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Baked Breakfast Egg Stuffed Peppers

egg stuffed bell peppers

Baked breakfast stuffed peppers are perfect for a low-carb breakfast, brunch, or even as an afternoon snack.

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Calories: 528kcal | Carbohydrates: 21g | Protein: 17g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1109mg | Potassium: 966mg | Fiber: 9g | Sugar: 3g | Vitamin A: 976IU | Vitamin C: 124mg | Calcium: 100mg | Iron: 3mg
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White round plate with a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

We love the natural sweetness of bell peppers, and using them as a vessel to bake eggs in them is an added bonus! And to level it up, we are topping it off with bold flavors such as harissa and pistachio pesto.

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Egg Stuffed Pepper Ingredients

Savory breakfast is definitely something we look forward to in the mornings. And it’s even better when it’s nutritious and flavorful in one bite. Here are the ingredients we used for our egg-stuffed peppers:

  • Bell Peppers: You can use any color of your choice. Green bell peppers are slightly more bitter, while the yellow, orange and red bell peppers are sweeter. Red bell peppers also are more nutrient-dense.
  • Eggs: We used 2 eggs per pepper half, however, depending on the size of your peppers, you may just need 1 egg.
  • Harissa: We used harissa to add some heat and smoky flavors, but you can easily use another kind of chili sauce such as sriracha. 
  • Pistachio Pesto: We made our pistachio pesto from scratch, however, you can use any kind of store-bought pesto such as basil pesto.
  • Avocado: To add some healthy fat, we added sliced avocado on top.
White round plate with a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

How to Make Breakfast Egg Stuffed Peppers

  1. Preheat the oven to 400F.
  2. Using a chef’s knife, slice the bell pepper in half. Remove the inner ribs and seeds of the peppers.
  3. Lay the peppers cut side up on the baking sheet and crack the eggs into the pepper halves.
  4. Bake in the oven until the egg whites are firmly set.
  5. Top it off with harissa sauce, pesto, and sliced avocados.

Reference the recipe card below for detailed instructions.

Meal prep container storing a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.

Meal Prep Tips for Egg Stuffed Peppers:

  • Other Prep Methods: You can also cook this in a small toaster oven or in the Air Fryer (cook at 360F for 10-12 minutes).
  • Storage: Store them in an air-tight container in the refrigerator for up to 3 to 4 days. You can also freeze them and store them in the freezer for up to 3 months for the best quality. However, we recommend you don’t slice the avocado in advance. Wait to slice the avocado when you are ready to eat the peppers to prevent them from browning too early.
  • To Reheat: Heat them in the microwave until they warm through.
Glass meal prep containers storing a baked yellow bell pepper stuffed with eggs. It is topped off with red harissa sauce and green pesto and slice avocado.
Egg Stuffed Peppers

Oven Baked Breakfast Egg Stuffed Peppers

These egg stuffed peppers are topped with a flavorful harissa sauce and pistachio pesto perfect for a low carb breakfast or snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 528 kcal

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven

Ingredients
  

Stuffed Pepper

  • 4 large eggs
  • 1 yellow bell pepper
  • 1 avocado
  • 1/4 teaspoon salt
  • 1 tablespoon harissa sauce

Pistachio Pesto

  • 1/4 cup pistachios (shelled)
  • 2 tablespoons olive oil
  • 4 tablespoons green onions (chopped)
  • 2 garlic cloves (peeled)
  • 1/2 teaspoon salt

Instructions
 

  • Pre-heat oven to 425F. Cut the bell pepper in half lengthwise and remove the ribs and seeds
  • Place the bell peppers on a sheet pan. Crack two eggs into each pepper half and season with salt. Bake in the oven for 12 to 15 minutes or until the egg whites have set.
  • While the peppers bake, use blender to blend together the pistachio, green onions, garlic, olive oil, and salt into a chunky paste. Or you can use a sharp knife to finely chop the ingredients
  • After the peppers cook, top off each pepper with a teaspoon of harissa sauce and pistachio pesto. Feel free to add more to your liking. And don't forget to enjoy them with avocado slices!

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: 528kcalCarbohydrates: 21gProtein: 17gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 327mgSodium: 1109mgPotassium: 966mgFiber: 9gSugar: 3gVitamin A: 976IUVitamin C: 124mgCalcium: 100mgIron: 3mg

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Frequently Asked Questions

What is harissa?

Harissa is a chile sauce that is made from dried red-chiles, garlic, citrus, and warm spices such as cumin, coriander, caraway seeds, and olive oil. They are a perfect way to perk up the flavor for your eggs.

What is pesto?

Pesto is a sauce that combines crushed herbs, nuts, garlic, and olive oil. You can serve it with pasta, use it as a spread for sandwiches. The sauce can easily brighten up the flavor of a simple dish.

Are bell peppers keto-friendly?

Yes, bell peppers are low in carbs and they can be a great vegetable option to add when planning ingredients for your keto meals.

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Sheet Pan Shrimp and Cauliflower with Corn

shrimp and corn

Easy Sheet Pan Shrimp with a corn and cauliflower bake that is ready in less than 20 minutes!

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Wood plate with roasted shrimp, corn, cauliflower, and green onions.

This sheet pan lunch is a lighter version of a shrimp boil that makes it an easy weekday meal prep.

Here’s What We Love About This Pan Shrimp Recipe

  • We’ve got traditional ingredients such as shrimp and corn, but instead of potatoes that you often find in boil recipes, we used cauliflower for a lower carb option.

  • We also used corn kernels rather than corn on the cob so that you can just scoop it up easily with a fork without having to get your hands dirty.

  • Everything cooks at the same time in this pan shrimp recipe, making it a quick, easy, and flavorful prep when you are crunched for time.

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Here’s What You’ll Need

  • Shrimp: You can either use fresh or frozen shrimp. If you cook frozen shrimp, be sure to thaw it out in the refrigerator first before cooking, otherwise, it will get watery when it cooks in the oven

  • Corn Kernels: We choose frozen corn, however, you can use fresh corn on the cob if you prefer the traditional way to cook corn in a boil.

  • Cauliflower: You can also swap with another low-carb vegetable such as yellow squash or zucchini

  • Garlic and Green Onions: These aromatics add bold flavors to this simple dish

  • Seasonings and Olive Oil: We used garlic powder, chili powder, paprika, and salt. However, you can also use old bay seasoning or any pre-mixed seafood seasoning.

Wood plate with roasted shrimp, corn, cauliflower, and green onions.

How to Make This Tasty Shrimp “Boil” Bake

  1. Pre-heat the oven to 400F.

  2. Place the shrimp and veggies on a sheet pan.

  3. Sprinkle the ingredients with seasoning and drizzle with olive oil.

  4. Bake in the oven until fully cooked.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with roasted shrimp, corn, cauliflower, and green onions.

Meal Prep Tips for Shrimp “Boil” Bake

  • Air Fryer Tip: You can also cook these ingredients in an Air Fryer. Cook it at 360F for 8-10 minutes

  • Stove Top Tip: If you prefer the stovetop, you can saute these ingredients in a skillet. Add oil to a hot pan and start with the cauliflower florets until they get tender. Then add the shrimp, followed by the corn. Add the seasonings and sprinkle with lemon juice at the end. Garnish with green onions.

  • Ingredient Tips: If you want to add more flavor, you can top it off with other fresh herbs such as basil, fresh cherry tomatoes, or sliced shallots.

  • To Serve: Pair this meal with a crispy, fresh green salad, buttery rice pilaf, or with flour tortillas

Glass meal prep containers with roasted shrimp, corn, cauliflower, and green onions.

Shrimp and Cauliflower

Sheet Pan Shrimp and Cauliflower with Corn

Simple sheet pan meal loaded with sweet corn, cauliflower, and shrimp. All ingredients baked together so that you can have it ready in no time.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Ingredients
  

  • 8 oz shrimp (peeled and deveined)
  • 2 cups cauliflower florets
  • 1 cup corn
  • 2 tablespoons garlic (minced)
  • 2 tablespoons green onions (chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1 lemon (juiced)
  • 1 tablespoon olive oil

Instructions
 

  • Pre-heat oven to 400F. Place the shrimp and veggies on a sheet pan.
  • Sprinkle the seasonings and minced garlic on top. Coat everything with olive oil.
  • Bake in the oven for 12 to 15 minutes.

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Frequently Asked Questions

Can I use cauliflower rice?

Yes, cauliflower rice works well here.

How long can I store leftovers?

You can store it in an airtight container in the refrigerator for up to 3 to 4 days. 

What can I substitute for shrimp?

You can use any kind of protein such as sliced sausage, cubed chicken, and even cubed salmon. Just be sure that the pieces are small enough (about a 1-inch cube) so that all the ingredients cook through at the same time.

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Sauteed Ground Beef with Spring Veggies

ground beef

A healthy and savory blend of ground beef and colorful vegetables cooked all in one skillet. Good ground beef recipes are so versatile.

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Round plate with sauteed ground beef, yellow squash, peas, and carrots.

You can’t really go wrong with savory ground beef browned in a skillet. All you need is budget-friendly ingredients and seasonings and you have an easy and delicious meal ready in less than 20 minutes.

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Why is this easy ground beef recipe great any time of the year?

  • You can pair it with any local, seasonal veggies you have on hand.

  • Pick from fresh, frozen, canned, or even a combination of all.

  • You just need a few seasonings to enhance the simple ingredients to bring it all together.

Round plate with sauteed ground beef, yellow squash, peas, and carrots.

Ingredients and Variations

  • Ground Beef: We used lean ground beef, but you can also use ground turkey or ground chicken.

  • Peas and Carrots: Frozen peas and carrots are a great staple to have in your freezer at all times. You can use them in soups, on top of salads, or in any skillet dish just like this.

  • Yellow Squash: Squash is a budget-friendly ingredient that is low in calories and it adds great bright colors to any dish

  • Seasonings: We used Italian seasoning, paprika, garlic powder, and salt

  • Olive oil: Keep it heart healthy with olive oil, and you can also use avocado oil

Glass meal prep containers with sauteed ground beef, yellow squash, peas, and carrots.

How to Make Sauteed Beef with Vegetables

  • Add oil to a hot pan and saute onions until they soften

  • Brown your beef and add the seasonings

  • Finally, add the peas, carrots, and yellow squash and cook until tender

Reference the recipe card below for detailed instructions.

Glass meal prep containers with sauteed ground beef, yellow squash, peas, and carrots.

Meal Prep Tips for Ground Beef and Veggies

  • Extra flavor: If you want to add more of a savory flavor, add 1/2 cup of tomato sauce or 1 tbsp of tomato paste while you brown the meat.

  • To Serve: Serve this dish with a side of brown rice, on top of a lettuce wrap, or even with a side of mashed potatoes or cauliflower

  • To Reheat: Warm it up in the microwave for a few minutes

  • To Store: Store in an airtight container in the refrigerator for 3 to 4 days

ground beef

Sauteed Ground Beef with Spring Veggies

Quick and Easy Ground Beef and Spring Veggie Skillet that you can prep in less than 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz lean ground beef
  • 1/4 cup red onions (diced)
  • 1 cup frozen peas and carrots
  • 1 yellow squash (sliced into half rounds)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon italian seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Add oil to a saute pan on medium-high heat and saute the onions until they soften.
  • Next, add the ground beef to the pan and break it up into smaller pieces. Sprinkle in the Italian seasoning, paprika, garlic powder, and salt. Saute for about 5 to 6 minutes until it is golden brown and fully cooked.
  • Finally, add the peas, carrots, and yellow squash. Continue to stir for another 3 to 4 minutes until the veggies are tender.

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Frequently Asked Questions

Can I use other ground meat?

Of course! You can make it with ground chicken, turkey, or even pork.

What other low-carb vegetables can I use with ground beef?

Broccoli, green beans, cauliflower, bell peppers, and asparagus are all great low-carb options to make with sauteed ground beef.

What other seasonings can I use in ground beef recipes?

We often season ours with soy sauce for Asian-inspired dishes or you can use chili powder and cayenne if you are looking for heat. 

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Air Fryer Orange Soy Glazed Chicken with Broccoli

orange chicken

This sweet and tangy Air Fryer Chicken Thigh recipe is a healthier version of one of our favorite take-out meals.

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Round plate with golden brown chicken thighs and crispy broccoli florets.

You can’t go wrong with ordering Orange Soy Chicken for take-out. Those bite-sized chicken pieces, dredged in fried, golden, and crispy batter tossed in a sweet orange sauce are just so full of flavor.

However, it’s also a lot of work making it at home, not to mention the guilt of loaded calories!

But we don’t want to miss out on those great flavors during our weekly meal prep, so we opted for an easier, more budget-friendly version, but with all the same great flavors.

For this recipe, we wanted to keep the crispy textures and decided to prep Air Fryer Chicken Thighs glazed in an orange soy marinade and paired it with broccoli florets.

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To Make this Healthy Air Fryer Orange Chicken, You’ll Need

  • Chicken Thighs: This may not be the leanest cut of chicken, but it’s a lower-calorie version than the chicken pieces dredged in flour and deep-fried in oil. But if you really want to keep it clean and lean, you can still make this recipe with chicken breasts or chicken tenderloins.

  • Marinade: We used a mixture of soy sauce, orange juice, honey, garlic powder, and sesame oil.

  • Broccoli: We love chicken and broccoli together, but you can also use other vegetables such as green beans, bok choy, or bell peppers.

Round plate with golden brown chicken thighs and crispy broccoli florets.

How to Prepare Easy Air Fryer Orange Soy Chicken

  1. Mix together your marinade in a bowl, then add the chicken. Make sure the chicken gets fully coated with the marinade.

  2. Next, place the chicken thighs in the Air Fryer and cook them for about 23 to 25 minutes at 360F.

  3. After the chicken cooks, remove it from the Air Fryer and place the broccoli in the Air Fryer. Sprinkle them with seasonings and coat them with sesame oil. Roast at 360F for 5 minutes.

Reference the recipe card below for detailed instructions.

Glass meal prep container with golden brown chicken thighs and crispy broccoli florets.

Meal Prep Tips for Air Fryer Orange Chicken

  • Other cook methods: If you don’t have an Air Fryer, you can bake it in an oven at 425F until it is crispy.

  • To serve: Serve with a side of grains such as brown rice pilaf or soba noodles.

  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

  • To Reheat: Both the chicken and broccoli can be reheated in the microwave.

  • Larger Batch: If you make a larger batch, you can shred the chicken and serve it on top of lettuce or in a lettuce wrap with Asian slaw.

Glass meal prep container with golden brown chicken thighs and crispy broccoli florets.

orange chicken

Air Fryer Orange Soy Glazed Chicken with Broccoli

Here's a home cooked version of tasty orange soy glazed chicken made right in the Air Fryer.
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • mixing bowl
  • Air Fryer

Ingredients
  

Chicken and Marinade

  • 4 bone in chicken thighs
  • 1/4 cup soy sauce
  • 1 orange (juiced)
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1 tablespoon sesame oil

Broccoli and Seasonings

  • 4 cups broccoli florets
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon sesame oil

Instructions
 

  • Place the chicken thighs in a mixing bowl and add the soy sauce, juice of an orange, honey, garlic powder, and sesame oil. Mix it all together making sure the chicken is fully coated.
  • Then, place the thighs in the Air Fryer and cook them at 360F for 23 to 25 minutes (you'll want to make sure it gets nice and crispy). After it cooks, check the temperature with a thermometer making sure it reaches an internal cook temperature of 165F.
  • Next, remove the chicken and place the broccoli in the air fryer. Sprinkle with the seasonings and sesame oil and cook at 360F for 5 minutes.

Notes

If you don’t have an air fryer, place the chicken on a sheet pan and bake it in the oven for 35-40 minutes at 400F. Bake the broccoli florets for 8-10 minutes.

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Frequently Asked Questions

Can I make orange soy glazed chicken in the oven?

If you don’t have an Air Fryer, you can also bake the chicken in the oven for 35-40 minutes at 400F until it reaches an internal temperature of 165F. Bake the broccoli florets for 8-10 minutes.

Is this recipe gluten-free?

Yes, we do not use any flour in this recipe like the classic take-out recipes use.

How long do chicken thighs take in the Air Fryer?

If you are cooking it at 360F, it typically takes 23-25 minutes, depending on how thick your chicken thighs are. Use a thermometer to check that it is fully cooked to an internal temperature of 165F.

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Oven Baked Chicken Fajitas with Mango Salsa

chicken fajitas

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Sheet pan chicken fajitas are the fastest dinner you can make with tender chicken, and colorful veggies, and it’s an easy clean-up!

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

Why We Love This Oven Baked Chicken Fajitas

  • There is no need to spend extra dollars at a restaurant for your weeknight dinner.

  • This easy fajita dinner is budget-friendly and super tasty.

  • You can bake everything in one pan and you get juicy chicken with sweet roasted peppers and onions, and the oven does all the work.

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To Make Easy Baked Chicken Fajitas, You’ll Need

  • Chicken Tenderloins: You can also use chicken breasts or boneless chicken thighs

  • Bell Peppers and Onions: These ingredients add flavor and lots of color to the dish

  • Fajita Seasoning: We made our own mixture, however, you can also use pre-mixed seasonings

  • Tortillas: Serve it up with your flour tortillas or corn tortillas. There are also low-carb options and vegetable options such as jicama tortillas if you are keeping it keto-friendly

  • Mango Salsa: We love adding fruit to our salsa, especially if we have extra on hand. Other tasty toppings you can add are guacamole, pico de gallo, cheese, or sour cream

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

How to Cook Chicken Fajitas in the Oven

  1. Preheat the oven to 400F.

  2. Mix together your seasonings in a small bowl.

  3. Place the chicken tenderloins on one side of the sheet pan and the sliced peppers and onions on the other side.

  4. Coat all the ingredients with olive oil and sprinkle them with the seasonings.

  5. Bake everything in the oven until the chicken is fully cooked.

  6. Meanwhile, prepare the Mango Salsa and other toppings.

Reference the recipe card below for detailed instructions.

Glass meal prep container with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

Meal Prep Tips for Baked Chicken Fajitas

  • Large Batches: If you decide to increase the batch size, you can serve the fajita chicken and veggies on top of a salad or serve it in a lettuce wrap or with a side of Spanish rice and beans.

  • Other Recipe Ideas: You can also add veggie fajitas with breakfast tacos. Make pasta with the chicken and bell peppers simply by adding them to penne pasta, and adding shredded parmesan cheese.

  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

Glass meal prep containers with chicken fajitas, mango salsa, and colorful bell peppers and onions served with tortillas.

chicken fajitas

Oven Baked Chicken Fajitas with Mango Salsa

Budget-Friendly and flavorful chicken fajitas baked in the oven in less than 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Chicken & Seasoning

  • 12 oz chicken tenderloins
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 4 low carb tortillas

Fajita Veggies & Seasoning

  • 1 red bell pepper (sliced)
  • 1/4 cup red onions (sliced)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Mango Salsa

  • 1 mango (peeled and diced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onions (diced)
  • 1 cup cherry tomatoes (sliced)
  • 1 lime (juiced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Pre-heat the oven to 400F. Place the chicken tenderloins, sliced bell peppers, and sliced onions on a sheet pan. Sprinkle them with the seasonings and coat them with olive oil
  • Bake in the oven for 20 minutes until the chicken is fully cooked and reaches an internal temperature of 165F. (cook for an additional 5 minutes until it reaches the internal temperature of 165F)
  • Meanwhile, add the diced mango, cilantro, red onion, and cherry tomatoes in a mixing bowl. Add the seasonings, juice of a lime, and mix everything together
  • After the chicken cooks, layer the chicken tenderloins in the middle of the tortillas and top it off with the fajita veggies and fresh mango salsa. Enjoy this beautiful colorful and tasty dish!

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Frequently Asked Questions

Is chicken fajita healthy?

Yes, baking it in the oven is one of the healthiest ways to make chicken fajitas because this recipe uses healthy fat, lean meat, and healthy vegetables.

What goes well with fajitas?

Serve it with a cilantro corn salad, avocado salad, or baked black beans.

How do you cut chicken breast for fajitas?

If you are using chicken breasts instead of tenderloins, you will want to let the cooked chicken rest before slicing it into thin strips. Slice it the chicken breasts horizontally into ½-inch thick slices.

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Easy Cheese Omelette

cheese omelette

Learn how to make a perfectly cooked egg omelette with these easy tips and tricks in this recipe for one.

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White round plate with an omelette garnished with fresh tomatoes and green onions, recipe for one.

Why you’ll enjoy this omelette recipe for one:

Omelettes are one of our go-to breakfast choices at our favorite local diners, but they are also just easy to make at home. There are so many ways to fill and flavor your omelette. The great thing is that you can easily add whatever veggies and protein you have in your fridge.

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Here are the Ingredients You’ll Need:

For this recipe for one, we will use simple ingredients to teach you the basics of how to make an omelette.

  • Eggs: While most diners and restaurants build large-size omelettes using 3 to 5 eggs per serving, we are sticking to 2 large eggs per serving. That’s enough to fill the omelette and is a good portion size for your weekly meal prep.

  • Filling: We are using cheese, however, you can easily add other meat proteins such as breakfast sausage or turkey crumbles

  • Olive Oil: If you’re not using a non-stick pan, you’ll want to grease your pan with oil or cooking spray so that the eggs don’t stick

White round plate with an omelette garnished with fresh tomatoes and green onions, recipe for one.

How to Make an Omelette for One:

  1. Whisk the egg: Crack the eggs in a mixing bowl and whisk the eggs until you break up the egg yolks so that there is a more smooth mixture with the egg whites. 

  2. Add Seasonings: Since the cheese filling already contains a sufficient amount of sodium, we are seasoning the omelette with just a pinch of salt. However, you can easily add other seasonings such as garlic powder, paprika, or pepper.

  3. Heat the Skillet: Heat oil over medium heat in the non-stick skillet. You’ll want to pour just enough to cover the bottom of the skillet. (Make an additional batch as needed)

  4. Cook the eggs: Allow the eggs to set up for a minute, then take a spatula and gently push the firm portions toward the center of the skillet. Gently lift the skillet and tilt it in a circular motion to allow the runny portion of the eggs to flow into the empty edges of the pan.

  5. Add fillings: When most of the eggs are firmly set, add your fillings and use the spatula to fold the omelette in half.

Reference the recipe card below for detailed instructions.

Meal Prep Tips for Cheese Omelettes:

  • Adding Liquid: When you whisk your eggs, you can also add 1 to 2 teaspoons of milk, half and half, or heavy cream per egg. Adding the milk gives it a slightly richer taste.

  • Adding Vegetables: When adding vegetables, make sure they are chopped into small pieces. Be sure to saute them first, otherwise, they will become watery and make the center of the omelette soggy as it cooks through.

  • Adding oil: You can use olive oil or cooking spray, but if you want to enhance the flavor, frying the omelette with a small teaspoon of butter will give it a nuttier taste and a more golden brown surface that is classic for most diner-style omelettes.

  • To Serve: Enjoy these with fresh fruit. You can also add sliced avocado for healthy fat.

  • Storage: The eggs can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

  • To Reheat: Heat them in the microwave until they warm through.

Glass meal prep containers storing a folded omelette with fresh tomatoes and green onions, recipe for one.

Omelette

Cheese Omelette

Cooking an omelette for yourself at home can be easy with these few quick steps.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • whisk
  • 6 inch omelette pan
  • spatula

Ingredients
  

  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cherry tomatoes (sliced)
  • 1 tablespoon green onions (chopped)
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt (or to preferred taste)

Instructions
 

  • Add olive oil to a pan on medium heat making sure it coats the bottom of the pan.
  • Whisk the eggs in a bowl. Pour the egg mixture into the heated pan. Tilt the pan around to spread it to the edge of the pan. Let the eggs heat through and firm up. Use the spatula to gently push the sides toward the middle, letting the liquid egg flow to the edge of the pan.
  • Let the eggs cook for another 2 to 3 minutes and sprinkle the top of the eggs with the shredded cheese. Gently fold the omelette in half in a moon shape and cook for another 30 seconds to let the cheese melt
  • Garnish with fresh green onions and top it off with freshly sliced cherry tomatoes.

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Frequently Asked Questions

What is the best cheese for an omelette?

We like to use shredded cheddar or mozzarella cheese. If you want to make a specialty omelette, use gruyere or feta cheese.

What to serve with an omelette?

You can have it with roasted diced potatoes or bell peppers. Serve it up with a side of salsa or pico de gallo.

What can you use for omelette fillings?

We love sauteed mushrooms or spinach. Instead of bacon, we often use chopped turkey deli meat for less fat or prosciutto slices.

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Quinoa and Kale Salad

quinoa salad

This quinoa and kale salad recipe is a powerhouse of ingredients you should add to your weekly meal prep.

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Bowl of quinoa salad with kale and butternut squash.

The combination of all these ingredients in this salad is not only colorful and flavorful but it’s also packed with nutrition. Both quinoa and kale are nutrient-dense, and the addition of butternut squash, shredded cabbage, and dried cranberries add healthy fiber and vitamins.

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Here’s What You Need for This High-Protein Quinoa Salad

  • Quinoa: There are different types of quinoa, but we used a tri-color quinoa

  • Kale: You can also swap this out with other greens such as arugula or spinach

  • Butternut squash: Another option is acorn squash or delicata squash

  • Red cabbage: We love the purple colors of red cabbage, but you can also use regular green cabbage

  • Dried cranberries: Feel free to use whatever dried fruit you have on hand such as raisins

  • Seasonings: We seasoned this salad with a homemade lemon honey dijon vinaigrette

Bowl of quinoa salad with kale and butternut squash.

Easy Steps to Make this Nutritious Kale Salad Recipe

  1. Boil water in a pot and add the quinoa. Cover the pot with a lid and lower the heat and let it simmer until it fully cooks.

  2. Meanwhile, blend together the ingredients for the homemade salad dressing.

  3. After the quinoa cooks, place it in a bowl and add the butternut squash, kale, shredded cabbage, and dried cranberries.

  4. Pour in the dressing and mix it all together.

Reference the recipe card below for detailed instructions.

Bowl of quinoa salad with kale and butternut squash.

Meal Prep Tips for Quinoa and Kale Salad

  • Ingredient Tips: Feel free to add diced avocado for some healthy fat

  • Nuts: You can also add nuts for more protein such as walnuts, almonds, or pecans

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days

Bowl of quinoa salad with kale and butternut squash.

Quinoa and Kale

Quinoa and Kale Salad

Here's a tasty kale salad with quinoa tossed in a homemade vinaigrette dressing.
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Mediterranean
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowls
  • boiling pot

Ingredients
  

Quinoa

  • 1/3 cup dried quinoa
  • 1 cup water

Salad Components

  • 1 cup butternut squash (diced)
  • 4 cups Baby kale
  • 1/4 cup shredded red cabbage
  • 2 tablespoons dried cranberries

Salad Dressing

  • 2 lemon (juiced)
  • 4 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

Quinoa

  • Bring 1 cup of water to a boil in a boiling pot. Add the quinoa and lower the heat to medium. Cover the pot with a lid and cook for 15 minutes. After it cooks, fluff with a fork and let it cool.

Salad Dressing

  • In a mixing bowl, add the juice of two lemons with olive oil, dijon mustard, honey, and the seasonings. Whisk together until the dressing is well blended.

Salad Assembly

  • In a bowl, add the butternut squash, quinoa, kale, shredded red cabbage, and dried cranberries.
  • Pour over the dressing and mix all the components together.

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Frequently Asked Questions

Do you serve this quinoa salad cold or hot?

You’ll want to let the quinoa cool before you mix it in with the other salad ingredients.

Is kale salad good for weight loss?

Kale is a nutrient-dense food that is a good source of fiber and protein which helps you keep full longer.

Can you eat quinoa raw?

It’s best to cook the dried quinoa prior to eating it, because it may cause digestive comfort, plus it tastes better!

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Vegetarian Red Pepper and Cheese Sandwich

roasted pepper sandwich with sliced avocado and roasted brussels sprouts

Toasted cheese sandwiches are the best, and for this recipe, we added an extra layer of flavor and nutrients with roasted bell peppers and creamy avocado slices.

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Round plate with a grilled cheese and vegetable sandwich with roasted brussels sprouts.

Who craves comfort food for lunch? I know we do! And it can’t get any more comforting than a toasted cheese sandwich.

But this is not your average cheese sandwich. We leveled it up with roasted red peppers, and sliced avocado, and served it with crispy balsamic brussel sprout chips. And the best part is that we made it all in our Air Fryer Basket!

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Ingredients You’ll Need to Make This Tasty Vegetarian Cheese Sandwich

  • Sliced Bread: We used wheat bread, but you can choose any kind of bread that you like such as sourdough, rye bread, and even gluten-free freed

  • Red Bell Peppers: We used red peppers, but you can use any kind of roasted vegetables such as sliced zucchini, sliced eggplant, or sliced portobello mushrooms. We always try to incorporate any veggies when we can

  • Sliced Cheese: We used provolone cheese, muenster cheese, gruyere cheese, and swiss cheese are tasty options

  • Sliced Avocado: Instead of using mayo spread, we opted for healthy fat and used sliced avocado. This is a great option to add the creaminess that we enjoy from using mayo

  • Brussels Sprouts: We glazed our brussels sprouts with balsamic concentrate which added flavor and helped crisp it up during the cooking process

Round plate with a grilled cheese and vegetable sandwich with roasted brussels sprouts.

Easy steps for this Roasted Red Pepper and Cheese Sandwich

When it comes to the classic cheese sandwich, we often make it on the stove top or use a panini grill, but we actually used the Air Fryer to cook the whole meal. Here’s how we did it:

  1. In a bowl, marinate the brussels sprouts and bell peppers with balsamic concentrate, garlic powder, salt, and olive oil.

  2. Next, place the vegetables in the Air Fryer basket and cook at 350F for 7 minutes.

  3. Then, remove the vegetables from the basket and place the bread slices topped with sliced cheese into the basket.

  4. Toast them until the cheese melts.

  5. Assemble the sandwich by layering the roasted red peppers, cheese, and avocado.

  6. Enjoy with a side of roasted balsamic Brussels sprouts.

Reference the recipe card below for detailed instructions.

Glass meal prep container with a grilled cheese and vegetable sandwich with roasted brussels sprouts.

Meal Prep Tips for Roasted Pepper Cheese Sandwich

  • To Serve: Serve with a side salad, soup, or regular chips instead of the brussels sprouts.

  • Prep Tip: If you are prepping this meal in advance, cook only the bell peppers and brussels sprouts in advance. Then, when you are ready to eat the meal, toast the bread and slice the avocado fresh. If you assemble the sandwich too early, the avocado will brown and the sandwich might get too soggy

Glass meal prep containers with a grilled cheese and vegetable sandwich with roasted brussels sprouts.

roasted pepper sandwich with sliced avocado and roasted brussels sprouts

Vegetarian Roasted Red Pepper, Avocado and Cheese Sandwich

Here's a veggie packed cheese sandwich that you can easily prep in your Air Fryer.
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • Air Fryer

Ingredients
  

  • 1 each red bell pepper
  • 2 cups brussels sprouts
  • 1 tablespoon balsamic concentrate
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 4 slices wheat bread
  • 2 slices cheese (your choice)
  • 1 avocado

Instructions
 

  • Slice the brussels sprouts into thin slices. Cut the bell pepper in half and remove the inner seeds. In a bowl, marinate the vegetables with balsamic concentrate, garlic powder, salt, and olive oil.
  • Place the brussels sprouts and bell pepper in the Air Fryer and cook at 350F for 7 minutes. After the veggies cook, remove them from the Air Fryer basket.
  • Place the bread slices in the basket and top each slice with cheese. Toast the bread at 370F for 1 minute (or until the cheese melts)
  • Then, assemble the sandwich by adding avocado slices, and the bell pepper, and serve with a side of the roasted brussels sprouts.

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Frequently Asked Questions

I don’t have an Air Fryer, can I make this in the oven?

Yes! Just roast your veggies at 400F for 10-12 minutes. You can also toast your bread with the sliced cheese in the oven for about 2 to 3 minutes until the bread gets toasted and the cheese melts.

Do avocado and cheese go together?

Cheese and avocado are one of our favorite combos. In hot dishes, you can use any kind of cheese that melts well such as mozzarella, gruyere, provolone, and even swiss cheese. For cold dishes such as salads, combine them with feta cheese.

What else can you put on a grilled cheese sandwich?

You can add caramelized onions, pesto sauce, sauteed mushrooms, spinach, or olive tapenade. All these can add great flavors to your cheese sandwich. It’s also a great way to use up what you have in the kitchen. It’s all about being creative!

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Cajun Tilapia with Broccolini and Baby Potatoes

round white plate with cajun tilapia, broccolini, and baby potatoes

Pan-fried, flaky tilapia with roasted broccolini and buttery potatoes is a simple, but elegant way to make dinner for your busy weeknights.

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Round plate with seasoned tilapia and roasted broccolini with baby potatoes.

Sometimes it can be overwhelming trying to decide what to eat during the week. Well, let me help you out with this easy and healthy, and not to mention budget-friendly dinner idea.

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Ingredients You’ll Need

  • Tilapia: We like using pan-fried tilapia for this recipe because it cooks fast, but you can use any other kind of white fish.

  • Broccolini: You can also swap this out with broccoli or asparagus

  • Baby Potatoes: We used baby potatoes because we don’t need to peel them which makes it easier to prep

  • Seasonings: We’re seasoning this meal with cajun flavors such as cayenne pepper, paprika, and garlic powder

Round plate with seasoned tilapia and roasted broccolini with baby potatoes.

Simple Steps to Make Tilapia with Roasted Vegetables

  1. Pre-heat the oven to 400F.

  2. Start prepping the baby potatoes and broccolini spears on a sheet pan.

  3. Bake the seasoned vegetables in the oven until they are tender and the potatoes are golden and crispy.

  4. Meanwhile, season the tilapia and pan-fry it in a saute pan until the fish turns opaque and flakes easily with a fork.

Reference the recipe card below for detailed instructions.

Glass meal prep container with seasoned tilapia and roasted broccolini with baby potatoes.

Meal Prep Tips for this Tilapia Recipe

  • Cook Method: If you don’t want to mess with the stovetop, you can also cook the whole dish in the oven. Place the tilapia along with the vegetables and bake everything in the oven.

  • Air Fryer Tip: You can also cook the fish and vegetables in an Air Fryer. Cook it at 400F for 7-9 minutes

  • Flavor Tip: If you have a lemon on hand, sprinkle the juice of the lemon over the dish. This will brighten up the flavors

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days.

Glass meal prep containers with seasoned tilapia and roasted broccolini with baby potatoes.

Tilapia and Veggies

Cajun Tilapia with Roasted Broccolini and Baby Potatoes

Make this delicious pan-fried tilapia with crispy broccolini and golden brown potatoes for your next dinner meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

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

Ingredients
  

Tilapia and Seasonings

  • 12 oz Tilapia fillets
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Broccolini and Baby Potatoes

  • 6 broccolini spears
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup baby potatoes

Instructions
 

  • Pre-heat the oven to 400F. Slice the baby potatoes in half. Place the broccolini spears and baby potatoes on a sheet pan and season with garlic powder and salt. Then, coat it with olive oil and bake for about 15-20 minutes (if the potatoes are still not tender, cook for additional 5 minute increments)
  • Then, season the tilapia with the seasonings. Add oil to a saute pan on medium high heat and sear the tilapia on each side for about 4 to 5 minutes until it is fully cooked and golden brown. The fish should turn opaque and flake easily with a fork
  • Serve the fish with the roasted veggies.

Notes

Note: Instead of searing the tilapia in a saute pan, you can also bake it with the veggies all on one sheet pan

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Frequently Asked Questions

Is this dish healthy?

Yes, it has a good balance of protein, complex carbs, and fiber. Fish is typically also less caloric than beef and chicken if you’re looking for a low calorie option.

What is the best fish to pan fry?

Other than tilapia, flounder, sole, or cod are good options because they are all thin and can cook quickly.

Do you season fish before frying?

Yes, season with herbs and spices to enhance the fish’s flavor.

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Balsamic Baked Chicken

This balsamic baked chicken recipe combines succulent bone-in chicken thighs with a flavorful marinade for a delicious and easy-to-make dish. The marinade, consisting of balsamic dressing, honey, olive oil, rosemary, garlic powder, salt, and pepper, infuses the chicken with rich and aromatic flavors. To prepare, preheat the oven to 425°F and whisk together the marinade ingredients. Arrange the chicken thighs in a baking dish, coat them with half of the marinade, and bake for 20 minutes. Then, add the remaining marinade and continue baking for 10-15 minutes until the chicken reaches a golden brown color and an internal temperature of 165°F. Once cooked, transfer the chicken to a serving dish and enjoy, pairing it with a side salad or roasted vegetables for a complete meal.

balsamic chicken

Honey Balsamic Baked Chicken

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Prep Time 5 minutes
Cook Time 32 minutes

Course dinner, Main Course
Cuisine American, Italian

Servings 4

Equipment

  • mixing bowl
  • sheet pan
  • oven

Ingredients

  

  • 4 each bone in chicken thighs
  • 1/2 cup balsamic dressing
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp rosemary (fresh, finley chopped)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

 

  • Preheat the oven to 425F degrees
  • In a small bowl, whisk together the balsamic dressing, honey, garlic, salt, pepper, and rosemary
  • Place the chicken thighs in a baking dish and pour half of the balsamic marinade over the chicken and make sure it is fully coated
  • Cook the chicken for 20 minutes
  • After 20 minutes, pour the rest of the balsamic marinade on top and cook for another 10-15 minutes until the chicken is golden brown and fully cooked to an internal temperature of 165
  • Remove from the oven and place it on a serving dish and enjoy! Serve with a side salad or roasted veggies

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.