Despite being one of our basic needs in life, food can be a very personal topic. Each of us has our own needs and wants, ranging from dietary restrictions to tastes to cooking skill to budget, which can sometimes create barriers to healthy eating.

Priority Health is helping members overcome those barriers by providing education and access to healthy food through our Priority Health D-SNP services, including:

Mom’s Meals

Get the nutrition you need after an inpatient hospital, psychiatric or skilled nursing facility stay with 28 home-delivered meals–at no cost to you–up to four times per year, within 30 days of discharge. Meals are delivered directly to your home and can be made to your preferences and dietary needs.

Mom’s Meals will reach out to you via telephone on behalf of Priority Health following discharge.

You can also use your PriorityFlex card to order Mom’s Meals and pantry boxes at any point during the year. Visit to learn more.

Not sure where to start?

This recipe focuses on healthy foods that you could buy with your PriorityFlex allowance.


Chicken and Sweet Potato Stew

Yield: 5 servings


2 teaspoons olive oil 
1 pound chicken breast, diced in 1 inch cubes 
15 ounces canned, diced tomatoes 
4 cups chicken or vegetable stock 
1 pound sweet potato, diced 
1 red bell pepper, diced 
1 cup chopped green beans 
1 cup chopped zucchini 
1 tablespoon tomato paste
1 tablespoon chili powder 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
¼ teaspoon ground cinnamon 
¾ teaspoon Kosher salt 
1 /8 teaspoon red pepper flakes (optional) 
2 cups chopped spinach 
½ cup chopped fresh cilantro


  1. Heat a large saucepan on medium-high heat. Once warm, add 2 teaspoons olive oil.
  2. Add diced chicken and brown on each side, about 3 to 5 minutes.
  3. When chicken is cooked thoroughly, remove from pan and set aside.
  4. Add to the saucepan: tomatoes, stock, sweet potatoes, red bell pepper, green beans, zucchini, tomato paste, chili powder, cumin, oregano, cinnamon, salt and red pepper flakes. Cover and bring to a boil.
  5. Reduce heat to medium-low and let simmer until potatoes are tender, about 15 minutes. Stir occasionally.
  6. Once potatoes are fork tender, remove the pan from the heat and add the spinach and chicken.
  7. Portion into individual servings and top with cilantro

Nutrition Information

Serving Size: 2 cups Calories: 254 | Total Fat: 5 g | Saturated Fat: 1 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g Sodium: 951 mg | Total Carbohydrate: 28 g | Dietary Fiber: 6.6 g | Sugars: 9.5 g | Protein: 25 g