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Grilled Hawaiian Chicken and Pineapple Salad

If you’re looking to level up your meal prep routine with an energizing and refreshing grilled chicken salad, look no further than this Grilled Hawaiian Chicken and Pineapple Salad. Not only is this dish bursting with vibrant flavors, but it’s also a fantastic option for those who love refreshing grilled chicken salads with a tropical twist to your meal prep routine.

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Why You’ll Enjoy This Hawaiian Chicken Recipe

Now, let’s talk about the flavors that will level up your meal prep game. The grilled, Hawaiian chicken is marinated in a tantalizing blend of soy sauce, garlic, lemon, and a touch of honey, creating a delectable fusion of sweet and savory. The pineapple adds a burst of tropical sweetness, while the mixed greens provide freshness and vibrant colors. Tossed together with a zesty dressing, this salad will make your taste buds sing and leave you craving for more!

One of the reasons this recipe is perfect for meal prep is that it works well as a single serving. You can easily portion out the ingredients to fit your needs. Whether you’re preparing lunches for the week or want a quick and healthy dinner option, this recipe is a winner. The combination of grilled chicken, juicy pineapple, and crisp greens ensures you’ll enjoy a satisfying and balanced meal every time.

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Ingredients You’ll Need

First and foremost, let’s talk about the ease of making this recipe. It’s super simple and requires just a handful of ingredients. All you need is some boneless chicken thighs or chicken breasts, juicy pineapple slices, mixed greens, and a delightful dressing to tie it all together. With minimal effort, you can create a dazzling meal that will make your taste buds dance with joy!

Now, let’s focus on the star of the show: pineapple! This tropical fruit not only adds a sweet and tangy flavor to the salad but also brings a range of health benefits. Pineapple is an excellent source of vitamin C, which boosts your immune system and promotes healthy skin. It also contains bromelain, an enzyme that aids digestion and reduces inflammation. So, not only does pineapple add a delicious tropical twist to your meal, but it also contributes to your well-being.

How to Make Grilled Hawaiian Chicken

  1. In a mixing bowl, mix together the chicken marinade. Next, place the chicken in the marinade and soak for about 10 minutes prior to cooking
  2. Meanwhile, prepare the salad dressing in another mixing bowl. Whisk the ingredients together until well blended
  3. Heat an indoor grill pan on medium-high heat. Grill the sliced pineapple on each side. Remove from the grill and set it aside for the salad
  4. Then, add the chicken and grill on each side until the chicken is fully cooked and golden brown.
  5. After the chicken cooks, let it rest for a few minutes before slicing it into strips
  6. Serve the chicken on top of the spring mix with the pineapple. Drizzle with the honey soy dressing on top

Reference the recipe card below for detailed instructions.

round plate with grilled chicken with grilled pineapple and crisp greens

Meal Prep Tips

  • When it comes to storage, serving, and freezing, I’ve got you covered! To keep the flavors and textures intact, store the grilled chicken and pineapple separately from the greens, and dressing. This way, you can assemble a fresh salad whenever you’re ready to dig in. For optimal freshness, store the ingredients in airtight containers in the refrigerator. The grilled chicken and pineapple will keep well for up to 3-4 days.
  • If you want to freeze the grilled chicken and pineapple for future use, make sure to cool them completely before placing them in freezer-safe containers or bags. Properly frozen, they can last for up to 2-3 months. To thaw, simply transfer the containers to the refrigerator overnight and then assemble your salad as usual. Just remember not to freeze the greens and dressing as they are best enjoyed fresh.
  • Now, let’s talk about the fantastic possibilities that accompany this flavorful dish. You can serve your Grilled Hawaiian Chicken and Pineapple Salad as a standalone meal, or you can get creative and pair it with other delicious options. For example, you can add a scoop of coconut rice or quinoa on the side to enhance the tropical experience. Alternatively, serve it alongside some grilled vegetables for a wholesome and satisfying meal. The choice is yours!
round plate with grilled chicken with grilled pineapple and crisp greens

Grilled Hawaiian Chicken and Pineapple Salad

The combination of grilled chicken, juicy pineapple, and crisp green ensures you'll enjoy a satisfying and balanced meal every time.
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Prep Time 5 minutes
Cook Time 30 minutes
Course lunch, Main Course
Cuisine American, Hawaiian
Servings 2

Equipment

  • knife
  • cutting board
  • indoor grill pan

Ingredients
  

Chicken and Marinade

  • 12 oz boneless chicken thighs
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 each lemon (juiced)
  • 1 tsp garlic powder
  • 1/4 tsp pepper

Sides

  • 12 oz pineapple (cut into 1/4 inch thick half rings)
  • 4 cups spring mix

Honey Soy Salad Dressing

  • 1 tbsp soy sauce
  • 1 each lemon (juiced)
  • 2 tbsp honey
  • 4 tbsp olive oil
  • 1/4 tsp garlic powder

Instructions
 

  • Slice the fresh pineapple in half rings about 1/4 inch thick
  • In a mixing bowl, mix together the chicken marinade. Next, place the chicken in the marinade and soak for about 10 minutes prior to cooking
  • Meanwhile, prepare the salad dressing in another mixing bowl. Whisk the ingredients together until well blended
  • Heat an indoor grill pan on medium high heat. Grill the sliced pineapple on each side for about 3 to 5 minutes until you get grill marks and the pineapple has caramelized. Remove from the grill and set it aside for the salad
  • Then, add the chicken and grill on each side for about 6 to 7 minutes. Grill until the chicken is fully cooked and golden brown. It should reach an internal temperature of 165F
  • After the chicken cooks, let it rest for a few minutes before slicing it into strips
  • Serve the chicken on top of spring mix with the pineapple. Drizzle with the honey soy dressing on top

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Frequently Asked Questions

Can I substitute the chicken with another protein?

Of course! If you prefer a different protein, such as shrimp, pork, or even grilled steak, feel free to swap it out for the chicken. Adjust the cooking time accordingly to ensure your chosen protein is properly cooked.

Can I grill the chicken indoors if I don’t have access to an outdoor grill?

Yes, you can! We actually cooked ours indoors for this recipe. If you don’t have an outdoor grill, you can use a stovetop grill pan or even a regular skillet to cook the chicken indoors. Just preheat the grill pan or skillet over medium-high heat and cook the chicken until it’s nicely charred and cooked through.

Can I make the dressing in advance?

Yes, you can definitely prepare the dressing in advance. Just store it in an airtight container in the refrigerator and give it a good shake before drizzling it over your salad. However, it’s always best to dress the salad just before serving to keep the greens fresh and crisp.

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Baked Asparagus and Tomato Egg Frittata

white rectangular baking dish with asparagus and tomato egg frittata

Hello, my breakfast-loving friends! Let’s talk about the sheer ease of making this delightful Asparagus and Tomato Egg Frittata. With just a handful of ingredients and a few simple steps, you’ll be on your way to a delicious and satisfying meal. Get ready to savor every bite and start your day on a scrumptious note! Happy Prepping!

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Why This Recipe Is a Great Low-Carb Friendly Dish

This recipe also caters to those with diabetes or anyone looking to maintain a balanced blood sugar level. With its low-carb profile and nutrient-packed ingredients, the Baked Asparagus and Tomato Egg Frittata won’t send your glucose levels on a rollercoaster ride. Asparagus is a superstar vegetable with a low glycemic index, meaning it won’t cause drastic spikes in blood sugar. Combined with juicy tomatoes and protein-rich eggs, this frittata strikes the perfect balance to keep you feeling energized and satisfied throughout the day.

Simple Ingredients for Vegetarian Egg Frittata

It’s effortless to make this frittata, bursting with the goodness of asparagus, tomatoes, and eggs, and perfect for a single serving. Now let’s explore the amazing benefits of these ingredients in this recipe.

  • Asparagus, oh how I adore thee! Not only does asparagus bring a delightful crunch and vibrant green color to the frittata, but it’s also packed with essential nutrients. It’s a fantastic source of folate, vitamin C, and vitamin K, all of which contribute to a healthy and happy you.

  • Next up, tomatoes. These juicy gems add a burst of freshness to the frittata, and they’re loaded with powerful antioxidants that may help protect against certain types of cancer. Plus, they bring a delightful tartness that complements the asparagus and eggs oh-so-perfectly.

  • Speaking of eggs, they are the glue that holds everything together in this frittata extravaganza. Eggs are a fantastic source of high-quality protein, essential vitamins, and minerals. They provide a satiating boost to keep you energized throughout the day.

white rectangular baking dish with asparagus and tomato egg frittata

How to Make Breakfast Vegetarian Egg Frittata

  1. Preheat the oven to 400F.

  2. Chop the asparagus and tomatoes into small pieces.

  3. Whisk the eggs in a mixing bowl and add the veggies and cheese.

  4. Bake in the oven until the egg whites are firmly set.

Reference the recipe card below for detailed instructions.

white rectangular baking dish with asparagus and tomato egg frittata

Meal Prep Tips for Egg Frittata:

  • When it comes to storage, serving, and freezing, we’ve got you covered. Once you’ve baked the frittata, allow it to cool completely before transferring it to an airtight container. Pop it in the fridge, and it’ll stay fresh for up to four days. When you’re ready to enjoy it, you can reheat it gently in the microwave or even enjoy it cold if you prefer.

  • If you want to freeze portions for future meals, here’s a nifty tip. Slice the frittata into individual servings and wrap each piece tightly in plastic wrap or foil. Place them in a freezer-safe container or bag, and they’ll stay good for up to three months. To thaw and reheat, simply defrost it in the fridge overnight and warm it up in the oven or microwave when you’re ready to savor the goodness.

  • Now, let’s talk about what else you can serve alongside this delectable frittata. Personally, I love to pair it with a side of fresh mixed greens tossed in a zesty vinaigrette. The crispness of the salad beautifully balances the richness of the frittata. You can also serve it with some whole-grain toast or a dollop of creamy avocado for an extra dose of yumminess.

white rectangular baking dish with asparagus and tomato egg frittata

asparagus frittata

Asparagus & Tomato Egg Frittata

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • whisk
  • mixing bowl
  • baking dish
  • oven

Ingredients
  

  • 4 each large eggs
  • 1/4 cup cherry tomatoes (sliced)
  • 4 each asparagus spears
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions
 

  • Pre-heat the oven to 400F
  • Chop the asparagus into 1 inch pieces
  • Whisk the eggs in a mixing bowl and add the sliced tomatoes, chopped asparagus, and cheese. Mix well
  • Grease the baking dish with olive oil
  • Pour in the egg mixture and bake in the oven for 12 to 15 minutes until the eggs are firmly set

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Frequently Asked Questions

Can I use egg substitutes or egg whites instead of whole eggs?

Certainly! If you prefer to reduce the fat or cholesterol content, you can use egg substitutes or a combination of whole eggs and egg whites. However, keep in mind that the texture and taste may vary slightly from using whole eggs alone.

Do I need to pre-cook the vegetables before adding them to the frittata?

n most cases, pre-cooking the vegetables is not necessary. The frittata bakes in the oven for a sufficient amount of time, allowing the vegetables to cook and soften. However, if you’re using vegetables that take longer to cook, such as potatoes or carrots, it’s advisable to partially cook them beforehand to ensure they are tender.

How do I know when my frittata is fully cooked?

A good indication that your frittata is fully cooked is when the edges are set and golden brown, and the center is firm to the touch. You can also insert a toothpick or a knife into the center of the frittata, and if it comes out clean, it’s ready to be removed from the oven.

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Shrimp and Cabbage Stir Fry

Hey there, seafood lovers! Today, I’m here to share with you a meal prep gem that will make your taste buds dance with joy: shrimp and cabbage stir fry. Brace yourselves for a burst of flavors, because this dish is not only a delightful treat but also an absolute winner when it comes to easy and delicious meal prep.

With this marvelous recipe in your repertoire, you’ll have a tasty, nutritious, and time-saving seafood delight to enjoy whenever your heart desires. So, unleash your inner chef and let the shrimp and cabbage dance their way into your meal prep routine.

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Why You’ll Love this Shrimp Stir Fry

  • Imagine succulent shrimp, perfectly cooked to tender perfection, mingling with vibrant and crunchy cabbage. As you take a bite, you’re greeted with the delightful umami of the shrimp, enhanced by the sweetness of the cabbage. Each ingredient brings its own unique taste and texture, creating a harmonious dance of flavors in your mouth.

  • Let’s start by talking about the dynamic duo: shrimp and cabbage. The shrimp, with its delicate and slightly sweet essence, provides a burst of oceanic goodness that will transport you to coastal shores. Its tender texture gives way with each bite, releasing a burst of juiciness that is simply irresistible.

  • Shrimp is not only a feast for the palate but also a great source of lean protein. Packed with essential nutrients like omega-3 fatty acids, vitamin D, and selenium, shrimp is a healthy choice that adds a burst of deliciousness to any meal. 

  • And cabbage, oh cabbage! Its subtle sweetness plays a delightful supporting role, balancing out the flavors of the shrimp and adding a satisfying crunch to every mouthful. With each bite, the cabbage brings a fresh and vibrant note that complements the shrimp perfectly.

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Simple Ingredients You’ll Need

  • Shrimp: Use fresh or frozen. If using frozen, just be sure to thaw it first before cooking.

  • Shredded Cabbage: You can use any kind such as napa cabbage, green cabbage, or red cabbage

  • Red Bell Peppers: Feel free to use any color bell peppers

  • Red Onions: You can use white onions or green onions as an alternative

  • Seasonings: Soy Sauce, garlic powder, ginger powder, sesame oil

shrimp and cabbage stir fry on a table with other courses

Easy Recipe Steps for Shrimp Stir Fry

Imagine the aromas wafting through your kitchen as the stir fry sizzles in the pan. The fragrance of the shrimp mingling with the earthy undertones of the cabbage creates an olfactory symphony that heightens the anticipation of the feast to come. Here’s how you can enjoy this dish in less than 10 minutes:

  1. Add oil to a hot wok and saute the onions until they soften.

  2. Next, add the shredded cabbage and season with garlic powder and ginger.

  3. Finally, add the bell peppers and shrimp and season with soy sauce and sesame oil.

Reference the recipe card below for detailed instructions.

shrimp and cabbage stir fry on a plate ready to eat

Shrimp Stir Fry Meal Prep Tips

  • When it comes to storing your shrimp and cabbage stir fry, let me share some tips that will keep your taste buds dancing. Make sure you have some airtight containers ready to rock and roll. Once your stir fry has cooled down, divide it into individual servings and pop them into the fridge. This way, you’ll have a fuss-free, grab-and-go meal that’s ready to satisfy your cravings whenever you need it.

  • And if you want to extend its shelf life, my friends, fear not! You can freeze this stir fry for later enjoyment. Just remember to thaw it overnight in the fridge before reheating it to maintain that tantalizing texture and flavor.

  • Now, let’s talk serving because the presentation is key, my seafood aficionados! When it’s time to savor your shrimp and cabbage stir fry, get creative! You can enjoy it as is, reveling in the wonderful flavors that come together in perfect harmony. Or, for an extra dose of awesomeness, pair it with some fluffy jasmine rice or a bed of zucchini noodles to make it a truly satisfying meal. And don’t forget to add a squeeze of zesty lime, a sprinkle of fresh herbs like cilantro or parsley, and maybe a drizzle of your favorite chili sauce to take it to the next level of deliciousness.

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shrimp stir fry

Shrimp and Cabbage Stir Fry

Whether you savor it as a standalone dish or pair it with fluffy rice or noodles, this shrimp and cabbage stir fry is a taste sensation that will leave you yearning for more.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • wok
  • spatula

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 2 cups shredded cabbage
  • 1 each red bell pepper (sliced)
  • 1/4 cup red onions (diced)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1 tbsp olive oil

Instructions
 

  • Add olive oil to a wok on medium high heat and saute the onions until they soften
  • Next, add the shredded cabbage and season with garlic powder and ginger powder
  • Stir the cabbage until it gets tender (about 3 to 4 minutes)
  • Then, add the bell peppers and shrimp. Season with the soy sauce and sesame oil
  • Stir for about 2 to 3 minutes until the shrimp turns opaque and is fully cooked

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Frequently Asked Questions

How long does it take to cook the shrimp?

Shrimp cook very quickly, usually within 2 to 3 minutes. Overcooking can result in a rubbery texture, so keep a close eye on them while they’re in the pan or wok. They should turn pink and opaque when fully cooked.

Can I use frozen shrimp for the stir fry?

Absolutely! Frozen shrimp works great for stir fry recipes. Just make sure to thaw them properly before cooking. You can do this by placing them in the refrigerator overnight or using the quick thawing method in a sealed bag under cold running water.

Can I use a different type of cabbage?

Certainly! While Napa cabbage is commonly used in stir fry recipes, you can experiment with other varieties like green cabbage, Savoy cabbage, or even bok choy. Each type will bring its own unique flavor and texture to the dish.

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Stuffed Baked Potato with Instant Pot BBQ Beef

Whether you’re craving the comforting flavors of a backyard barbecue or the simple pleasure of a well-executed baked potato, this Instant Pot BBQ Beef and Baked Potato recipe hits all the right notes. The rich, smoky beef combined with the buttery, fluffy potato is a combination that will have you singing its praises.

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Why this meal is great for meal prep

Meal prepping can be a lifesaver, especially for those of us with busy schedules. With this recipe, you can prepare a batch of tender, juicy shredded beef, and perfectly baked potatoes in your trusty Instant Pot. The best part? It’s incredibly easy! Just set it and forget it while you go about your day, and voila – a delicious meal awaits you when you’re ready.

Now, let’s talk about the single-serving aspect. Sometimes, you just want a satisfying meal all to yourself, right? Well, this recipe has got you covered. You can easily adjust the portions to make a single serving, allowing you to indulge in a hearty and comforting meal without worrying about leftovers. It’s the perfect solution for those nights when you’re craving a nice warm, comfort meal.

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Here’s What You Need to Make Stuffed Potatoes with Instant Pot Beef BBQ

  • Beef: We used chuck roast, but you can choose any cut of beef

  • Aromatics: We added, garlic cloves, celery, white onions, and green onions

  • Liquid: We added some water to tomato sauce

  • Potatoes: You can also use sweet potatoes

  • Broccoli: For added fiber, we enjoyed this dish with broccoli, but feel free to serve it with your choice of veggies.

plate with baked potato and instant pot beef bbq on top with broccoli side

How to Make Instant Pot BBQ Beef

Now, let’s talk about why this recipe is a dream come true for BBQ lovers and baked potato enthusiasts. The Instant Pot works its magic, transforming tough cuts of beef into melt-in-your-mouth, smoky, BBQ-infused perfection. The meat becomes so tender that it practically falls apart with a gentle touch of a fork. Pair that with a perfectly baked potato – fluffy on the inside, crispy on the outside – and you’ve got a match made in heaven. Here’s how to make it:

  1. Prepare the shredded beef in the instant pot. Add the garlic, celery, white onions, tomato sauce, salt, and pepper.

  2. While the beef cooks, preheat the oven to 425F. Clean the potatoes and scrub them well. Then, place them on a sheet pan and bake them in the oven for 50-60 minutes.

  3. After the beef cooks, carefully release the steam and remove the lid. Drain the beef from the excess liquid and shred it with a fork.

  4. Mix the beef with your choice of BBQ sauce.

  5. Once the potatoes are cooked, let them cool before slicing them in half. Top it off with the BBQ beef and enjoy with a side of veggies. Garnish with fresh green onions.

Reference the recipe card below for detailed instructions.

Glass meal prep container with instant pot beef and baked potato and broccoli

Meal Prep Tips for Stuffed BBQ Beef Potatoes

  • Now, let’s dive into the nitty-gritty of storage and serving. Once you’ve prepared your Instant Pot BBQ Shredded Beef and Baked Potatoes, you’ll want to store them properly to enjoy later. I recommend dividing the shredded beef into individual airtight containers and refrigerating them. As for the baked potatoes, wrap them in foil and keep them in the fridge alongside the beef. When you’re ready to dig in, simply reheat the beef in the microwave or on the stovetop, and warm up the baked potato in the oven or microwave. Easy peasy, right?

  • When it comes to serving, get creative! Pile that luscious shredded beef on top of the fluffy baked potato, and garnish with your favorite toppings like sour cream, shredded cheese, green onions, or even some spicy BBQ sauce. The possibilities are endless, so feel free to customize it to your liking. 

  • To reheat, simply microwave the shredded beef on high for 1-2 minutes or until warmed through. For the baked potatoes, you can either reheat them in the oven at 350°F (175°C) for about 10-15 minutes or in the microwave for 2-3 minutes until heated to your liking.

glass meal prep containers with food including instant pot beef and baked potatoes

BBQ Baked Potato

BBQ Beef Stuffed Potatoes with Steamed Broccoli

A comforting stuffed baked potato with tender and juicy Instant Pot BBQ beef that is perfect for a weekday meal.
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Prep Time 5 minutes
Cook Time 50 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • Instant Pot
  • mixing bowls
  • spoon
  • sheet pan
  • oven

Ingredients
  

  • 12 oz chuck roast
  • 2 each garlic cloves
  • 1/4 cup celery (diced)
  • 1/2 cup white onions (diced)
  • 8 oz tomato sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 2 each small russet potatoes
  • 3 cups broccoli florets
  • 2 tbsp green onions (chopped)
  • 1/4 tsp salt
  • 1 tbsp olive oil

Condiments

  • 1/4 cup BBQ Sauce

Instructions
 

Baked Potato

  • Pre-heat the oven to 425F
  • Wash and scrub the potatoes. Poke them with a fork all around
  • Coat them with olive oil and season with salt and pepper
  • Place the potatoes on a sheet pan and bake in the oven for 50-60 minutes

Instant Pot BBQ Beef

  • Meanwhile, prepare the shredded beef in the instant pot. Add the garlic, celery, white onions, tomato sauce, salt, and pepper
  • After the beef cooks, be sure to follow the manufacturer instructions for natural release of the steam. Carefully remove the lid
  • Drain the beef from the excess liquid and shred with a fork
  • After you shred the beef, mix it with the BBQ sauce

Steamed Broccoli

  • Pour water into a boiling pot 1/4 of the way and boil the water. Place a strainer that will fit over the rim of the boiling pot
  • Carefully place the broccoli in the strainer and steam for about 5 to 6 mintues above boiling water

Assembly

  • Once the potatoes are cooked, let it cool for a few minutes before slicing it in half. Top it off with the bbq beef and serve with a side of steamed broccoli. Garnish with fresh chopped green onions

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Frequently Asked Questions

Can I use any type of potato for stuffed baked potatoes?

While russet potatoes are most commonly used for stuffed baked potatoes due to their fluffy texture, you can also use other varieties like Yukon gold or sweet potatoes. Just keep in mind that the cooking times may vary slightly depending on the type of potato you choose.

Can stuffed baked potatoes be frozen?

Stuffed baked potatoes can be frozen, but it’s best to freeze them before adding the toppings. After baking and cooling the potatoes, wrap them individually in foil or place them in airtight freezer bags. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the potatoes in the refrigerator overnight, reheat in the oven, and then add your desired toppings.

Are stuffed baked potatoes healthy?

Stuffed baked potatoes can be part of a healthy diet when prepared with nutritious toppings and enjoyed in moderation. It’s important to balance the ingredients and portion sizes to ensure a well-rounded meal.

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Baked Pistachio Crusted Salmon and Asparagus

Hello, my foodie friends, unleash your inner chef and get ready to turn up your culinary game because we are jumping into the realm of delectable dinners with a showstopper recipe: Crusted Pistachio Salmon with Asparagus in the oven. Get ready to elevate your meal prep game and indulge in a restaurant-quality dinner right at home! This dish is not only packed with flavor and nutrition, but it’s also the epitome of convenience. So, let’s get started and uncover why this recipe is a must-try for your next meal prep session!

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Calories: 474kcal | Carbohydrates: 8g | Protein: 38g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Cholesterol: 94mg | Sodium: 823mg | Potassium: 1059mg | Fiber: 3g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg
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Baked Pistachio Crusted Salmon and Asparagus cooked on a plate

Recipe Magic

Now, let’s talk about the magic of this recipe: the restaurant-quality experience. The combination of the moist and tender salmon, the crunchy and flavorful pistachio crust, and the perfectly roasted asparagus creates a harmony of flavors and textures that rival any high-end restaurant dish. You’ll be amazed at how easily you can recreate the same level of elegance and taste right in your own kitchen.

Pistachios are delightful nuts that bring a delightful crunch and rich flavor to the salmon crust. But that’s not all—pistachios are also loaded with heart-healthy fats, protein, fiber, and an array of vitamins and minerals. By incorporating pistachios into this dish, we’re adding a nutritional boost that pairs perfectly with the omega-3 fatty acids found in salmon.

Speaking of salmon, this recipe is a fantastic option for a filling, low-carb dinner. Salmon is a great source of high-quality protein and healthy fats, making it an ideal choice for those looking to enjoy a filling meal. The pistachio crust adds an additional layer of texture and flavor, transforming an already incredible protein into a culinary masterpiece.

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To Prepare This Baked Salmon Recipe You’ll Need

  • Salmon: Use fresh salmon or frozen filets. If using frozen filets, be sure you thaw them out in the refrigerator in advance prior to baking.

  • Pistachios: If you can’t find pistachios, you can use pine nuts

  • Dijon Mustard: Dijon mustard adds a nice spice to the dish, but you can also use regular mustard or even mayo.

  • Asparagus: Add minced garlic and a drizzle of olive oil to add flavor

Baked Pistachio Crusted Salmon and Asparagus ready to cook

Easy Recipe Steps to Make Pistachio-Crusted Salmon

  1. Preheat the oven to 400F.

  2. Use a knife or a food processor to finely chop the pistachios.

  3. Place the salmon and asparagus on a sheet pan.

  4. Spread the Dijon mustard on the salmon and sprinkle with garlic powder and salt. Then, sprinkle the chopped pistachios on the top of the salmon making sure it is fully coated.

  5. Season the asparagus with salt, minced garlic, and drizzle it with olive oil.

  6. Bake everything in the oven for 12 to 15 minutes.

  7. Squeeze lemon juice on top of the salmon and asparagus for added citrus flavors.

Reference the recipe card below for detailed instructions.

Baked Pistachio Crusted Salmon and Asparagus on a plate with fork and knife next to it

Meal Prep Tips

  • To prevent the pistachio crust from burning, you can cover the salmon loosely with foil during the initial part of the baking process. This will allow the salmon to cook through while protecting the crust. Towards the end, remove the foil to let the crust develop a beautiful golden color.

  • You can use frozen salmon for this recipe. Thaw the salmon fillets in the refrigerator overnight before proceeding with the recipe. It’s important to ensure the salmon is completely thawed before applying the pistachio crust and baking.

  • Storage: Once the salmon and asparagus are cooked and cooled, store them separately in airtight containers in the refrigerator. You can keep them for up to three days.

  • 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.

  • Serving Suggestions: Serve the Baked Pistachio Crusted Salmon with Asparagus alongside a fresh salad, quinoa, or roasted potatoes for a complete and balanced meal. Squeeze a bit of lemon juice over the salmon just before serving to brighten the flavors.

Baked Pistachio Crusted Salmon and Asparagus in meal prep containers

salmon and asparagus

Oven Baked Pistachio Crusted Salmon with Roasted Asparagus

With its restaurant-quality appeal, this Pistachio Crusted Salmon and Asparagus recipe will make you feel like a culinary superstar. Tender salmon, with a crunch pistachio crust and perfectly roasted asparagus rivals any high-end restaurant dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch
Cuisine American
Servings 2
Calories 474 kcal

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Salmon and Pistachio Crust

  • 12 oz salmon
  • 1/4 cup pistachios (shelled)
  • 2 tbsp dijon mustard
  • 1 tbsp garlic cloves (minced)
  • 1/4 tsp salt
  • 1 tbsp olive oil

Asparagus

  • 12 each asparagus spears
  • 1 tbsp garlic (minced)
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 1 each lemon

Instructions
 

  • Pre-heat the oven to 400F.
  • Finely chop the pistachios with a knife (or you can use a food processor)
  • Place the salmon and asparagus on a sheet pan.
  • Use a spoon to spread the Dijon mustard on the salmon. Season the salmon and asparagus with minced garlic and salt. Then, sprinkle the pistachio crust on top of the salmon making sure it is fully coated.
  • Next drizzle the salmon and asparagus with olive oil.
  • Bake everything in the oven for 12 to 15 minutes until the salmon is fully cooked to an internal temperature of 145F
  • Cut the lemon in wedges and squeeze lemon juice on top of the fish and asparagus

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: 474kcalCarbohydrates: 8gProtein: 38gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 94mgSodium: 823mgPotassium: 1059mgFiber: 3gSugar: 2gVitamin A: 189IUVitamin C: 4mgCalcium: 63mgIron: 3mg

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Frequently Asked Questions

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

Certainly! While the recipe calls for salmon, you can experiment with other fish varieties such as trout, cod, or halibut. Keep in mind that cooking times may vary depending on the thickness of the fish, so adjust accordingly.

Can I make the pistachio crust in advance?

Absolutely! You can prepare the pistachio crust ahead of time and store it in an airtight container or sealable bag. When you’re ready to cook, simply coat the salmon fillets with the crust mixture and proceed with the recipe as directed.

Can I substitute the asparagus with another vegetable?

While asparagus pairs wonderfully with the pistachio-crusted salmon, you can swap it with other vegetables such as green beans, broccoli, or Brussels sprouts. Just adjust the cooking time accordingly to ensure they are roasted to perfection.

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Chicken Enchilada Stuffed Peppers

Hello meal preppers! Let’s make lunchtime something to look forward to with these incredible Chicken Enchilada Stuffed Peppers. They’re vibrant, nutritious, and bursting with Tex-Mex flair. Say goodbye to boring lunches, and embrace the joy of flavorful and convenient meal prep. Your taste buds will thank you!

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Round Plate with stuffed peppers filled with shredded chicken in enchilada sauce.

I am thrilled to share with you a lip-smacking recipe that will add a burst of flavor to your lunchtime routine. Not only are these peppers a delightful explosion of mouthwatering goodness, but they also work wonders for your meal prep game. So, let’s dive right in and discover why these stuffed peppers are the ultimate lunchtime meal!

These vibrant bell pepper beauties not only bring a pop of color to your plate but also pack a punch in terms of nutritional benefits. Bell peppers are loaded with vitamins A and C, antioxidants, and dietary fiber, making them a fantastic addition to your lunch. Plus, they provide a crisp and refreshing texture that perfectly complements the savory filling.

One of the many reasons why Chicken Enchilada Stuffed Peppers excel at meal prep is their single-serving nature. Each pepper acts as its own self-contained lunch, allowing for easy portion control. You can prep multiple peppers ahead of time, ensuring you have a delicious and satisfying lunch ready to go throughout the week. Say goodbye to sad desk lunches!

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Gather the Following Ingredients

  • Chicken: You can use pre-cooked chicken from the local rotisserie, or you can boil chicken breasts for about 25 minutes and shred the chicken

  • Bell Peppers: Feel free to use any color of bell peppers

  • Enchilada Sauce: We used pre-made enchilada sauce to save time on meal prep. You can find this in the canned goods aisle.

  • Cilantro and Red Onions: These ingredients add a level of freshness to the recipe.

plate of veggies and stuffed peppers

How to Make Enchilada Stuffed Peppers

What makes this recipe a meal prep champion is its ease of preparation. The filling comes together in a snap, using simple and readily available ingredients. Once your peppers are stuffed, pop them in the oven, and let the magic happen. You’ll have a lunch that is not only delicious but also packed with protein and veggies—perfect for keeping you fueled and satisfied throughout the day.

  1. Preheat the oven to 400F. Slice the bell peppers in half and remove the inside core.

  2. Next, combine the chicken, red onions, cilantro, and enchilada sauce.

  3. Use a spoon to scoop the chicken mixture into the peppers.

  4. Place the peppers on a baking dish and bake in the oven for 20-25 minutes until the peppers are cooked to your desired tenderness.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with stuffed peppers with shredded chicken in enchilada sauce.

Meal Prep Tips for Stuffed Peppers

  • Storage is a breeze when it comes to these stuffed peppers. Once cooked, allow them to cool completely before storing them in airtight containers in the refrigerator. They’ll stay fresh and flavorful for up to four days. When it’s time to enjoy your lunch, simply heat them in the microwave or oven until warmed through. Talk about a hassle-free lunchtime solution!

  • Now, let’s discuss serving options. These Chicken Enchilada Stuffed Peppers are delightful on their own, but you can take them to the next level by adding a dollop of sour cream, a sprinkle of fresh cilantro, or a squeeze of lime juice. Serve them with your favorite side of salsa. These little touches elevate the flavors and bring a burst of freshness to every bite. Feel free to get creative and make it your own!

  • You can also freeze the stuffed peppers for future meals. Once cooked and cooled, place them in freezer-safe containers or wrap them tightly in aluminum foil. Thaw in the refrigerator overnight before reheating in the oven or microwave.

stuffed pepper

Chicken Enchilada Stuffed Peppers

These incredible Chicken Enchilada Stuffed Peppers are vibrant, nutritious, and bursting with flavor. Enjoy them for a fantastic option for your next lunch prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • spoon
  • baking dish
  • oven

Ingredients
  

  • 10 oz shredded chicken breast (pre-cooked)
  • 1 each red bell pepper
  • 1 each green bell pepper
  • 1 cup enchilada sauce
  • 1/4 cup red onions (diced)
  • 1/4 cup cilantro (chopped)
  • 2 each small avocados
  • 4 cups salad mix
  • 4 tbsp salad dressing (your choice)

Instructions
 

  • Pre-heat the oven to 400F
  • Slice the bell peppers in half and remove the inside core
  • In a bowl, mix together the red onions, cilantro, shredded chicken, and enchilada sauce
  • Use a spoon to scoop the chicken into the peppers
  • Place the peppers into a baking dish and bake in the oven for 20-25 minutes until the peppers are tender
  • Top the stuffed peppers with sliced avocado and enjoy with a side salad and your choice of dressing

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Frequently Asked Questions

Can I use a different type of protein instead of chicken?

Absolutely! While the recipe calls for chicken, you can easily swap it out with other proteins such as ground beef, turkey, or even plant-based options like black beans or tofu. Customize the recipe to your liking and dietary preferences

Can I make the filling ahead of time?

You can prepare the filling for the Chicken Enchilada Stuffed Peppers ahead of time and store it in the refrigerator for a day or two. When you’re ready to assemble the peppers, simply stuff them and bake them according to the recipe instructions.

Can I use different types of peppers?

While the recipe typically calls for bell peppers, you can experiment with different pepper varieties to add a unique twist to your stuffed peppers. Try using poblano peppers for a smoky flavor or banana peppers for a touch of sweetness. The choice is yours!

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Portobello Mushroom Egg Bake

Hey there, breakfast lovers! I’m here to share with you an absolutely scrumptious recipe that will make your taste buds dance with joy: the Portobello Mushroom Egg Bake! Trust me, this dish is a game-changer when it comes to easy, tasty, and nutritious breakfasts that are perfect for meal prep. This breakfast dish is also a fantastic low-carb option for breakfast that will keep you feeling satisfied until lunchtime.

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round plate with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

Why this meal is a great low-carb breakfast option:

By choosing a low-carb breakfast option like the Portobello Mushroom Egg Bake, you’re fueling your body with the right nutrients to keep you feeling satisfied and energized until lunchtime. It’s a delicious way to kickstart your day while keeping your carb intake in check, and here’s why:

  • Portobello mushrooms are naturally low in carbohydrates, making them an excellent choice for those following a low-carb or keto lifestyle. By using mushrooms as the base of the egg bake instead of bread or other high-carb ingredients, you can enjoy a delicious and filling breakfast without the excess carbs.

  • Eggs are an excellent source of high-quality protein. Protein is known to promote feelings of fullness and can help curb cravings throughout the day. 

  • The Portobello mushrooms used in this recipe are not only low in carbs but also high in dietary fiber. Fiber adds bulk to your meal, slows down digestion, and helps you feel fuller for longer. This means that incorporating mushrooms into your breakfast will not only provide great flavor and texture but also contribute to keeping you satiated throughout the morning.

  • If you choose to add some healthy fats to your Portobello Mushroom Egg Bake, such as a drizzle of olive oil or sliced avocados, they can further enhance the satiety factor. Fats take longer to digest, providing a sustained release of energy and helping to keep hunger at bay.

  • The balance of low carbs, high protein, and healthy fats in the Portobello Mushroom Egg Bake creates a well-rounded and balanced meal that can help maintain steady blood sugar levels, which can help prevent energy crashes and cravings later in the day.

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Simple Ingredients You’ll Need

  • Portobello Mushrooms: This ingredient is the star of this recipe. These earthy delights are not only bursting with flavor but also packed with essential nutrients. Plus, their hearty texture and savory taste make them a perfect replacement for meat in vegetarian meals.

  • Eggs: Feel free to use 2 eggs per mushroom if you prefer more protein

  • Sun-dried tomatoes: We used harissa to add some heat and smoky flavors, but you can easily use another kind of chili sauce such as sriracha. 

  • Fresh Basil Leaves: We made our pistachio pesto from scratch, however, you can use any kind of store-bought pesto such as basil pesto.

round glass prep bowls with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

How to Make Portobello Mushroom Egg Bake

Now, let’s talk about why this Portobello Mushroom Egg Bake is a fantastic option for meal prep, especially for those who prefer single-serving portions. First and foremost, this recipe is incredibly easy to make. You can whip it up in no time, and it requires only a handful of simple ingredients that you probably already have in your kitchen. Convenience is key when it comes to meal prep, right?

Here’s how to make this easy breakfast dish.

  1. Preheat the oven to 400F.

  2. Wipe the portobello mushrooms clean with a wet paper towel. Use a spoon to scrape out the inside ribs.

  3. Coat the portobello mushrooms with a little bit of olive oil and place the mushroom caps on a sheet pan with the flesh facing up.

  4. Crack an egg in the middle of the portobello mushrooms and season with salt.

  5. Bake the mushrooms in the oven for 12 to 15 minutes until the egg whites are set.

  6. Once they are cooked, garnish them with sliced sun-dried tomatoes and basil leaves for added flavor.

Reference the recipe card below for detailed instructions.

round glass prep bowls with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

Meal Prep Tips for This Breakfast Dish

  • The beauty of this recipe lies in its versatility. You can prepare multiple portions of the Portobello Mushroom Egg Bake ahead of time, storing them in the refrigerator for up to four days. When you’re ready to enjoy a delicious and hassle-free breakfast, simply pop a portion in the microwave or oven to reheat. 

  • When it comes to serving, feel free to get creative! You can enjoy the Portobello Mushroom Egg Bake as is, or pair it with your favorite sides. Try adding a side of avocado slices, a dollop of Greek yogurt, or a sprinkle of fresh herbs to elevate the flavors. The possibilities are endless, so don’t be afraid to experiment and make it your own!

  • Now, let me share one last tip with you. If you’re a busy bee like me, prepping the mushrooms ahead of time can be a time-saver. Clean and slice your portobello mushrooms in advance, storing them in a container in the refrigerator. This way, you’ll have them ready to go whenever you want to whip up another batch of this fantastic Portobello Mushroom Egg Bake.

round plate with portobello mushroom baked with a egg and topped with sun-dried tomato slices and fresh basil.

Mushroom and Eggs

Oven Baked Egg and Portobello Mushrooms

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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 2 each large eggs
  • 2 each portobello mushrooms
  • 2 tbsp sun-dried tomatoes (sliced)
  • 1/8 tsp salt
  • 2 each fresh basil leaves (thinly sliced)
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat oven to 400F. Wipe the portobello mushrooms clean with a wet paper towel. Use a spoon to scrape out the inside ribs
  • Coat the portobello mushrooms with the olive oil and place the portobolello mushrooms on a sheet pan. Crack an egg into each portobello and season with salt
  • Bake in the oven for 12 to 15 minutes until the egg whites set
  • Top it off with sliced sun-dried tomatoes and sliced basil leaves

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Frequently Asked Questions

Can I use regular mushrooms instead of Portobello mushrooms?

Absolutely! While the recipe is specifically designed for Portobello mushrooms, you can definitely substitute them with regular mushrooms if that’s what you have on hand. Just keep in mind that the texture and flavor may vary slightly.

Can I freeze the Portobello Mushroom Egg Bake?

While it’s technically possible to freeze this dish, the texture of the mushrooms and eggs may change upon thawing and reheating. For the best taste and texture, it’s recommended to store the Portobello Mushroom Egg Bake in the refrigerator for up to four days rather than freezing it.

Can I use egg substitutes or egg whites instead of whole eggs?

Yes, you can! If you prefer to use egg substitutes or egg whites, feel free to make the swap. The cooking time may be slightly different, so keep an eye on the bake to ensure the eggs are cooked through.

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Air Fryer Honey Sesame Chicken Bites

rectangular wooden plate with small bite size chicken pieces, sliced red bell peppers, and honey mustard applesauce

Hello foodie friends! I’m excited to share this delicious and healthy honey sesame, air fryer chicken recipe that’s not only convenient and cheap but also just as good as takeout! I also want to talk to you about the magic of sesame seeds and how they can add amazing flavor to your Asian-Inspired chicken dishes. In addition we’ve got a tasty recipe for a honey mustard apple sauce that’s both healthy and incredibly flavorful that is perfect for adding some excitement to your meal prep routine.

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Calories: 531kcal | Carbohydrates: 22g | Protein: 31g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1223mg | Potassium: 584mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2019IU | Vitamin C: 77mg | Calcium: 39mg | Iron: 2mg
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rectangular wooden plate with small bite size chicken pieces, sliced red bell peppers, and honey mustard applesauce - try this air fryer chicken recipe

Making honey sesame chicken in the Air Fryer is a healthy, convenient, and cheap way to enjoy a delicious meal at home. By following these tips, you’ll be able to cook up a tasty dish that’s just as good as takeout, but with a fraction of the cost and calories. Let’s get started!

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Why this recipe is great for meal prep

  • The Air Fryer is a quick and easy way to cook chicken, which is perfect for busy weeknights or meal prepping for the week ahead. Plus, making your own honey sesame sauce is cheaper than buying pre-made sauce from the store.

  • Condiments can often add a lot of unnecessary calories, but this honey mustard applesauce dip is made from scratch. The ingredients include honey which is a natural sweetener that’s lower in calories than refined sugar, and it also has antibacterial and anti-inflammatory properties. And mustard is a low-calorie condiment that adds a lot of flavor without adding a lot of fat or calories.

  • Last but not least, sesame seeds are a versatile and flavorful ingredient that can be used in a variety of dishes, but they are particularly delicious in Asian cuisine. They add a nutty, toasted flavor and a satisfying crunch that elevates any dish. Not to mention, sesame seeds are packed with nutrients like protein, fiber, and healthy fats, making them a great addition to any healthy meal prep.

rectangular wooden plate with air fryer chicken recipe, small bite size chicken pieces, sliced red bell peppers, and honey mustard applesauce. Next to it is a round plate with chicken tacos

Ingredients:

  • Chicken: We used boneless chicken thighs, but you can also use chicken breasts or chicken tenderloins

  • Marinade: We used a simple combination of soy sauce, sesame oil, garlic butter, and honey. However, you can add other ingredients such as hoisin sauce, gyoza sauce, and ginger powder

  • Mustard sauce: This sauce is a simple mixture of yellow mustard, honey, and applesuace

rectangular wooden plate with air fryer chicken recipe - small bite size chicken pieces, sliced red bell peppers, and honey mustard applesauce

Easy Air Fryer Chicken Recipe steps

  1. Cut your chicken into one inch cubes.

  2. Whisk together the honey sesame sauce. In a bowl, combine the chicken with the marinade and make sure they are fully coated.

  3. Place the chicken in the Air Fryer Basket and spray them with cooking spray. Cook them in the Air Fryer for about 20 minutes. Flip them halfway through the cooking process so that they get golden brown all around.

  4. Meanwhile, mix together the honey mustard applesauce dip and slice the bell peppers.

Reference the recipe card below for detailed instructions.

Glass meal prep container with chicken and red bell peppers - try this air fryer chicken recipe

Meal Prep Tips for Honey Sesame Chicken

  • When  it comes to serving your honey sesame Air Fryer chicken recipe, I recommend pairing it with some healthy sides. We served it fresh bell pepper strips, however, steamed or roasted veggies, brown rice, or quinoa are all great options that will help balance out the sweetness of the honey sesame sauce and provide some extra nutrition.

  • To store: Let the chicken cool completely before storing it in an airtight container in the fridge for up to 3 to 4 days.

  • To Reheat: You can reheat it in the Air fryer for 3 to 4 minutes at 350F until it warms through or you can just reheat in the microwave. If the chicken seems dry after reheating, you can make extra honey sesame sauce and drizzle it over the chicken before serving.

rectangular wooden plate with small bite size chicken pieces, sliced red bell peppers, and honey mustard applesauce

Air Fryer Honey Sesame Chicken

This recipe features tender chicken thighs marinated in a flavorful blend of soy sauce, honey, sesame oil, and garlic powder, air-fried to perfection and served with a tangy honey mustard applesauce alongside crisp red bell pepper slices.
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine Asian
Servings 2
Calories 531 kcal

Equipment

  • knife
  • cutting board
  • mixing bowls
  • Air Fryer

Ingredients
  

  • 12 oz boneless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sesame seeds

Mustard Applesauce

  • 1 tablespoon yellow mustard
  • 1 tablepsoon honey
  • 1/2 cup applesauce

Vegetable Sides

  • 1 red bell pepper (sliced)

Instructions
 

  • Cut the chicken into 1 inch cubes. Add the chicken to a mixing bowl and combine it with the soy sauce, honey, sesame oil, garlic powder, and sesame seeds.
  • Place the chicken in the Air Fryer basket and cook them in the air fryer for 15 minutes at 360F until they fully cook to an internal temperature of 165F. Be sure to flip them over halfway through so that they are golden brown on all sides.
  • Meanwhile, in a small bowl, mix together the mustard, honey, and applesauce. Slice the red bell peppers into thin strips.
  • Once the chicken is cooked, dip them in the honey mustard applesauce and enjoy them with sliced bell peppers or your choice of fresh veggie sticks.

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: 531kcalCarbohydrates: 22gProtein: 31gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 167mgSodium: 1223mgPotassium: 584mgFiber: 3gSugar: 18gVitamin A: 2019IUVitamin C: 77mgCalcium: 39mgIron: 2mg

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Frequently Asked Questions

How else can I use sesame seeds?

One of my favorite ways to use them is by making a simple sesame seed crust for chicken. To do this, you’ll need to mix together sesame seeds, breadcrumbs, and your favorite Asian-inspired spices, such as ginger, garlic, and soy sauce. Then, coat your chicken breasts in the mixture and bake them in the oven. The result is a perfectly crispy, flavorful chicken that’s sure to impress.

Can I make this recipe without an Air Fryer? 

Yes, you can! If you don’t have an Air Fryer, you can bake the chicken bites in the oven at 400F for about 20-25 minutes or until it is cooked through and golden brown. Just be sure to flip the chicken bites halfway through cooking to ensure that they are cooking evenly.

How can I use the honey mustard sauce in my meal prep?

It’s also perfect for adding flavor to chicken, pork, or salmon. Simply brush it on your protein before baking or grilling. You can also use it as a dipping sauce for fresh veggies. Add apple cider vinegar and olive oil to the sauce. Blend it together and use it as a salad dressing.

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Asian Lettuce Wraps with Beef and Fresh Basil

Hey there fellow meal-prepping enthusiasts, I am so excited to share with you one of my go-to recipes for Asian Ground Beef Lettuce Wraps! This dish is not only delicious, but it’s also healthy, low-carb, and perfect for weekly meal prep.

One of the meal prep hacks to making this dish truly tasty is by adding fresh herbs. Not only do they add a pop of color and freshness to your dish, but they also add an incredible depth of flavor. For this recipe, I highly recommend adding fresh basil to your ground beef filling. The combination of this fresh herb with the juicy ground beef and flavorful sauce is simply irresistible.

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With a little bit of planning and preparation, you can enjoy restaurant-quality flavors at home all week long. 

asian beef lettuce wraps on a wooden bowl

The PrepYoSelf Newsletter

Now, let’s talk about the nutritional benefits of this dish. By using lettuce wraps you’re cutting out lots of calories. Plus, ground beef is a great source of protein and the addition of vegetables like bell peppers and onions adds fiber and important vitamins and minerals. And let’s not forget about the incredible flavors and textures that make this dish so satisfying.

I’m going to show you how to make Asian Flavored Ground Beef Lettuce Wraps that taste just as good as your favorite takeout but with the added convenience of being able to prepare it in advance for the week ahead.

asian beef lettuce wraps on a wooden bowl

Simple Keto-Friendly, Low-Carb Ingredients

Firstly, let’s talk about how to make this dish taste absolutely amazing. The key is to season your ground beef well with Asian spices like garlic, ginger, and soy sauce. You can also add a little sweetness with honey or brown sugar, and some heat with red pepper flakes or chili paste. The combination of these flavors will make your taste buds dance with delight!

  • Ground Beef: We used ground beef, but you can easily swap in ground pork, ground turkey, or ground chicken for your protein

  • Red Onions: We used diced red onions, but chopped green onions are also a great choice.

  • Lettuce Wraps: We used butter lettuce leaves, but you can also use romaine lettuce leaves

  • Bell Peppers: This will add freshness to the dish and also bright colors

  • Herbs: We used basil leaves, but you can easily swap them with cilantro

  • Soy Sauce: Soy sauce adds great savory flavors to stir fry, but you can also use other sauces such as hoisin sauce, gyoza sauce, or oyster sauce.

  • Oils: We stir fry with olive oil, but then drizzle in a little bit of sesame oil for extra flavor in the end.

asian beef lettuce wraps in meal prep containers

How to Make Ground Beef Lettuce Wraps

  • Add 1 tbsp olive oil to a saute pan on medium-high heat. Saute the onions until they soften (about 2 to 3 minutes)

  • Next, add the ground beef and saute for about 5 to 6 minutes until the beef is fully cooked and golden brown

  • Then, add seasonings, bell peppers, and chopped fresh basil leaves and mix it all together

  • Serve the beef on top of the lettuce wraps

Reference the recipe card below for detailed instructions.

asian beef lettuce wraps in meal prep containers

Meal Prep Tips for Basil Beef Lettuce Wraps

  • Now, let’s talk about what side dishes would pair well with this recipe. I recommend serving these lettuce wraps with some pickled ginger or onions, which will help balance out the flavors. You could also enjoy it with a side of fruit like sliced oranges for added nutrition and citrus flavors.

  • When it comes to storing and reheating this dish for the week, it’s important to separate the lettuce wraps from the ground beef filling and store them separately. This will help keep the lettuce wraps crips and fresh and prevent them from getting soggy.

  • To reheat, you could also heat up the filling in a skillet with a little oil to crisp it up or just simply microwave the filling until heated through and then assemble the lettuce wraps. 

Beef lettuce wraps

Basil Ground Beef Lettuce Wraps with Bell Peppers

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

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz ground beef
  • 1/4 cup red onions (diced)
  • 1 each red bell pepper (sliced)
  • 4 each fresh basil leaves (thinly sliced)
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1/4 tsp garlic powder
  • 4 each large lettuce leaves

Instructions
 

  • Add 1 tbsp olive oil to a saute pan on medium high heat. Saute the onions until they soften (about 2 to 3 minutes)
  • Next, add the ground beef and saute for about 5 to 6 minutes until the beef is fully cooked and golden brown
  • Then, add seasonings, bell peppers, and chopped fresh basil leaves and mix it all together
  • Serve the beef on top of the lettuce wraps

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Frequently Asked Questions

Can I add vegetables to the filling?

Absolutely! Adding vegetables like broccoli, carrots, and mushrooms will not only add more nutrition to the dish but also add texture and flavor.

How can I make sure the lettuce stays fresh for meal prepping?

To keep the lettuce fresh for meal prepping, I recommend storing the lettuce leaves separately from the filling. Place a damp paper towel at the bottom of the container and then layer the lettuce leaves on top. This will help keep the lettuce fresh and crisp.

Can I freeze ground beef lettuce wraps?

I do not recommend freezing the lettuce wraps as the lettuce will become wilted and soggy when thawed. However, you can freeze the cooked ground beef filling for up to three months.

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Instant Pot BBQ Chicken

Round plate with shredded bbq chicken, corn, and broccoli

Making your Instant Pot BBQ Chicken is a cost-effective way to meal prep rather than buying pre-made chicken at a store or getting it from a restaurant.

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Round plate with shredded instant pot bbq chicken, corn, and broccoli

Why Instant Pot BBQ Chicken is Great for Meal Prep

  • By making your own shredded bbq chicken in the Instant Pot, you can control your portion size and can control the ingredients to ensure that they are healthy.

  • Using the Instant Pot to cook your BBQ chicken also saves a lot of time because the pressure cooking feature allows it to cook quickly and thoroughly.

  • You can also make a large batch and freeze them in portioned containers for later use which makes it a convenient option for busy nights when you don’t have time to cook from scratch.

  • The shredded BBQ chicken can be served in a variety of meals. We enjoy eating it with roasted vegetables, in sandwiches or wraps, or even on top of salads. You can use this protein dish in multiple meals throughout the week without getting tired of it.

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Here’s What You Need to Make BBQ Chicken

Making your own shredded BBQ chicken in the Instant Pot allows you to control the ingredients and flavors to your liking.

  • Chicken: We used boneless chicken thighs, but you can also use chicken breasts or chicken tenderloins if you prefer leaner protein.

  • BBQ Sauce: You can make your own BBQ sauce, however, we used a store bought version for the sake of time. Just be sure to read the ingredient labels and pick a BBQ sauce that is less in sugar and sodium.

  • Broth: We used chicken broth, but you can also use water. You just need a little bit of liquid for this recipe

  • Seasonings: To enhance the flavor, we added garlic powder, paprika, and a little bit of liquid smoke to add the “BBQ flavor”

Round plate with shredded instant pot bbq chicken, corn, and broccoli

Easy Steps for Instant Pot BBQ Chicken

  1. Combine the ingredients in the Instant Pot.

  2. Seal the lid and set the timer for 25 minutes on high pressure.

  3. Once the cook time finishes, carefully release the steam and open the lid.

  4. Use two forks to shred the chicken. Then drain the excess liquid.

  5. Add more BBQ sauce to the chicken to your liking.

  6. Enjoy with vegetables or make a sandwich.

Reference the recipe card below for detailed instructions.

glass meal prep container with shredded instant pot bbq chicken, corn, and broccoli

Meal Prep Tips for Instant Pot BBQ Chicken

  • Use boneless chicken beause they cook quickly and are easy to shred. You won’t have to deal with separating the bones.

  • Double the recipe if you want to freeze extra portions for a later time. Just be sure to label and date the containers.

  • Allow the chicken to cool for a fewminutes before shredding to make it easier to handle so that you don’t burn your hands. You can also use a hand mixer on low speed to shred the meat.

glass meal prep container with shredded instant pot bbq chicken, corn, and broccoli

shredded bbq chicken

Shredded BBQ Chicken with Roasted Broccoli and Corn

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Prep Time 5 minutes
Cook Time 35 minutes
Course lunch, Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Instant Pot
  • sheet pan
  • oven

Ingredients
  

Chicken

  • 1.5 lbs boneless chicken thighs
  • 1.5 cups BBQ sauce
  • 1 cup chicken broth
  • 1/4 cup red onions (sliced)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt

Vegetables

  • 4 cups broccoli florets
  • 4 pieces corn on the cob
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Meanwhile, place the chicken in the Instant Pot and pour in chicken broth, half of the BBQ sauce, red onions, and seasonings
  • Seal the lid and set the timer for 35 minutes and cook on the medium setting
  • Next, place the broccoli and corn on a sheet pan and sprinkle with garlic powder, paprika, and salt. Coat it with olive oil. Bake in the oven for 12-15 minutes
  • After the chicken cooks, follow the manufacturer's instructions to carefully release the steam and open the lid
  • Drain the chicken broth and use two forks to shred the chicken. Then, pour over the leftover BBQ sauce and mix it all together
  • Serve the shredded chicken with the roasted broccoli and corn
  • optional: Enjoy with a side salad

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Frequently Asked Questions

Can I use frozen chicken?

Yes, absolutely, you’ll just have to adjust the cooking time accordingly to make sure it cooks thoroughly, approximately an additional 10 extra minutes per pound when using frozen meats. 

Can I reheat Instant Pot BBQ Chicken in the microwave?

Yes, you can reheat it in the microwave or on the stovetop.

Can I use any type of BBQ Sauce?

Yes, you can use any type of BBQ Sauce. There are many different flavors such as the traditional tangy flavors that is tomato based, smoky bbq sauce that comes from smoked paprika or liquid smoke, spicy bbq sauce that has a kick to it from cayenne pepper, or honey bbq sauce that is sweet from the addition of honey.