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Chia Pudding with Mixed Berries

glass cup with chia pudding topped with mixed berries

Chia Pudding with Mixed Berries – a vibrant, nutrient-packed creation that spells a simple, healthy breakfast with a touch of culinary artistry. Enjoy your mornings with this fuss-free delight, and remember, meal prep isn’t just about saving time – it’s about embracing a delicious and nutritious lifestyle. Happy prepping!

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Calories: 355kcal | Carbohydrates: 19g | Protein: 7g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 19mg | Potassium: 392mg | Fiber: 10g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 6mg

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glass cup with chia pudding topped with mixed berries for a healthy breakfast

Why Chia Pudding with Mixed Berries?

  • First things first, this recipe is the embodiment of health and convenience. Imagine starting your day with a healthy breakfast that’s rich in fiber, omega-3 fatty acids, and antioxidants, all bundled up in a jar of deliciousness. 
  • Chia seeds, the star of the show, provide a hearty dose of these nutrients, promoting digestion and heart health. 
  • And guess what? There’s no cooking involved! Perfect for those busy mornings when you’d rather snooze for an extra few minutes.

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The Ensemble of Ingredients:

  • Coconut Milk: Creamy, luscious, and dairy-free. Coconut milk adds a delightful tropical twist to your chia pudding, giving it a velvety texture and a subtly sweet flavor.
  • Chia Seeds: These tiny wonders pack a punch! They absorb liquid like champions, transforming into a jelly-like consistency that forms the base of your pudding.
  • Stevia Sweetener: Hello, natural sweetness! Stevia, a zero-calorie sweetener, adds the perfect touch of sweetness without the guilt. Say goodbye to refined sugars!
  • Raspberries (or Mixed Berries): Bursting with antioxidants and vitamins, raspberries add a burst of color and flavor to your chia pudding. The juicy goodness of mixed berries takes this concoction to the next level.
glass cup with chia pudding topped with mixed berries for a healthy breakfast

Steps to Make Chia Pudding

  1. In a jar or small bowl, pour in the coconut milk.
  2. Add the chia seeds and stevia sweetener. Give it a good stir until those chia seeds are no longer playing hard to get, making sure the mixture is well combined.
  3. Now, top them off with the mixed berries in and give it a gentle stir to distribute the berrylicious goodness.
  4. Cover the jar, and pop it into the fridge for a relaxing rest of about 1 to 2 hours or, even better, overnight.
  5. Voilà! Your chia pudding should emerge thick and inviting, not runny. If it’s still a tad liquidty, simply give it a stir, then let it lounge for an extra 30 minutes.

Reference the recipe card below for detailed instructions.

glass cups with chia pudding topped with mixed berries for a healthy breakfast

Meal Prep Tips for Chia Pudding for a Healthy Breakfast

  • As much as we’d love to gobble it all up at once, restrain yourself! Your healthy breakfast of chia pudding with mixed berries can last in the fridge for up to 3-4 days. To keep the flavors fresh, store it in an airtight container.
  • To create a complete and balanced meal, consider pairing your chia pudding with a handful of nuts or a dollop of Greek yogurt for some protein. You could also throw in a slice of whole-grain toast or a boiled egg for an extra energy boost.
glass cups with chia pudding topped with mixed berries for a health breakfast
chia pudding

Chia Pudding with Mixed Berries

Whether you're a busy bee or someone who adores hassle-free mornings, this Chia Pudding Recipe is about to become your new meal prep favorite!
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Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 355 kcal

Equipment

  • jar
  • spoon

Ingredients
  

  • 1 cup coconut milk
  • 4 tbsp chia seeds
  • 1 tsp stevia sweetener
  • 1/2 cup raspberries

Instructions
 

  • In a jar, pour in the coconut milk
  • Add the chia seeds and sweetener and stir with a spoon until the chia seeds are no longer clumpy
  • Add the mixed berries and cover the mixture. Place it in the fridge for about 1 to 2 hours or overnight
  • The chia pudding should be thick and not liquidty. If it is liquidity, stir it around and let it stit for another 30 minutes

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 355kcalCarbohydrates: 19gProtein: 7gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 19mgPotassium: 392mgFiber: 10gSugar: 1gVitamin A: 23IUVitamin C: 9mgCalcium: 179mgIron: 6mg

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Frequently Asked Questions

Can I use a different type of milk?

bsolutely! While coconut milk adds a creamy texture and a touch of tropical flavor, you can swap it out for almond milk, oat milk, or any other milk of your choice.

Is the stevia sweetener necessary?

Not at all! If you prefer natural sweetness from the berries and coconut milk, feel free to skip the sweetener altogether. Customize the recipe to

Can I blend the mixture for a smoother texture?

Certainly! If you prefer a smoother consistency, you can blend the coconut milk, chia seeds, and sweetener before adding the berries. This will create a more uniform texture.

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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.

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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.
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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
  • 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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Oven Baked Pineapple Carrot Muffin Bars

rectangular baking dish with a pineapple and carrot muffin bar

Dive into the joy of baking these Oven Baked Pineapple Carrot Muffin Bars, and let them be your tasty accomplices on your journey to conquering busy mornings with a full belly and a satisfied smile. These delightful treats are not only a breeze to make but are also a fantastic addition to your meal prep arsenal. Let’s dive into why these muffins are a must-try for breakfast enthusiasts.

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These Oven Baked Pineapple Carrot Muffins are meal prep game changers. Bake up a batch during your weekend kitchen escapades, and you’ll have a quick, wholesome breakfast option ready to conquer those hectic weekdays.

Why It’s Great for Meal Prep

  • Health Benefits: Loaded with the natural sweetness of crushed pineapple and the vibrant goodness of grated carrots, these muffins deliver a one-two punch of flavor and nutrition. Carrots bring in a healthy dose of beta-carotene, while pineapple adds a tropical twist rich in vitamin C and bromelain, which can aid digestion.

  • Convenience and Fuel for the Day: Imagine waking up to the inviting aroma of these muffins wafting through your kitchen. They’re your secret weapon to starting your day on the right foot. Packed with a balanced combination of carbs, fiber, and a touch of protein from the eggs, these muffins provide lasting energy and help keep those hunger pangs at bay until your next meal.

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Simple Ingredients for Pineapple Carrot Muffin Bars

  • Egg: This protein-packed superstar helps keep you feeling full and energized.

  • Brown Sugar: A touch of sweetness to enhance the flavors without going overboard.

  • Crushed Pineapple: Adds a burst of tropical sweetness and a dose of vitamin C.

  • Grated Carrots: These bring color, flavor, and a healthy crunch to the muffins.

  • Flour: The base ingredient that gives structure to our muffins.

  • Baking Powder: The magic ingredient that makes these muffins rise and become beautifully fluffy.

rectangular baking dish with a pineapple and carrot muffin bar

How to Prepare Pineapple Carrot Muffin Bars:

  1. Preheat the oven to 425°F.

  2. Whisk the eggs and brown sugar together in a mixing bowl until they become a smooth, creamy mixture.

  3. Add the crushed pineapple and grated carrots, stirring gently to combine all the flavors.

  4. Then, add the flour and baking powder. Mix well to form a luscious batter that’s teeming with pineapple-carrot goodness.

  5. Grease the baking dish with oil, ensuring your muffins won’t stick around longer than your appetite can bear.

  6. Pour in the batter with excitement and anticipation for what’s to come!

  7. Bake in the pre-heated oven for 15 minutes or until the center is firmly set, and the tops are golden brown.

Reference the recipe card below for detailed instructions.

rectangular baking dish with a pineapple and carrot muffin bar

Meal Prep Tips for Muffin Bars:

  • Storage and Reheating: Once these muffins have cooled down, store them in an airtight container. For reheating, a quick zap in the microwave or a few minutes in a toaster oven will bring back that just-baked warmth and aroma.

  • Ingredient Swaps and Pairings: Feeling adventurous? Swap out the brown sugar for honey or maple syrup for an alternative hint of sweetness. You could also throw in some chopped nuts or dried fruits for added texture and flavor.

  • Pairings: For a wholesome breakfast spread, consider pairing these muffins with some Greek yogurt, a side of scrambled eggs, or a refreshing fruit salad.

rectangular baking dish with a pineapple and carrot muffin bar

carrot muffin

Oven Baked Pineapple Carrot Muffin Bar

Packed with crushed pineapple, grated carrots, and a touch of sweetness, these muffins are easy to make and great for meal prep.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • grater
  • mixing bowl
  • baking dish
  • oven

Ingredients
  

  • 1 each large egg
  • 1/4 cup brown sugar
  • 1/2 cup crushed pineapple
  • 1/4 cup carrot (grated)
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1 tsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Whisk the eggs and brown sugar together in a mixing bowl
  • Add the crushed pineapple and grated carrots
  • Then, add the flour and baking powder. Mix well
  • Grease the baking dish with oil
  • Pour in the batter and bake in the oven for 15 minutes until the center is firmly set

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Frequently Asked Questions

 Can I use canned pineapple for this recipe?

Absolutely! Canned crushed pineapple works well in this recipe. Just make sure to drain any excess juice before adding it to the batter.

Can I substitute white sugar for brown sugar?

Yes, you can use white sugar as a substitute for brown sugar. However, keep in mind that brown sugar adds a caramelized flavor that complements the pineapple and carrot. If you choose to use white sugar, the flavor profile may be slightly different.

Can I use whole wheat flour for a healthier option?

Absolutely! Whole wheat flour is a great option for added fiber and nutrients. Keep in mind that whole wheat flour can result in slightly denser muffins, so the texture may be different.

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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!

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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
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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
  • 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

Instructions
 

  • Bring 1.5 cups to a boil and add the quinoa. Lower the heat to low medium and cook for about 15 minutes covered with a lid. After it has cooked, fluff it with a fork
  • Meanwhile, dice the chicken into small 1 inch cubes
  • Add oil to a wok on medium high heat and saute the onions and green onions until they soften
  • Next, add the diced chicken and continue to stir until it is golden brown and fully cooked (about 6 to 7 minutes)
  • Then, add the garlic, peas, and carrots and season with soy sauce
  • Add the cooked quinoa and mix thoroughly and lower the heat to medium
  • Make a hole in the middle of the quinoa and crack the egg in the middle. Stir the eggs in a circle until the eggs fully cook (about 3 to 4 minutes)
  • Finally, fold the eggs into the quinoa so that it is mixed well with all the ingredients

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Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Certainly! While boneless chicken thighs provide a slightly richer flavor, chicken breast works too. Just be mindful not to overcook it, as breast meat tends to dry out faster.

Can I use fresh vegetables instead of frozen peas and carrots?

Of course! Feel free to use your favorite fresh vegetables. Just ensure they’re diced small so they cook quickly. Bell peppers, corn, and snap peas are great options.

Can I use pre-cooked quinoa for this recipe?

Absolutely. Using pre-cooked quinoa can save time. Just remember to adjust the cooking time for the quinoa step accordingly, as you’re only reheating it and incorporating the flavors.

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Beef Zucchini Nachos

wooden plate with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

Beef Zucchini Nachos, your new meal prep superheroes. It’s like getting all the joy of restaurant nachos without the guilt or the hit to your wallet. So go on, get cooking, and enjoy every delicious, crunchy, and flavor-packed bite!

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Plate with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

Why We Love These Beef Zucchini ‘Nachos’

Say hello to the marvelously delicious Beef Zucchini Nachos – your new go-to for meal prep magic! These babies are so incredible, you won’t even be tempted by those takeout temptations anymore.

Picture this: layers of flavor-packed ground beef, sautéed white onions and yellow bell peppers, and the vibrant pop of cherry tomatoes. Oh, and let’s not forget the star of the show – sliced zucchini, standing in as your crispy, guilt-free “chips.” And guess what? They taste just as good, if not better, than your favorite restaurant nachos.

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Simple Ingredients You’ll Need

  • Ground Beef: The hearty foundation of our nachos, bringing a savory kick to the party.

  • White Onions & Yellow Bell Peppers: Sautéed to perfection, these guys add a sweet crunch and a colorful twist.

  • Cherry Tomatoes: Bursting with juiciness and freshness, they add a delightful pop of flavor.

  •  Shredded Cheddar Cheese: Melted and ooey-gooey, this cheese takes your nachos to a whole new level.

  • Sliced Zucchini: The brilliant stand-in for traditional chips – crispy, satisfying, and oh-so-healthy.

  • Seasonings (Chili Powder, Cumin, Paprika, Garlic Powder, Salt, Olive Oil): This powerhouse combo is like a party in your mouth, turning every bite into a fiesta!

wooden plate with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

Easy Step-by-Step Process:

  1. Preheat the Oven: Crank it up to 400°F (200°C) and let it get all warm and cozy.

  2. Slice & Season: Grab your zucchinis and slice them into 1/4 inch thick rounds. Sprinkle them with a dash of garlic powder and salt, then give them a loving coat of olive oil.

  3. Bake the Zucchini Slices: Lay those seasoned zucchini rounds onto a baking sheet and slide them into the preheated oven. Let them bake for about 12 to 15 minutes, until they’re golden and crisp.

  4. Sauté Veggies: While your zucchinis are getting their crunch on, heat up a sauté pan on medium-high and add a dash of olive oil. Toss in those onions and bell peppers, giving them a quick sauté for 2 to 3 minutes until they’re tender.

  5. Add Beef & Seasonings: Time to introduce the ground beef to the pan. Sprinkle in your magnificent mix of chili powder, cumin, paprika, garlic powder, and salt. Give it all a sauté dance until the beef turns a beautiful golden brown, about 6 to 7 minutes.

  6. Build the Magic: Take your zucchini slices out of the oven – they’re probably dancing with excitement now. Arrange them on a plate or serving dish, then heap on that glorious seasoned beef. Shower it all with shredded cheddar cheese and the vibrant cherry tomatoes.

Reference the recipe card below for detailed instructions.

wooden plate with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

Meal Prep Tips for Baked Chicken Fajitas

  • Storage: If you somehow have leftovers (they’re so good, it’s a rare occurrence), store the components separately. Keep the beef and veggies in an airtight container in the fridge, and the zucchini slices in a separate container.

  • Reheating: To experience the nacho joy all over again, simply reheat the beef and veggies in a pan over medium heat until warm. As for the zucchini “chips,” a quick pop in the toaster oven will bring back their crispy charm.

  • Veggie Swap: Feeling adventurous? Swap out the ground beef for ground turkey or even black beans for a vegetarian twist. And don’t hesitate to toss in some sliced jalapeños for an extra kick of spice!

glass rectangular meal prep containers with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

zucchini nachos

Beef Zucchini Nachos

These low carb zucchini nachos are delicious, crunchy, and have a flavor-packed bite!
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

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

Ingredients
  

  • 10 oz ground beef
  • 2 each zucchini
  • 1/4 cup white onions (diced)
  • 1 each yellow bell pepper (diced)
  • 1/4 cup cherry tomatoes (sliced)
  • 1/2 cup shredded cheddar cheese
  • 1/8 tsp chili powder
  • 1/8 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Zucchini

  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Slice the zucchini into 1/4 inch thick rounds. Season with garlic powder and salt. Coat with olive oil
  • Place the zucchini slices on a sheet pan and bake them in the oven for 12 to 15 minutes
  • Meanwhile, add olive oil to a saute pan on medium-high heat. Saute the onions and bell peppers until they soften (about 2 to 3 minutes)
  • Next, add the ground beef and seasonings and saute until it is fully cooked and golden brown (about 6 to 7 minutes)
  • Remove the zucchini slices from the oven and top them off with the taco meat. Top it off with shredded cheese and cherry tomatoes

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Frequently Asked Questions

Can I use a different type of meat?

Of course! While the original recipe features ground beef, you can easily switch it up. Try ground turkey, chicken, or even plant-based alternatives like crumbled tofu or tempeh for a vegetarian version.

Can I use pre-made taco seasoning?

Absolutely, using pre-made taco seasoning can save you time and effort. However, making your own seasoning blend from scratch as mentioned in the recipe allows you to customize the flavors to your liking.

Can I use different vegetables for sautéing?

Absolutely. The sautéed onions and bell peppers can be swapped with other veggies you enjoy, such as mushrooms, spinach, or even grated carrots. The goal is to add flavor and texture, so feel free to get creative!

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Peach Granola Muffin Bars

oval baking dish with peach muffin bar

Peach Granola Muffin Bars are the ultimate meal prep savior – healthy, budget-friendly, and convenient. Start your day on a high note with these delightful treats, and you’ll thank me later! Happy baking!

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

Calories: 468kcal | Carbohydrates: 80g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 164mg | Potassium: 323mg | Fiber: 4g | Sugar: 43g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 4mg

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Why These Are Great for Breakfast Meal Prep

I’m super excited to share with you my latest creation: the incredibly delicious Peach Granola Muffin Bar! Not only is this recipe a flavor explosion, but it’s also an absolute game-changer for meal prepping. Let me tell you why it’s a must-have in your weekly repertoire!

  • First of all, let’s talk about the health factor. These muffin bars are packed with wholesome goodness! We start with large eggs, providing a protein boost to keep you energized throughout the day.

  • But wait, there’s more! We’re swapping some of the butter or oil with applesauce, which not only adds moisture but also slashes unnecessary calories. A win-win, right?

  • Now, let’s chat about budget-friendliness! We all know how important it is to keep our wallets happy, and this recipe won’t break the bank. With basic pantry staples like flour and brown sugar, you’ve got a solid foundation. The star of the show, though, is the granola! You can use store-bought or homemade granola, and the best part is that it adds texture, flavor, and keeps your taste buds dancing.

  • Convenience is key when it comes to weekday breakfasts, and that’s where these Peach Granola Muffin Bars shine. You can whip up a batch on the weekend and store them in an airtight container for the whole week! Talk about a time-saver! No more frantic mornings, wondering what to eat – just grab one of these bars, and you’re good to go.

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Simple Ingredients for Peach Granola Muffin Bars

Now, let’s talk ingredients, shall we? We’ve already covered the eggs, applesauce, brown sugar, flour, and granola, but let’s not forget the delightful spices! A dash of cinnamon takes these muffin bars to the next level, infusing each bite with warmth and cozy vibes. And let’s not underestimate the power of baking powder – it’s the secret behind the perfect rise and fluffiness of these bars!

Last but not least, those luscious frozen peaches. They add a burst of summer sweetness to the recipe, and using frozen peaches means you can enjoy these goodies year-round! No need to wait for peach season; you’ve got a taste of sunshine in every bite.

oval baking dish with peach muffin bar

How to Prepare Peach Granola Muffin Bars for One:

  1. Preheat the oven to 400F. Grease your baking dish.

  2. In a mixing bowl, mix together your wet ingredients: egg, applesauce, and brown sugar.

  3. Next add your dry ingredients: flour, granola, baking powder, and cinnamon.

  4. Then, pour the batter into the baking dish and top it off with the peaches.

  5. Finally, bake in the oven until the center is fully cooked.

Reference the recipe card below for detailed instructions.

oval baking dish with peach muffin bar

Meal Prep Tips for Peach Granola Muffin Bars:

  • Now, let’s talk storage tips! Once you’ve baked these beauties, let them cool completely before storing them. Place them in an airtight container or wrap them individually in plastic wrap. Keep them at room temperature for up to 2 days or in the fridge for up to a week. For longer-term storage, pop them in the freezer and thaw as needed – they freeze like a dream!

  • But wait, there’s more! To elevate your breakfast game, pair these Peach Granola Muffin Bars with a dollop of Greek yogurt or smear on some nut butter for extra protein. Fresh fruit on the side makes it a complete, balanced breakfast that will leave you feeling full and satisfied until lunchtime.

  • Feeling adventurous? Here are some swaps and substitutes to try: swap the frozen peaches for other fruits like berries or diced apples. If you’re looking to cut back on sugar, use coconut sugar or a sugar substitute of your choice. And for all the gluten-free folks out there, simply switch the flour to a gluten-free alternative – easy peasy!

oval baking dish with peach muffin bar

Peach Muffin

Peach Granola Muffin Bar

These Peach Granola Muffin Bars are a convenient weekday breakfast that you can easily whip up in advance and have them ready for early mornings or even as an afternoon snack.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 468 kcal

Equipment

  • baking dish
  • mixing bowl
  • whisk
  • spatula
  • oven

Ingredients
  

Wet Ingredients

  • 1 each large egg
  • 1/2 cup applesauce
  • 1/4 cup brown sugar

Dry Ingredients

  • 1/2 cup flour
  • 1/3 cup granola
  • 1 tsp cinnamon
  • 1/2 tsp baking powder

Other

  • 1 cup frozen peaches
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F, Grease the baking dish with the olive oil
  • In a mixing bowl, whisk together the wet ingredients. Then, add the flour, cinnamon, baking powder and whisk it all together
  • Finally, add the granola and mix it in. Use the spatula to pour the batter into the baking dish. Top off the batter with the sliced peaches
  • Bake in the oven for 12-15 minutes until the center is fully cooked

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 468kcalCarbohydrates: 80gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 82mgSodium: 164mgPotassium: 323mgFiber: 4gSugar: 43gVitamin A: 390IUVitamin C: 4mgCalcium: 132mgIron: 4mg

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Frequently Asked Questions

Can I replace the applesauce with oil or butter?

While applesauce is a healthier substitute for some of the fats, you can use melted butter or vegetable oil if you prefer. However, keep in mind that using applesauce helps reduce the calorie content and adds natural sweetness

Can I add nuts or seeds to the batter?

es, you can! Chopped nuts like almonds, walnuts, or seeds like chia or flax seeds would be a delightful addition, providing extra texture and nutrients.

Can I reduce the amount of sugar used in the recipe?

Sure! If you prefer a less sweet option, you can decrease the amount of brown sugar used. Just keep in mind that this might slightly affect the overall texture and sweetness of the muffin bars

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Roast Beef Deli Cheesesteak Sandwich

round plate with beef deli sandwich

Hello, my fellow food enthusiasts, let’s spice up our lunchtime routine with this incredible Roast Beef Deli Cheesesteak Sandwich. With its wholesome ingredients, fantastic flavors, and easy preparation, it’s a game-changer for your meal prep game. Get ready to savor every bite and enjoy a lunch that’s packed with love and flavor. Happy cooking!

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This Roast Beef Deli Cheesesteak Sandwich isn’t just a taste sensation, but it’s also a budget-friendly option that will leave you wondering if you stepped into a gourmet sandwich shop. Let me break it down for you:

Affordable Ingredients: One of the best things about this sandwich is that its main ingredients are readily available and won’t break the bank. Whole wheat bread, roast beef deli meat, sliced cheddar cheese, fajita bell peppers, onions, and tomatoes are all wallet-friendly options that can be easily found at your local grocery store.

Flavorful DIY: By making this sandwich at home, you have full control over the ingredients and their quality. You can ensure that your roast beef is top-notch, your veggies are fresh and vibrant, and your cheese is the perfect match for your taste buds. Plus, adding those cooked fajita bell peppers and onions brings a gourmet touch to the sandwich without the gourmet price tag.

Gourmet Touch on a Budget: The combination of high-quality ingredients, like the roast beef and cheddar cheese, elevates the flavors and creates a gourmet experience without the hefty price of a fancy sandwich shop. The mix of textures and flavors, along with the fajita-style veggies, adds a gourmet twist that will make you feel like a master chef.

The PrepYoSelf Newsletter

Deli Cheeseteak Sandwich Ingredients

  • Let’s dive into the ingredients that make this sandwich a lunchtime superstar. First up, we have whole wheat bread. Not only does it provide a wholesome base for our sandwich, but it also adds a nutty flavor and a delightful chewiness. Whole wheat bread is a great choice for those seeking a healthier alternative without compromising on taste.

  • Next, we have the star of the show: roast beef deli meat. Picture thinly sliced, succulent roast beef that melts in your mouth, delivering a rich, savory taste. It’s like a flavor explosion in every bite! The roast beef brings a hearty element to our sandwich, making it a filling and satisfying option.

  • But wait, we’re not done yet! To take this deli sandwich to the next level, we’re adding sliced cheddar cheese. Imagine the creamy, gooey texture of the cheese mingling with the warm roast beef—it’s pure bliss! The cheddar cheese adds a delightful sharpness and richness, perfectly complementing the other ingredients.

  • Now, here’s where we really turn up the flavor dial: fajita bell peppers and onions. By incorporating these cooked veggies into our sandwich, we’re introducing a burst of color and a delightful tang. The combination of sweet bell peppers and savory onions adds a tantalizing twist that will have your taste buds singing!

  • And let’s not forget about the tomato! Slices of ripe, juicy tomato bring a refreshing element to the sandwich, balancing out the richness of the roast beef and cheese. Plus, it adds a lovely pop of color and juiciness that takes this sandwich to a whole new level of deliciousness.

round plate with beef deli sandwich

How to Make a Roast Beef Deli Cheesesteak Sandwich

Now, let me share a little secret with you: this Roast Beef Deli Cheesesteak Sandwich is not only mouthwatering, but it’s also incredibly easy to make. The only thing you really need to cook is the fajita peppers.

To make the fajita bell peppers and onions, start by heating a pan over medium heat with a drizzle of oil. Add sliced bell peppers and onions, and sauté until they become tender and slightly caramelized. You can also season them with fajita seasoning or a blend of spices like cumin, paprika, and chili powder for an extra kick of flavor.

Then, simply layer the roast beef, cheddar cheese, fajita bell peppers and onions, and tomato slices between two slices of whole wheat bread. Press it together gently, and voila! You’ve got yourself a flavor-packed lunch that will make your colleagues drool with envy.

Reference the recipe card below for detailed instructions.

    meal prep containers with beef deli sandwich

    Meal Prep Tips

    • When it comes to meal prep, it’s essential to store your sandwiches properly to keep them fresh. Wrap each sandwich tightly in plastic wrap or place them in airtight containers. Pop them in the refrigerator, and they’ll stay fresh for up to three days. Now you can say goodbye to boring lunches and hello to a delightful homemade sandwich that will make you the envy of the office!

    • But why stop there? You can pair this Roast Beef Deli Cheesesteak Sandwich with a variety of delicious sides to make it a well-rounded meal. How about some crispy sweet potato fries, a refreshing green salad, or even a cup of hot soup on the side?

    meal prep containers with beef deli sandwich

    Beef Sandwich

    Deli Style Cheesesteak Sandwich

    Whether you're packing this sandwich for lunch at the office or enjoying it at home, you'll savor every bite and appreciate the wallet-friendly goodness of this scrumptious sandwich.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Course lunch, Main Course
    Cuisine American
    Servings 2

    Equipment

    • knife
    • cutting board
    • saute pan
    • spatula

    Ingredients
      

    Sandwich Ingredients

    • 4 slices whole wheat bread
    • 4 oz roast beef deli meat
    • 2 slices cheddar cheese
    • 1 each green bell pepper (sliced)
    • 1/4 cup red onions (sliced)
    • 1 tbsp olive oil
    • 1 each roma tomato (sliced)

    Salad Ingredients

    • 4 cups spring mix
    • 4 tbsp choice of salad dressing

    Instructions
     

    • Add oil to a pan on medium high heat and saute the bell peppers and onions until they soften
    • Next, add the sliced cheese to the bottom layer of the sandwich bread, layering the roast beef on top
    • Top it off with fresh sliced tomatoes, the sauteed bell peppers, and onions. Then add the top layer of the sandwich bread
    • Slice in half and enjoy with a side salad and dressing

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    Frequently Asked Questions

    Can I substitute the roast beef deli meat with another type of meat?

    Of course! While roast beef deli meat adds a rich and savory flavor, you can experiment with other deli meats like turkey, ham, or even chicken. Just make sure to choose thinly sliced meats to ensure easy biting.

    Can I serve this sandwich warm?

    Absolutely! If you prefer a warm sandwich, you can heat it in a panini press, toaster oven, or even on a stovetop griddle. Make sure to heat it until the cheese melts and the bread turns golden brown for a delightful warm and toasty experience.

    Can I add additional toppings to the sandwich?

    Definitely! Feel free to get creative and add your favorite toppings to customize your sandwich. Some popular options include sliced avocado, pickles, lettuce, or even a dollop of mayonnaise or spicy mustard.

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    Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce

    round plate with salmon with creamy sun-dried tomato sauce and asparagus

    Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce and Roasted Asparagus is a fantastic meal prep easy salmon recipe option that brings the flavors of a high-end restaurant right to your own dining table. With its combination of succulent salmon, tangy sun-dried tomatoes, creamy sauce, and crispy asparagus, this dish is a true winner.

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    Why This Recipe is Great for Meal Prep

    Balanced Macronutrients: This dish contains a good balance of healthy fats, lean protein, and complex carbohydrates from the vegetables. Such balanced meals help regulate blood sugar levels, keep you satisfied, and prevent energy crashes.

    Home-Cooked Control: Preparing this dish at home allows you to control the ingredients and portion sizes. It gives you the power to reduce sodium, unhealthy fats, and unnecessary additives often found in restaurant dishes.

    Meal Prep Convenience: Preparing this dish in advance ensures you have a healthy and delicious option readily available during busy days. Having pre-portioned meals can help you avoid making less healthy choices when you’re short on time.

    The PrepYoSelf Newsletter

    To Prepare This Salmon Recipe You’ll Need

    • To start off, you’ll need some glorious salmon fillets. Opt for fresh, high-quality salmon that’s been sustainably sourced for the best flavor.

    • Next up, we’ve got garlic, the aromatic hero that adds a delightful punch to any dish.

    • Sun-dried tomatoes bring their unique tanginess to the table, infusing the creamy sauce with their concentrated flavor.

    • Speaking of the sauce, we’ll be incorporating some luxurious heavy cream to create a velvety texture that will make you feel like you’re dining in a five-star restaurant.

    • And to add a touch of vibrant green, we’ll toss in some fresh spinach, which beautifully complements the creaminess of the sauce.

    • Now, let’s not forget our lovely asparagus, a wonderful vegetable that roasts to perfection. It adds a delightful crunch and earthy flavor to this dish, making it a well-rounded and nutritious option.

    round plate with salmon with creamy sun-dried tomato sauce and asparagus

    Easy Recipe Steps to Make Pan-Seared Salmon

    1. Begin by searing the salmon fillets in a hot pan, achieving that perfect golden crust while keeping the fish moist and flaky on the inside.

    2. Next, remove it from the pan and set the salmon aside.

    3. In the same pan, sauté garlic until fragrant, then add the sun-dried tomatoes and heavy cream. Then, add the salmon back to the sauce to finish cooking. Allow the sauce to simmer and thicken, infusing it with the irresistible flavors of garlic and tomatoes.

    4. Lastly, toss in the spinach, letting it wilt gently into the creamy goodness.

    5. Meanwhile, roast the asparagus in the oven.

    Reference the recipe card below for detailed instructions.

    round plate with salmon with creamy sun-dried tomato sauce and asparagus

    Meal Prep Tips

    • Now, let’s talk about meal prep and storage tips. This dish is a wonderful option for preparing in advance, allowing you to enjoy a restaurant-quality meal throughout the week. Once cooked, divide the salmon, sauce, and roasted asparagus into individual meal-sized portions.

    • Store them in airtight containers in the refrigerator for up to 3 days, or freeze them for longer-term storage.

    • To elevate this meal even further, consider pairing it with some fluffy quinoa or fragrant jasmine rice. The grains will soak up the luscious sauce, creating an irresistible combination. Additionally, a fresh side salad with a zesty vinaigrette will provide a refreshing contrast to the creamy flavors of the dish.

    • Reheating: When ready to enjoy, gently reheat the salmon and asparagus in the oven at a low temperature to retain their texture and flavors. Alternatively, you can microwave them briefly, taking care not to overcook them.

    glass containers with salmon with creamy sun-dried tomato sauce and asparagus

    Salmon and Asparagus

    Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce and Asparagus

    This salmon recipe is a combination of succulent salmon, tangy sun-dried tomatoes, creamy sauce, and crispy asparagus.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Course dinner, Main Course
    Cuisine American, Italian
    Servings 2

    Equipment

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

    Ingredients
      

    Salmon and Seasoning

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

    Sun-Dried Tomato Sauce

    • 2 each garlic cloves (minced)
    • 1/4 cup sun-dried tomatoes (sliced)
    • 1/2 cup heavy cream
    • 1/4 tsp garlic powder
    • 1/4 tsp salt
    • 4 cups baby spinach

    Asparagus and Seasonings

    • 12 each asparagus spears
    • 1/4 tsp garlic powder
    • 1/4 tsp salt
    • 1 tbs olive oil

    Instructions
     

    Asparagus

    • Pre-heat the oven to 400F
    • Place the asparagus on a sheet pan. Sprinkle the asparagus with the seasonings and drizzle with olive oil
    • Bake in the oven for 10-12 minutes

    Salmon and Sauce

    • Season the salmon and add oil to a saute pan on medium high heat. Sear the salmon, flesh side down first, and sear for about 2 to 3 minutes
    • Next, flip it over, skin side down, and sear for another 2 to 3 minutes. Then, remove the salmon from the pan and set it aside on a plate
    • Add the sliced garlic cloves and sliced sun-dried tomatoes and stir for about 30 seconds
    • Then, pour in the heavy cream and season with garlic and salt
    • Place the salmon back in the sauce, skin side down, and simmer on low medium heat for about 10 minutes
    • Finally, add the baby spinach and mix it in the sauce until it wilts
    • Serve the salmon and sauce with the roasted asparagus

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    Frequently Asked Questions

    Can I use frozen salmon fillets for this recipe?

    Absolutely! While fresh salmon is ideal, you can definitely use frozen fillets. Just make sure to thaw them thoroughly before cooking to ensure even cooking and optimal texture.

    Can I substitute the heavy cream with a lighter alternative?

    Yes, you can! If you prefer a lighter version, you can substitute heavy cream with alternatives like half-and-half or Greek yogurt. Keep in mind that the sauce’s texture and richness may vary slightly.

    How do I know when the salmon is cooked through?

    The cooking time for salmon will depend on the thickness of the fillets. As a general guideline, salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C)

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    Grilled Ginger Lime Chicken Salad

    round plate with grilled chicken on top of lettuce with sliced avocado and mango salsa

    Today, I’ve got a mouthwatering recipe that will turn your meal prep game into a flavor-packed fiesta: Grilled Ginger Lime Chicken Salad with Mango Salsa! It’s the ultimate lunchtime delight for those hot summer days when you need something refreshing and vibrant.

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    Why You Need to Make This

    • Let’s talk meal prep magic. This dish is a game-changer because not only does it taste fantastic, but it’s also a breeze to make. Just whip up the marinade, let the chicken soak up all the goodness for a while, then grill it to perfection. And don’t worry, you don’t need a fancy grill— a stovetop grill pan works just fine.

    • As for budget-friendliness, fear not! The ingredients in this recipe are easily accessible and won’t break the bank. Plus, you’ll be saving money by meal prepping instead of eating out at restaurants.

    The PrepYoSelf Newsletter

    Ingredients You’ll Need

    • Picture this: tender, succulent grilled chicken infused with zesty lime juice, a touch of sweet honey, the warm embrace of olive oil, and the aromatic goodness of ginger and garlic powders. The flavors blend so harmoniously that each bite is a burst of pure joy!

    • But wait, there’s more! We take it to the next level with a sidekick that elevates this dish to restaurant-quality status—the tangy Mango Salsa! It’s a refreshing dance of sweet, juicy mangoes, juicy tomatoes, a sprinkle of cilantro, and the mild zing of red onions, all marinated in a delightful bath of lime juice. Your taste buds won’t know what hit them!

    round plate with grilled chicken on top of lettuce with sliced avocado and mango salsa

    How to Make Grilled Chicken Salad

    1. Mix together the chicken marinade in a bowl. Then, add the chicken and let it marinate for at least 10 minutes (best flavor if marinated overnight).

    2. Heat a stovetop indoor grill on medium-high heat and grill the chicken for a few minutes on each side until the chicken is fully cooked.

    3. Let the chicken rest for a few minutes before slicing it into bite-size pieces.

    4. Meanwhile, prepare the mango salsa ingredients in a small bowl.

    5. Serve the chicken on top of a bed of salad with sliced avocado and mango salsa.

    Reference the recipe card below for detailed instructions.

    round plate with grilled chicken on top of lettuce with sliced avocado and mango salsa

    Meal Prep Tips for Grilled Ginger Lime Chicken

    • To make the salad heartier, you can add some cooked quinoa, couscous, or brown rice to the mix. It’ll add extra texture and make the salad even more satisfying.

    • Now, let’s get practical. You’ve got a busy week ahead, but that’s no problem because this dish is your secret weapon. After preparing the chicken and mango salsa, simply store them separately in airtight containers. When it’s time for lunch, assemble your salad and drizzle on some of that leftover marinade as dressing—deliciousness guaranteed!

    • Concerned about reheating? Fear not, my friends! You can gently warm up the grilled chicken in the microwave or oven until it’s just the right temperature. And for those days when you need a quick meal on the go, this salad is equally delightful when served cold.

    round plate with grilled chicken on top of lettuce with sliced avocado and mango salsa

    ginger lime chicken salad

    Grilled Ginger Lime Chicken Salad with Mango Salsa

    Grilled Ginger Lime Chicken Salad with Mango Salsa is the way to go for a tasty, refreshing, and exciting meal prep adventure.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Course lunch
    Cuisine American, Mexican
    Servings 2

    Equipment

    • knife
    • cutting board
    • mixing bowls
    • indoor grill pan
    • tongs

    Ingredients
      

    Chicken and Marinade

    • 12 oz boneless chicken thighs
    • 2 tbsp lime juice
    • 1 tbsp honey
    • 1/2 tsp ginger powder
    • 1/4 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1 tbsp olive oil

    Salad

    • 4 cups spring mix
    • 2 each small avocado

    Mango Salsa

    • 1 each mango (diced)
    • 1/4 cup red onions (diced)
    • 1 each roma tomato (diced)
    • 1/4 cup cilantro (chopped)
    • 1 tbsp lime juice
    • 1/8 tsp salt

    Instructions
     

    • In a mixing bowl, mix together the chicken marinade (lime juice, honey, ginger powder, garlic powder, salt, pepper, and olive oil). Add the chicken to the marinade and make sure it is fully coated with the marinade. Marinate for at least 10 minutes
    • Next, heat an indoor grill pan on medium-high heat and sear the chicken on each side for about 5 to 6 minutes until it is fully cooked and reaches an internal temperature of 165F
    • After the chicken cooks, let it rest before slicing it into bite-size pieces
    • Meanwhile, prepare the mango salsa. In a bowl, mix together the mango, red onions, diced tomatoes, chopped cilantro, lime juice, and salt
    • Serve the chicken on top of the spring mix with sliced avocado and mango salsa

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    Frequently Asked Questions

    Can I use a different protein instead of chicken?

    Absolutely! While the recipe is tailored to chicken, you can easily swap it with other proteins like shrimp, pork, or even tofu. Just make sure to adjust the cooking time accordingly.

    Can I use fresh ginger instead of ginger powder?

    Certainly! Fresh ginger adds a lovely punch of flavor. Just grate about 1 tablespoon of fresh ginger and use it in place of the ginger powder.

    Can I use frozen mango for the salsa?

    Definitely! If fresh mangoes aren’t available, frozen mango chunks can be used for the salsa. Just thaw and drain any excess liquid before mixing with the other ingredients.

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    Smoked Salmon Quesadilla with Strawberry Salsa

    plate with salmon quesadilla and strawberry salsa salad

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    Smoked Salmon Quesadilla with Strawberry Salsa is a combination match made in culinary heaven that will take your meal prep game to a whole new level of deliciousness. With this exciting meal prep idea, you’ll have a delightful and restaurant-quality meal ready to go whenever hunger strikes. The combination of smoky salmon, melted cheese, and refreshing strawberry salsa is truly a taste sensation that will make your taste buds sing. So, why settle for boring meal prep when you can have a flavor-packed adventure right at your fingertips?

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    plate with salmon quesadilla and strawberry salsa salad

    Why You Need to Make This

    Let’s dive into why this restaurant-quality smoked salmon quesadilla with strawberry salsa is not only delicious but also healthy and budget-friendly.

    • Firstly, let’s talk about its health benefits. Smoked salmon is an excellent source of high-quality protein, omega-3 fatty acids, and various vitamins and minerals. Omega-3 fatty acids are known for their heart-healthy properties and can help reduce inflammation in the body. Additionally, the strawberry salsa adds a dose of antioxidants and vitamin C, while ingredients like avocado and cilantro provide healthy fats and beneficial nutrients.

    • Now, let’s talk about the budget-friendly aspect. Making restaurant-quality meals at home is often more cost-effective than dining out. Smoked salmon, while considered a gourmet ingredient, can be found at affordable prices, especially if you look for sales or discounts. Additionally, the quesadilla can be made using basic pantry staples like flour tortillas, shredded cheese, and onions, which are generally budget-friendly ingredients. You can also stretch your budget by using seasonal fruits and vegetables in the strawberry salsa, as they tend to be more affordable and flavorful

    • Meal prepping with this recipe can also help reduce food waste. You can portion out the quesadillas into individual servings and refrigerate or freeze them for later consumption. This way, you can avoid throwing away unused ingredients or having to order takeout on busy days, which can be both expensive and less healthy.

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    Ingredients You’ll Need

    • Smoked Salmon is a rich, smoky flavor adds a delightful twist to the traditional quesadilla. Combined with the other ingredients, it creates a harmonious medley of flavors that will leave you craving more. Just imagine the creamy, slightly salty salmon blending with the gooey melted cheese. Are you salivating yet?

    • But wait, there’s more! We can’t forget about the refreshing strawberry salsa that elevates this dish to restaurant quality. Prepare the salsa by combining fresh, juicy strawberries, halved cherry tomatoes, finely chopped cilantro, creamy avocado chunks, and a squeeze of lime juice. The result is a vibrant, tangy salsa that perfectly complements the smoky richness of the quesadilla. It’s like a burst of summer in every bite!

    plate with salmon quesadilla and strawberry salsa salad

    How to Make Smoked Salmon Quesadillas

    1. To assemble the quesadilla, start by laying a tortilla on a plate. Sprinkle a generous amount of shredded cheese evenly across the tortilla, then layer on some thinly sliced red onions. Now, it’s time for the star ingredient—place some delectable smoked salmon slices on top. Finally, top it all off with more cheese and another tortilla.

    2. Grill the quesadilla for a few minutes on each side until the tortilla turns a beautiful golden brown and the cheese melts into a glorious ooey-gooey goodness. The combination of crispy tortilla, melted cheese, and flavorful smoked salmon will have you drooling before you even take your first bite.

    Reference the recipe card below for detailed instructions.

    plate with salmon quesadilla and strawberry salsa salad

    Meal Prep Tips for Salmon Quesadillas

    • The great thing about these smoked salmon quesadillas is that they can be prepared ahead of time and enjoyed throughout the week. Once cooked, allow them to cool completely before storing them in an airtight container in the refrigerator. When you’re ready to enjoy, simply reheat them in a skillet over medium-low heat until warmed through.

    • If you’re looking to freeze them for longer storage, wrap each quesadilla tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to a month for best quality. To reheat, thaw them in the refrigerator overnight, and then follow the same skillet method mentioned earlier.

    plate with salmon quesadilla and strawberry salsa salad

    Quesadilla

    Smoked Salmon Quesadilla with Strawberry Salsa and Salad

    This smoked salmon quesadilla with strawberry salsa offers a burst of flavor and restaurant-quality experience.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course lunch, Main Course, Salad
    Cuisine American, Mexican
    Servings 2

    Equipment

    • knife
    • cutting board
    • mixing bowls
    • saute pan
    • spatula

    Ingredients
      

    Quesadilla

    • 4 oz smoked salmon
    • 4 each flour tortillas
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup red onions (diced)
    • 1 tbsp olive oil

    Salad and strawberry salsa

    • 4 cups spring mix salad
    • 1 each avocado (peeled and diced)
    • 1/2 cup strawberries (diced)
    • 1/2 cup cherry tomatoes (sliced)
    • 1/4 cup cilantro (chopped)
    • 1 each lime (juiced)
    • 1/4 tsp salt

    Instructions
     

    Quesadilla

    • For each quesadilla, layer the following ingredients on the bottom tortillas: bottom layer cheese, red onions, cilantro, smoked salmon, then top it off with the top layer cheese, and place another tortilla on top
    • Heat a pan on medium heat and add oil. Place the quesadilla on a pan and cook until the tortilla is golden brown and the cheese melts (about 1 to 2 minutes on each side)
    • Remove the quesadilla from the saute pan and cut into 4 wedges

    Strawberry Salsa and Salad

    • In a bowl, mix together the strawberries, cherry tomatoes, cilantro, avocado, and juice of a lime. Season with salt and mix it all together
    • Serve it on top of the spring mix along with the quesadilla wedges

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    Frequently Asked Questions

    Can I use a different type of fish instead of smoked salmon?

    Absolutely! While smoked salmon adds a unique flavor, you can experiment with other types of fish such as grilled or baked salmon, trout, or even shrimp for a different twist.

    Can I use corn tortillas instead of flour tortillas?

    Definitely! Corn tortillas can be a great alternative if you prefer their taste and texture. They will add a slightly different flavor profile to the quesadilla but will still pair well with the smoked salmon and strawberry salsa.

    Can I freeze the strawberry salsa?

    It’s not recommended to freeze the strawberry salsa, as the texture and freshness of the strawberries may be compromised upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a couple of days