Category: Oven

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Grilled Beef and Roasted Veggies

grilled-beef-and-roasted-veggies

Grilled beef with roasted veggies is a perfect meal prep for week day dinners and the leftovers make great meal prepped lunches. Deliciously marinated with a blend of spices, you likely already have in the spice rack, and olive oil makes this recipe flavorful as well as low calorie. The recipe is very versatile and can be adapted to a ton of combinations of spices, proteins, and vegetables. We use flank steak in our recipe however ribeye or sirloin will work as well. You just need to adjust your cooking times based on the thickness. Learning the cooking method and balancing the grilled beef with roasted veggies and the spice blend will open up a whole new set of combinations. That’s why we love this versatile recipe.

In this recipe we use an indoor grill/griddle for our grilled beef and the same cooking instructions apply to any grill as long as you set your heat appropriately.

Bell peppers and squash are great vegetables for roasting. The flavors are smooth and bold enough to blend well with the spices and a flavorful protein. Many different veggies can work in this recipe though. Try your own combinations the next time you make our grilled beef and roasted veggies recipe.

grilled-beef-and-roasted-veggies

Grilled Beef and Roasted Veggies

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • indoor grill pan
  • oven

Ingredients
  

  • 12 oz flank steak
  • 1 each orange bell pepper (sliced)
  • 1 each red bell pepper (sliced)
  • 1 each zucchini squash (sliced into coins)
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 400F
  • Preheat the indoor grill on medium-high heat
  • In a small bowl, mix together seasonings
  • Marinate the flank steak with half of the seasonings and coat with half of the olive oil
  • Place the beef on the preheated indoor grill and sear the beef on each side for 2-3 minutes
  • Remove the beef from the indoor griddle/grill and place it on a sheet pan.
  • Place the veggies on a sheet pan next to the beef and drizzle with the rest of the olive oil and sprinkle them with the rest of the seasonigns
  • Place the sheet pan in the oven for 15 minutes until the beef cooks all the way to an internal temperature of 145F.
  • After the beef cooks, let it rest for a few minutes before slicing into thin strips
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Stuffed Sweet Potatoes with Sausage

stuffed-sweet-potatoes-with-sausage

Stuffed sweet potatoes are delicious and a great way to mix up your meals. The usual stuffed potatoes are good too but sweet potatoes bring a new flavor and life to the dish that sets it apart. Each bite brings together the sweetness of perfectly roasted sweet potatoes and the richness of a savory sausage filling, creating a satisfying meal that’s both comforting and nourishing.

This cozy stuffed sweet potato recipe is perfect anytime of year but especially great on summer evenings or chilly winter days. It’s a quick and easy meal to put together and can be scaled up to feed the whole family. The rich flavors of the sausage is a great way to introduce sweet potatoes to anyone who is a little more picky on their meals as well.

Consider some sides as well. Additional vegetables and greens alongside this meal can really round it out nicely. The extra greens will provide additional nutrition and lighten the meal.

stuffed-sweet-potatoes-with-sausage

Stuffed Sweet Potatoes with Sausage

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Prep Time 5 minutes
Servings 2

Ingredients
  

  • 2 each pre-cooked beef sausage links (3 oz each)
  • 2 each sweet potatoes
  • 1 cup pasta sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 425F
  • Wash and rinse sweet potato, cover with foil and place in the oven to cook for 30 minutes
  • Meanwhile, slice the beef sausage into coins
  • Then add oil to a saute pan medium-high heat and saute the sausage slices for about 2 to 3 minutes
  • Add the pasta sauce and simmer in the pan for 5-10 minutes. Season with garlic powder and salt
  • When the sweet potatoes are finished baking, remove from the oven and let it cool
  • Once cool, slice it in half and scoop out the sweet potato (save the middle for another side dish for another meal)
  • Feel free to top off with fresh herbs such as basil
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Tilapia with Zucchini and Bell Peppers

pan-seared-tilapia-with-zucchini-and-bell-peppers

Sheet pan meals are great for meal prepping. Our Tilapia with Zucchini and Bell Peppers meal prep recipe is quick and delicious. The perfect seafood recipe for dinner on a busy week.

pan-seared-tilapia-with-zucchini-and-bell-peppers

Tilapia with Zucchini and Bell peppers

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Prep Time 5 minutes
Cook Time 17 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 o tilapia
  • 1 each zucchini squash (sliced)
  • 1 each red bell pepper (sliced)
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 425F
  • Place the tilapia and sliced vegetables on a sheet pan. Season tilapia and veggies with paprika, garlic powder, onion powder, and salt. Coat with olive oil
  • Place the sheet pan in the oven for 15 minutes until the fish cooks through and the veggies are tender
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Baked Salmon with Corn and Apple Medley

baked-salmon-with-corn-and-apple-medley
baked-salmon-with-corn-and-apple-medley

Baked Salmon with Corn and Apple Medley

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • sheet pan
  • oven

Ingredients
  

  • 10 oz salmon
  • 2 cups corn (canned or frozen)
  • 1 each apples (diced)
  • 1 tbsp green onions (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 375F
  • Season the salmon with paprika, onion powder, garlic powder, and salt covering the whole surface area of the salmon
  • Drain the corn if canned, or defrost if frozen
  • Dice the apples in small pieces
  • Wash and rinse the green onions and thinly slice
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add the rest of the oil to the saute pan on medium high heat and saute the corn for 3 to 5 minutes
  • Once the corn heats through, add chopped green onions, the diced apples, and season with salt as needed
  • Remove from the pan and set aside in a serving dish.
  • When the salmon is finished cooking remove it from the oven and place on the serving dish with the corn medley
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Baked Salmon with Cilantro Cauliflower Rice

baked-salmon-with-cilantro-cauliflower-rice

Baked salmon is always delicious and combining it with cilantro cauliflower rice makes for an amazing combo that will fill you up with tons of protein and is low in calories. Cilantro and lime is a great way to start working cauliflower rice into your meals. Cauliflower rice is a low calorie substitute for rice or mashed potatoes. The texture is spot on and the additional seasonings match well with the baked salmon.

This baked salmon and cauliflower rice recipe is very quick and easy to make. The entire dish can be made in 20 min and is a great way to impress your date or significant other. It’s not the usual weeknight dinner despite the spices being common and likely in your pantry already.

This recipe works well with substitutions as well. The baked salmon can work with a medley of vegetables while the cauliflower will pair nicely with chicken or lamb. You’ll need to adjust cooking times of course.

Nutrient rich, delicious, and easy to make, our baked salmon with cilantro cauliflower rice recipe is sure to be a staple in your meal prepping routine. If you’re making extra to save for future meals, wait for the food to cool down and then add the baked salmon and cauliflower rice separately to the containers. Keeping them separated will maintain the consistency and texture of both foods better. You can store up to 3 or 4 days in the fridge however fish tends to dry out so eating it sooner is better than later.

baked-salmon-with-cilantro-cauliflower-rice

Baked Salmon with Cilantro Cauliflower Rice

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2 people

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • sheet pan
  • oven

Ingredients
  

  • 10 oz salmon
  • 3 cups caulifower rice
  • 1/2 cup cherry tomatoes
  • 1/2 cup cilantro (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 375F
  • Slice the cherry tomatoes in half
  • Wash and rinse the cilantro and chop it into small pieces
  • Season the salmon with paprika, garlic powder, onion powder, and salt and pepper, covering the whole surface area of the salmon
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add the rest of the olive oil to the saute pan on medium high heat and saute the cauliflower for 3 to 5 minutes until it is tender. Season with salt and pepper as needed
  • Once the cauliflower softens, add chopped cilantro and mix well
  • Remove from the pan and set aside in a serving dish
  • When the salmon is finished cooking remove it from the oven and place it on the serving dish with the cauliflower rice. Add the sliced cherry tomatoes on top and drizzle with olive oil.