quick healthy dinners

quick healthy dinners Lemon & Dill Chicken...2 Zesty Shrimp & Black Bean Salad...3 Chipotle-Orange Broccoli & Tofu...4 Chili-Rubbed Steaks & Pan Salsa...5 Grilled Salmon with Tomatoes & Basil...6 Peanut Noodles with Shredded Chicken & Vegetables...7 Tilapia with Tomato-Olive Sauce...8 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. Maple-Chili Glazed Pork Medallions...9 Crab Cake Burgers... 10 Moo Shu Vegetables... 11 Peanut Noodles with Shredded Chicken & Vegetables Please see Important Safety Information for INVOKANA on pp. 12-13 and full Product Information, including Boxed Warning, and Medication Guide on INVOKANA.com

Lemon & Dill Chicken Makes: 4 servings Active time: 30 minutes Total: 30 minutes Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. 4 boneless, skinless chicken breasts (1-11/4 pounds) Salt & freshly ground pepper to taste 3 teaspoons extra-virgin olive oil or canola oil, divided 1/4 cup finely chopped onion 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 2 teaspoons flour 2 tablespoons chopped fresh dill, divided 1 tablespoon lemon juice 1. Season chicken breasts on both sides with salt and pepper. Heat 11/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil. 2. Reduce heat to medium. Add the remaining 11/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes. 3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill. Per serving: 170 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 3 g carbohydrate; 1 g total sugars; 0 g added sugars; 24 g protein; 0 g fiber; 339 mg sodium; 272 mg potassium. Carbohydrate servings: 0 Exchanges: 3 lean meat, 1 fat QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 2

Zesty Shrimp & Black Bean Salad Makes: 4 servings, about 11/2 cups each Active time: 20 minutes Total: 20 minutes To make ahead: Cover and refrigerate for up to 1 day. Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. 1/4 cup cider vinegar 3 tablespoons extra-virgin olive oil 1 tablespoon minced chipotle chile in adobo, or more to taste 1 teaspoon ground cumin 1/4 teaspoon salt 1 pound peeled and deveined cooked shrimp, cut into 1/2-inch pieces 1 15-ounce can black beans, rinsed 1 cup quartered cherry tomatoes 1 large poblano pepper or bell pepper, chopped 1/4 cup chopped scallions 1/4 cup chopped fresh cilantro Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold. Per serving: 273 calories; 12 g fat (2 g sat, 8 g mono); 143 mg cholesterol; 19 g carbohydrate; 5 g total sugars; 0 g added sugars; 21 g protein; 6 g fiber; 410 mg sodium; 533 mg potassium. Nutrition bonus: Vitamin C (55% daily value), Folate (20% dv), Potassium & Vitamin A (16% dv). Carbohydrate servings: 1 Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 3

Chipotle-Orange Broccoli & Tofu Makes: 4 servings, about 11/4 cups each Active time: 30 minutes Total: 30 minutes Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you re shy about spice, cut back on the amount or leave them out completely. 1 14-ounce package extra-firm water-packed tofu 1/2 teaspoon salt, divided 3 tablespoons canola oil, divided 6 cups broccoli florets 1 cup orange juice 1 tablespoon minced chipotle in adobo (see Tip), seeded if desired 1/2 cup chopped fresh cilantro 1. Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate. 2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more. 3. Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro. Per serving: 242 calories; 17 g fat (1 g sat, 11 g mono); 0 mg cholesterol; 14 g carbohydrate; 6 g total sugars; 0 g added sugars; 13 g protein; 4 g fiber; 337 mg sodium; 612 mg potassium. Nutrition bonus: Vitamin C (219% daily value), Vitamin A (69% dv), Folate (28% dv), Calcium (24% dv), Magnesium (22% dv), Potassium (18% dv), Iron (17% dv). Carbohydrate servings: 1 Exchanges: 1/2 fruit, 1 vegetable, 11/2 medium-fat meat, 2 fat Tip: Look for the small cans of chipotle chiles in adobo sauce with Mexican foods at large supermarkets. QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 4

Chili-Rubbed Steaks & Pan Salsa Makes: 2 servings Active time: 20 minutes Total: 20 minutes Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed and cut into 2 portions 1 teaspoon chili powder 1/2 teaspoon kosher salt, divided 1 teaspoon extra-virgin olive oil 2 plum tomatoes, diced 2 teaspoons lime juice 1 tablespoon chopped fresh cilantro 1. Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa. 2. Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa. Per serving: 192 calories; 8 g fat (2 g sat, 4 g mono); 81 mg cholesterol; 4 g carbohydrate; 2 g total sugars; 0 g added sugars; 26 g protein; 1 g fiber; 359 mg sodium; 515 mg potassium. Nutrition bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv). Carbohydrate servings: 0 Exchanges: 1 vegetable, 3 lean meat QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 5

Grilled Salmon with Tomatoes & Basil Makes: 4 servings Active time: 30 minutes Total: 30 minutes This recipe is so beautiful and yet so simple to prepare it s perfect for entertaining. You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top. Put it on the grill for 10 minutes and you re done! 2 cloves garlic, minced 1 teaspoon kosher salt, divided 1 tablespoon extra-virgin olive oil 1 whole wild salmon fillet (also called a side of salmon, about 11/2 pounds) 1/3 cup thinly sliced fresh basil plus 1/4 cup, divided 2 medium tomatoes, thinly sliced 1/4 teaspoon freshly ground pepper 1. Preheat grill to medium. 2. Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil. 3. Check the salmon for pin bones and remove if necessary (see Tip). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper. 4. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil. Per serving: 248 calories; 10 g fat (2 g sat, 5 g mono); 80 mg cholesterol; 3 g carbohydrate; 2 g total sugars; 0 g added sugars; 35 g protein; 1 g fiber; 367 mg sodium; 799 mg potassium. Nutrition bonus: Potassium (23% daily value), Vitamin A (22% dv), Vitamin C (18% dv), Magnesium (15% dv). Carbohydrate servings: 0 Exchanges: 1 vegetable, 5 lean meat Tip: Depending on how your side of salmon was prepared at the market, small white pin bones may still be in the fillet. We suggest removing them before you cook the fish. To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length they will poke out of the flesh and point at an angle toward the wider end of the fillet. Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet. QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 6

Peanut Noodles with Chicken & Vegetables Makes: 6 servings, 11/2 cups each Active time: 30 minutes Total: 30 minutes To make ahead: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave. If you can t find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market s salad bar and create your own mix. 1 pound boneless, skinless chicken breasts 1/2 cup smooth natural peanut butter 2 tablespoons reduced-sodium soy sauce 2 teaspoons minced garlic 11/2 teaspoons chile-garlic sauce, or to taste (see Tip) 1 teaspoon minced fresh ginger 8 ounces whole-wheat spaghetti 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas 1. Put a large pot of water on to boil for cooking pasta. 2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips. 3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. 4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled. Per serving: 371 calories; 13 g fat (2 g sat, 1 g mono); 42 mg cholesterol; 38 g carbohydrate; 4 g total sugars; 0 g added sugars; 27 g protein; 8 g fiber; 369 mg sodium; 378 mg potassium. Nutrition bonus: Vitamin A (76% daily value), Vitamin C (48% dv), Magnesium (21% dv), Iron (16% dv). Carbohydrate servings: 2 Exchanges: 2 starch, 11/2 vegetable, 3 lean meat Tip: Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar and is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets and keeps up to 1 year in the refrigerator. QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 7

Tilapia with Tomato-Olive Sauce Makes: 4 servings Active time: 20 minutes Total: 20 minutes Top tilapia fillets with a savory tomato-olive sauce that comes together in just 5 minutes. Look for tapenade near jarred olives in the supermarket. 11/4 pounds tilapia 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil, divided 1 pint grape or cherry tomatoes, halved if large 1/4 cup dry white wine 3 cloves garlic, finely chopped 3 tablespoons olive tapenade 1. Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm. 2. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce. Per serving: 247 calories; 11 g fat (2 g sat, 6 g mono); 71 mg cholesterol; 4 g carbohydrate; 3 g total sugars; 0 g added sugars; 29 g protein; 1 g fiber; 381 mg sodium; 626 mg potassium. Nutrition bonus: Potassium & Vitamin C (18% daily value) Carbohydrate servings: 0 Exchanges: 1/2 vegetable, 4 lean meat, 2 fat QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 8

Maple-Chili Glazed Pork Medallions Makes: 4 servings Active time: 20 minutes Total: 20 minutes Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze. 1 teaspoon chili powder 1/2 teaspoon salt 1/8 teaspoon ground chipotle pepper 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions 2 teaspoons canola oil 1/4 cup apple cider 1 tablespoon maple syrup 1 teaspoon cider vinegar 1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork. 2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze. Per serving: 167 calories; 5 g fat (1 g sat, 2 g mono); 74 mg cholesterol; 6 g carbohydrate; 5 g total sugars; 3 g added sugars; 24 g protein; 0 g fiber; 363 mg sodium; 478 mg potassium. Carbohydrate servings: 1/2 Exchanges: 1/2 other carbohydrates, 3 lean meat QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 9

Crab Cake Burgers Makes: 6 servings Active time: 20 minutes Total: 20 minutes These burgers have a true crab flavor that isn t masked by fillers or strong seasoning. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces. 1 pound crabmeat 1 egg, lightly beaten 1/2 cup panko breadcrumbs (see Tip) 1/4 cup light mayonnaise 2 tablespoons minced chives 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon celery seed 1 teaspoon onion powder 1/4 teaspoon freshly ground pepper 4 dashes hot sauce, such as Tabasco, or to taste 1 tablespoon extra-virgin olive oil 2 teaspoons unsalted butter 1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties. 2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side. Per serving: 141 calories; 6 g fat (2 g sat, 3 g mono); 83 mg cholesterol; 6 g carbohydrate; 0 g total sugars; 0 g added sugars; 16 g protein; 0 g fiber; 376 mg sodium; 294 mg potassium. Nutrition bonus: Zinc (20% daily value), Vitamin C (15% dv). Carbohydrate servings: 1/2 Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono) Tip: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets. QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 10

Moo Shu Vegetables Makes: 4 servings, about 11/4 cups each Active time: 20 minutes Total: 20 minutes This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. 3 teaspoons toasted sesame oil, divided 4 large eggs, lightly beaten 2 teaspoons minced fresh ginger 2 cloves garlic, minced 1 12-ounce bag shredded mixed vegetables, such as rainbow salad or broccoli slaw 2 cups mung bean sprouts 1 bunch scallions, sliced, divided 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice vinegar 2 tablespoons hoisin sauce (see Tip) 1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate. 2. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat. Per serving: 172 calories; 9 g fat (2 g sat, 3 g mono); 186 mg cholesterol; 15 g carbohydrate; 7 g total sugars; 1 g added sugars; 11 g protein; 4 g fiber; 366 mg sodium; 235 mg potassium. Nutrition bonus: Vitamin C (20% daily value), Folate (17% dv). Carbohydrate servings: 1 Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat Tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets. QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 11

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 QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 12

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 1-800-FDA- 1088. You may also report side effects to Janssen Scientific Affairs, LLC at 1-800-526-7736. 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. 076190-170713 QUICK HEALTHY DINNERS > Brought to you by Janssen CarePath Meredith Corporation. All rights reserved. Used with permission. 13

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, www.eatingwell.com, 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. 2017 October 2017 028558-170718