Tilapia with Mango Salsa
Category: Lunch
Smoked Salmon and Fruit Salad
Smoked salmon with fruit salad sounds like an unlikely pairing however if you haven’t tried it you will be amazed. The smoky, salty salmon mixes perfectly with the medley of fruit. The fruit brings out the flavor of the salmon and the salmon highlights the sweetness of the fruits. This fruit salad is filled rich with Omega-3 fatty acids, high in protein and has a abundance of antioxidants.
This smoked salmon salad is a refreshing and low calorie meal that can be prepped simply by cutting fruits and slicing salmon. Zero cooking makes this an attractive option for anyone less than cooking inclined or meal prepping for a day without access to a stove.
Smoked Salmon and Fruit Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 1 package (4 ounces) smoked salmon
- 1 each avocado (diced)
- 1/2 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/2 cup cherry toatoes (sliced)
- 4 cups salad mix
- 4 tbsp choice of vinaigrette dressing
- salt and pepper (as needed)
Instructions
- In a bowl place the salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
- Drizzle the salad on top with your favorite vinaigrette dressing
Shrimp Cocktail Salad
Shrimp Cocktail Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 10 ounces pre-cooked cooked shrimp
- 1 each avocado (diced)
- 2 each peaches (sliced)
- 1/4 cups red onions (diced)
- 1/2 cups cherry tomatoes (sliced)
- 4 cups kale salad mix
- 4 tbsp choice of vinaigrette
- salt and pepper (as needed)
Instructions
- In a bowl place the baby kale salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, and shrimp cocktail
- Drizzle the salad on top with your favorite vinaigrette dressing
Beef Taco with Jicama Tortillas
Beef Taco with Jicama Tortillas
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1 package pre-sliced jicama tortillas packages typically come with 10-12 slices
- 1/4 cup white onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1/2 cup cilantro (chopped)
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
Cooking Method:
- Add 1 tbsp of olive oil to saute pan on medium-high heat. Add the diced onions and season with a pinch of salt. Saute the onions until they soften and turn translucent (about 1 to 2 minutes).
- Then add the ground beef and break it into smaller pieces. Add the spices and continue to stir the ground beef until it has turned golden brown.
- Add sliced cherry tomatoes fresh cilantro to the ground beef mixture and mix well.
- Serve the beef mixture in the jicama tortilla. Squeeze fresh lime juice on each taco. You can also use two tortillas per serving if the tortilla slices are too thin.
Beef Taco Salad
Beef Taco Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1/2 each white onion
- 2 each avocados
- 1 each yellow bell pepper
- 1 each red bell pepper
- 1/4 cup cherry tomatoes
- 1 cup cucumber
- 4 cups salad mix
- 1/4 cup chopped cilantro
- 4 tbsp choice of vinaigrette dressing
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1/8 tsp salt
Instructions
- Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
- Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
- Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
- Add fresh cilantro to the ground beef mixture
- Once the ground beef is cooked, remove from the heat and set aside.
- In a bowl place the salad mix at the bottom
- Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
- Drizzle the salad on top with your favorite vinaigrette dressing
Hamburger Lettuce Wrap
Hamburger Lettuce Wrap
Equipment
- knife
- cutting board
- tongs
- saute pan
- indoor grill pan
- saute pan
Ingredients
- 2 each beef patties (4 oz each)
- 1/2 cup cherry tomatoes (sliced)
- 1/4 cup red onions (Sliced)
- 2 slices mozarella cheese
- 1 bunch romaine leaf lettuce
- 1 cup mushrooms (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 tbsp olive oil
Instructions
- Preheat your grill on Medium-High Heat
- Season the hamburger meat evenly with the following seasoning mix: paprika, garlic powder, onion powder, salt, and pepper
- Brush the hamburger patties with olive oil and place on the grill
- Cook on each side for 5 to 7 minutes until fully cooked and reaches an internal temperature of 165F
- Add one slice of cheese on top of each patty and let it melt. remove from grill pan when it has finished cooking
- Heat a separate saute pan on medium-high heat. Add 1 tbsp of olive oil and saute the mushrooms until it has softened. Remove from the pan and set aside
- Place one hamburger patty on each romaine lettuce leaf, and add the mushrooms, cherry tomatoes, and sliced red onions
Roasted Radish with Cherry Tomatoes
Roasted Radish with Cherry Tomatoes
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 6 oz radish (diced)
- 1 cup cherry tomatoes (sliced)
- 1 each lemon
- 1/4 cup cilantro (chopped)
- 1/4 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
- Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
- Remove from the oven and place on a serving dish
- Add the cherry tomatoes on top and squeeze with lemon
Cauliflower Rice with Rainbow Veggies
Cauliflower Rice with Rainbow Veggies
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup cherry tomatoes (sliced)
- 1 cup cucumber (diced)
- 1/2 cup red onions (diced)
- 1 each lemon (sliced)
- 1/8 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
- Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well.
Hard Boiled Eggs with Asparagus and Cherry Tomatoes
Looking for a quick, delicious, and energizing meal that fits perfectly into your busy schedule? Look no further! Our 15-Minute Asparagus and Egg Delight is a game-changer for those on the go. Bursting with vibrant flavors and nutritious goodness, this recipe requires just a handful of ingredients and minimal prep time. Picture this: perfectly seasoned asparagus roasted to perfection, accompanied by soft-boiled eggs with creamy yolks, all topped off with juicy cherry tomatoes. The combination of savory paprika, aromatic onion powder, and zesty garlic powder adds an extra kick that will tantalize your taste buds. Whether you’re rushing out the door or taking a well-deserved break, this dish is a speedy solution without compromising on taste. Get ready to indulge in a wholesome meal that’s as delightful as it is time-efficient – because being busy should never mean sacrificing flavor!
Hard Boiled Eggs with Asparagus and Cherry Tomatoes
Ingredients
- 4 oz asparagus
- 4 each eggs
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- paprika, onion powder, garlic powder
- salt and pepper
Instructions
Pre-Cook (Mise En Place)
- Gather your equipment: sauce pan, cutting board, knife
- Boil water into a sauce pan
- Preheat the oven/toaster oven on 400F
- Slice the cherry tomatoes
- Cut the asparagus into small one inch pieces and season with 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper, place on a sheet pan, and drizzle with 1 tbsp of olive oil
Cooking Method:
- Add the eggs to the boiling water and reduce the heat to medium
- Cook the eggs for 5 to 6 minutes
- While the eggs are boiling, place the asparagus in the oven and roast for 10 minutes
- When the eggs are finished, let them cool for a few minutes before peeling and slicing in half
- Remove the asparagus from the oven and serve them with the eggs, topped with fresh cherry tomatoes
Salmon with Cucumber Bacon Slaw
This meal prep baked salmon is one of the easiest ways to cook salmon and is incredibly nutritious. Cooking the bacon and salmon in the same sheet pan at the same time makes this so much faster and easier to clean up. Salmon provides lean protein and healthy fats, making it an excellent meal prep choice to maintain muscle mass and support a healthy metabolism.
The cucumber bacon slaw not only adds flavor to the dish but also introduces a variety of textures and colors. The cucumber balances the turkey bacon with a refreshing flavor and complements the richness of the meal prep baked salmon. The slaw can also keep the fridge nicely so you can make multiple servings at the beginning of the week and pair it with proteins to complete meals.
incorporating this meal prep baked Salmon with Cucumber Bacon Slaw into your routine offers an amazing combination of nutritiousness, flavor, and convenience. This meal prep recipe provides essential nutrients for a healthy life as well as tasting fantastic. It’s a delicious and easy choice for those striving to maintain a balanced and nutritious diet amidst the demands of a busy lifestyle.
Salmon with Cucumber and Bacon Slaw
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
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
- 1/4 tsp pepper
- 1 tbsp olive oil
Cucumber Salad
- 2 slices turkey bacon
- 1 each cucumber (diced)
- 1 each lemon
- 1/4 cup mayonaise
- 1 tbsp chives (chopped)
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
Salmon and Bacon
- Preheat your oven to 400F
- Place the salmon on a sheet pan and season it with paprika, garlic powder, onion powder, and salt and pepper. Coat it with olive oil
- Place the bacon next to the salmon on the same sheet pan
- Place the sheet pan in the oven for 15 minutes until the salmon cooks through
- Remove both the salmon and turkey bacon from the oven
- Let the turkey bacon cool for a few minutes and then chop into small pieces
Cucumber Salad
- In a bowl, add the diced cucumber, cooled bacon, lemon juice, chives, and mayo. Season with salt and pepper Mix until the cucumber is fully coated with the mayo
- Serve the cucumber mixture with the salmon
Tilapia with Mango Salsa
Equipment
Ingredients
Instructions