Chili-Rubbed Tilapia with Asparagus & Lemon

Transcription

1 healthy 5-ingredient * dinners * 5 ingredients not including oil, water, salt & pepper INVOKANA may increase risk of lower-limb amputations, dehydration, and genital yeast infections. Serious side effects may include: ketoacidosis (increased ketones in your blood), kidney problems, high potassium in the blood, serious urinary tract infections, or low blood sugar (hypoglycemia). In clinical studies, most common side effects generally occurred early, were mild to moderate, and caused few patients to stop treatment. Smoky Maple-Mustard Salmon...2 Simple Roast Chicken...3 Louisiana Catfish with Okra & Corn...4 Cranberry Sauce Brisket...5 Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard...6 Seared Salmon with Green Peppercorn Sauce...7 Soy-Lime Roasted Tofu...8 Balsamic Marinated Chicken...9 Apple-&-Fennel Roasted Pork Tenderloin Chili-Rubbed Tilapia with Asparagus & Lemon Chili-Rubbed Tilapia with Asparagus & Lemon Please see Important Safety Information for INVOKANA on pp and full Product Information, including Boxed Warning, and Medication Guide on INVOKANA.com

2 Smoky Maple-Mustard Salmon Makes: 4 servings Active time: 5 minutes Total: 15 minutes It doesn t get much easier or more delicious than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. 3 tablespoons whole-grain or Dijon mustard 1 tablespoon pure maple syrup 1/4 teaspoon smoked paprika or ground chipotle pepper (see Tips) 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 4 4-ounce skinless center-cut wild-caught salmon fillets 1. Preheat oven to 450 F. Line a baking sheet with foil and coat with cooking spray. 2. Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes. Per serving: 148 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 4 g carbohydrate; 3 g total sugars; 3 g added sugars; 23 g protein; 0 g fiber; 276 mg sodium; 434 mg potassium. Nutrition bonus: Omega-3s. Carbohydrate servings: 0 Exchanges: 3 lean meat Tips: Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. Look for different types of paprika at some large supermarkets or online. Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online. HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 2

3 Simple Roast Chicken Makes: 8 servings Active time: 15 minutes Total: 2 hours 20 minutes Equipment: Kitchen string (see Tip) There s no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food. 1 small onion, peeled and quartered 3 cloves garlic, peeled and quartered 3 sprigs fresh tarragon 3 sprigs fresh thyme 1 5-pound chicken, giblets removed 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1. Preheat oven to 375 F. 2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down. 3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 F, 11/4 to 11/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving. Per 3-ounce serving (without skin): 294 calories; 10 g fat (2 g sat, 5 g mono); 150 mg cholesterol; 1 g carbohydrate; 0 g total sugars; 0 g added sugars; 47 g protein; 0 g fiber; 465 mg sodium; 575 mg potassium. Nutrition bonus: Zinc (19% daily value), Potassium (16% dv). Carbohydrate servings: 0 Exchanges: 3 lean meat Tip: Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 3

4 Louisiana Catfish with Okra & Corn Makes: 4 servings Active time: 30 minutes Total: 30 minutes Purchased Cajun or Creole seasoning flavors both the catfish and vegetables in this 30-minute dinner. This dish is best with fresh vegetables, but we were pleasantly surprised at how well it turned out with frozen okra and corn. 2 cups fresh or frozen sliced okra 13/4 cups fresh corn kernels (from 2 ears; see Tip) or frozen 1 medium onion, diced 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 13/4 teaspoons Cajun or Creole seasoning, divided 1 pound catfish fillets, patted dry and cut into 4 portions 1. Preheat oven to 450 F. 2. Combine okra, corn, onion, 2 teaspoons oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread the mixture out on a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 to 25 minutes. 3. Meanwhile, sprinkle both sides of catfish with the remaining 1 teaspoon Cajun (or Creole) seasoning. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the fish and cook until just cooked through and starting to brown, about 4 minutes per side. Serve with the roasted vegetables. Per serving: 288 calories; 15 g fat (3 g sat, 9 g mono); 53 mg cholesterol; 19 g carbohydrate; 5 g total sugars; 0 g added sugars; 21 g protein; 4 g fiber; 311 mg sodium; 695 mg potassium. Nutrition bonus: Vitamin C (30% daily value), Folate & Potassium (20% dv), Magnesium (19% dv). Carbohydrate servings: 1 Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 1 fat Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end and slice the kernels off with a sharp, thin-bladed knife. HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 4

5 Cranberry Sauce Brisket Makes: 10 servings, plus leftovers Active time: 30 minutes Total: 5 hours (plus 2 days) Slices of cranberry sauce melt into the meat and slowly caramelize to give this brisket the perfect fruity to savory balance. Even better is that it takes so little effort to 5-pound flat-cut beef brisket, untrimmed 2 teaspoons garlic powder 1 tablespoon kosher salt 1 teaspoon freshly ground pepper 1 teaspoon paprika 4 large onions, peeled and cut into eighths 2 14-ounce cans jellied cranberry sauce, sliced 1. Sprinkle both sides of brisket with garlic powder, salt, pepper and paprika. Tightly wrap the brisket with plastic wrap. Refrigerate for 1 day. 2. Preheat oven to 500 F. 3. Unwrap the brisket and place in a roasting pan. Roast for 40 minutes, turning over halfway through. Remove the pan from the oven and reduce the temperature to 350. Place onions under and around the brisket, then cover the top of it with cranberry sauce slices. Using caution (the pan will be very hot), tightly cover the pan with heavy-duty foil. Roast until fork-tender, about 3 hours more. 4. Let the brisket cool in the pan. Scrape off the sauce (leave it in the pan) and transfer the brisket to a cutting board; trim the fat. Return the brisket to the pan and cover with the sauce. Cover the roasting pan and refrigerate overnight or up to 1 day. 5. About 1 hour before you want to serve the brisket, preheat oven to 350 F. 6. Skim any congealed fat from the sauce. Cover the pan with foil. Heat the brisket for 20 minutes, then uncover and cook until hot and bubbling and the sauce has reduced a bit, 20 to 30 minutes more. Slice the brisket and serve with the sauce. Per 3-ounce serving: 280 calories; 6 g fat (2 g sat, 3 g mono); 89 mg cholesterol; 25 g carbohydrate; 22 g total sugars; 18 g added sugars; 30 g protein; 1 g fiber; 289 mg sodium; 320 mg potassium. Nutrition bonus: Zinc (49% daily value), Iron (16% dv) Carbohydrate servings: 11/2 Exchanges: 11/2 carbohydrates (other), 4 lean meat HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 5

6 Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard Makes: 4 servings Active time: 20 minutes Total: 20 minutes Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. 1 cup fresh blackberries or raspberries, finely chopped 11/2 tablespoons whole-grain mustard 2 teaspoons honey 1 pound chicken tenders, cut in half crosswise (see Tip) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons cornmeal 1 tablespoon extra-virgin olive oil 1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce. 2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal). 3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard. Per serving: 184 calories; 5 g fat (1 g sat, 3 g mono); 67 mg cholesterol; 9 g carbohydrate; 5 g total sugars; 0 g added sugars; 26 g protein; 2 g fiber; 452 mg sodium; 70 mg potassium. Carbohydrate servings: 1/2 Exchanges: 1 starch, 4 lean meat, 1 fat Tip: Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded chicken nuggets. HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 6

7 Seared Salmon with Green Peppercorn Sauce Makes: 4 servings Active time: 15 minutes Total: 15 minutes A simple sauce of piquant green peppercorns, lemon juice and butter top this seared salmon recipe. Green peppercorns come from the same plant as black ones, but are harvested before they mature. Typically packed in vinegar, they have a refreshingly sharp flavor. Look for them near the capers in most supermarkets. 11/4 pounds wild salmon fillet, skinned (see Tip) and cut into 4 portions 1/4 teaspoon plus a pinch of salt, divided 2 teaspoons canola oil 1/4 cup lemon juice 4 teaspoons unsalted butter, cut into small pieces 1 teaspoon green peppercorns in vinegar, rinsed and crushed Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each). Per serving: 226 calories; 11 g fat (4 g sat, 4 g mono); 76 mg cholesterol; 1 g carbohydrate; 0 g total sugars; 0 g added sugars; 28 g protein; 0 g fiber; 269 mg sodium; 543 mg potassium. Nutrition bonus: Potassium (16% daily value), omega-3s. Carbohydrate servings: 0 Exchanges: 41/2 lean meat, 1 fat Tip: To skin salmon, place fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 angle, separating the fillet from the skin without cutting through either. HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 7

8 Soy-Lime Roasted Tofu Makes: 4 servings, about 1/2 cup each Active time: 10 minutes Total: 11/2 hours To make ahead: Marinate the tofu (Step 1) for up to 4 hours. Cover and refrigerate roasted tofu for up to 3 days. In this recipe, you marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them perfect tofu every time ounce package extra-firm, water-packed tofu, drained 1/3 cup reduced-sodium soy sauce 1/3 cup lime juice 3 tablespoons toasted sesame oil 1. Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice and oil in a medium shallow dish or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice. 2. Preheat oven to 450 F. 3. Remove the tofu from the marinade with a slotted spoon (discard marinade). Spread out on a large baking sheet, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes. Per serving: 155 calories; 10 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g total sugars; 0 g added sugars; 16 g protein; 2 g fiber; 129 mg sodium; 303 mg potassium. Nutrition bonus: Calcium (40% daily value), Iron & Magnesium (19% dv). Carbohydrate servings: 0 Exchanges: 2 medium-fat meat HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 8

9 Balsamic Marinated Chicken Makes: 4 servings Active time: 5 minutes Total: 1 hour 25 minutes (including 1 hour marinating time) To make ahead: Cover and refrigerate the marinade for up to 3 days; marinate the chicken for up to 12 hours. Sweet-tart balsamic vinegar spiked with garlic and Italian seasoning makes a fast and flavorful marinade for chicken. 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 cloves garlic, minced 1 tablespoon Italian seasoning 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1-11/4 pounds boneless, skinless chicken breast (see Tip) 1. Whisk oil, vinegar, garlic, Italian seasoning, salt and pepper in a bowl until well combined. 2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry. 3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler. 4. To grill: Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 F, 4 to 8 minutes per side. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165 F, 10 to 15 minutes total. Per serving: 170 calories; 7 g fat (1 g sat, 5 g mono); 63 mg cholesterol; 1 g carbohydrate; 1 g total sugars; 0 g added sugars; 23 g protein; 0 g fiber; 250 mg sodium; 200 mg potassium. Carbohydrate servings: 0 Exchanges: 3 lean meat, 1 fat Tip: It s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast the chicken tender removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounces each, you ll only need 2 breasts for 4 servings cut each one in half before cooking. HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 9

10 Apple-&-Fennel Roasted Pork Tenderloin Makes: 4 servings Active time: 45 minutes Total: 45 minutes Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. 2 large sweet-tart apples, such as Fuji or Braeburn, sliced 1 large bulb fennel, trimmed, cored and thinly sliced, plus 1 tablespoon chopped fronds for garnish 1 large red onion, sliced 1 tablespoon plus 2 teaspoons canola oil, divided 1 pound pork tenderloin, trimmed 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 3 tablespoons cider vinegar 1. Position racks in upper and lower thirds of oven; preheat to 475 F. 2. Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes. 3. About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145 F, 12 to 14 minutes. 4. Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds. Per serving: 269 calories; 9 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 23 g carbohydrate; 11 g total sugars; 0 g added sugars; 25 g protein; 5 g fiber; 374 mg sodium; 882 mg potassium. Nutrition bonus: Vitamin C (26% daily value), Potassium (26% dv), Zinc (16% dv). Carbohydrate servings: 11/2 Exchanges: 1 fruit, 1 vegetable, 3 lean meat HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 10

11 Chili-Rubbed Tilapia with Asparagus & Lemon Makes: 4 servings Active time: 20 minutes Total: 20 minutes Tilapia, a relatively plentiful fish, has the unfortunate reputation of being dull. All it needs is a spice rub, a familiar barbecuing technique that works just as well indoors. You could also use this rub on chicken breasts or toss it with lightly oiled shrimp before cooking. 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces 2 tablespoons chili powder 1/2 teaspoon garlic, powder 1/2 teaspoon salt, divided 1 pound tilapia, Pacific sole or other firm white fish fillets 2 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. 2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish. Per serving: 211 calories; 10 g fat (2 g sat, 6 g mono); 57 mg cholesterol; 8 g carbohydrate; 3 g total sugars; 0 g added sugars; 26 g protein; 4 g fiber; 419 mg sodium; 681 mg potassium. Nutrition bonus: Vitamin A (42% Daily Value), Folate (23% dv), Iron (22 % dv), Potassium (19%), Vitamin C (18% dv). Carbohydrate servings: 1/2 Exchanges: 2 vegetable, 3 very lean meat, 11/2 fat HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 11

12 indication and important safety information WHAT IS INVOKANA? INVOKANA is a prescription medicine used along with diet and exercise to lower blood sugar in adults with type 2 diabetes. INVOKANA is not for people with type 1 diabetes or with diabetic ketoacidosis (increased ketones in blood or urine). It is not known if INVOKANA is safe and effective in children under 18 years of age. IMPORTANT SAFETY INFORMATION INVOKANA can cause important side effects, including: Amputations. INVOKANA may increase your risk of lower-limb amputations. Amputations mainly involve removal of the toe or part of the foot; however, amputations involving the leg, below and above the knee, have also occurred. Some people had more than one amputation, some on both sides of the body. You may be at a higher risk of lower-limb amputation if you: have a history of amputation, have heart disease or are at risk for heart disease, have had blocked or narrowed blood vessels (usually in leg), have damage to the nerves (neuropathy) in the leg, or have had diabetic foot ulcers or sores. Call your doctor right away if you have new pain or tenderness, any sores, ulcers, or infections in your leg or foot. Your doctor may decide to stop your INVOKANA. Talk to your doctor about proper foot care Dehydration. INVOKANA can cause some people to become dehydrated (the loss of too much body water), which may cause you to feel dizzy, faint, lightheaded, or weak, especially when you stand up (orthostatic hypotension). You may be at higher risk of dehydration if you have low blood pressure, take medicines to lower your blood pressure (including diuretics [water pills]), are on a low sodium (salt) diet, have kidney problems, or are 65 years of age or older Vaginal yeast infection. Women who take INVOKANA may get vaginal yeast infections. Symptoms include: vaginal odor, white or yellowish vaginal discharge (discharge may be lumpy or look like cottage cheese), or vaginal itching Yeast infection of the penis (balanitis or balanoposthitis). Men who take INVOKANA may get a yeast infection of the skin around the penis. Symptoms include: redness, itching, or swelling of the penis; rash of the penis; foul-smelling discharge from the penis; or pain in the skin around penis Talk to your doctor about what to do if you get symptoms of a yeast infection of the vagina or penis. Do not take INVOKANA if you: are allergic to canagliflozin or any of the ingredients in INVOKANA. Symptoms of allergic reaction may include: rash; raised red patches on your skin (hives); or swelling of the face, lips, tongue, and throat that may cause difficulty in breathing or swallowing have severe kidney problems or are on dialysis Before you take INVOKANA, tell your doctor if you have a history of amputation; heart disease or are at risk for heart disease; blocked or narrowed blood vessels (usually in leg); damage to the nerves (neuropathy) of your leg; diabetic foot ulcers or sores; kidney problems; liver problems; history of urinary tract infections or problems with urination; are on a low sodium (salt) diet; are going to have surgery; are eating less due to illness, surgery, or change in diet; pancreas problems; drink alcohol very often (or drink a lot of alcohol in short-term); ever had an allergic reaction to INVOKANA ; or have other medical conditions. Tell your doctor if you are or plan to become pregnant, are breastfeeding, or plan to breastfeed. INVOKANA may harm your unborn baby. If you become pregnant while taking INVOKANA, tell your doctor right away. INVOKANA may pass into your breast milk and may harm your baby. Do not breastfeed while taking INVOKANA. Tell your doctor about all the medicines you take, including prescription and non-prescription medicines, vitamins, and herbal supplements. Especially tell your doctor if you take diuretics (water pills), rifampin (used to treat or prevent tuberculosis), phenytoin or phenobarbital (used to control seizures), ritonavir (Norvir, Kaletra used to treat HIV infection), or digoxin (Lanoxin used to treat heart problems). Possible Side Effects of INVOKANA INVOKANA may cause serious side effects, including: Ketoacidosis (increased ketones in your blood or urine). Ketoacidosis has happened in people who have type 1 or type 2 diabetes, during treatment with INVOKANA. Ketoacidosis is a serious condition, which may need to be treated in a hospital. Ketoacidosis may lead to death. Ketoacidosis can happen with INVOKANA even if your blood sugar is less than 250 mg/dl. Stop taking INVOKANA and call your doctor right away if you get any of the following symptoms: nausea, vomiting, stomach-area pain, tiredness, or trouble breathing Kidney problems. Sudden kidney injury has happened to people taking INVOKANA. Talk to your doctor right away if you: 1) reduce the amount of food or liquid you drink, if you are sick, or cannot eat or 2) you start to lose liquids from your body from vomiting, diarrhea, or being in the sun too long A high amount of potassium in your blood (hyperkalemia) Serious Urinary Tract Infections: may lead to hospitalization and have happened in people taking INVOKANA. Tell your doctor if you have signs or symptoms of a urinary tract infection such as: burning feeling while urinating, need to urinate often or right away, pain in the lower part of your stomach (pelvis), or blood in the urine. Some people may also have high fever, back pain, nausea, or vomiting Low blood sugar (hypoglycemia). If you take INVOKANA with another medicine that can cause low blood sugar, such as a sulfonylurea or insulin, your risk of getting low blood sugar is higher. The dose of your sulfonylurea medicine or insulin may need to be lowered while you take INVOKANA HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 12

13 indication and important safety information (cont.) Signs and symptoms of low blood sugar may include: headache, drowsiness, weakness, dizziness, confusion, irritability, hunger, fast heartbeat, sweating, shaking, or feeling jittery. Serious allergic reaction. If you have any symptoms of a serious allergic reaction, stop taking INVOKANA and call your doctor right away or go to the nearest hospital emergency room. Broken Bones (fractures): Bone fractures have been seen in patients taking INVOKANA. Talk to your doctor about factors that may increase your risk of bone fracture. The most common side effects of INVOKANA include: vaginal yeast infections and yeast infections of the penis; changes in urination, including urgent need to urinate more often, in larger amounts, or at night. Tell your doctor if you have any side effect that bothers you or that does not go away. Call your doctor for medical advice about side effects. You may report side effects to FDA at FDA You may also report side effects to Janssen Scientific Affairs, LLC at Please see full Product Information, including Boxed Warning, and Medication Guide for INVOKANA on INVOKANA.com Canagliflozin is licensed from Mitsubishi Tanabe Pharma Corporation. Trademarks are those of their respective owners HEALTHY 5-INGREDIENT RECIPES > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 13

14 here s to good health and good food about eatingwell It takes more than innovative medicine to successfully manage type 2 diabetes. It takes a commitment to your total well-being. That s why the Janssen CarePath for INVOKANA support program was created to help you find your success in managing type 2 diabetes. From prescription savings to expert wellness tips to tasty, diabetes-friendly recipes, the Janssen CarePath support program provides free resources and tools you can use every day. Just remember, every little thing you do counts, and every day is a new opportunity to give yourself a boost. The Janssen CarePath support program is here to help you succeed. Visit us at INVOKANA.com/LivingWell The recipes in this cookbook are provided by our partner, EatingWell. The EatingWell mission is to provide the inspiration and information people need to make healthy eating a way of life. We deliver delicious, simple recipes that meet stringent guidelines for taste, nutrition and dependability, recipes easily replicated by home cooks. We report on the latest nutrition and health news, providing the practical, science-based answers consumers are looking for. We examine the connections among food, its origins and its impact on communities. We encourage people to make informed, mindful decisions about how they eat, and to celebrate the joys of food. EatingWell reaches millions of consumers through the award-winning EatingWell magazine, EatingWell cookbooks and licensing partners that trust EatingWell to provide healthy recipes, how-to instruction, diet and nutrition articles and custom healthy-eating solutions. We hope you enjoy our recipes and feel informed and inspired to make healthy eating your way of life! MEREDITH CORPORATION. ALL RIGHTS RESERVED. USED WITH PERMISSION. PHOTOGRAPHY BY KEN BURRIS, PETER ARDITO (PAGES 4, 8), BRYAN MCCAY (PAGE 3). Janssen Pharmaceuticals, Inc October