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Cheeseburger Quesadillas

plate with quesadillas and guacamole

If you’re searching for a meal prep recipe that’s as delicious as your favorite takeout but healthier and more wholesome, you’ve hit the jackpot. Get ready to dance a salsa in your taste buds because we’re diving into the world of Cheeseburger Quesadillas paired with homemade guacamole and all your burger condiment dreams – onions, tomatoes, and pickles!

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plate with quesadillas and guacamole

Why Meal Prep Cheeseburger Quesadillas?

  • Imagine biting into a warm, cheesy quesadilla filled with all the savory goodness of a burger. It’s like a fiesta in your mouth! You won’t even miss the takeout.
  • Unlike the mystery ingredients often found in fast-food burgers, our recipe is packed with fresh and wholesome ingredients. Lean ground beef, whole-grain tortillas, and heaps of veggies ensure you’re getting the nutrients you need.
  • Want extra onions? No problem! Craving spicy jalapeños? Go for it! With this meal prep, you have total control over the ingredients, making it easy to cater to your specific taste preferences and dietary needs.
  • Spend less time in the kitchen and more time savoring your meal. With our efficient meal prep strategy, you’ll have delicious, ready-to-eat quesadillas all week long.
  • Eating out can put a dent in your wallet, but our Cheeseburger Quesadillas are budget-friendly and wallet-approved. You’ll save both your hard-earned cash and your health.

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Ingredients You’ll Need for Cheeseburger Quesadillas

  • Lean Ground Beef: Choosing lean ground beef is not only a healthier option but also cost-effective. You get all the rich, meaty flavor without the excess fat. Buying in bulk or during sales can further reduce costs.
  • Flour Tortillas: Flour tortillas are incredibly versatile and affordable. You can often find them in larger packs, making them a budget-friendly choice for creating multiple quesadillas.
  • Sliced Cheese: Sliced cheese, typically cheddar or American, is a fantastic way to add creaminess and that classic cheeseburger flavor without breaking the bank. Look for sales or discounts on cheese at your local store.
  • Seasonings (Paprika, Garlic Powder, Olive Oil): Paprika and garlic powder add depth and flavor to the ground beef. Buying these seasonings in bulk can save you money in the long run. As for olive oil, it’s a staple that you can use in various recipes beyond just this one, making it a wise investment.
  • Avocado: Avocado, a superfood packed with nutrients, can be more affordable when you buy it as a whole fruit. Purchase avocados when they’re in season or on sale, and you’ll save even more.
  • Red Onions: Red onions are a budget-friendly choice for guacamole. They add a delightful crunch and mild, sweet flavor without costing a fortune. Buying onions in bulk bags is another cost-saving option.
  • Fresh Cilantro: Cilantro is an affordable herb, and a little goes a long way in terms of flavor. You can even grow your own cilantro at home in a small pot to reduce costs further.
  • Lime: Lime juice adds a zesty kick to guacamole. Opt for fresh limes when they’re in season or look for bottled lime juice for a more budget-friendly option.

In conclusion, by carefully selecting budget-friendly ingredients, buying in bulk or during sales, and embracing versatility in your cooking, you can enjoy the incredible flavors of Cheeseburger Quesadillas and homemade Guacamole without breaking the bank. Not only will you save money, but you’ll also savor the satisfaction of creating delicious meals from scratch.

plate with quesadillas and guacamole

How to Prepare These High-Protein Quesadillas

  1. Sauté the Ground Beef: Heat a drizzle of olive oil in a pan over medium-high heat. Add the lean ground beef to the pan and use a spatula to break it up into smaller pieces. Sprinkle the seasonings (paprika and garlic powder) evenly over the beef. Continue to cook the beef, stirring occasionally, until it’s golden brown and fully cooked, usually around 5 to 6 minutes.
  2. Assemble the Quesadilla: Once the beef is cooked, remove it from the pan and set it aside. Lay out a tortilla on a clean surface or plate. Place a slice of cheddar cheese on one half of the tortilla. Layer half of the cooked beef mixture on top of the cheese. Add some sliced onions, diced tomatoes, and pickle slices on top of the beef. Place another tortilla on top to create a quesadilla sandwich.
  3. Toast the Quesadilla: Return the assembled quesadilla to the pan. Toast the bottom side for about 1 to 2 minutes until it’s golden and crispy. Carefully flip the quesadilla and toast the other side for another minute or until it’s crispy and the cheese inside is melted
  4. Cut and Serve: Once the quesadilla is nicely toasted, remove it from the pan. Use a sharp knife or pizza cutter to cut the quesadilla into quarters.

For the Homemade Guacamole

  1. To make the guacamole, start by slicing the avocados in half and removing the seeds.
  2. Scoop out the avocado flesh into a mixing bowl.
  3. Add the diced red onions, fresh cilantro, juice of one lime, and a pinch of salt to the bowl with the avocado.
  4. Use a fork to mash and mix everything together until you achieve your desired guacamole consistency. Some prefer it chunky, while others like it smoother.

Reference the recipe card below for detailed instructions.

plate with quesadillas and guacamole

Meal Prep Tips for Cheeseburger Quesadillas

  • Storage Tips: For the Cheeseburger Quesadillas, store them in airtight containers to maintain freshness. It’s a good idea to separate any burger condiments (onions, tomatoes, pickles) in small containers to prevent sogginess. Place a small piece of parchment paper between each quesadilla slice to prevent sticking when you stack them in the container.
  • Guacamole Tips: Guacamole tends to brown over time due to exposure to air. To keep it fresh, press a piece of plastic wrap directly onto the surface of the guacamole to minimize air contact. Alternatively, store it in a small, airtight container and squeeze some extra lime juice on top.
  • Reheating Tips: For the best results, reheat your Hamburger Quesadilla in a preheated oven or toaster oven at around 350°F (175°C) for 5-10 minutes or until heated through and crispy. If you’re short on time, you can use the microwave. Place the quesadilla on a microwave-safe plate and heat on medium power for about 1-2 minutes, checking periodically to ensure it’s heated evenly.
  • Ingredient Swaps: Experiment with different proteins. Try ground turkey, chicken, or even plant-based options like black beans or tofu for a vegetarian twist. Get creative with cheese choices. While cheddar is classic, consider pepper jack for some heat, Swiss for a milder flavor, or even a vegan cheese if you prefer a dairy-free option. Explore various tortilla types such as whole wheat, spinach, or corn tortillas for a different flavor profile and dietary preferences.
  • Veggie Additions: Customize your quesadillas with additional veggies like bell peppers, jalapeños, or sautéed mushrooms.
  • Salsa and Sauces: Elevate your quesadilla with your favorite sauces. Salsa, barbecue sauce, or hot sauce can add an extra kick. Customize your guacamole with diced jalapeños, diced pineapple, or even mango for a fruity twist.
plate with quesadillas and guacamole
hamburger quesadilla

Cheeseburger Quesadillas and Guacamole

Indulge in savory Cheeseburger Quesadillas filled with seasoned beef, gooey cheddar cheese, and burger condiments, paired with creamy Homemade Guacamole.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, lunch, Main Course
Cuisine American, Latin
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • saute pan

Ingredients
  

Quesadilla

  • 8 oz lean ground beef
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 4 each flour tortillas
  • 6 each sliced cheese

Guacamole

  • 2 each avocado
  • 1/4 cup red onions (diced)
  • 1/4 cup fresh cilantro (chopped)
  • 1 each lime
  • 1/4 tsp salt

Vegetable Condiments

  • 1/4 cup red onions (sliced)
  • 1 each roma tomato (sliced)
  • 1/4 cup sliced pickles

Instructions
 

Hamburger Quesadillas

  • Add olive oil to a pan on medium-high heat and saute the ground beef. Add the seasonings
  • Break the meat up into smaller pieces and cook until golden brown (about 5 to 6 minutes). After it cooks, remove it from the pan
  • Assemble the quesadilla by adding 1 slice of cheddar cheese to the bottom of one tortilla. Layer the cheese with half of the beef mixture and top it off with some sliced onions, tomatoes, pickles, and top tortilla
  • Place the quesadilla back into the pan and toast the bottom for about a minute to two minutes. Then flip it over and toast the other side for another minute
  • After the quesadilla is toasted, cut it into quarters

Guacamole

  • Slice the avocadoes in half and remove the seeds. Scoop out the avocado and place it in a mixing bowl. Add the diced onions, cilantro, juice of the lime, and salt. Use a fork to mash it all together
  • Dip your quesadilla into the creamy guacamole and enjoy!

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Frequently Asked Questions

Can I use ground chicken instead of ground beef for the quesadillas?

Yes, you can! Ground chicken is a great alternative that offers a lighter flavor profile.


Are there any vegetarian alternatives for the ground beef in the quesadillas?

Absolutely! You can substitute the beef with ingredients like black beans, lentils, or crumbled tofu for a vegetarian option.


What’s a good side dish to serve with these quesadillas and guacamole?

A simple green salad, corn on the cob, or a fruit salad can complement this meal beautifully.

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Breakfast Avocado Egg Sandwich

round plate with avocado and egg sandwich

Are you tired of rushed mornings, grabbing unhealthy breakfast options on the go? Well, worry no more, because today, we’re diving headfirst into the world of meal prepping an Avocado Egg Sandwich that’s as easy and convenient as it is delicious. Get ready to transform your breakfast routine with this scrumptious and nutritious meal prep idea.

This post may contain affiliate links. Please see our privacy policy for details.

round plate with avocado and egg sandwich

Why Meal Prep an Avocado Egg Sandwich?

The hustle and bustle of daily life can leave us with little time to prepare a nutritious breakfast. But with Avocado Egg Sandwich meal prep, you can reclaim those precious minutes in the morning. Spend just a little time on the weekend, and you’ll have breakfast ready to go all week long!

Convenience is the name of the game here. Imagine the joy of opening your fridge to find a perfectly assembled breakfast sandwich waiting for you. No more groggy mornings spent cracking eggs and slicing avocados – it’s all done in advance.

Avocado is full of healthy fats and essential nutrients like potassium and fiber. Pair it with eggs, and you’ve got a protein-packed meal that’ll keep you feeling satisfied and energized throughout the morning. Plus, this combo is a great source of antioxidants and vitamins.

Meal prepping an Avocado Egg Sandwich doesn’t mean monotony. You can customize each sandwich to suit your taste. Add a sprinkle of cheese, a dash of hot sauce, or some fresh herbs for an extra kick of flavor.

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Here are the Ingredients You’ll Need:

  • Sliced Bread or Whole-Grain English Muffins: Your choice of bread can truly elevate your sandwich. Whole-grain options are excellent for providing complex carbohydrates, fiber, and essential nutrients. They offer a hearty and nutty flavor that pairs wonderfully with creamy avocado and eggs. Sliced bread can be soft, while English muffins have a delightful combination of a crisp exterior and a tender interior. Consider your texture preference when selecting your base. Don’t hesitate to explore various types of bread, such as sourdough, multigrain, or even gluten-free options, to cater to your dietary needs and flavor preferences.
  • Avocado: Avocado is like nature’s butter. It brings a luscious, creamy texture that’s perfect for spreading on your bread. Avocado is renowned for its heart-healthy monounsaturated fats, which can help reduce bad cholesterol levels. They’re also calorie-dense, making you feel fuller for longer. Beyond the good fats, avocados are packed with nutrients. They contain potassium, which is essential for maintaining proper blood pressure, and they’re a great source of fiber, which aids digestion.
  • Egg: Eggs are renowned for their high-quality protein content. They are considered the gold standard for protein, containing all the essential amino acids your body needs. Eggs are more than just protein. They’re a great source of vitamins like B12, riboflavin (B2), and pantothenic acid (B5), which play crucial roles in energy metabolism. Eggs can be prepared in various ways, from scrambled to fried to poached. They cook up fast, making them an ideal ingredient for a speedy breakfast. Eggs are budget-friendly and readily available, making them an accessible source of nutrition.

glass meal prep container with avocado and egg sandwich

How to Meal Prep Your Avocado Egg Sandwich:

  1. Begin by adding a small amount of oil to a pan and heating it over medium heat. Once the pan is hot, crack two eggs into it. Make sure to crack them gently to avoid breaking the yolks. Let the eggs cook for about 2 minutes until the egg whites are firm enough to flip over with a spatula. If you prefer your yolks runny, cook them for a shorter time. Flip the eggs carefully and cook for another minute or until the yolks reach your desired level of doneness. Once the eggs are cooked to your liking, remove them from the pan and set them aside.
  2. Cut the ripe avocado in half lengthwise and remove the seed. Be cautious when removing the seed, as it can be slippery. Use a spoon to scoop out the avocado flesh and place it in a bowl. Add a pinch of salt and pepper, then mash the avocado with a fork until it reaches a creamy consistency.
  3. Take your choice of bread or English muffins and spread the mashed avocado evenly on the insides of each slice.
  4. Place one cooked egg in between two slices of bread or on one half of the English muffin.
  5. Return the assembled sandwiches to the pan, which should still have a bit of oil from cooking the eggs. Toast the sandwiches for about a minute on each side, or until the bread is golden brown and crispy.

Reference the recipe card below for detailed instructions.

Meal Prep Tips:

  • Batch Cooking Eggs: To save time during the week, consider batch-cooking eggs in advance. Cook a dozen or more eggs, store them in the refrigerator, and reheat them briefly in the microwave when you’re ready to assemble your sandwiches.
  • Prep Ingredients Separately: To keep your sandwiches fresher, store the avocado spread, cooked eggs, and bread slices separately. Assemble the sandwiches just before you’re ready to eat. This helps prevent the bread from becoming soggy.
  • Use Silicone Muffin Pans: For perfectly round egg patties, consider using silicone muffin pans. Crack an egg into each cup and bake them in the oven until set. These egg patties can be easily placed in your sandwiches during the meal prep process.

Ingredient Swaps:

  • Bread or Bread Alternatives: Instead of traditional sliced bread or English muffins, you can use whole-grain wraps, tortillas, or even lettuce leaves for a low-carb option.
  • Egg Preparations: Change up the egg preparation by poaching, boiling, or making a fluffy omelette. Each method will bring a distinct texture and taste to your sandwich.
  • Toppings and Fillings: Get creative with toppings and fillings. Add sliced tomatoes, crispy bacon, sautéed mushrooms, or a sprinkle of feta cheese for extra flavor and variety.
  • Spices and Herbs: Elevate the flavor profile by incorporating spices like paprika, cayenne pepper, or herbs like cilantro, basil, or chives.

glass meal prep container with avocado and egg sandwich

avocado and egg sandwich

Avocado Egg Sandwich

Create a quick and nutritious Avocado Egg Sandwich by mashing ripe avocados, cooking perfectly seasoned eggs, and toasting your choice of bread until golden brown, perfect for a convenient and satisfying breakfast.
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 4 slices bread
  • 2 each large eggs
  • 1 each avocado
  • 1 tbsp olive oil

Instructions
 

  • Add oil to a pan on medium heat and crack two eggs into the pan
  • Let the eggs cook for about 2 minutes until the egg whites are firm enough to flip over with a spatula. Cook the eggs for another minute. Then remove the eggs from the pan
  • Cut open the avocado and remove the seed. Use a spoon to scoop out the avocado and spread it evenly on the insides of the bread slices.
  • Place an egg in between two slices of bread and place the sandwiches back into the pan
  • Toast the sandwiches for about a minute on each side until the bread is golden brown

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Frequently Asked Questions

Can I use pre-made guacamole instead of mashing avocados?

Certainly! Using pre-made guacamole is a time-saving option. Just spread it on your bread or English muffin as you would with mashed avocados.


Can I substitute the avocado spread with something else? 

If you’re not a fan of avocado or looking for a different spread, you can use hummus, Greek yogurt, or even cream cheese as an alternative.


Are there variations for the type of cheese to use in the sandwich?

Yes, you can use your favorite cheese. Cheddar, Swiss, pepper jack, or goat cheese are all excellent options for adding a cheesy twist to your sandwich.

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Low Carb Prosciutto Wrapped Chicken Salad

round plate with prosciutto wrapped chicken tenderloins, boiled eggs, cherry tomatoes, and spring mix salad

In the hustle and bustle of daily life, finding time to prepare a wholesome yet quick lunch can be a challenge. That’s where our Prosciutto Wrapped Chicken Salad swoops in to save the day. Imagine tender, succulent chicken enveloped in the salty embrace of prosciutto, paired with creamy boiled eggs, juicy cherry tomatoes, and a bed of vibrant spring mix greens. This recipe is a testament to the idea that healthy eating doesn’t have to be complicated. With minimal effort and maximum taste, you’ll be savoring a satisfying meal that’s perfect for both your taste buds and your busy schedule. So, let’s dive into this culinary adventure and create a meal prep masterpiece that’s sure to become a lunchtime favorite!

This post may contain affiliate links. Please see our privacy policy for details.

round plate with prosciutto wrapped chicken tenderloins, boiled eggs, cherry tomatoes, and spring mix salad

Why Prosciutto Wrapped Chicken Salad is Perfect for Your Busy Lifestyle:

  • With just a few simple steps, you can have this delicious meal ready in no time, making it ideal for those hectic days when you’re juggling work and life.
  • This recipe is loaded with lean protein from chicken tenderloins, and it’s brimming with nutrients from fresh ingredients like spring mix and cherry tomatoes. Plus, it’s lower in calories and fat than other lunch options, helping you stay on your weight management journey.
  • Wrapping chicken tenderloins in prosciutto adds a burst of savory flavor without the need for elaborate seasoning. It’s a simple yet elegant touch that elevates your meal.
  • You can easily customize this salad to suit your taste. Add your favorite veggies, nuts, or cheese for an extra layer of flavor and texture.

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What You Need to Make This Low Carb Chicken Salad

  • Chicken Tenderloins: Lean and packed with protein, this will help you stay full until dinner time
  • Prosciutto: Adds a delightful salty flavor and a crispy texture to the chicken.
  • Boiled Eggs: Protein-packed and creamy, boiled eggs provide a rich contrast to the salad.
  • Cherry Tomatoes: Bursting with freshness and color, they add a juicy pop to every bite.
  • Spring Mix: A vibrant blend of baby lettuces and greens that serve as the perfect salad base.

round plate with prosciutto wrapped chicken tenderloins, boiled eggs, cherry tomatoes, and spring mix salad

Simple Basic Steps to Meal Prep this Prosciutto Chicken Salad

  1. Boil the eggs in a pot for about 8 to 10 minutes. Once cooked, let them cool before peeling and slicing them in half.
  2. Preheat your oven to 400°F (200°C). Season the chicken with paprika, garlic powder, and salt. Coat with olive oil and place on a sheet pan. Wrap each chicken tenderloin with slices of prosciutto.
  3. Bake in the oven for about 15-20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  4. Meanwhile, In a small bowl, mix together the juice of the lemons with the olive oil, Dijon mustard, honey, and your favorite seasonings. Whisk until blended well.
  5. Serve the chicken and boiled eggs on top of the spring mix.
  6. Drizzle the salad with the homemade dressing and top it off with those fresh, juicy cherry tomatoes.

Reference the recipe card below for detailed instructions.

glass meal prep containers with prosciutto wrapped chicken tenderloins, boiled eggs, cherry tomatoes, and spring mix salad

Meal Prep Tips for Low Carb Prosciutto Chicken Salad

  • Storage Tips: Store your Prosciutto Wrapped Chicken Salad in an airtight container in the refrigerator. This dish can stay fresh for up to four days. Keep the salad dressing in a separate, small container or drizzle it over the salad just before serving to prevent the greens from wilting prematurely.
  • Reheating Tips: To reheat the chicken, place it in the microwave for about 1-2 minutes or until it’s warmed through. You can also use an oven or toaster oven at a low temperature (around 300°F or 150°C) to maintain its crispy prosciutto wrap.
  • Ingredient Swaps and Tips: Swap chicken for turkey tenderloins or even tofu for a vegetarian twist. Experiment with different greens like arugula or spinach. Add a handful of nuts or seeds for extra crunch.

glass meal prep containers with prosciutto wrapped chicken tenderloins, boiled eggs, cherry tomatoes, and spring mix salad

Chicken Salad

Prosciutto Wrapped Chicken Salad

A quick and easy meal prep lunch idea featuring savory chicken, crispy prosciutto, boiled eggs, cherry tomatoes, and fresh spring mix, drizzled with zesty homemade dressing!
No ratings yet
Prep Time 5 minutes
Cook Time 22 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • boiling pot
  • sheet pan
  • oven

Ingredients
  

  • 12 oz chicken tenderloins
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 3 oz prosciutto
  • 2 each large eggs
  • 4 cups spring mix
  • 1 cup cherry tomatoes (sliced)

Salad Dressing

  • 2 each lemon (juiced)
  • 4 tbsp olive oil
  • 1 tbsp dijon mustard
  • 2 tbsp honey
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions
 

Eggs

  • Boil the eggs in a pot for about 8 to 10 minutes. Once cooked, let it cool before peeling and slicing in half

Chicken & Prosciutto

  • Pre-heat oven to 400F. Season the chicken with paprika, garlic powder, and salt. Coat with olive oil and place on a sheet pan
  • Wrap the each chicken tenderloin with slices of prosciutto. Bake in the oven for about 15-20 minutes until it is fully cooked and reaches an internal temperature of 165F

Salad Dressing

  • Meanwhile, in a small bowl, mix together the juice of the lemons with the olive oil, dijon mustard, honey, and seasonings. Whisk until blended well
  • Serve the chicken and eggs on top of the spring mix
  • Drizzle the salad with the dressing and top it off with fresh tomatoes

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Frequently Asked Questions

Can I use chicken breast instead of tenderloins?

Absolutely! Chicken breast can be used as a substitute. Just be sure to adjust the cooking time accordingly to ensure it’s fully cooked.


Is this salad suitable for weight management and healthy eating?

Absolutely! This salad is packed with lean protein, fresh greens, and wholesome ingredients, making it a great choice for those looking to manage their weight while enjoying a delicious meal.


Can I use store-bought salad dressing?

While homemade dressing helps you control the ingredients you put in, you can use your favorite store-bought dressing for convenience if you prefer. 

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Island Spiced Pork Loin with Butternut Squash & Apples

round plate with sliced pork tenderloin and diced butternut squash

Island-Spiced Pork Loin with Butternut Squash and Apples is a meal prepper’s dream come true! The spicy, sweet, and savory notes from the pork marinade, the tender and caramelized qualities of the roasted butternut squash, the crispness and freshness of the apples, and the mild sweetness of the red onions all come together to create a balanced, satisfying, and visually stunning meal that’s perfect for meal prep. This easy pork meal prep adds new variations to your usual routine of chicken and beef.

This post may contain affiliate links. Please see our privacy policy for details.

round plate with sliced pork tenderloin and diced butternut squash

Why This Recipe is Great for Meal Prep

A balanced meal isn’t complete without a generous helping of veggies, and this dish delivers! Butternut squash, apples, and red onions come together to create a vibrant, colorful, and nutritious side dish. The butternut squash adds a hearty dose of vitamins and fiber, while the apples provide a touch of sweetness and a pop of fruity flavor.

Speaking of fruit, it’s not just an afterthought in this recipe. Apples, with their natural sweetness, complement the savory pork beautifully. Plus, they add a delightful crunch and freshness that elevates the entire dish. This isn’t your typical pork and apple pairing; it’s a symphony of flavors!

Last but not least, the convenience factor. Meal prepping can sometimes feel like a chore, but this recipe simplifies the process. You can easily prepare the pork marinade in advance, so when it’s time to cook, all you have to do is sear the pork, pop it in the oven alongside the seasoned veggies, and voilà! You’ve got several delicious, portion-controlled meals ready to go for the week ahead.

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Here’s What You Need to Make Island Spiced Pork Tenderloin

  • Pork Tenderloin: Pork tenderloin is a lean and tender cut of meat. It’s low in fat and high in protein, making it an excellent choice for a balanced meal. The marinade, featuring sriracha, cinnamon, chili powder, garlic powder, and brown sugar, adds layers of flavor. Sriracha provides heat, cinnamon brings warmth, chili powder adds a spicy kick, garlic powder infuses savory notes, and brown sugar balances it all with sweetness.
  • Butternut Squash: Butternut squash is a fall favorite that’s both nutritious and delicious. It’s rich in vitamins like A and C, as well as fiber, making it a nutritious addition to your meal. Roasting the butternut squash enhances its natural sweetness, creating caramelized edges and a creamy interior.
  • Apples: Apples provide a touch of natural sweetness and a pleasant crunch to the dish. They’re a source of vitamins and dietary fiber, making them a healthy choice. When roasted, apples release their juices, mingling with the savory flavors of the pork and spices for a delightful contrast.
  • Red Onions: Red onions add a pop of color and a mild, sweet flavor when roasted.

round plate with sliced, meal prepped pork tenderloin and diced butternut squash

How to Meal Prep Island Spiced Pork

  1. Preheat your oven to a toasty 400°F (200°C). While it’s heating up, grab a sheet pan and arrange your butternut squash, apples, and red onions on it. Sprinkle them with a pinch of salt and a dusting of garlic powder, then drizzle with olive oil. Pop the pan into the oven and let those flavors mingle for 15-20 minutes.
  2. While your veggies are roasting to perfection, mix together the pork marinade in a small bowl. Coat your pork tenderloin generously with this mouthwatering blend.
  3. Heat up a pan over medium-high heat, add a touch of oil, and sear the pork on all sides until it’s beautifully browned. This should take about 3-4 minutes.
  4. Once the pork is seared to perfection, transfer it to the oven and let it finish cooking for about 20-25 minutes or until it reaches an internal temperature of 145°F (63°C).
  5. Cook on medium setting for 45 minutes.
  6. Finally, let your magnificent creation rest on the countertop for a few moments before you slice it up. Serve it alongside those roasted veggies for a pork meal prep masterpiece that’s sure to impress!

Reference the recipe card below for detailed instructions.

round plate with sliced, meal prepped pork tenderloin and diced butternut squash

Pork Meal Prep Tips for Island Spiced Pork

  • Storage Tips: After cooking, let the pork loin cool to room temperature before storing it in an airtight container or resealable plastic bag. Store it in the refrigerator for up to 3-4 days. For longer storage, consider freezing it for up to 2-3 months. The roasted butternut squash, apples, and red onions can also be stored in a separate airtight container in the refrigerator for 3-4 days. However, they may lose some of their texture and crispness over time. If you have any leftover marinade, you can store it in an airtight container in the refrigerator for up to a week. You might even use it as a flavorful sauce for other dishes.
  • Reheating Tips: To reheat the pork loin, preheat your oven to 350°F (175°C). Place the sliced pork in an ovenproof dish, cover it with aluminum foil to prevent drying out, and warm it for about 10-15 minutes or until heated through. Alternatively, you can reheat individual slices in the microwave for a shorter period, but be cautious not to overcook and dry out the meat. Reheat the roasted veggies in the oven at 350°F (175°C) for about 10 minutes to restore their crispness and flavor. You can also use the microwave, but they may become slightly softer.
  •  Ingredient Swaps: If you’re not a pork fan, you can swap the pork tenderloin with chicken breast or turkey tenderloin. Adjust the cooking time accordingly to ensure your chosen protein reaches a safe internal temperature. Feel free to get creative with the marinade. You can use different spices and herbs like paprika, thyme, or rosemary, depending on your flavor preferences. If you prefer a milder spice level, reduce the sriracha or omit it altogether. While butternut squash, apples, and red onions are a wonderful combination, you can swap them with other seasonal vegetables like sweet potatoes, carrots, or Brussels sprouts. Just adjust the roasting time to suit the different vegetables.

meal prep containers with sliced pork tenderloin and diced butternut squash

Round plate with sliced pork tenderloin and diced butternut squash.

Island Spiced Pork Loin with Squash

Indulge in a symphony of flavors with Island-Spiced Pork Loin, marinated to perfection and paired with roasted butternut squash, apples, and red onions for a balanced, satisfying meal prep masterpiece!
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Course dinner, Main Course
Cuisine American, Caribbean
Servings 2

Equipment

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

Ingredients
  

Pork Loin and Marinade

  • 12 oz pork tenderloin
  • 1 tbsp sriracha
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp brown sugar
  • 1 tbsp olive oil

Roasted Vegetables

  • 2 cups butternut squash (diced)
  • 1 green apple (diced)
  • 1/4 cup red onions (diced)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F. Place the butternut squash, apples, and red onions on a sheet pan. Season with salt, garlic powder, and coat with olive oil. Place in the oven to bake for about 15-20 minutes.
  • Meanwhile, mix together the pork marinade in a small bowl. Then, fully coat the pork tenderloin with the marinade.
  • Add oil to a heated pan on medium high heat and sear the pork. Rotate the pork until all sides are seared. This will take about 3 to 4 minutes.
  • Transfer the pork loin to a sheet pan and let it finish cooking in the oven for about 20 o 25 minutes until it reaches an internal temperature of 145F. Remove it from the oven and let it rest on the counter top before slicing it. Enjoy the pork with the roasted vegetables.

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Frequently Asked Questions

Can I use a different cut of pork? 

While pork tenderloin works wonderfully in this recipe due to its tenderness, you can also use pork chops or boneless pork loin. Just be mindful of differences in cooking times.


Can I use a different type of squash?

Certainly, you can swap butternut squash with acorn squash, delicata squash, or even sweet potatoes for variety. Adjust the roasting time as needed.


What can I serve this dish with aside from roasted veggies?

This dish pairs well with a variety of sides, such as rice, quinoa, or a simple salad. You can also drizzle a balsamic glaze or gravy over the pork for added flavor.

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Grilled Cherry Chipotle Glazed Chicken Lettuce Wraps

rectangle plate with corn, avocado, grilled chicken, cherries, cucumbers, and lettuce

Grilled Cherry Chipotle Glazed Chicken Lettuce Wraps are a meal prep superstar that not only saves you time and money but also delivers a burst of flavors and textures that can rival your favorite takeout dishes. With their versatility, freshness, and health-conscious approach, they’re the perfect addition to your weekly meal prep routine. Say goodbye to pricey takeout and hello to homemade goodness that’s just as tasty and even more satisfying! Happy eating!

This post may contain affiliate links. Please see our privacy policy for details.

Why this chicken lettuce wrap recipe is better than takeout:

  • The contrast of tender, juicy chicken, smoky grilled corn, and crunchy lettuce provides a satisfying medley of textures.
  • The glaze’s sweet, smoky, and slightly spicy flavors create a harmonious balance that’s reminiscent of your favorite takeout dishes.
  • The cherry chipotle glaze not only adds incredible flavor but also helps preserve the chicken’s moisture, preventing it from becoming dry during reheating.
  • Homemade meals like these chicken lettuce wraps give you control over the ingredients, allowing you to make healthier choices.
  • You can reduce sodium and unhealthy fats, ensuring you get a balanced, nourishing meal without sacrificing taste.

The PrepYoSelf Newsletter

Ingredients you’ll need

  • Chicken: Chicken is high in protein, making them a healthy choice for meal prep.
  • Marinade: The combination of sweet frozen cherries and smoky chipotle peppers in adobo sauce creates a dynamic flavor profile that will tantalize your taste buds. The marinade uses pantry staples like soy sauce, garlic, and honey, minimizing the need for pricey specialty ingredients.
  • Lettuce: Lettuce leaves provide a low-carb, low-calorie base, and adding fresh vegetables like cucumber, tomatoes, and avocado boosts the nutritional value.

rectangle plate with corn, avocado, grilled chicken, cherries, cucumbers, and lettuce

The Cooking Technique:

  1. Preheat your oven to 400°F.
  2. Season corn with garlic powder and salt, coat with olive oil, and roast for 15 minutes.
  3. Blend chipotle peppers in adobo sauce, frozen cherries, soy sauce, garlic, honey, and olive oil until smooth.
  4. Marinate the chicken, ensuring it’s fully coated.
  5. Sear the chicken on an indoor grill for 5-6 minutes per side or until it reaches an internal temperature of 165°F.
  6. Allow the chicken to rest for a few minutes before slicing it into thin strips.
  7. Serve the chicken wrapped in lettuce leaves, topped with roasted corn, cucumbers, tomatoes, sliced avocado, and fresh cilantro.

Reference the recipe card below for detailed instructions.

rectangle meal prep containers with corn, avocado, grilled chicken, cherries, cucumbers, and lettuce

Meal Prep Tips for Cherry Chipotle Chicken

  • Storage Tips: Store the lettuce leaves and toppings separately from the chicken and toppings to maintain freshness. Keep the chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, ensuring it’s well-wrapped to prevent freezer burn. If you have leftover chipotle cherry glaze or any dipping sauce, store it in a sealed container in the refrigerator. It can be used for future meals or as a dipping sauce for snacks.
  • Reheating Tips: To reheat the chicken and corn, place it in the microwave for 1-2 minutes or in a skillet on medium heat until warmed through. You can add a touch of butter or olive oil for extra flavor.
  • Ingredient Swaps: Experiment with different proteins like shrimp, ground turkey, or even tofu for a unique twist. Adjust cooking times and marinades accordingly. If cherries aren’t available, you can substitute them with other frozen fruits like raspberries, blackberries, or even pineapple to achieve a sweet and tangy glaze. If you prefer something heartier than lettuce for the chicken lettuce wraps, use cabbage leaves, collard greens, or even whole-grain tortillas as wrap alternatives.

chipotle chicken lettuce wraps

Grilled Cherry Chipotle Chicken Lettuce Wraps

Delight your taste buds with Grilled Cherry Chipotle Glazed Chicken Lettuce Wraps – a healthy, budget-friendly, and flavorful meal prep option bursting with sweet and smoky goodness!
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Latin
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • indoor grill pan
  • sheet pan
  • oven

Ingredients
  

Chicken and Marinade

  • 12 oz boneless chicken thighs
  • 1/4 cup chipotle peppers in adobo saue
  • 1/2 cup frozen cherries
  • 2 tbsp soy sauce
  • 1 tbsp garlic (minced)
  • 2 tbsp honey
  • 2 tbsp olive oil

Corn

  • 1 cup corn (frozen)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Lettuce Wraps

  • 4 cups butter lettuce leaves
  • 3/4 cups cucumber (sliced)
  • 1/2 cup cherry tomatoes (sliced)
  • 2 each small avocado
  • 1/4 cup cilantro (chopped)

Instructions
 

  • Pre-heat the oven to 400F
  • Place the corn on a sheet pan and season with the garlic powder and salt. Coat with olive oil and roast in the corn for 15 minutes
  • Next, place marinade ingredients in a mixer and blend until smooth
  • In a mixing bowl, place the chicken with the marinade and make sure it is fully coated
  • Heat an indoor grill on medium-high heat. Sear the chicken on each side for about 5 to 6 minutes until it is fully cooked to an internal temperature of 165F
  • Let the chicken rest for a few mintues before cutting htem into thin strips
  • Serve the chicken with the lettuce wraps. Top them off with the corn, cucumbers, tomatoes, and sliced avocado. Garnish with fresh cilantro

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Frequently Asked Questions

Can I use fresh cherries instead of frozen ones?

Yes, you can use fresh cherries when they’re in season. Simply pit and freeze them before making the glaze for a similar flavor profile.


What can I do if I don’t have an indoor grill?

If you don’t have an indoor grill, you can use a stovetop grill pan or even an outdoor grill. Alternatively, you can pan-sear the chicken in a regular skillet.


How do I adjust the spice level of the chipotle glaze?

To control the spiciness, simply add more or fewer chipotle peppers to adobo sauce. Removing the seeds from the peppers will also reduce the heat.

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Grilled Asian Skirt Steak with Roasted Bok Choy

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

Grilled Asian Skirt Steak with Roasted Bok Choy and Mushrooms is your gateway to delicious, health-conscious, budget-friendly meals that won’t leave you chained to the stove. Embrace the convenience, revel in the flavors, and let this recipe elevate your meal prep game like never before. You’ll definitely indulge in the gratification of crafting this scrumptiuous dish and discover that meal prepping can be both an enjoyable journey and a rewarding destination.

This post may contain affiliate links. Please see our privacy policy for details.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

Why You’ll Enjoy This

  • This recipe streamlines meal preparation by combining marinated grilled steak with roasted veggies, ensuring a balanced and satisfying meal without requiring excessive hours in the kitchen.
  • The infusion of soy sauce, honey, and sesame oil imparts an Asian-inspired symphony of tastes that bursts with every bite, turning mundane meals into delightful culinary adventures.
  • This dish accommodates different dietary preferences by offering ingredient swaps – from protein sources to vegetable choices – making it an inclusive option for diverse tastes.
  • By prepping ahead, you transform mundane lunch breaks into delightful moments of savoring a home-cooked masterpiece. The ease of assembly and reheating ensures that you remain fueled and energized throughout your day.

The PrepYoSelf Newsletter

Ingredients You’ll Need

  • Juicy and tender skirt steak is marinated to perfection. The combination of soy sauce, honey, and sesame oil creates an irresistible umami flavor profile that will make your taste buds sing! Skirt steak, often celebrated for its rich flavor and tender texture, takes center stage in our Grilled Asian Skirt Steak recipe. Derived from the diaphragm muscle of the cow, this cut boasts a pronounced beefy taste that’s perfect for absorbing marinades and seasonings.
  • Baby bok choy, a staple in Asian cuisine, offers a delightful combination of crispness and mild sweetness. Its tender leaves and stalks are not only visually appealing but also add a refreshing element to the dish. This leafy green is a fantastic source of vitamins A and C, as well as minerals like calcium and iron. Incorporating bok choy into your meal prep adds a nutritious punch to your plate. In our recipe, roasting imbues it with a hint of caramelization while retaining its freshness.
  • Shiitake mushrooms, cherished for their distinct earthy flavor, complement the dish’s Asian theme beautifully. These fungi bring depth and complexity to the plate. Shiitakes are a powerhouse of umami, the fifth taste sensation that adds depth and savoriness to dishes. Their inclusion amplifies the overall flavor profile of the meal. These mushrooms have a meaty texture when cooked, offering a satisfying chewiness that pairs well with the tender steak and bok choy. Shiitakes are packed with essential nutrients, including B vitamins, fiber, and minerals. They contribute both flavor and nutritional benefits to the dish.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

How to Make Grilled Skirt Steak and Roasted Veggies

  1. To start, set your oven to a toasty 400°F (200°C). This initial step sets the stage for the culinary magic about to unfold.
  2. Trim the bottom stalk of the bok choy, separate those vibrant leaves, and give them a thorough rinse. Lay them out with the shiitake mushrooms on a trusty sheet pan.
  3. Drizzle the soy sauce, sesame oil, and a pinch of garlic powder over the bok choy and mushrooms. Now, let your oven do its thing, roasting them for 10-12 minutes until they’re golden and tender.
  4. While the veggies are getting cozy in the oven, let’s tend to that delectable skirt steak. Season it with soy sauce, honey, garlic powder, a pinch of salt, and more of that savory sesame oil.
  5. Fire up an indoor grill pan on medium-high heat. Sear your marinated steak for 4 to 5 minutes on each side, until it’s cooked to perfection. Aim for that ideal internal temperature of 145°F (63°C). Afterward, give your steak a moment to rest before slicing it into elegant, thin strips.

Reference the recipe card below for detailed instructions.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

Meal Prep Tips

  • Storing: Store your prepped portions in airtight containers to keep those flavors intact and your ingredients fresh.
  • Reheating: When you’re ready to savor your creation, a quick spin in the microwave or a brief stint on the stovetop will restore the magic.
  • Ingredient Swaps: Feel free to put your own spin on this recipe. Swap the steak for chicken, tofu, or your favorite protein. Broccoli and snow peas are also great alternatives for veggie swaps.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

steak and bok choy

Grilled Asian Skirt Steak with Roasted Bokchoy

Elevate your weekday dining with Grilled Asian Skirt Steak paired harmoniously with Roasted Bok Choy and Shiitake Mushrooms. This convenient, flavorful delight offers a burst of Asian-inspired tastes while providing a nutrient-rich, budget-friendly solution for busy schedules.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

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

Ingredients
  

Steak and Marinade

  • 12 oz skirt steak
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp sesame oil

Roasted Bokchoy and Mushrooms

  • 2 stalks baby bokchoy
  • 2 cups shiitake mushrooms
  • 1 tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1 tbsp sesame oil

Instructions
 

  • Pre-heat the oven to 400F
  • Cut 1/2 of an inch from the bottom stalk of the bok choy. Separate out the leaves and thoroughly rinse it
  • Place the bok choy and shiitake mushrooms on a sheet pan and drizzle it with the soy sauce, sesame oil, and garlic powder. Roast in the oven for 10-12 minutes
  • Meanwhile, season the steak with the soy sauce, honey, garlic powder, salt, and sesame oil
  • Heat an indoor grill pan on medium-high heat and sear the steak on each side for about 4 to 5 minutes until it is fully cooked and reaches an internal temperature of 145F. Let it rest before slicing it into thin strips
  • Serve the steak with the roasted vegetables

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Frequently Asked Questions

Can I use a different type of steak for this recipe?

Absolutely! While skirt steak works wonderfully due to its tenderness and quick cooking time, you can experiment with other cuts like flank steak or sirloin. Adjust the cooking time accordingly to ensure your chosen cut is cooked to your liking.


Can I substitute the vegetables with others I have on hand?

Definitely! While roasted bok choy and shiitake mushrooms provide a wonderful Asian-inspired flair, you can swap them out for other roasted veggies like broccoli, bell peppers, or zucchini. Keep in mind that roasting times may vary, so adjust accordingly.


Can I use an outdoor grill instead of an indoor grill pan?

Of course! An outdoor grill will add a delightful smokiness to your steak. Preheat the grill to medium-high heat and follow the same grilling times as mentioned in the recipe. Keep an eye on the steak to prevent overcooking.

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Spinach Egg Quesadilla

round plate with spinach and egg quesadilla

The spinach and egg breakfast quesadilla is an exceptional choice for your meal prep repertoire. From its adaptability to its freezer-friendly nature and the convenience of being able to enjoy it anywhere, this recipe is truly a meal prepper’s dream come true! This breakfast meal prep option is nutritious, and it also utilizes pantry-friendly ingredients, making it a total win-win!

This post may contain affiliate links. Please see our privacy policy for details.

round plate with spinach and egg quesadilla

Why you’ll enjoy this Spinach Egg Breakfast Quesadilla:

Planning for a busy week ahead? Well, good news! These quesadillas are freezer-friendly champions. After assembling and cooking them, let them cool completely, then wrap them individually in parchment paper and store them in a freezer-safe bag. They can be your “emergency breakfast” that’s ready to be heated up in a jiffy, making those hectic mornings much smoother and more satisfying.

Let’s talk convenience. These breakfast quesadillas are a meal prep dream when it comes to portability. Imagine this: You’re rushing out the door, and there’s no time to whip up breakfast. Fear not, because you can grab a pre-made spinach and egg quesadilla, and it’s your nutritious, hand-held meal on the go. Whether you’re heading to work, the gym, or an outdoor adventure, your meal prep efforts have your back, ensuring you’re always equipped with a tasty and nourishing option.

In a world where food waste is a concern, this recipe shines. By using pantry-friendly staples like eggs, cheese, and tortillas, you’re making the most of what you already have on hand. This not only saves you money but also contributes to a more sustainable way of eating. Plus, if you’ve got leftover ingredients from other recipes, like a handful of spinach or that last bit of shredded cheese, this recipe offers a tasty way to use them up before they go to waste.

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Here are the Ingredients You’ll Need:

For this recipe for one, we will use simple ingredients to teach you the basics of how to make this breakfast quesadilla.

  • Low Carb Tortillas: These gems are not only a great source of fiber but also help keep the carb count in check. Plus, they’re the perfect vessel to hold all that deliciousness together.
  • Large Eggs: Eggs are your protein-packed BFFs. They’re loaded with essential amino acids and vitamins, including B12 and D, which are essential for bone health and energy production.
  • Baby Spinach: Popeye knew what he was talking about! Spinach adds a burst of vitamins and minerals, including iron, magnesium, and vitamin K, while bringing a satisfying texture and a touch of earthiness.
  • Shredded Mozzarella: Creamy, gooey, and oh-so-satisfying, mozzarella adds that irresistible cheese pull factor. It’s a good source of calcium and protein to keep you feeling full and satisfied.

round plate with spinach and egg quesadilla

How to Make an Egg Breakfast Quesadilla:

  1. Add 1 tbsp of olive oil to a pan on medium heat and crack those eggs into the pan.
  2. Gently stir the eggs as they cook until they’re firm and perfectly set.
  3. Introduce the baby spinach to the party and let them wilt into the egg goodness.
  4. Evenly spread the spinach and egg mixture onto half of the tortillas, then sprinkle that shredded mozzarella on top.
  5. Add the tortilla tops and place the quesadilla back into the pan. Toast both sides for about 2 minutes each, until they’re gorgeously golden brown and the cheese has melted to cheesy perfection.
  6. Slice and Savor: Time to cut those quesadillas into quarters – ready to dazzle your taste buds!

Reference the recipe card below for detailed instructions.

Meal Prep Tips for Spinach and Egg Quesadilla:

  • Storage and Reheating Tips: Allow your quesadillas to cool before storing them in an airtight container in the fridge for up to 3-4 days. To reheat, pop them in the microwave for about 30 seconds or re-crisp them in a skillet for that delightful crunch.
  • Ingredient Swaps:  One of the brilliant aspects of this recipe is its versatility. You can easily customize it to suit your taste preferences or dietary needs. Want to add a dash of hot sauce for a kick? Go for it! Prefer a plant-based option? Swap out the eggs for tofu or chickpea scramble. Craving extra veggies? Load up on colorful bell peppers, mushrooms, or zucchini. This flexibility ensures that you won’t get bored and can adapt the recipe to your changing cravings. Get creative! You can swap out the mozzarella for cheddar, feta, or even dairy-free cheese if you prefer. And don’t shy away from adding diced tomatoes, bell peppers, or onions for an extra veggie boost.
  • Balanced Meal Bliss: Want to take this meal up a notch? Pair your spinach and egg quesadilla with a side of fresh fruit, a dollop of Greek yogurt, or a small handful of nuts. Voila! A complete, balanced breakfast that will keep you fueled and ready to conquer the day.

square glass meal prep containers with spinach and egg quesadilla

Egg Quesadilla

Spinach And Egg Quesadilla

Get ready to embrace the Spinach and Egg Quesadilla recipe as your go-to choice for breakfast meal prep. It's not just highly nourishing but also cleverly makes use of pantry staples, resulting in an all-around advantageous option!
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 4 each low carb tortillas
  • 3 each large eggs
  • 2 cups baby spinach
  • 1/4 cup shredded mozzarella cheese
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Add 1 tbsp of olive oil to a pan on medium heat and crack the eggs into the pan
  • Stir the eggs until they have cooked and firmly set
  • Next, add the spinach and cook until they have wilted
  • Evenly spread the egg mixture on half of the tortillas and sprinkle the top with cheese
  • Add the top layer of the tortillas and place the quesadilla back into the pan. Toast on each side for about 2 minutes until it has turned golden brown and the cheese has melted
  • Cut the tortillas in quarters

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Frequently Asked Questions

Can I add meat to this recipe?

Definitely! If you’re looking to up the protein content or enjoy a meaty twist, feel free to add cooked and diced chicken, turkey, or even some crispy bacon. Just ensure the meat is fully cooked before incorporating it into your quesadilla.


Can I add other seasonings or herbs?

Experiment with different seasonings to tailor the flavor to your liking. Fresh herbs like cilantro or chives can add a burst of freshness. You can also sprinkle in some smoked paprika, cumin, or chili powder for an extra layer of depth.


Can I add avocado to these quesadillas?

Avocado adds a creamy, nutrient-rich element to your quesadilla. You can either slice avocado and add it to the filling before folding or spread mashed avocado onto the tortilla before adding the egg mixture.

Posted on Leave a comment

Chili Rubbed Cod with Grapefruit Slaw

rectangular wooden plate with chile rubbed cod and grapefruit coleslaw

Chili-Rubbed Cod with Grapefruit Slaw—a meal prep fish recipe masterpiece that’s bursting with flavors, textures, and the kind of pizzazz that’ll make your colleagues ask where you ordered that “fancy takeout” from. Get prepping and get ready to indulge in a lunch that’s as exciting as it is satisfying! Its vibrant flair is bound to intrigue your coworkers into inquiring about the source of your “gourmet takeout.” Begin your preparation and anticipate a lunch that promises both excitement and gratification!

This post may contain affiliate links. Please see our privacy policy for details.

rectangular wooden plate with fish recipe of chile rubbed cod and grapefruit coleslaw

Why You’ll Enjoy this Recipe

  • One of the key advantages of meal prepping this fish recipe is that the flavors develop and intensify as the components marinate together. The cod’s seasoning melds beautifully, becoming more vibrant and well-rounded. The grapefruit vinaigrette seeps into the cabbage, infusing it with zesty goodness. When you finally enjoy your prepped meal, you’re treated to a symphony of tastes that’s akin to a restaurant-quality dish. Unlike some takeout that can lose its appeal upon reheating, this dish becomes more exquisite as the days go by.
  • The thoughtful combination of the crispy chili-rubbed cod and the refreshing grapefruit slaw ensures that you’re not just enjoying a burst of flavors but also a delightful dance of textures. When you meal prep, the cod’s crispy exterior is preserved by reheating it in the oven, offering that satisfying crunch that can rival any takeout meal. The slaw retains its crispness and juiciness, thanks to being dressed with the vinaigrette just before serving. Unlike soggy takeout, where textures often suffer upon reheating, this dish maintains its delightful contrast between the crispy fish and the crunchy slaw.
  • While we all love indulging in takeout occasionally, it often comes with hidden fats, excessive sodium, and unknown additives. On the other hand, this meal prep masterpiece empowers you to control the quality of ingredients, ensuring that you’re nourishing your body with wholesome components. You get the satisfaction of a takeout experience without compromising on health. Plus, you can adjust the seasonings, use heart-healthy olive oil, and choose lean fish to align with your dietary preferences. It’s a win-win situation where you’re treating yourself to a culinary delight that’s as good for your body as it is for your taste buds.

The PrepYoSelf Newsletter

Simple Ingredients for Chile Rubbed Cod and Grapefruit Slaw

  • Cod Filets: We’re turning these fish filets into crispy, flavorful bites of perfection by seasoning them with a blend of chili powder, paprika, garlic powder, and a pinch of salt. But that’s not all!
  • Cornstarch: To achieve that coveted crunch, we’re giving them a gentle dusting of cornstarch, creating a delicate and crispy coating that’s truly irresistible.
  • Grapefruit and Shredded Cabbage: This zesty slaw side dish is a vibrant blend of green and red cabbage, brought to life with the sweet and tangy allure of grapefruit slices. It’s like a party for your taste buds!
  • Vinaigrette: And to tie everything together, we’re whipping up a Grapefruit Vinaigrette that’s a symphony of flavors—grapefruit juice, apple cider vinegar, a drizzle of olive oil, a pinch of salt, and just a touch of honey for that perfect balance.

rectangular wooden plate with fish recipe of chile rubbed cod and grapefruit coleslaw

How to Prepare this Cod Recipe

  1. Season those cod filets with your chili powder, paprika, garlic powder, and salt. Let those flavors mingle and dance.
  2. Spread a generous layer of cornstarch on a plate and coat your fish filets on both sides. Gently shake off the excess, like saying goodbye to unnecessary calories.
  3. Heat up a pan with a touch of oil over medium-high heat. Once it’s sizzling hot, lay your seasoned fish down and let them sizzle for about 4 to 5 minutes on each side, until they’re gloriously crispy, golden brown, and cooked to perfection.
  4. In a small bowl, mix together the ingredients for that delightful Grapefruit Vinaigrette.
  5. In another bowl, toss together the cabbage and those juicy grapefruit segments. Drizzle that amazing vinaigrette all over and give it a good mix.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with fish recipe of chile rubbed cod and grapefruit coleslaw

Meal Prep Tips for Cod and Coleslaw

  • Storage Tips: You’re in luck! This fish recipe is an excellent candidate for meal prep. Simply store the crispy cod and the refreshing slaw in separate airtight containers in the refrigerator.
  • Reheating Tips: When you’re ready to enjoy, pop the cod in the oven at 350°F (175°C) for about 8-10 minutes until it’s heated through and as crispy as the day you made it. As for the slaw, it’s best enjoyed fresh, so remember to add that right before you dive in.
  • Ingredient Swaps: Feel like getting creative? You can switch up the type of fish—try snapper, haddock, or even salmon for a different flavor experience. Not a fan of grapefruit? No worries! Swap it out for oranges or even mandarins. And if you’re looking for a touch of heat, throw in some finely chopped jalapeños into that slaw for a fiery kick.

Glass meal prep containers with fish recipe of chile rubbed cod and grapefruit coleslaw

wooden plate with golden brown pan-fried cod filet and grapefruit cabbage slaw.

Chili Rubbed Cod with Grapefruit Slaw

Say hello to Chili-Rubbed Cod with Grapefruit Slaw—a lunchtime masterpiece that's as tasty as a gourmet takeout treat!
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Course lunch
Cuisine American
Servings 2

Equipment

  • saute pan
  • spatula
  • mixing bowl

Ingredients
  

Fish and Seasonings

  • 12 oz cod
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup corn starch (for dredging the fish)

Grapefruit Coleslaw

  • 1 cup green cabbage (shredded)
  • 1 cup red cabbage (shredded
  • 1 grapefruit (peeled and segmented, reserve 2 pieces for the vinaigrette)

Grapefruit vinaigrette

  • 2 tablespoons grapefruit (squeeze the juice out of 2 pieces of grapefruit segments)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder

Instructions
 

Fish

  • Season the cod filets with the seasonings. Place cornstarch on a plate and dredge the fish on both sides making sure it is completely covered with the corn starch. Shake off the excess.
  • Heat oil in a pan on medium-high heat and sear the cod filets on each side for about 4 to 5 minutes until the fish is fully cooked, crispy, and golden brown.

Coleslaw

  • In a small bowl, blend together the ingredients for the vinaigrette.
  • In another bowl, combine the cabbage with the grapefruit segments and drizzle it with the vinaigrette. Enjoy this fresh side dish with the crispy fish.

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Frequently Asked Questions

Can I use a different type of fish for this recipe?

Absolutely! While cod works wonderfully for this dish, you can experiment with other white fish like snapper, haddock, or even tilapia. Each f


I’m not a fan of grapefruit. Can I use a different citrus fruit?

Of course! You can swap grapefruit with oranges, mandarins, or even tangerines for a different citrus twist that’ll still provide that sweet-tangy balance.


How do I prevent the cod from sticking to the pan while searing?

Make sure the pan is well-heated and the oil is shimmering before adding the fish. Also, avoid moving the fish around too much while it’s searing to prevent sticking.

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Pan-Fried Salmon with Polenta Cakes

round plate with salmon, cherry tomatoes, and polenta cakes

This Pan-Fried Salmon with Polenta Cakes Recipe has it all – healthiness, speed, ease, and a dash of restaurant-level sophistication. You’ll definitely impress your taste buds with the kind of flavors usually associated with upscale dining. With this easy salmon recipe, you’re creating gourmet magic in your own kitchen, complete with an artistic presentation that’s sure to wow your senses. Get ready to whip up a dish that’s not only a breeze to make but also tastes like a five-star treat.

This post may contain affiliate links. Please see our privacy policy for details.

round plate with salmon, cherry tomatoes, and polenta cakes

Why This Recipe is Great for Meal Prep

Let’s dive deeper into why this Pan-Fried Salmon with Polenta Cakes recipe is a meal prep superstar and why it rivals the flavors of a fancy restaurant dish:

Time Saver: The use of pre-cooked polenta is a game-changer. It slashes your prep time without sacrificing taste or texture, making it an ideal option for anyone with a hectic schedule.

Perfectly Pan-Fried Salmon: Searing the salmon creates that irresistible golden-brown crust, locking in its natural juices and creating a tantalizing contrast of textures. You’ll experience the same expertly cooked salmon you’d expect at a restaurant.

Crispy Polenta Cakes: The pre-cooked polenta’s quick sear results in crispy, golden cakes that are an amazing canvas for the salmon and tomatoes. The combination of textures elevates the eating experience.

Layered Flavors: By using the same pan for each component, you build layers of flavor. The remnants of seasoned salmon and sautéed tomatoes infuse the polenta cakes, creating a cohesive and mouthwatering ensemble.

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To Prepare This Easy Salmon Recipe You’ll Need

  • First up, the star of the show: the salmon. Fresh, succulent, and loaded with omega-3 fatty acids for a healthy heart and brain. Season it to perfection, give it a loving coat of oil, and pan-sear it for that beautiful golden-brown crust. The sizzle and aroma will make you feel like a pro chef in your own kitchen.
  • Next up, we’ve got garlic, the aromatic hero that adds a delightful punch to any dish.
  • Now, let’s talk about the meal prep hack that’ll save you some precious minutes – pre-cooked polenta. This underrated gem comes in handy, especially when you’re juggling a busy schedule. Slice it into 1/2 inch rounds, give them a golden-brown, crispy sear in a pan, and you’ve got yourself the perfect base for your dish. It’s like the canvas for your culinary masterpiece.
  • But wait, there’s more! Enter the juicy cherry tomatoes. Sautéed in the same pan where your salmon danced and your polenta crisped up, these little bursts of flavor bring a delightful freshness to the plate. Their vibrant color and slight sweetness are the perfect contrast to the richness of the salmon and the comforting crunch of the polenta cakes.

round plate with salmon, cherry tomatoes, and polenta cakes

Easy Recipe Steps to Make Pan-Fried Salmon

  1. Season your salmon with your favorite seasonings and give it a nice coat of oil.
  2. In the same pan (because why wash an extra dish?), heat some oil over medium-high heat.
  3. Sear the salmon, flesh side down, for around 4 to 5 minutes until it’s gorgeously golden and crispy. Flip it over to the skin side and sear for an additional 2 to 3 minutes. Now, take your masterpiece out of the pan and let it rest.
  4. Slice your pre-cooked polenta into 1/2 inch rounds. Heat some oil in a pan over medium-high heat.
  5. Pan-fry the polenta rounds for about 4 to 5 minutes per side until they’re golden brown and wonderfully crispy. Once done, remove these golden delights from the pan and set them aside.
  6. In that same pan (yes, we’re all about flavor layering and efficiency here), sauté the sliced cherry tomatoes for about 2 to 3 minutes until they’re soft and drool-worthy.
  7. Now, for the grand finale – assemble your plate! Place the crispy polenta cakes on the bottom, nestle that beautifully seared salmon on top, and scatter the sautéed cherry tomatoes around for that pop of freshness.

Reference the recipe card below for detailed instructions.

round plate with salmon, cherry tomatoes, and polenta cakes

Meal Prep Tips – Easy Salmon Recipe

  • This dish is an absolute superstar for meal prep. Store your components separately in airtight containers in the fridge. When it’s time to enjoy, just reheat your polenta cakes and salmon in the oven or microwave until warm, and sauté the cherry tomatoes for a quick refresh.
  • While it’s best enjoyed fresh, you can freeze the cooked components separately. Wrap the salmon tightly in plastic wrap or aluminum foil, and freeze the polenta cakes in a single layer before transferring them to a freezer-safe bag. Reheat in the oven or microwave after thawing.
  • Feeling creative? Feel free to swap out cherry tomatoes for your favorite veggies or herbs. Fresh herbs like parsley, dill, or chives would be great additions. Lemon zest, garlic powder, or a pinch of chili flakes could also elevate the flavors. Zucchini, bell peppers, or spinach would work well. Just adjust cooking times accordingly, as some veggies might cook faster or slower than cherry tomatoes.
  • You can even experiment with different fish or proteins if salmon isn’t your jam.

rectangular glass meal prep containers with salmon, cherry tomatoes, and polenta cakes

Salmon and Polenta

Pan-Fried Salmon and Polenta Cakes

This Pan-Fried Salmon with Polenta Cakes recipe is a meal prep superstar and it rivals the flavors of a fancy restaurant dish.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

Salmon and seasonings

  • 12 oz salmon
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Polenta

  • 8 oz pre-cooked polenta
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes (sliced)

Instructions
 

Polenta Cakes

  • Slice the pre-cooked polenta into 1/2 inch rounds
  • Add oil to a pan on medium high heat and coo the polenta on each side for about 4 to 5 minutes until each side golden brwon and crispy
  • Then, remove it from the pan and set it aside

Salmon

  • Season the salmon and coat it with oil
  • Add oil to a pan on medium high heat and sear the salmon, flesh side down, and sear for about 4 to 5 minutes. Then, flip it around and sear the other side (skin side down) for another 2 to 3 minutes
  • Next, remove the salmon from the pan. Using the same pan, saute the sliced cherry tomatoes until it softens (about 2 to 3 minutes)
  • Serve the salmon with the crispy polenta cakes and sauteed cherry tomatoes

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Frequently Asked Questions

How do I know when the salmon is cooked through?

Salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should turn opaque and easily separate into flakes.


Can I use a different type of fish?

Absolutely! While this recipe focuses on salmon, you can use other fish like trout, cod, or tilapia. Adjust cooking times as needed based on the thickness of the fillets.


Is pre-cooked polenta necessary, or can I make it from scratch?

Pre-cooked polenta is a time-saving hack for this recipe. However, if you want to make it from scratch, follow your favorite polenta recipe, spread it out in a dish to cool and solidify, and then slice and pan-fry it as instructed.

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Chicken Quinoa Fried Rice

round plate with chicken, quinoa, scrambled eggs, peas, and carrots

Chicken Quinoa Fried Rice is a meal prep masterpiece that’ll leave you wondering why you ever spent so much on restaurant food. Today, I’m thrilled to share with you this fantastic recipe that’s not only packed with flavors that rival your favorite takeout joint but also brings a healthier twist to the table. Plus, it’s a budget-friendly option that won’t break the bank!

This post may contain affiliate links. Please see our privacy policy for details.

round plate with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

Chicken Quinoa Fried Rice offers a more nutrient-packed alternative to traditional fried rice without compromising on those beloved flavors. It’s a delicious way to enjoy your meal while nourishing your body with wholesome ingredients. So, go ahead and savor every bite, knowing you’re making a smart choice for your health and taste buds! 

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Why is this healthy?

  • Wholesome Swap: One of the standout health benefits is the switch from white rice to quinoa. Quinoa is a whole grain that’s rich in protein, fiber, and essential nutrients. It provides sustained energy, aids digestion, and keeps you feeling full for longer, which can help with portion control.
  • Good Fat Choice: Sesame oil adds a nutty depth to the dish without piling on unhealthy fats. It’s a source of healthy monounsaturated fats and contains antioxidants that contribute to heart health.
  • Vibrant Veggies: Frozen peas and carrots add color, texture, and essential vitamins to the recipe. These veggies are packed with fiber, antioxidants, and vitamins that support your immune system and overall well-being.
  • Balanced Indulgence: By making a few strategic changes, this recipe retains all the savory, satisfying flavors of traditional fried rice while cutting down on less healthy components like excess oil and refined carbs.

round plate with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

Ingredients you’ll need for this Quinoa Fried Rice

  • Boneless chicken thighs: These beauties are the protein powerhouse of our dish. Tender and flavorful, they’ll add a savory punch that’ll have you coming back for seconds.
  • Quinoa: Our wholesome base, packed with protein and fiber. It’s going to soak up all the delicious flavors we’re about to introduce.
  • Frozen peas and carrots: Convenience meets nutrition. These frozen gems bring color, texture, and a burst of veggie goodness to every bite.
  • Minced garlic: The aromatic superstar that’ll infuse your dish with that irresistible, mouthwatering aroma.
  • Red onions and green onions: These allium wonders lend their unique flavors—sweet and slightly sharp, respectively—to our quinoa party.
  • Eggs: A classic component of fried rice and now, our Chicken Fried Quinoa. They add richness and an extra layer of deliciousness.
  • Seasoning: Soy sauce and sesame oil—these two ingredients are your flavor secret weapons. They bring that umami and nutty goodness that’ll make your taste buds dance.

round plate with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

How to Make Easy Quinoa Fried Rice

  1. Prepare the Quinoa according to the packaged instructions.
  2. While your quinoa is doing its thing, dice up those boneless chicken thighs into bite-sized cubes. They’ll cook up quickly and evenly, ensuring that each piece is a succulent delight.
  3. Next, grab your wok, heat it up on medium-high, and swirl in a little oil. Toss in those red onions and green onions, and sauté them until they become beautifully soft and fragrant.
  4. Time to introduce your diced chicken to the party. Sizzle them up until they turn a gorgeous golden brown and are cooked through (around 6 to 7 minutes of stirring).
  5. Add in that minced garlic, frozen peas, and carrots, and give everything a good stir. This is where the magic starts to happen as those aromatics mingle with the chicken and veggies.
  6. It’s soy sauce and sesame oil time! Drizzle in these delightful seasonings to elevate the taste to another level. Watch as the wok sizzles with anticipation!
  7. Add the cooked quinoa into the mix and give everything a thorough toss. Lower the heat to medium, and let the flavors blend in a harmonious symphony.
  8. Create a cozy little nest in the middle of your quinoa mixture, and crack an egg into it. Give it a gentle stir in a circular motion until the egg is fully cooked and weaved into the quinoa goodness (around 3 to 4 minutes).
  9. Time to bring it all together! Carefully fold those scrambled eggs into the quinoa, ensuring every ingredient gets its moment to shine. This is where all the flavors unite in a glorious celebration!

Reference the recipe card below for detailed instructions.

glass meal prep containers with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

Meal Prep Tips for Quinoa Fried Rice

  • Refrigeration: Allow the Chicken Fried Quinoa to cool completely before storing. Place it in an airtight container, sealing it well to prevent moisture from getting in.
  • Labeling: Don’t forget to label your containers with the date to keep track of freshness.
  • Microwave: If you’re using a microwave, add a damp paper towel over the quinoa in the container. This helps maintain moisture while reheating.

Quinoa Fried Rice

Chicken Quinoa Fried Rice

A vibrant and satisfying Chicken Quinoa with all th perks of takeout minus the guilt.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • boiling pot with lid
  • wok

Ingredients
  

  • 8 oz boneless chicken thighs
  • 2/3 cups dry quinoa
  • 1 cup frozen peas and carrots
  • 2 tbsp garlic (minced)
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 2 each large eggs
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp sesame oil