garlic Ginger Chicken with Snow Peas and Sweet & Savory Orange Chicken with Broccoli.

Ginger Chicken with Snow Peas and Orange Chicken with Broccoli quantity

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Active Prep34.615

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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Recipe Serving Size8

Cooking Instructions

Instructions
Garlic Ginger Chicken with Stir-Fried Snow Peas and Brown Rice
Cook rice according to package directions.
In a bowl, toss sliced chicken with cornstarch, soy sauce, and vinegar. Set aside.
Heat olive oil in a saute pan over medium-high heat. Add chicken and cook for 4–5 minutes until lightly browned.
Add garlic, ginger, and snow peas. Stir-fry for 3 minutes.
Add sesame oil and optional chili garlic sauce. Stir and cook for another minute.
Serve over brown rice and garnish with green onion.
Sweet & Savory Orange Chicken with Steamed Broccoli and Brown Rice
Cook rice according to package directions.
In a bowl, whisk orange juice, soy sauce, cornstarch, vinegar, garlic, ginger, and orange zest.
Heat olive oil in a saute pan. Add chicken and cook for 6–7 minutes until golden.
Pour in the sauce and stir continuously until thickened, about 2–3 minutes.
Steam broccoli until tender, about 4–5 minutes.
Serve orange chicken over rice with broccoli on the side. Garnish with green onion.

Notes
Garlic Ginger Chicken with Snow Peas

Ounces per serving: ~10.8 ounce

Calories: 370 kcal

Carbohydrates: 33 g

Protein: 29 g

Fat: 13 g

Saturated Fat: 2 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 65 mg

Sodium: 490 mg

Potassium: 620 mg

Fiber: 5 g

Sugar: 4 g

Vitamin A: 1800 IU

Vitamin C: 45 mg

Calcium: 50 mg

Iron: 2 mg

Phosphorus: 260 mg

Sweet & Savory Orange Chicken

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 36 g

Protein: 28 g

Fat: 14 g

Saturated Fat: 2 g

Polyunsaturated Fat: 3.5 g

Monounsaturated Fat: 6 g

Trans Fat: 0 g

Cholesterol: 68 mg

Sodium: 470 mg

Potassium: 610 mg

Fiber: 4 g

Sugar: 5 g

Vitamin A: 1600 IU

Vitamin C: 50 mg

Calcium: 60 mg

Iron: 2.2 mg

Phosphorus: 270 mg

Ingredients

Ingredients
Garlic Ginger Chicken with Stir-Fried Snow Peas and Brown Rice
3/4 cup brown rice cooked according to package direction
16 ounce chicken breast sliced thin
1 tablespoon olive oil
1 tablespoon ginger minced
2 clove garlic minced
2 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
0.5 teaspoon cornstarch
8 ounce snow pea
1 teaspoon chili garlic sauce optional
Sweet & Savory Orange Chicken with Steamed Broccoli and Jasmine Rice
16 ounce chicken breast cubed
1 tablespoon olive oil
2 clove garlic minced
1 tablespoon ginger grated
0.5 teaspoon orange zest
0.25 cup orange juice no sugar added
1 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1 teaspoon rice vinegar
6 ounce broccoli floret steamed
3/4 cup brown rice cooked according to package directions

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

Reheating/Serving Instructions
Reheat gently in a microwave or on stovetop until warmed through.

Nutrition
Garlic Ginger Chicken with Snow Peas

Ounces per serving: ~10.8 ounce

Calories: 370 kcal

Carbohydrates: 33 g

Protein: 29 g

Fat: 13 g

Saturated Fat: 2 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 65 mg

Sodium: 490 mg

Potassium: 620 mg

Fiber: 5 g

Sugar: 4 g

Vitamin A: 1800 IU

Vitamin C: 45 mg

Calcium: 50 mg

Iron: 2 mg

Phosphorus: 260 mg

Sweet & Savory Orange Chicken

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 36 g

Protein: 28 g

Fat: 14 g

Saturated Fat: 2 g

Polyunsaturated Fat: 3.5 g

Monounsaturated Fat: 6 g

Trans Fat: 0 g

Cholesterol: 68 mg

Sodium: 470 mg

Potassium: 610 mg

Fiber: 4 g

Sugar: 5 g

Vitamin A: 1600 IU

Vitamin C: 50 mg

Calcium: 60 mg

Iron: 2.2 mg

Phosphorus: 270 mg

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Add to my favorites

Thai Chickpea Peanut Salad and Thai Basil Chicken with Brown Rice
$0.00 Cooking Fee
8 servings
Thai Chickpea Peanut Salad and Thai Basil Chicken with Brown Rice

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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 3b-5 not on dialysis Renal stage 1-3a
Enjoy 2 different Thai inspired dishes with this selection, each with 4 servings. First, a crunchy, main dish salad with bold Thai flavors and second, a delicious high protein ground chicken rice bowl. Both are diabetes-friendly, heart-healthy, high in fiber, and packed with flavor.

Thai Chickpea Peanut Salad and Thai Basil Chicken with Brown Rice quantity

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Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the chicken:
Cook the Rice: Cook the brown rice according to package directions
Cook the Chicken: Heat olive oil in a pan over medium heat. Add onion and garlic, cook for 2 minutes. Add ground chicken and cook for 5-6 minutes.
Add Veggies & Sauce: Stir in bell pepper, soy sauce, honey, and cabbage. Cook for 5 minutes until soft.
Finish with Basil: Stir in basil leaves and cook for 1 more minute.
Serve: Spoon over cooked brown rice.
For the salad:
Prepare the Salad: In a large bowl, combine chickpeas, cabbage, carrots, and cucumber.
Make the Dressing: Whisk together peanut butter, soy sauce, lime juice, and honey. Whisk in water if necessary to thin.
Combine & Serve: Toss salad with dressing, then top with chopped peanuts.

Ingredients

Ingredients
For the salad:
15 ounce canned chickpeas no salt added, drained & rinsed
1 cup cabbage shredded
1 cup carrots shredded
1 cucumber diced
¼ cup unsalted peanuts chopped
2 tablespoon peanut butter
1 tablespoon low-sodium soy sauce
1 tablespoon lime juice
1 teaspoon honey
water to thin the dressing if necessary
For the chicken:
3/4 cup brown rice cooked according to package directions
1 pound ground chicken
1 tablespoon olive oil
1 small onion diced
2 clove garlic minced
1 red bell pepper sliced
2 tablespoon low-sodium soy sauce
1 teaspoon honey
½ cup fresh basil leaves
2 cup cabbage chopped

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 296kcal | Carbohydrates: 31g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 434mg | Potassium: 702mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3280IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 2mg | Phosphorus: 261mg

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Red Lentil Curry with Whole Wheat Roti and Spiced Chickpea & Spinach Curry with Brown Rice
$0.00 Cooking Fee
FSA/HSA eligible when qualified
8 servings
Red Lentil Curry with Whole Wheat Roti and Spiced Chickpea & Spinach Curry with Brown Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible when qualified 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 Renal 3b-5 not on dialysis Renal stage 1-3a Soy Free Vegan Vegetarian
With this selection you will get 2 different Indian inspired dishes, each with 4 servings. Both meals are rich in fiber, plant-based protein, and heart-healthy fats, making them excellent choices for diabetes-friendly and heart-healthy eating.

Red Lentil Curry with Whole Wheat Roti and Spiced Chickpea & Spinach Curry with Brown Rice quantity

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Active Prep34.615

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size8

Cooking Instructions

Instructions
For the Masoor Dal with Whole Wheat Roti:
Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.
For the Spiced Chickpea & Spinach Curry with Brown Rice:
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Ingredients

Ingredients
For the Masoor Dal with Whole Wheat Roti:
1 cup red lentils masoor dal, rinsed
3 cups water
1 tablespoon extra virgin olive oil
1 small onion chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 cup canned diced tomatoes
4 small whole wheat rotis
1/2 teaspoon Kosher salt
1 lemon cut into wedges for serving
For the Spiced Chickpea & Spinach Curry with Brown Rice:
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 428kcal | Carbohydrates: 66g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 750mg | Potassium: 567mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 4mg | Phosphorus: 207mg

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Tilapia Fish Tacos and Thai Coconut Fish Soup

Tilapia Fish Tacos and Thai Coconut Fish Soup

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Prepare the Fish:

For the Soup:

Ingredients

Ingredients

For the Fish Tacos:

For the Tacos:

For the Sauce (Optional):

For the Soup:

Optional: fresh cilantro, for garnish

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Nutrition

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

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

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For the Stir Fry:

For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

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Ingredients

For the Stir Fry:

For the Pork Tenderloin with Vegetables:

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Ginger Chicken with Snow Peas and Orange Chicken with Broccoli

Ginger Chicken with Snow Peas and Orange Chicken with Broccoli

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Garlic Ginger Chicken with Stir-Fried Snow Peas and Brown Rice

Sweet & Savory Orange Chicken with Steamed Broccoli and Brown Rice

Notes

Garlic Ginger Chicken with Snow Peas

Sweet & Savory Orange Chicken

Ingredients

Ingredients

Garlic Ginger Chicken with Stir-Fried Snow Peas and Brown Rice

Sweet & Savory Orange Chicken with Steamed Broccoli and Jasmine Rice

Cooking Tools Required

Nutrition

Garlic Ginger Chicken with Snow Peas

Sweet & Savory Orange Chicken

Thai Chickpea Peanut Salad and Thai Basil Chicken with Brown Rice

Thai Chickpea Peanut Salad and Thai Basil Chicken with Brown Rice

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Instructions

For the chicken:

For the salad:

Ingredients

Ingredients

For the salad:

For the chicken:

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Red Lentil Curry with Whole Wheat Roti and Spiced Chickpea & Spinach Curry with Brown Rice

Red Lentil Curry with Whole Wheat Roti and Spiced Chickpea & Spinach Curry with Brown Rice

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For the Masoor Dal with Whole Wheat Roti:

For the Spiced Chickpea & Spinach Curry with Brown Rice:

Ingredients

Ingredients