Category: Lunch

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How to Make Homemade Ramen in Under 20 Minutes

Ramen is easily one of our favorite dishes at PrepYoSelf, especially heading into fall. As the weather cools there’s nothing better than a warm bowl of homemade ramen noodle soup.

Even better, our Easy Shrimp Ramen is loaded with healthy ingredients with powerful benefits like the antioxidants in mushrooms and vitamins in bok choy. Antioxidants can help protect you from free radicals that may cause heart disease and cancer. Cruciferous vegetables like Bok Choy, have also been known to decrease your risk of heart disease. 

Our easy-to-make ramen recipe combines the ease of pre-made broth and the flavors of traditional ramen. This recipe is easy to whip together for any cold day of the week or to make ahead as a grab and go option. 

Ease of Making: Easy

How to Cook This Homemade Shrimp Ramen Recipe

When it comes to ramen, the broth is everything. You really want to focus on making the shrimp ramen broth pack the biggest flavor punch possible. You can do this by combining fresh, flavorful ingredients and letting them simmer together. For this recipe, we use a pre-made chicken or vegetable broth for the sake of time but if you want to make your own ramen broth these are the steps you would take:

How to Make Ramen Broth

Generally, there are three types of ramen broth. One made from the broth of chicken carcasses, one from pork bones (called Tonkotsu), and the last a combination from chicken and dashi stock. 

Steps:

  • Pick your stock base
  • Add in your aromatic root vegetables like ginger, garlic, and green onion
  • Simmer the stock base, root vegetables and cold water for around 3 hours
  • Add your dashi and other ingredients like miso, shoyu or shio

What To Add To Shrimp Ramen

Making your own homemade shrimp ramen recipe bowl is truly a customizable experience and can satisfy even the pickiest eaters. While we love ours with green onion, mushrooms and bok choy, you could also add these to spruce up your shrimp ramen:

  • A soft boiled egg 
  • Meats – think lean slices of pork, beef or chicken that will cook quickly but still remain tender. 
  • Vegetables – practically any vegetable can work in ramen. Try it out with broccoli, carrots, or snap peas. 
  • Spices or Hot Sauce – If you want to make your ramen spicy, try adding some sriracha or red pepper to the mix for an added kick. 

Meal Prep Tips for Shrimp Ramen

  1. Storing your ramen – store your prepped broth and noodles separately so the noodles don’t get soggy in the fridge.
  2. Freeze your broth – feel like making a ton of broth ahead? Ramen broth freezes wonderfully. We like using muffin tins to freeze individual portions we can easily grab and heat up in the microwave.
  3. Mix up your toppings – There’s nothing worse in meal prep than the same dish over and over, try new veggies, toppings, and sauce mix each time you make this to switch it up. 

Easy Shrimp Ramen

Our easy-to-make ramen recipe combines the ease of pre-made broth and the flavors of traditional ramen. This recipe is easy to whip together for any cold day of the week or to make ahead as a grab and go option.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Soup
Cuisine Japanese
Servings 2

Ingredients
  

  • 12 oz peeled and deveined shrimp
  • 1/4 cup green onions (diced)
  • 1/2 cup white onions (sliced)
  • 4 oz mushrooms (sliced)
  • 2 cups bok choy (chopped)
  • 3 cups low-sodium chicken broth
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 package ramen noodles (3 oz) (discard flavor packets)
  • 1/4 tsp garlic powder
  • 1 /4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • First, boil the chicken broth in the saucepot and add the soy sauce. Add the ramen noodles and boil for about 2 minutes until it is tender. Remove the ramen from the chicken broth and set it aside in bowls so that it does not continue to cook.
  • Then, add olive oil to a skillet/wok on medium high heat. Saute the green onions and white onions until they soften and turn translucent. Next, add the sliced mushrooms and saute until they soften.
  • Then, add the chopped bok choy and saute until they soften. Season with garlic powder, onion powder, and salt.
  • At the end, add the shrimp and pour in the broth and let it simmer for 2 to 3 minutes until the shrimp fully cooks.
  • Then, pour the soup mixture on top of the ramen noodles. Sprinkle with sesame oil to your liking.

Video

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How To Make Shrimp Soba Noodle Salad

shrimp soba noodles

Shrimp soba noodle salad is one of our favorite Japanese recipes and is incredibly easy-to-make, so it’s perfect for beginners. The soba noodle is in an underrated noodle that falls second to ramen in popularity and use. However, this buckwheat based noodle is as versatile as it is healthy, move over ramen there’s a new noodle in town. 

Ease of Making: Easy

Soba noodles are one of the healthiest types of noodles as they are gluten-free, low fat and high in both protein and fiber. One cup of cooked soba noodles contains 6 grams of protein which is essential to building muscle, and producing hemoglobin to keep your immune system healthy. 

The shrimp in this recipe coupled with the soba, provides even more protein. Shrimp is a powerhouse food if you’re on a diet because it’s high in protein but low in carbs, calories and fats. Shrimp contains a wide variety of nutrients including antioxidants and omega-3 fatty acids which have shown to improve heart health. 

How to Cook Soba Noodles 

If you’re wondering how to make soba noodles, there are several steps you can take to ensure you get it right. Soba noodles are extremely versatile and can be served both hot or cold depending on which soba noodle recipe you’re following. The noodles in the recipe will be warm after cooking but will cool as you rinse them and  add in the ingredients for the sauce. You can eat this warm or chilled as a prepped item for the week. 

Step 1: Pick a big enough pot so your noodles have room to move around.

Step 2: Don’t salt your pasta water. 

Step 3: Cook for a short amount of time. Soba noodles only need a maximum of 7 minutes (depending on how much you are cooking) in the water before they should be removed. The majority of soba noodles will cook in 3-5 minutes depending on their thickness. You’re aiming for an al dente noodle. Try testing out the noodles at the five minute mark to see how they are coming along. 

Step 4: Rinse! Soba noodles can stick together and form a gummy clump of noodle mess if you don’t immediately rinse the starch from the pasta after cooking. Leave your soba noodles in a colander and rinse under cold water for at least a minute while you whirl them around your pot. Your water should run clear before stopping your rinse.

Step 5: Drain, serve your soba noodle salad and enjoy!

Soba Noodle FAQ

What are soba noodles? 

Soba noodles are noodles made from buckwheat and whole wheat flours. Soba, is the Japanese word for buckwheat, a food many consider a superfood due to its ability to improve heart health, promote weight loss, and help manage diabetes. This type of a noodle has a mild nutty, earthy taste. 

Where to buy soba noodles?

Dried soba noodles can be found in most grocery stores in the international foods aisle. Look for a noodle that is similar in appearance to spaghetti but slightly flatter and brown in color. 

If you live in an area with a specialty asian food market, keep an eye out for fresh soba noodles which are fantastic as well. 

Do soba noodles have egg in them?

As a general rule, soba noodles are considered vegan and do not have egg. However, there are brands that may include egg so always be sure to check the label. 

Should you rinse soba noodles?

Without a doubt, you want to rinse your soba noodles. This removes excess starch and prevents a big sticky mess.

Are soba noodles bad for you?

Soba noodles are a healthier option than most other pasta options. However, there are some brands that use more refined wheat flour than buckwheat and those would be considered less nutritious. 

How do you cook soba noodles so they don’t stick?

Choose a pot that is large enough to give them plenty of room to move around and rinse them immediately after cooking with cold water. 

Can you use soba noodles for spaghetti?

Sure, you could! Soba noodles are similar to spaghetti in shape and function but will have a nuttier taste than a traditional pasta. 

Meal prep tips for Shrimp Soba Noodle Salad

Our chilled soba noodle recipe is the perfect grab-and-go option for a quick, healthy meal. Here are some tips to make it even better. 

  • If you like your shrimp warm but the salad cool, store them separately in the fridge. You can then reheat the shrimp and toss them in your already chilled salad. 
  • Rinse your noodles. We’ve repeated this multiple times because it’s important.
  • Don’t overcook them. Soba noodles should be served al dente or they can become mushy. Taste your noodles as they cook in an effort to prevent this from happening. 
  • Sub low-sodium soy sauce. If you’re watching your sodium intake, this is a flawless substitution to make this recipe even healthier. 
  • Add in other vegetables like broccoli, snap peas, or carrots. These all make for a great crunch alongside the slippery noodles and shrimp.
shrimp soba noodles

Shrimp Soba Noodle Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course, Salad
Cuisine Asian, Japanese
Servings 2

Equipment

  • knife
  • cutting board
  • strainer
  • small boiling pot

Ingredients
  

  • 12 oz pre-cooked frozen shrimp (peeled and deveined)
  • 4 oz soba noodles
  • 1 cup shelled edamame (defrosted)
  • 1 each red bell pepper (diced)
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sesame oil
  • 1 tsp olive oil

Instructions
 

  • Rinse the soba noodles in cold water and then boil it in a pot according the packaged instructions.
  • After it cooks, place the noodles in a strainer and rinse with cool water. Then, drain the noodles
  • Place the noodle mixture in a bowl. Add the soy sauce, lime juice, sesame oil, and olive oil to the bowl. Mix well
  • Then top it off with the shrimp, edamame, and bell pepper. Eat and enjoy!

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Quick & Easy Shrimp Quesadillas For Meal Prep

shrimp quesadillas

Quesadillas are a go-to option when you want something tasty and fast. Most people almost always have tortillas and cheese in the refrigerator, so quesadillas make for a great catch all meal that you can throw in whatever proteins and veggies you have on hand, heat up and enjoy. One of our favorite combinations of flavors in a quesadilla is shrimp paired with mushrooms, spinach, mozzarella cheese and a few other seasonings. 

Ease of Making: Easy

Not only do we think this is the best shrimp quesadilla recipe out there, but this entire recipe can all be made in one pan and takes less than 20 minutes to come together. No waiting, no mess. 

How to Make Shrimp Quesadillas

First, you want to start by sauteing the mushrooms and spinach together in your pan. You only need to cook these until they are softened, about 1-2 minutes. Next, the seasoning and shrimp is added and you’ll cook until the shrimp is pink in color and no longer translucent. Shrimp fully cooks in 3-5 minutes and can overcook quickly so keep an eye on them and flip halfway through.  Remove the mixture from the pan and wipe clean.

Using an oil or fat of your choice, butter, avocado oil, etc., place the tortilla in the pan and layer with cheese followed by shrimp, more cheese and the top tortilla. Once your tortilla has reached a golden brown on the bottom, use your spatula to peek under a corner of the bottom tortilla to see its progress, you can flip your quesadilla. Cook on this side until golden brown and then remove from heat and cut into halves or quarters. 

We like to top ours with all the fixings: sour cream, guacamole, pico and/or salsa, but the toppings are completely up to you and your likings! 

Shrimp Quesadilla FAQ

What can you put in a quesadilla?

You can put almost anything inside of a quesadilla, as long as it’s not a liquid, the tortilla should support most ingredients. 

What are the best tortillas for quesadillas?

Flour tortillas are best for quesadillas because they provide a nice crisp layer for your ingredients and won’t break apart if you fold them or flip them. 

How do you elevate a quesadilla?

To elevate a quesadilla you’ll want to use high quality ingredients. Think lobster, duck, etc. 

What to serve with quesadillas?

You can serve your quesadilla with a bit of lettuce, tomatoes, sour cream, guacamole, pico and/or salsa.

Meal prep tips for Shrimp Quesadillas

  • Pre-portion your selected toppings of salsa, guacamole, or sour cream ahead of time so that when it’s time to grab and go, you can in fact grab and go. 
  • Heat your quesadilla up in a toaster oven, standard oven, or air fryer to regain it’s crispiness if you’re using this as a prepped meal. 
shrimp quesadillas

Shrimp Quesadillas

A flavorful mixture of shrimp, spinach, mushrooms, and cheese in flour or corn tortillas
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Prep Time 5 minutes
Cook Time 11 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 4 each tortillas
  • 1 cup mushrooms (sliced)
  • 2 cups baby spinach
  • 1/4 cup shredded mozzarella
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 tsp chili powder
  • 1/4 tsp salt

Instructions
 

  • Add oil to a skillet on medium-high heat. Saute the mushrooms and spinach until they soften
  • Next, add the shrimp and season with chili powder and salt. Saute until the shrimp fully cooks (about 3 to 5 minutes). Remove the shrimp mixture from the skillet
  • Carefully wipe down the skillet with a paper towel to remove any excess residue. Then, heat some butter in the pan on low to medium heat. Place a tortilla in the skillet and then layer the ingredients: cheese, shrimp mixture.
  • Top with a little more cheese and the top layer tortilla. Let the bottom tortilla crisp up for about 2 minutes, then flip the quesadilla to toast the other side
  • Remove the quesadilla from the skillet and slice it into quarters. Serve with your choice of toppings such as pico de gallo, sour cream, or quacamole. Eat and enjoy!

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Easy Steak And Mushrooms Recipe

Steak and Squash

Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen. 

Ease of Making: Easy

How to Make Steak and Mushrooms with Squash and Chive Pesto

Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto. 

How to Cook Steak and Mushrooms

First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.

To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.

How to Tell if Your Steak is Done

Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:

  • Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
  • Medium rare – these steaks will feel soft and springy
  • Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook. 
  • Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it. 
  • Well done – steaks that are completely cooked through will be firm to the touch. 

Or use a meat thermometer:

  • Rare- 140℉
  • Medium rare – 145℉
  • Medium – 160℉
  • Medium well – 165℉
  • Well done – 170℉

Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness. 

How to Prepare Squash

Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.

Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.

How to Make Chive Pesto

Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash. 

Meal Prep Tips for Steak and Mushrooms

  • If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn. 
  • Pat the steak dry before cooking to get a nice crust. 
  • Have your meat thermometer handy to prevent any overcooking. 
Steak and Squash

Steak & Mushrooms With Squash and Chive Pesto

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

Equipment

  • knife
  • cutting board
  • tongs
  • spatula
  • blender
  • saute pan
  • indoor grill pan

Ingredients
  

Steak and vegetables

  • 12 oz sirloin steak (recommend thinly sliced)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 each yellow squash (sliced)
  • 1 cup mushrooms (sliced)

Chive Pesto

  • 1 bunch chives
  • 3 cloves garlic (peeled)
  • 1 each lemon
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with a pinch of salt and garlic powder. Drizzle with 1 tbsp of olive oil
  • Place squash in the oven and bake for 10-15 minutes.
  • Meanwhile, season the steak with garlic powder, salt, and pepper. Coat it with olive oil
  • Pre-heat the indoor grill pan on medium-high heat and sear the steak on each side for about 3 to 5 minutes until it reaches your desired doneness
  • After the steak cooks, remove it from the indoor grill pan. Add the sliced mushrooms and grill them until they soften (about 3 to 5 minutes). Toss them around so that it fully cooks

Chive Pesto

  • Add chopped chives, garlic, lemon juice, olive oil, and salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Then, spoon some of the sauce on top of your veggies and use it as a dip for your steak

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Oven-Baked Salsa Chicken Recipe

Oven-Baked Salsa Chicken Recipe

Oven baked salsa chicken really couldn’t be an easier dish to make, which is why we love it. So when you’re short on time but still craving something homemade, opt for this recipe and you won’t be disappointed. You can prep this entire meal in under ten minutes, which is fantastic for busy work nights. Another option you gave with this recipe is to pop all of it in a crock pot and let it cook for about four hours while you work and the flavors combine in a magnificent way. 

Ease of Making: Easy

However, if you have extra time, you can even try making a homemade salsa to accompany the chicken, otherwise any jar of chunky salsa will work. Simply dump and go. 

How to Make Baked Salsa Chicken

Salsa chicken can be made with most cuts of chicken but we think chicken thighs work best. Thighs provide a more tender and rich experience for this Mexican inspired dish. Another great thing about this dish is that you can use your favorite salsa and cater the heat to your liking. Mild, medium, and hot salsas will all work with this recipe. 

If you’re wondering what to serve with our baked salsa chicken, try these ideas:

How to Cook Salsa Chicken

To make our delicious salsa chicken, preheat your oven to 400℉ and prep your bell pepper by slicing into thin strips. Take your jar of salsa and cover the bottom of your baking dish with about one cup of chunky salsa. Layer on your chicken and season with garlic powder and salt. Top the entire dish with the rest of the salsa and bell peppers. 

Your salsa chicken should bake in the oven for 30-45 minutes or until the internal temperature of the chicken reaches 165F. You can also take out your chicken five minutes early and top with cheese, returning to the oven to melt over the dish.

Meal Prep Tips for Salsa Chicken

  • Salsa chicken is great for tacos, quesadillas or on top of salad. Shred the chicken and incorporate it into one of your favorites.
  • Pre-portion sides of guacamole, sour cream and pico to grab on the go with your salsa chicken.
  • Use a crockpot and cook for four hours to have a versatile shredded chicken option to throw into meals.  
Oven-Baked Salsa Chicken Recipe

Easy Baked Salsa Chicken

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Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 1 lb boneless chicken thighs
  • 2 cups salsa
  • 1 each bell pepper (sliced)
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • Cover the bottom of the baking dish with half of the salsa
  • Arrange the chicken on top of the salsa. Season with garlic powder and salt
  • Pour the rest of the salsa on top of the chicken
  • Place the bell peppers on top
  • Bake in the oven for 30-45 minutes until internal temperature of the chicken reaches 165F
  • Remove from the oven. Slice into bite size pieces. Serve with tortillas or on top of a bed of rice.
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Healthy Shrimp And Bacon-Wrapped Broccolini

shrimp and asparagus

Perfect for a party appetizer, side dish, or as a pre-meal snack to impress, our shrimp with turkey bacon wrapped broccolini is a crowd pleaser no matter the crowd you’re trying to please. Who doesn’t love bacon? Psychopaths that’s who. (Sorry vegans, we will let you slide.)

Ease of Making: Easy

In this recipe, we use turkey bacon because it’s a healthier version of the bacon we really want but still gives us the satisfaction of crispy roasted meat dripping in flavor. Turkey bacon is a pretty popular option for those looking to lower their fat and caloric intake because it has 35% less saturated fats and 25% fewer calories. 

How to Make Healthy Shrimp and Bacon Wrapped Broccolini

Coupled with the turkey bacon, broccolini and shrimp round out the dish providing more nutrients, vitamins and protein. You can use either fresh, frozen or pre-cooked shrimp when assembling these “broccolinis in a blanket.” 

 How to Cook Healthy Shrimp and Bacon Wrapped Broccolini

Start by preheating your oven to 400℉. Next, wrap one piece of bacon around a couple broccolini stems and lay it on the baking sheet. Try to make sure that the bacon ends are under the broccolini when you place it down, to prevent it from coming unraveled. 

Arrange your fresh or frozen shrimp around the broccolini on the sheet pan and drizzle the entire pan with olive oil and season with garlic powder, salt and red pepper flakes. Bake in the oven for 15-20 minutes and you’re done!

Meal Prep Tips for Shrimp and Bacon Wrapped Broccolini

Pop these babies in the air fryer or broil in the oven to reheat, so the bacon becomes crispy and delicious all over again. 

shrimp and asparagus

Shrimp with Turkey Bacon Wrapped Broccolini

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

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 10 oz broccolini
  • 4 slices turkey bacon
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions
 

  • Pre-heat oven to 400F
  • Wrap one piece of turkey bacon around 2-3 broccolini stems and lay it on the sheet pan
  • Then place the shrimp around the broccolini
  • Drizzle the broccolini with olive oil
  • Season all ingredients with garlic powder, salt, and red pepper flakes
  • Bake in the oven for 15-20 minutes

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Steak and Eggs with Asparagus

Steak and Eggs with Asparagus

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

Equipment

  • knife
  • cutting board
  • tongs
  • saute pan
  • spatula

Ingredients
  

  • 2 each top round steaks (thinly sliced, 6 oz each)
  • 2 each large eggs
  • 6 oz asparagus
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tsp parmesan cheese

Instructions
 

  • Tenderize the meat by pounding it with a meat mallet OR marinate the meat with an acidic component such as balsamic vinegar for 30 minutes
  • Season the meat with garlic powder and salt
  • Heat a tsp of oil in a pan on low medium heat. Gently crack the eggs into the pan and cover it with a lid for 2 to 3 minutes until the egg whites are set. After it has cooked, remove the cooked eggs from the pan.
  • Using the same pan, turn up the heat to medium-high heat. Add a tbsp of olive oil and sear the steaks on each side for 3 to 5 minutes until it reaches your desired doneness
  • Then, add the asparagus to the same pan. Season with garlic powder and salt. Cover with a lid and let it steam for 3 to 5 minutes
  • Remove both the steak and asparagus from the saute pan. Serve the meal with the eggs.
  • Optional: Sprinkle the eggs with red pepper flakes and add parmesan cheese on top of the asparagus for added flavor. Enjoy!
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Buffalo Chicken Salad

Buffalo chicken salads offer a delicious and nutritious option for those seeking a flavorful and satisfying meal. Combining the tangy taste of buffalo chicken with crisp greens, fresh vegetables, and creamy dressing creates a harmonious balance of flavors and textures. One compelling reason to indulge in buffalo chicken salads is their versatility and adaptability to various dietary preferences and restrictions. Whether you’re following a keto, paleo, or gluten-free diet, buffalo chicken salads can easily be customized to suit your needs by adjusting the ingredients and dressing options. A

Buffalo chicken salads are a great way to incorporate lean protein into your diet, helping to keep you feeling full and satisfied while supporting muscle growth and repair. With their bold flavors, nutrient-rich ingredients, and customizable nature, buffalo chicken salads are an excellent choice for anyone looking to enjoy a delicious and wholesome meal that’s both easy to make and enjoyable to eat.

Buffalo Chicken Iceberg Salad

Buffalo Chicken Salad

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Prep Time 5 minutes
Cook Time 40 minutes
Course lunch
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 12 oz boneless chicken thighs
  • 1/2 cup buffalo hot sauce
  • 1 each red bell pepper
  • 1 cup celery sticks
  • 1/4 cup diced red onions
  • 4 cups romaine lettuce
  • 4 tbsp ranch dressing

Instructions
 

  • Pre-heat the oven to 425F
  • Slice all your veggies into small bite size pieces
  • Place chicken in a baking dish. Cover the chicken with buffalo sauce and mix well
  • Place in the oven for 30 minutes. After 30 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces
  • Assemble the chicken on top of the salad ingredients and serve with ranch dressing
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Tomato Pesto Chicken Potato Salad

tomato pesto spinach salad
tomato pesto spinach salad

Tomato Pesto Chicken Potato Salad

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

Equipment

  • knife
  • cutting board
  • boiling pot
  • mixing bowl
  • indoor grill pan
  • tongs

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp tomato pesto sauce
  • 4 cups baby spinach
  • 2 each small red potatoes (diced)

Instructions
 

  • Boil the potatoes in a pot and cook for about 12 to 15 minutes until the potatoes are fork-tender
  • Meanwhile, marinate chicken with half of the tomato pesto sauce
  • Then, heat an indoor grill pan on medium-high heat. Sear the chicken on both sides for about 5 to 6 minutes until it is golden crispy. Make sure it fully cooks to an internal temperature of 165F
  • Let the chicken rest for a few minutes before slicing it into bite-size pieces
  • Once the potatoes have cooked, drain it and set it aside
  • In a bowl, add the potatoes, chicken, spinach, and the rest of the tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold
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Basil Pesto Chicken Pasta Salad

basil pesto pasta salad
basil pesto pasta salad

Basil Pesto Chicken Pasta Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • boiling pot
  • saute pan
  • mixing bowl

Ingredients
  

  • 12 oz boneless chicken thighs
  • 4 tbsp basil pesto sauce
  • 2 cups arugula
  • 1 cup cherry tomatoes (sliced)
  • 1 cup dry rotini pasta

Instructions
 

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Then, boil the pasta and cook according to packaged instructions
  • Next, marinate chicken with half of the basil pesto sauce
  • Then, add olive oil to a skillet on medium high heat and sear the chicken on both sides until it is golden crispy and cooks to an internal temperature of 165F
  • After the chicken has finished cooking, let it rest on a cutting board for a few minutes before slicing. Slice it into bite size pieces
  • Once the pasta has cooked, drain it and set it aside
  • In a bowl, add pasta, chicken, arugala, cherry tomatoes, and the rest of the basil pesto sauce. Mix all ingredients well
  • This dish can be served hot or you can chill it in the refrigerator and eat the next day