Asian Beef Salad
Category: Lunch
Seafood Salad
Seafood Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 8 oz imitation crab (chunks)
- 8 oz pre-cooked frozen shrimp
- 2 stalks celery (diced)
- 1/4 cup red onions (diced)
- 1 tbsp green onions (chopped)
- 1 each lemon
- 2 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Defrost the shrimp according to package instructions
- In a mixing bowl, add the imitation crab and shrimp
- Pour in the mayonnaise. Squeeze in lemon juice
- Add the seasonings, celery, red onion, and green onions
- Mix all ingredients well
Chicken and Vegetable Soup
Chicken and Vegetable Soup
Equipment
- knife
- cutting board
- spatula
- soup pan
Ingredients
- 12 oz chicken breast
- 1/4 cup red onions (diced)
- 2 tbsp green onions (chopped)
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 2 tbsp garlic (minced)
- 1 cup sliced mushrooms
- 2 cups baby kale
- 1 cup butternut squash (diced)
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1 each bay leaves
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Cut the chicken in one inch chunks
- Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
- Next, add the chicken, coconut milk, and broth, and seasonings
- Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
- After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
- Simmer for another 10 minutes until the veggies are tender
Cocktail Shrimp Ceviche Salad
Cocktail Shrimp Ceviche Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 12 oz pre-cooked frozen shrimp (defrosted)
- 1/4 cup red onion (diced)
- 1 each roma tomato (diced)
- 1/4 cup cilantro (chopped)
- 1 each lime (sliced)
- 4 cups spring mix
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Defrost frozen shrimp according to the packaged instructions
- Place the shrimp in a mixing bowl
- Stir in the following ingredients: red onion, tomato, cilantro, lime juice
- Mix well and season to taste with salt and pepper
- Optional: Serve on top of spring mix or in a lettuce wrap
Asian Salmon Salad
Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.
This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.
Asian Salmon Salad
Equipment
- knife
- cutting board
- spatula
- mixing bowl
Ingredients
- 6 oz packaged pre-cooked salmon
- 2 tbsp mayonnaise
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 each lime
- 1 cup corn (frozen or canned)
- 1 cup edamame beans
- 1/2 cup cherry tomatoes
- 4 cups spring mix salad
- 1 oz nori seaweed
- 4 tbsp sesame ginger vinaigrette
Instructions
- Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
- Remove the salmon from the package and place it in the mixing bowl
- Stir in the following ingredients: mayo, red onion, green onion, and lime juice
- Mix well and season to taste with salt and pepper
- Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
- Drizzle the salad with a sesame ginger vinaigrette
Southwest Chicken Skillet
Southwest Chicken Skillet
Ingredients
- 12 oz chicken tenderloins
- 1/2 cup white onions
- 1 each bell pepper
- 1 each yellow squash
- 1 each zucchini
- 1/2 cup cherry tomatoes
- 1 cup corn (canned or frozen)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 2 tsp salt
- 2 tsp pepper
- 1-2 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: skillet/wok, tongs, cutting board, knife
- Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
- Pre-heat skillet to medium to high heat
Cooking Method:
- In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
- Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
- Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
- Add the corn, the fresh cherry tomatoes, and cilantro at the very end
Cheesesteak Lettuce Wraps
Cheesesteak Lettuce Wraps
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz thinly sliced beef
- 1 each orange bell pepper (sliced)
- 1/2 each red onions (sliced)
- 2 each sliced cheese (any kind)
- 1/8 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 F degrees
- Toss the bell peppers with olive oil, salt and pepper and place in a baking sheet. Roast for 15-20 minutes until tender
- Pre-heat the saute pan to medium to high heat, and add the thinly sliced beef, tossing occassionaly, until browned (5 to 7 minutes). Season with the oregano, garlic powder, paprika, and salt and pepper to preferred taste
- Remove the roasted veggies from the oven and set aside
- Get one romaine lettuce leaf and place the cheese on the bottom. Add the cheesesteak on top, and then layer it with the peppers and onions
Tilapia with Mango Salsa
Tilapia with Mango Salsa
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz tilapia
- 1 each mangos (diced)
- 1/4 each red onions (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup cherry tomatoes (sliced)
- 1 each lime
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Season the tilapia with paprika, garlic powder, salt, and pepper
- In a saute pan add olive oil on medium-high heat and pan-fry the tilapia on each side for 5 to 7 minutes until golden brown.
- In a bowl, mix together the red onion, cherry tomatoes, mango, and cilantro
- Remove the tilapia from the pan and top it off with the mango salsa
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
Asian Beef Salad
Equipment
Ingredients
Instructions