Category: Gluten Free

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Grilled Cherry Chipotle Glazed Chicken Lettuce Wraps

rectangle plate with corn, avocado, grilled chicken, cherries, cucumbers, and lettuce

Grilled Cherry Chipotle Glazed Chicken Lettuce Wraps are a meal prep superstar that not only saves you time and money but also delivers a burst of flavors and textures that can rival your favorite takeout dishes. With their versatility, freshness, and health-conscious approach, they’re the perfect addition to your weekly meal prep routine. Say goodbye to pricey takeout and hello to homemade goodness that’s just as tasty and even more satisfying! Happy eating!

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Why this chicken lettuce wrap recipe is better than takeout:

  • The contrast of tender, juicy chicken, smoky grilled corn, and crunchy lettuce provides a satisfying medley of textures.
  • The glaze’s sweet, smoky, and slightly spicy flavors create a harmonious balance that’s reminiscent of your favorite takeout dishes.
  • The cherry chipotle glaze not only adds incredible flavor but also helps preserve the chicken’s moisture, preventing it from becoming dry during reheating.
  • Homemade meals like these chicken lettuce wraps give you control over the ingredients, allowing you to make healthier choices.
  • You can reduce sodium and unhealthy fats, ensuring you get a balanced, nourishing meal without sacrificing taste.

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Ingredients you’ll need

  • Chicken: Chicken is high in protein, making them a healthy choice for meal prep.
  • Marinade: The combination of sweet frozen cherries and smoky chipotle peppers in adobo sauce creates a dynamic flavor profile that will tantalize your taste buds. The marinade uses pantry staples like soy sauce, garlic, and honey, minimizing the need for pricey specialty ingredients.
  • Lettuce: Lettuce leaves provide a low-carb, low-calorie base, and adding fresh vegetables like cucumber, tomatoes, and avocado boosts the nutritional value.
rectangle plate with corn, avocado, grilled chicken, cherries, cucumbers, and lettuce

The Cooking Technique:

  1. Preheat your oven to 400°F.
  2. Season corn with garlic powder and salt, coat with olive oil, and roast for 15 minutes.
  3. Blend chipotle peppers in adobo sauce, frozen cherries, soy sauce, garlic, honey, and olive oil until smooth.
  4. Marinate the chicken, ensuring it’s fully coated.
  5. Sear the chicken on an indoor grill for 5-6 minutes per side or until it reaches an internal temperature of 165°F.
  6. Allow the chicken to rest for a few minutes before slicing it into thin strips.
  7. Serve the chicken wrapped in lettuce leaves, topped with roasted corn, cucumbers, tomatoes, sliced avocado, and fresh cilantro.

Reference the recipe card below for detailed instructions.

rectangle meal prep containers with corn, avocado, grilled chicken, cherries, cucumbers, and lettuce

Meal Prep Tips for Cherry Chipotle Chicken

  • Storage Tips: Store the lettuce leaves and toppings separately from the chicken and toppings to maintain freshness. Keep the chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, ensuring it’s well-wrapped to prevent freezer burn. If you have leftover chipotle cherry glaze or any dipping sauce, store it in a sealed container in the refrigerator. It can be used for future meals or as a dipping sauce for snacks.
  • Reheating Tips: To reheat the chicken and corn, place it in the microwave for 1-2 minutes or in a skillet on medium heat until warmed through. You can add a touch of butter or olive oil for extra flavor.
  • Ingredient Swaps: Experiment with different proteins like shrimp, ground turkey, or even tofu for a unique twist. Adjust cooking times and marinades accordingly. If cherries aren’t available, you can substitute them with other frozen fruits like raspberries, blackberries, or even pineapple to achieve a sweet and tangy glaze. If you prefer something heartier than lettuce for the chicken lettuce wraps, use cabbage leaves, collard greens, or even whole-grain tortillas as wrap alternatives.
chipotle chicken lettuce wraps

Grilled Cherry Chipotle Chicken Lettuce Wraps

Delight your taste buds with Grilled Cherry Chipotle Glazed Chicken Lettuce Wraps – a healthy, budget-friendly, and flavorful meal prep option bursting with sweet and smoky goodness!
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Latin
Servings 2

Equipment

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

Ingredients
  

Chicken and Marinade

  • 12 oz boneless chicken thighs
  • 1/4 cup chipotle peppers in adobo saue
  • 1/2 cup frozen cherries
  • 2 tbsp soy sauce
  • 1 tbsp garlic (minced)
  • 2 tbsp honey
  • 2 tbsp olive oil

Corn

  • 1 cup corn (frozen)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Lettuce Wraps

  • 4 cups butter lettuce leaves
  • 3/4 cups cucumber (sliced)
  • 1/2 cup cherry tomatoes (sliced)
  • 2 each small avocado
  • 1/4 cup cilantro (chopped)

Instructions
 

  • Pre-heat the oven to 400F
  • Place the corn on a sheet pan and season with the garlic powder and salt. Coat with olive oil and roast in the corn for 15 minutes
  • Next, place marinade ingredients in a mixer and blend until smooth
  • In a mixing bowl, place the chicken with the marinade and make sure it is fully coated
  • Heat an indoor grill on medium-high heat. Sear the chicken on each side for about 5 to 6 minutes until it is fully cooked to an internal temperature of 165F
  • Let the chicken rest for a few mintues before cutting htem into thin strips
  • Serve the chicken with the lettuce wraps. Top them off with the corn, cucumbers, tomatoes, and sliced avocado. Garnish with fresh cilantro

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Frequently Asked Questions

Can I use fresh cherries instead of frozen ones?

Yes, you can use fresh cherries when they’re in season. Simply pit and freeze them before making the glaze for a similar flavor profile.

What can I do if I don’t have an indoor grill?

If you don’t have an indoor grill, you can use a stovetop grill pan or even an outdoor grill. Alternatively, you can pan-sear the chicken in a regular skillet.

How do I adjust the spice level of the chipotle glaze?

To control the spiciness, simply add more or fewer chipotle peppers to adobo sauce. Removing the seeds from the peppers will also reduce the heat.

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Baked Sweet Potato Egg Frittata

round plate with baked eggs and sweet potato

This oven-baked sweet potato egg frittata is a hearty dish that boasts a delightful combination of velvety eggs, the wholesome goodness of sweet potatoes, and the fresh pop of green onions. Whether you’re a meal prep enthusiast looking for a weekly staple or a busy individual in need of quick, satisfying meals, this frittata has got you covered.

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Here’s why you need to make this:

When you’re in the midst of a hectic week, the last thing you want to do is spend hours in the kitchen every day. This egg frittata allows you to prepare a substantial portion of your meals in one go. With just one batch, you’ll have several portions ready to enjoy throughout the week.

Sweet potatoes and eggs are nutritional powerhouses. Sweet potatoes provide vitamins, minerals, and fiber, while eggs offer high-quality protein and essential nutrients. By meal prepping this frittata, you ensure you’re consistently fueling your body with these healthful ingredients.

Meal prepping with ingredients like eggs and sweet potatoes is incredibly budget-friendly. These staples are readily available and cost-effective, making it easier on your wallet while still providing a nutritious and delicious meal option.

Simple Ingredients for Sweet Potato Egg Frittata

  • Large Eggs: Eggs are a fantastic source of protein and nutrients like vitamin B12 and choline. They add a creamy texture and hold everything together in our frittata.

  • Small Sweet Potato: Sweet potatoes are not only delicious but also packed with vitamins, minerals, and fiber. They provide natural sweetness and a hearty base for our frittata.

  • Green Onions: These little green wonders add a burst of freshness and a mild oniony kick. They’re rich in vitamins A and K, and they make our frittata look oh-so-pretty.

  • Olive Oil: A touch of heart-healthy olive oil not only prevents sticking but also imparts a delightful flavor to our dish. It’s the secret ingredient that ties everything together.

round plate with baked egg frittata and sweet potato

How to Make Breakfast Sweet Potato Egg Frittata

  1. First things first, pre-heat your oven to a toasty 400°F (200°C). We want it nice and hot for our frittata.

  2. Grab that small sweet potato and give it a good peel. Then, slice it into thin rounds, about 1/4 inch thick. These sweet potato slices will serve as the foundation of our frittata.

  3. In a mixing bowl, crack in those large eggs, and give them a good whisk. Add a pinch of salt to taste, and mix it all together. The salt enhances the flavors and makes our frittata sing.

  4. Take a baking dish and generously grease it with a drizzle of olive oil. This not only prevents sticking but also adds that extra layer of flavor.

  5. Now, arrange those sweet potato slices in the baking dish. Pour the whisked eggs over them, ensuring they’re all cozy and covered. Sprinkle our fresh, chopped green onions on top for that extra zing.

  6. Pop the dish into your pre-heated oven and let it bake for around 10-15 minutes, or until the eggs are firm and set. You’ll know it’s ready when the edges turn a lovely golden brown.

Reference the recipe card below for detailed instructions.

glass meal prep containers with baked egg frittata and sweet potato

Meal Prep Tips for Egg Frittata:

  • Storage: Once your frittata has cooled, slice it into individual portions. Store them in airtight containers in the fridge for up to four days.

  • Reheating: Reheat your slices in the microwave for a quick meal on the go, or pop them back in the oven for a few minutes to maintain that delightful crispiness.

  • Ingredient Swaps: Get creative with your frittata by swapping in different veggies, cheeses, or even adding cooked bacon or sausage for extra protein and flavor.

  • Leftovers: Frittata slices make fantastic breakfast sandwiches or can be diced and added to salads or grain bowls for a quick, protein-packed meal.

glass meal prep containers with baked egg frittata and sweet potato

sweet potato frittata
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Sweet Potato Egg Frittata

Oven-Baked Sweet Potato Egg Frittata: A wholesome and budget-friendly meal prep option featuring eggs, sweet potatoes, and green onions, all baked to perfection for a satisfying and nutritious delight.
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast ideas
Servings: 2

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients

  • 4 each large eggs
  • 1 each small sweet potato
  • 1 tbsp green onions (chopped)
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

  • Pre-heat the oven to 400F
  • Peel and slice the sweet potato into 1/4 inch rounds
  • Whisk the eggs in a bowl and add salt
  • Grease a baking dish with olive oil
  • Place the sweet potato slices in the baking dish and pour the whisked eggs over the sweet potato slices. Garnish the top with the chopped green onions.
  • Bake in the oven for 10-15 minutes until the eggs firmly set

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Frequently Asked Questions

Can I use other vegetables in this frittata?

Absolutely! Feel free to get creative and add your favorite veggies, like bell peppers, spinach, or mushrooms, to customize the frittata to your liking.

Can I use other types of potatoes instead of sweet potatoes?

While sweet potatoes are recommended for their natural sweetness and nutrition, you can use regular potatoes or even Yukon Gold potatoes if you prefer a different flavor and texture.

Are there any variations to add extra flavor?

Absolutely! Try adding your favorite herbs, spices, or cheese for extra flavor. Crumbled feta, cheddar, or parmesan cheese work beautifully.

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Air Fryer Apricot Glazed Chicken with Broccoli

glass meal prep containers with air fryer chicken and broccoli

Air Fryer Apricot Glazed Chicken with Broccoli is a scrumptious, budget-friendly meal prep option designed for busy individuals seeking convenience without sacrificing flavor. This recipe features succulent chicken thighs marinated in a savory-sweet glaze made from a blend of soy sauce, apricot, honey, and aromatic spices. The magic of the air fryer ensures quick and crispy chicken perfection. Paired with air-fried broccoli seasoned with sesame oil, this dish delivers a delightful blend of flavors and textures that will satisfy your taste buds and simplify your meal prep routine.

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Why Choose Air Fryer Glazed Chicken with Broccoli for Meal Prep?

  • The succulent chicken thighs in this recipe are bathed in a delectable glaze made from soy sauce, apricot, honey, garlic powder, and ginger powder. This combination delivers a burst of sweet and savory flavors that will leave your taste buds dancing with delight.

  • Meal prepping with chicken thighs and broccoli is not only scrumptious but also gentle on your wallet. Chicken thighs are an economical choice, and with a little creativity, you can turn them into a gourmet meal. Plus, using simple ingredients like soy sauce, honey, and spices means you won’t break the bank.

  • With the magic of the air fryer, you’ll have your meals prepped in a breeze. The air fryer’s speedy cooking time and minimal cleanup make it a kitchen superhero for busy individuals who need to meal prep in a flash.

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

  • Chicken Thighs: Chicken thighs are the star of this dish, and they’re a fantastic choice for meal prep. They’re more flavorful and juicier than chicken breasts, making them a preferred option for many. The dark meat of thighs is known for its tenderness and rich taste. Plus, they are typically more budget-friendly than chicken breasts.

  • Soy sauce: A staple in Asian cuisine and adds a depth of savory umami flavor to the dish. It’s made from fermented soybeans and wheat, which are brewed with salt and water. In this recipe, it not only enhances the chicken’s taste but also serves as a base for the glaze.

  • Apricots: This fruit provides a natural sweetness to balance out the savory components of the dish. They are also a great source of vitamins A and C, which can add a hint of fruity brightness to your glaze. When diced and blended, apricots create a smooth, luscious consistency.

  • Honey: It adds sweetness and a hint of floral flavor to the glaze. It’s not only a natural sweetener but also acts as a binding agent, helping the glaze stick to the chicken. Opt for local or raw honey if possible for a more complex flavor profile.

  • Ginger powder: This seasoning offers a warm, spicy, and slightly sweet taste to the glaze. Ginger is famous for its anti-inflammatory properties and distinctive flavor. In powdered form, it blends seamlessly into the glaze.

  • Sesame oil: This staple in Asian cooking and imparts a nutty, toasty flavor to the dish. Just a small amount goes a long way in adding depth and richness to both the glaze and the broccoli. Toasted sesame oil is particularly flavorful.

  • Broccoli: These florets are a versatile and nutritious vegetable. It’s rich in vitamins, minerals, and dietary fiber. When air-fried, broccoli becomes tender on the inside while developing a delightful crispy texture on the outside. It’s a perfect complement to the glazed chicken.

round plate with air fryer chicken and broccoli

How to Prepare Easy Air Fryer Apricot Glazed Chicken

  1. Remove the seed from the apricot and dice it into pieces. Add it to a blender with the soy sauce, honey, garlic powder, and ginger powder. Blend until the sauce is smooth and set it aside.

  2. Preheat your air fryer to 360°F (182°C). Once it’s hot, place the marinated chicken thighs in the air fryer basket. Cook for approximately 23 minutes, flipping them halfway through. Check the internal temperature with a thermometer to ensure it reaches 165°F

  3. While the chicken is cooking, prepare your broccoli. Place the broccoli florets in a bowl and drizzle with sesame oil. Sprinkle on your favorite seasonings for added flavor. Once the chicken is done, remove it from the air fryer and place the broccoli in. Cook at 360°F for about 5 minutes until it’s tender and slightly crispy.

Reference the recipe card below for detailed instructions.

glass meal prep containers with air fryer chicken and broccoli

Meal Prep Tips for Air Fryer Chicken

  • Storage: Store your prepared meals in airtight containers in the refrigerator for up to 4 days.

  • Reheating: To reheat, simply pop your meal in the microwave for 2-3 minutes, or you can use the air fryer at a lower temperature for a quick crisp-up.

  • Ingredient Swaps: Get creative with your glaze! Swap out the apricot for peach, pineapple, or even orange for a different twist of flavors. Don’t forget to adjust the honey accordingly for sweetness.

glass meal prep containers with air fryer chicken and broccoli

apricot chicken

Air Fryer Apricot Glazed Chicken with Broccoli

Air Fryer Glazed Chicken with Broccoli: A savory and sweet delight, this budget-friendly meal prep recipe combines succulent chicken thighs with a delectable apricot glaze, served alongside crispy air-fried broccoli.
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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 each bone in chicken thighs
  • 1/4 cup soy sauce
  • 1 each apricot
  • 1 tbsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 tbsp sesame oil

Broccoli and Seasonings

  • 4 cups broccoli florets
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp sesame oil

Instructions
 

  • Remove the seed from the apricot and dice it into pieces. Add it to a blender with the soy sauce, honey, garlic powder, and ginger powder. Blend until the sauce is smooth
  • Place the chicken thighs in a mixing bowl and coat it with the marinade
  • Then, place the thighs in the air fryer and cook them at 360F for 23 minutes. 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 use chicken breasts instead of chicken thighs?

Absolutely! While chicken thighs are our preferred choice for their tenderness and flavor, you can substitute chicken breasts if you prefer them. Just be mindful that chicken breasts may cook a bit faster in the air fryer, so adjust the cooking time accordingly to avoid overcooking.

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 and broccoli in a conventional oven. Bake the chicken at 400°F for about 25-30 minutes, and the broccoli at the same temperature for 10-15 minutes. Ensure the chicken reaches an internal temperature of 165°F.

Are there any other vegetable options besides broccoli?

Of course! While broccoli pairs wonderfully with the glaze, you can experiment with other vegetables like asparagus, green beans, or bell peppers. Just adjust the cooking time to ensure they are cooked to your preferred level of tenderness.

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Oven Roasted Honey Soy Glazed Salmon with Bok Choy and Butternut Squash

plate with salmon, bok choy, and diced butternut squash

This Oven Roasted Honey Soy Glazed Bok Choy and Butternut Squash paired with Baked Salmon will be your meal prep go-to. It is a meal prep marvel that’s not only a treat for your taste buds but also a smart choice for your health, wallet, and schedule. With a burst of flavors and the delight of convenience, enjoy meal prepping this dish for your busy workweek.

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Why This Recipe is Great for Meal Prep

This meal is a powerhouse of nutrients. The Baked Salmon brings a dose of heart-healthy omega-3 fatty acids, while the Bok Choy and Butternut Squash provide vitamins, minerals, and dietary fiber galore. It’s a guilt-free indulgence that’ll give you a health boost and have you feeling vibrant and alive.

Eating healthy doesn’t mean breaking the bank. Salmon might seem fancy, but purchasing frozen fillets can be a cost-effective way to get those omega-3s. Also, bok choy and butternut squash are quite affordable and not to mention nutritious sides.

With our busy lives, convenience is key. Prepare a batch of this dish, and you’ll have meals ready to go all week long. No more last-minute food choices that leave you feeling unsatisfied and guilty. Plus, the flavors meld together beautifully as they sit, making leftovers even tastier.

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To Prepare This Salmon Recipe You’ll Need

  • Baked Salmon Fillets: The star of the show, these salmon fillets are the epitome of tender, flaky goodness. When properly marinated and baked, they become a succulent delight that’s rich in omega-3 fatty acids, promoting heart health and overall well-being.

  • Soy Sauce: A savory and slightly salty sauce derived from soybeans, soy sauce adds depth of flavor and a hint of umami to the salmon. It’s a key component of the marinade that brings out the dish’s Asian-inspired essence.

  • Honey: This natural sweetener not only balances the savory notes of soy sauce and garlic but also contributes to the gorgeous caramelization of the salmon during baking. It imparts a subtle touch of sweetness that dances harmoniously with the other flavors.

  • Garlic: The aromatic powerhouse, garlic infuses the salmon with a pungent and earthy flavor profile. Minced and mixed into the marinade, it elevates the dish’s overall complexity and aromatic appeal.

  • Green Onions: These slender green onions, also known as scallions, bring a fresh and slightly sharp flavor to the marinade. Their vibrant color and mild onion essence provide a beautiful contrast to the other robust flavors.

  • Butternut Squash: This vibrant orange vegetable, once peeled, seeded, and diced, becomes a sweet and nutty delight when roasted. It’s a fantastic source of vitamins, minerals, and dietary fiber, adding a hearty and nutritious element to the dish.

  • Baby Bok Choy: These petite heads of bok choy offer a tender and slightly peppery bite. Sliced in half and well-rinsed, they bring a subtle bitterness and a vibrant green color to the ensemble.

  • Lemon Juice: The zesty and tangy juice of half a lemon adds a bright and refreshing element to the marinade. Its acidity not only balances the richness of the salmon but also helps tenderize the fillets.

  • Sesame Oil: This oil is a game-changer, infusing the salmon with a distinct nutty aroma and depth of flavor. Just a touch goes a long way in enhancing the overall Asian-inspired taste of the dish.

plate with salmon, bok choy, and diced butternut squash

Easy Recipe Steps to Make Oven Roasted Salmon

  1. In a bowl, create the marinade by whisking together soy sauce, honey, minced garlic, chopped green onions, sesame oil, half of the lemon juice, and a drizzle of olive oil. Season with salt and pepper. Let the flavors dance together.

  2. Rinse the baby bok choy halves thoroughly to ensure they’re dirt-free. No one wants extra crunch from the soil!

  3. Line a baking sheet with parchment paper. Lay down the marinated Baked Salmon fillets, bok choy halves, and diced butternut squash.

  4. Preheat your oven to 400°F (200°C). Place the baking sheet in the oven and let the ingredients roast to perfection for 10-15 minutes. The salmon should flake easily with a fork, and the veggies should be tender and slightly caramelized.

  5. Serve your Oven Roasted Honey Soy Glazed Bok Choy and Butternut Squash alongside the Baked Salmon. If you desire an extra tangy kick, squeeze the remaining lemon juice over the salmon and veggies, and garnish with fresh tomatoes.

Reference the recipe card below for detailed instructions.

plate with salmon, bok choy, and diced butternut squash

Meal Prep Tips

  • Storage: Once cooked, divide the dish into individual meal prep containers. Store them in the refrigerator for up to 3 days.

  • Reheating: To reheat, simply pop the container in the microwave or reheat in the oven at 350°F (175°C) until warmed through.

  • Ingredient Swaps: Feeling adventurous? Swap out the salmon for chicken, pork, or even tofu for a plant-based twist. Customize the marinade with your favorite herbs and spices.

plate with salmon, bok choy, and diced butternut squash

salmon and bok choy

Oven Roasted Honey Soy Glazed Salmon with Bok Choy and Butternut Squash

Oven Roasted Honey Soy Glazed Bok Choy and Butternut Squash with Baked Salmon is a dish with carefully chosen ingredients that come together to create a symphony of flavors and textures that are visually stunning and delightfully delicious.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Salmon

  • 12 oz salmon
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp garlic (minced)
  • 2 tbsp green onions (chopped)
  • 1 tbsp sesame oil
  • 1/4 tsp pepper
  • 1 each lemon
  • 1 tbsp olive oil

Veggies

  • 2 cups butternut squash (diced)
  • 2 stalks baby bok choy
  • 1/2 cup cherry tomatoes (sliced)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

Salmon

  • Pre-heat oven to 400F
  • Make the marinade by mixing together the soy sauce, honey, garlic, green onions, sesame oil, half of the lemon juice, and seasonings
  • Slice the baby bok choy in half and rinse well and remove the soil
  • Place the salmon, bok choy, and butternut squash on a sheet pan lined with parchment paper
  • Drizzle the marinade on top of the salmon and veggies
  • Bake everything in the oven for 10-15 minutes
  • Serve the salmon with fresh tomatoes and juice of the lemon if desired

Video

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Frequently Asked Questions

Can I use frozen salmon fillets for this recipe?

Absolutely! Using frozen salmon fillets can be a cost-effective and convenient option. Just make sure to thaw them properly in the refrigerator before marinating and cooking.

Can I use other types of fish for this recipe?

Absolutely! While salmon is the star of this recipe, you can experiment with other fish like trout, cod, or tilapia. Adjust the cooking time based on the thickness of the fillets.

Can I use a different type of squash instead of butternut squash?

Absolutely! Acorn squash, delicata squash, or even sweet potatoes can be great alternatives to butternut squash. Just make sure to adjust the coo

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Grilled Asian Skirt Steak with Roasted Bok Choy

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

Grilled Asian Skirt Steak with Roasted Bok Choy and Mushrooms is your gateway to delicious, health-conscious, budget-friendly meals that won’t leave you chained to the stove. Embrace the convenience, revel in the flavors, and let this recipe elevate your meal prep game like never before. You’ll definitely indulge in the gratification of crafting this scrumptiuous dish and discover that meal prepping can be both an enjoyable journey and a rewarding destination.

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Why You’ll Enjoy This

  • This recipe streamlines meal preparation by combining marinated grilled steak with roasted veggies, ensuring a balanced and satisfying meal without requiring excessive hours in the kitchen.

  • The infusion of soy sauce, honey, and sesame oil imparts an Asian-inspired symphony of tastes that bursts with every bite, turning mundane meals into delightful culinary adventures.

  • This dish accommodates different dietary preferences by offering ingredient swaps – from protein sources to vegetable choices – making it an inclusive option for diverse tastes.

  • By prepping ahead, you transform mundane lunch breaks into delightful moments of savoring a home-cooked masterpiece. The ease of assembly and reheating ensures that you remain fueled and energized throughout your day.

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Ingredients You’ll Need

  • Juicy and tender skirt steak is marinated to perfection. The combination of soy sauce, honey, and sesame oil creates an irresistible umami flavor profile that will make your taste buds sing! Skirt steak, often celebrated for its rich flavor and tender texture, takes center stage in our Grilled Asian Skirt Steak recipe. Derived from the diaphragm muscle of the cow, this cut boasts a pronounced beefy taste that’s perfect for absorbing marinades and seasonings.

  • Baby bok choy, a staple in Asian cuisine, offers a delightful combination of crispness and mild sweetness. Its tender leaves and stalks are not only visually appealing but also add a refreshing element to the dish. This leafy green is a fantastic source of vitamins A and C, as well as minerals like calcium and iron. Incorporating bok choy into your meal prep adds a nutritious punch to your plate. In our recipe, roasting imbues it with a hint of caramelization while retaining its freshness.

  • Shiitake mushrooms, cherished for their distinct earthy flavor, complement the dish’s Asian theme beautifully. These fungi bring depth and complexity to the plate. Shiitakes are a powerhouse of umami, the fifth taste sensation that adds depth and savoriness to dishes. Their inclusion amplifies the overall flavor profile of the meal. These mushrooms have a meaty texture when cooked, offering a satisfying chewiness that pairs well with the tender steak and bok choy. Shiitakes are packed with essential nutrients, including B vitamins, fiber, and minerals. They contribute both flavor and nutritional benefits to the dish.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

How to Make Grilled Skirt Steak and Roasted Veggies

  1. To start, set your oven to a toasty 400°F (200°C). This initial step sets the stage for the culinary magic about to unfold.

  2. Trim the bottom stalk of the bok choy, separate those vibrant leaves, and give them a thorough rinse. Lay them out with the shiitake mushrooms on a trusty sheet pan.

  3. Drizzle the soy sauce, sesame oil, and a pinch of garlic powder over the bok choy and mushrooms. Now, let your oven do its thing, roasting them for 10-12 minutes until they’re golden and tender.

  4. While the veggies are getting cozy in the oven, let’s tend to that delectable skirt steak. Season it with soy sauce, honey, garlic powder, a pinch of salt, and more of that savory sesame oil.

  5. Fire up an indoor grill pan on medium-high heat. Sear your marinated steak for 4 to 5 minutes on each side, until it’s cooked to perfection. Aim for that ideal internal temperature of 145°F (63°C). Afterward, give your steak a moment to rest before slicing it into elegant, thin strips.

Reference the recipe card below for detailed instructions.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

Meal Prep Tips

  • Storing: Store your prepped portions in airtight containers to keep those flavors intact and your ingredients fresh.

  • Reheating: When you’re ready to savor your creation, a quick spin in the microwave or a brief stint on the stovetop will restore the magic.

  • Ingredient Swaps: Feel free to put your own spin on this recipe. Swap the steak for chicken, tofu, or your favorite protein. Broccoli and snow peas are also great alternatives for veggie swaps.

round plate with grilled skirt steak and roasted bok choy and shiitake mushrooms

steak and bok choy

Grilled Asian Skirt Steak with Roasted Bokchoy

Elevate your weekday dining with Grilled Asian Skirt Steak paired harmoniously with Roasted Bok Choy and Shiitake Mushrooms. This convenient, flavorful delight offers a burst of Asian-inspired tastes while providing a nutrient-rich, budget-friendly solution for busy schedules.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • tongs
  • indoor grill pan
  • oven

Ingredients
  

Steak and Marinade

  • 12 oz skirt steak
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp sesame oil

Roasted Bokchoy and Mushrooms

  • 2 stalks baby bokchoy
  • 2 cups shiitake mushrooms
  • 1 tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1 tbsp sesame oil

Instructions
 

  • Pre-heat the oven to 400F
  • Cut 1/2 of an inch from the bottom stalk of the bok choy. Separate out the leaves and thoroughly rinse it
  • Place the bok choy and shiitake mushrooms on a sheet pan and drizzle it with the soy sauce, sesame oil, and garlic powder. Roast in the oven for 10-12 minutes
  • Meanwhile, season the steak with the soy sauce, honey, garlic powder, salt, and sesame oil
  • Heat an indoor grill pan on medium-high heat and sear the steak on each side for about 4 to 5 minutes until it is fully cooked and reaches an internal temperature of 145F. Let it rest before slicing it into thin strips
  • Serve the steak with the roasted vegetables

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Frequently Asked Questions

Can I use a different type of steak for this recipe?

Absolutely! While skirt steak works wonderfully due to its tenderness and quick cooking time, you can experiment with other cuts like flank steak or sirloin. Adjust the cooking time accordingly to ensure your chosen cut is cooked to your liking.

Can I substitute the vegetables with others I have on hand?

Definitely! While roasted bok choy and shiitake mushrooms provide a wonderful Asian-inspired flair, you can swap them out for other roasted veggies like broccoli, bell peppers, or zucchini. Keep in mind that roasting times may vary, so adjust accordingly.

Can I use an outdoor grill instead of an indoor grill pan?

Of course! An outdoor grill will add a delightful smokiness to your steak. Preheat the grill to medium-high heat and follow the same grilling times as mentioned in the recipe. Keep an eye on the steak to prevent overcooking.

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Chia Pudding with Mixed Berries

glass cup with chia pudding topped with mixed berries

Chia Pudding with Mixed Berries – a vibrant, nutrient-packed creation that spells a simple, healthy breakfast with a touch of culinary artistry. Enjoy your mornings with this fuss-free delight, and remember, meal prep isn’t just about saving time – it’s about embracing a delicious and nutritious lifestyle. Happy prepping!

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Calories: 355kcal | Carbohydrates: 19g | Protein: 7g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 19mg | Potassium: 392mg | Fiber: 10g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 6mg
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glass cup with chia pudding topped with mixed berries for a healthy breakfast

Why Chia Pudding with Mixed Berries?

  • First things first, this recipe is the embodiment of health and convenience. Imagine starting your day with a healthy breakfast that’s rich in fiber, omega-3 fatty acids, and antioxidants, all bundled up in a jar of deliciousness. 

  • Chia seeds, the star of the show, provide a hearty dose of these nutrients, promoting digestion and heart health. 

  • And guess what? There’s no cooking involved! Perfect for those busy mornings when you’d rather snooze for an extra few minutes.

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The Ensemble of Ingredients:

  • Coconut Milk: Creamy, luscious, and dairy-free. Coconut milk adds a delightful tropical twist to your chia pudding, giving it a velvety texture and a subtly sweet flavor.

  • Chia Seeds: These tiny wonders pack a punch! They absorb liquid like champions, transforming into a jelly-like consistency that forms the base of your pudding.

  • Stevia Sweetener: Hello, natural sweetness! Stevia, a zero-calorie sweetener, adds the perfect touch of sweetness without the guilt. Say goodbye to refined sugars!

  • Raspberries (or Mixed Berries): Bursting with antioxidants and vitamins, raspberries add a burst of color and flavor to your chia pudding. The juicy goodness of mixed berries takes this concoction to the next level.

glass cup with chia pudding topped with mixed berries for a healthy breakfast

Steps to Make Chia Pudding

  1. In a jar or small bowl, pour in the coconut milk.

  2. Add the chia seeds and stevia sweetener. Give it a good stir until those chia seeds are no longer playing hard to get, making sure the mixture is well combined.

  3. Now, top them off with the mixed berries in and give it a gentle stir to distribute the berrylicious goodness.

  4. Cover the jar, and pop it into the fridge for a relaxing rest of about 1 to 2 hours or, even better, overnight.

  5. Voilà! Your chia pudding should emerge thick and inviting, not runny. If it’s still a tad liquidty, simply give it a stir, then let it lounge for an extra 30 minutes.

Reference the recipe card below for detailed instructions.

glass cups with chia pudding topped with mixed berries for a healthy breakfast

Meal Prep Tips for Chia Pudding for a Healthy Breakfast

  • As much as we’d love to gobble it all up at once, restrain yourself! Your healthy breakfast of chia pudding with mixed berries can last in the fridge for up to 3-4 days. To keep the flavors fresh, store it in an airtight container.

  • To create a complete and balanced meal, consider pairing your chia pudding with a handful of nuts or a dollop of Greek yogurt for some protein. You could also throw in a slice of whole-grain toast or a boiled egg for an extra energy boost.

glass cups with chia pudding topped with mixed berries for a health breakfast

chia pudding

Chia Pudding with Mixed Berries

Whether you're a busy bee or someone who adores hassle-free mornings, this Chia Pudding Recipe is about to become your new meal prep favorite!
No ratings yet
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Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 355 kcal

Equipment

  • jar
  • spoon

Ingredients
  

  • 1 cup coconut milk
  • 4 tbsp chia seeds
  • 1 tsp stevia sweetener
  • 1/2 cup raspberries

Instructions
 

  • In a jar, pour in the coconut milk
  • Add the chia seeds and sweetener and stir with a spoon until the chia seeds are no longer clumpy
  • Add the mixed berries and cover the mixture. Place it in the fridge for about 1 to 2 hours or overnight
  • The chia pudding should be thick and not liquidty. If it is liquidity, stir it around and let it stit for another 30 minutes

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: 355kcalCarbohydrates: 19gProtein: 7gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 19mgPotassium: 392mgFiber: 10gSugar: 1gVitamin A: 23IUVitamin C: 9mgCalcium: 179mgIron: 6mg

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Frequently Asked Questions

Can I use a different type of milk?

bsolutely! While coconut milk adds a creamy texture and a touch of tropical flavor, you can swap it out for almond milk, oat milk, or any other milk of your choice.

Is the stevia sweetener necessary?

Not at all! If you prefer natural sweetness from the berries and coconut milk, feel free to skip the sweetener altogether. Customize the recipe to

Can I blend the mixture for a smoother texture?

Certainly! If you prefer a smoother consistency, you can blend the coconut milk, chia seeds, and sweetener before adding the berries. This will create a more uniform texture.

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Pan-Fried Salmon with Polenta Cakes

round plate with salmon, cherry tomatoes, and polenta cakes

This Pan-Fried Salmon with Polenta Cakes Recipe has it all – healthiness, speed, ease, and a dash of restaurant-level sophistication. You’ll definitely impress your taste buds with the kind of flavors usually associated with upscale dining. With this easy salmon recipe, you’re creating gourmet magic in your own kitchen, complete with an artistic presentation that’s sure to wow your senses. Get ready to whip up a dish that’s not only a breeze to make but also tastes like a five-star treat.

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Why This Recipe is Great for Meal Prep

Let’s dive deeper into why this Pan-Fried Salmon with Polenta Cakes recipe is a meal prep superstar and why it rivals the flavors of a fancy restaurant dish:

Time Saver: The use of pre-cooked polenta is a game-changer. It slashes your prep time without sacrificing taste or texture, making it an ideal option for anyone with a hectic schedule.

Perfectly Pan-Fried Salmon: Searing the salmon creates that irresistible golden-brown crust, locking in its natural juices and creating a tantalizing contrast of textures. You’ll experience the same expertly cooked salmon you’d expect at a restaurant.

Crispy Polenta Cakes: The pre-cooked polenta’s quick sear results in crispy, golden cakes that are an amazing canvas for the salmon and tomatoes. The combination of textures elevates the eating experience.

Layered Flavors: By using the same pan for each component, you build layers of flavor. The remnants of seasoned salmon and sautéed tomatoes infuse the polenta cakes, creating a cohesive and mouthwatering ensemble.

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To Prepare This Easy Salmon Recipe You’ll Need

  • First up, the star of the show: the salmon. Fresh, succulent, and loaded with omega-3 fatty acids for a healthy heart and brain. Season it to perfection, give it a loving coat of oil, and pan-sear it for that beautiful golden-brown crust. The sizzle and aroma will make you feel like a pro chef in your own kitchen.

  • Next up, we’ve got garlic, the aromatic hero that adds a delightful punch to any dish.

  • Now, let’s talk about the meal prep hack that’ll save you some precious minutes – pre-cooked polenta. This underrated gem comes in handy, especially when you’re juggling a busy schedule. Slice it into 1/2 inch rounds, give them a golden-brown, crispy sear in a pan, and you’ve got yourself the perfect base for your dish. It’s like the canvas for your culinary masterpiece.

  • But wait, there’s more! Enter the juicy cherry tomatoes. Sautéed in the same pan where your salmon danced and your polenta crisped up, these little bursts of flavor bring a delightful freshness to the plate. Their vibrant color and slight sweetness are the perfect contrast to the richness of the salmon and the comforting crunch of the polenta cakes.

round plate with salmon, cherry tomatoes, and polenta cakes

Easy Recipe Steps to Make Pan-Fried Salmon

  1. Season your salmon with your favorite seasonings and give it a nice coat of oil.

  2. In the same pan (because why wash an extra dish?), heat some oil over medium-high heat.

  3. Sear the salmon, flesh side down, for around 4 to 5 minutes until it’s gorgeously golden and crispy. Flip it over to the skin side and sear for an additional 2 to 3 minutes. Now, take your masterpiece out of the pan and let it rest.

  4. Slice your pre-cooked polenta into 1/2 inch rounds. Heat some oil in a pan over medium-high heat.

  5. Pan-fry the polenta rounds for about 4 to 5 minutes per side until they’re golden brown and wonderfully crispy. Once done, remove these golden delights from the pan and set them aside.

  6. In that same pan (yes, we’re all about flavor layering and efficiency here), sauté the sliced cherry tomatoes for about 2 to 3 minutes until they’re soft and drool-worthy.

  7. Now, for the grand finale – assemble your plate! Place the crispy polenta cakes on the bottom, nestle that beautifully seared salmon on top, and scatter the sautéed cherry tomatoes around for that pop of freshness.

Reference the recipe card below for detailed instructions.

round plate with salmon, cherry tomatoes, and polenta cakes

Meal Prep Tips – Easy Salmon Recipe

  • This dish is an absolute superstar for meal prep. Store your components separately in airtight containers in the fridge. When it’s time to enjoy, just reheat your polenta cakes and salmon in the oven or microwave until warm, and sauté the cherry tomatoes for a quick refresh.

  • While it’s best enjoyed fresh, you can freeze the cooked components separately. Wrap the salmon tightly in plastic wrap or aluminum foil, and freeze the polenta cakes in a single layer before transferring them to a freezer-safe bag. Reheat in the oven or microwave after thawing.

  • Feeling creative? Feel free to swap out cherry tomatoes for your favorite veggies or herbs. Fresh herbs like parsley, dill, or chives would be great additions. Lemon zest, garlic powder, or a pinch of chili flakes could also elevate the flavors. Zucchini, bell peppers, or spinach would work well. Just adjust cooking times accordingly, as some veggies might cook faster or slower than cherry tomatoes.

  • You can even experiment with different fish or proteins if salmon isn’t your jam.

rectangular glass meal prep containers with salmon, cherry tomatoes, and polenta cakes

Salmon and Polenta

Pan-Fried Salmon and Polenta Cakes

This Pan-Fried Salmon with Polenta Cakes recipe is a meal prep superstar and it rivals the flavors of a fancy restaurant dish.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

Salmon and seasonings

  • 12 oz salmon
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Polenta

  • 8 oz pre-cooked polenta
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes (sliced)

Instructions
 

Polenta Cakes

  • Slice the pre-cooked polenta into 1/2 inch rounds
  • Add oil to a pan on medium high heat and coo the polenta on each side for about 4 to 5 minutes until each side golden brwon and crispy
  • Then, remove it from the pan and set it aside

Salmon

  • Season the salmon and coat it with oil
  • Add oil to a pan on medium high heat and sear the salmon, flesh side down, and sear for about 4 to 5 minutes. Then, flip it around and sear the other side (skin side down) for another 2 to 3 minutes
  • Next, remove the salmon from the pan. Using the same pan, saute the sliced cherry tomatoes until it softens (about 2 to 3 minutes)
  • Serve the salmon with the crispy polenta cakes and sauteed cherry tomatoes

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Frequently Asked Questions

How do I know when the salmon is cooked through?

Salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should turn opaque and easily separate into flakes.

Can I use a different type of fish?

Absolutely! While this recipe focuses on salmon, you can use other fish like trout, cod, or tilapia. Adjust cooking times as needed based on the thickness of the fillets.

Is pre-cooked polenta necessary, or can I make it from scratch?

Pre-cooked polenta is a time-saving hack for this recipe. However, if you want to make it from scratch, follow your favorite polenta recipe, spread it out in a dish to cool and solidify, and then slice and pan-fry it as instructed.

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Chicken Quinoa Fried Rice

round plate with chicken, quinoa, scrambled eggs, peas, and carrots

Chicken Quinoa Fried Rice is a meal prep masterpiece that’ll leave you wondering why you ever spent so much on restaurant food. Today, I’m thrilled to share with you this fantastic recipe that’s not only packed with flavors that rival your favorite takeout joint but also brings a healthier twist to the table. Plus, it’s a budget-friendly option that won’t break the bank!

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Chicken Quinoa Fried Rice offers a more nutrient-packed alternative to traditional fried rice without compromising on those beloved flavors. It’s a delicious way to enjoy your meal while nourishing your body with wholesome ingredients. So, go ahead and savor every bite, knowing you’re making a smart choice for your health and taste buds! 

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Why is this healthy?

  • Wholesome Swap: One of the standout health benefits is the switch from white rice to quinoa. Quinoa is a whole grain that’s rich in protein, fiber, and essential nutrients. It provides sustained energy, aids digestion, and keeps you feeling full for longer, which can help with portion control.

  • Good Fat Choice: Sesame oil adds a nutty depth to the dish without piling on unhealthy fats. It’s a source of healthy monounsaturated fats and contains antioxidants that contribute to heart health.

  • Vibrant Veggies: Frozen peas and carrots add color, texture, and essential vitamins to the recipe. These veggies are packed with fiber, antioxidants, and vitamins that support your immune system and overall well-being.

  • Balanced Indulgence: By making a few strategic changes, this recipe retains all the savory, satisfying flavors of traditional fried rice while cutting down on less healthy components like excess oil and refined carbs.

round plate with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

Ingredients you’ll need for this Quinoa Fried Rice

  • Boneless chicken thighs: These beauties are the protein powerhouse of our dish. Tender and flavorful, they’ll add a savory punch that’ll have you coming back for seconds.

  • Quinoa: Our wholesome base, packed with protein and fiber. It’s going to soak up all the delicious flavors we’re about to introduce.

  • Frozen peas and carrots: Convenience meets nutrition. These frozen gems bring color, texture, and a burst of veggie goodness to every bite.

  • Minced garlic: The aromatic superstar that’ll infuse your dish with that irresistible, mouthwatering aroma.

  • Red onions and green onions: These allium wonders lend their unique flavors—sweet and slightly sharp, respectively—to our quinoa party.

  • Eggs: A classic component of fried rice and now, our Chicken Fried Quinoa. They add richness and an extra layer of deliciousness.

  • Seasoning: Soy sauce and sesame oil—these two ingredients are your flavor secret weapons. They bring that umami and nutty goodness that’ll make your taste buds dance.

round plate with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

How to Make Easy Quinoa Fried Rice

  1. Prepare the Quinoa according to the packaged instructions.

  2. While your quinoa is doing its thing, dice up those boneless chicken thighs into bite-sized cubes. They’ll cook up quickly and evenly, ensuring that each piece is a succulent delight.

  3. Next, grab your wok, heat it up on medium-high, and swirl in a little oil. Toss in those red onions and green onions, and sauté them until they become beautifully soft and fragrant.

  4. Time to introduce your diced chicken to the party. Sizzle them up until they turn a gorgeous golden brown and are cooked through (around 6 to 7 minutes of stirring).

  5. Add in that minced garlic, frozen peas, and carrots, and give everything a good stir. This is where the magic starts to happen as those aromatics mingle with the chicken and veggies.

  6. It’s soy sauce and sesame oil time! Drizzle in these delightful seasonings to elevate the taste to another level. Watch as the wok sizzles with anticipation!

  7. Add the cooked quinoa into the mix and give everything a thorough toss. Lower the heat to medium, and let the flavors blend in a harmonious symphony.

  8. Create a cozy little nest in the middle of your quinoa mixture, and crack an egg into it. Give it a gentle stir in a circular motion until the egg is fully cooked and weaved into the quinoa goodness (around 3 to 4 minutes).

  9. Time to bring it all together! Carefully fold those scrambled eggs into the quinoa, ensuring every ingredient gets its moment to shine. This is where all the flavors unite in a glorious celebration!

Reference the recipe card below for detailed instructions.

glass meal prep containers with chicken fried rice, quinoa, scrambled eggs, peas, and carrots

Meal Prep Tips for Quinoa Fried Rice

  • Refrigeration: Allow the Chicken Fried Quinoa to cool completely before storing. Place it in an airtight container, sealing it well to prevent moisture from getting in.

  • Labeling: Don’t forget to label your containers with the date to keep track of freshness.

  • Microwave: If you’re using a microwave, add a damp paper towel over the quinoa in the container. This helps maintain moisture while reheating.

Quinoa Fried Rice

Chicken Quinoa Fried Rice

A vibrant and satisfying Chicken Quinoa with all th perks of takeout minus the guilt.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • boiling pot with lid
  • wok

Ingredients
  

  • 8 oz boneless chicken thighs
  • 2/3 cups dry quinoa
  • 1 cup frozen peas and carrots
  • 2 tbsp garlic (minced)
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 2 each large eggs
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp sesame oil

Instructions
 

  • Bring 1.5 cups to a boil and add the quinoa. Lower the heat to low medium and cook for about 15 minutes covered with a lid. After it has cooked, fluff it with a fork
  • Meanwhile, dice the chicken into small 1 inch cubes
  • Add oil to a wok on medium high heat and saute the onions and green onions until they soften
  • Next, add the diced chicken and continue to stir until it is golden brown and fully cooked (about 6 to 7 minutes)
  • Then, add the garlic, peas, and carrots and season with soy sauce
  • Add the cooked quinoa and mix thoroughly and lower the heat to medium
  • Make a hole in the middle of the quinoa and crack the egg in the middle. Stir the eggs in a circle until the eggs fully cook (about 3 to 4 minutes)
  • Finally, fold the eggs into the quinoa so that it is mixed well with all the ingredients

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Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Certainly! While boneless chicken thighs provide a slightly richer flavor, chicken breast works too. Just be mindful not to overcook it, as breast meat tends to dry out faster.

Can I use fresh vegetables instead of frozen peas and carrots?

Of course! Feel free to use your favorite fresh vegetables. Just ensure they’re diced small so they cook quickly. Bell peppers, corn, and snap peas are great options.

Can I use pre-cooked quinoa for this recipe?

Absolutely. Using pre-cooked quinoa can save time. Just remember to adjust the cooking time for the quinoa step accordingly, as you’re only reheating it and incorporating the flavors.

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Beef Zucchini Nachos

wooden plate with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

Beef Zucchini Nachos, your new meal prep superheroes. It’s like getting all the joy of restaurant nachos without the guilt or the hit to your wallet. So go on, get cooking, and enjoy every delicious, crunchy, and flavor-packed bite!

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

Why We Love These Beef Zucchini ‘Nachos’

Say hello to the marvelously delicious Beef Zucchini Nachos – your new go-to for meal prep magic! These babies are so incredible, you won’t even be tempted by those takeout temptations anymore.

Picture this: layers of flavor-packed ground beef, sautéed white onions and yellow bell peppers, and the vibrant pop of cherry tomatoes. Oh, and let’s not forget the star of the show – sliced zucchini, standing in as your crispy, guilt-free “chips.” And guess what? They taste just as good, if not better, than your favorite restaurant nachos.

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Simple Ingredients You’ll Need

  • Ground Beef: The hearty foundation of our nachos, bringing a savory kick to the party.

  • White Onions & Yellow Bell Peppers: Sautéed to perfection, these guys add a sweet crunch and a colorful twist.

  • Cherry Tomatoes: Bursting with juiciness and freshness, they add a delightful pop of flavor.

  •  Shredded Cheddar Cheese: Melted and ooey-gooey, this cheese takes your nachos to a whole new level.

  • Sliced Zucchini: The brilliant stand-in for traditional chips – crispy, satisfying, and oh-so-healthy.

  • Seasonings (Chili Powder, Cumin, Paprika, Garlic Powder, Salt, Olive Oil): This powerhouse combo is like a party in your mouth, turning every bite into a fiesta!

wooden plate with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

Easy Step-by-Step Process:

  1. Preheat the Oven: Crank it up to 400°F (200°C) and let it get all warm and cozy.

  2. Slice & Season: Grab your zucchinis and slice them into 1/4 inch thick rounds. Sprinkle them with a dash of garlic powder and salt, then give them a loving coat of olive oil.

  3. Bake the Zucchini Slices: Lay those seasoned zucchini rounds onto a baking sheet and slide them into the preheated oven. Let them bake for about 12 to 15 minutes, until they’re golden and crisp.

  4. Sauté Veggies: While your zucchinis are getting their crunch on, heat up a sauté pan on medium-high and add a dash of olive oil. Toss in those onions and bell peppers, giving them a quick sauté for 2 to 3 minutes until they’re tender.

  5. Add Beef & Seasonings: Time to introduce the ground beef to the pan. Sprinkle in your magnificent mix of chili powder, cumin, paprika, garlic powder, and salt. Give it all a sauté dance until the beef turns a beautiful golden brown, about 6 to 7 minutes.

  6. Build the Magic: Take your zucchini slices out of the oven – they’re probably dancing with excitement now. Arrange them on a plate or serving dish, then heap on that glorious seasoned beef. Shower it all with shredded cheddar cheese and the vibrant cherry tomatoes.

Reference the recipe card below for detailed instructions.

wooden plate with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

Meal Prep Tips for Baked Chicken Fajitas

  • Storage: If you somehow have leftovers (they’re so good, it’s a rare occurrence), store the components separately. Keep the beef and veggies in an airtight container in the fridge, and the zucchini slices in a separate container.

  • Reheating: To experience the nacho joy all over again, simply reheat the beef and veggies in a pan over medium heat until warm. As for the zucchini “chips,” a quick pop in the toaster oven will bring back their crispy charm.

  • Veggie Swap: Feeling adventurous? Swap out the ground beef for ground turkey or even black beans for a vegetarian twist. And don’t hesitate to toss in some sliced jalapeños for an extra kick of spice!

glass rectangular meal prep containers with sliced zucchini topped with ground beef, bell peppers, tomatoes, and shredded cheese

zucchini nachos

Beef Zucchini Nachos

These low carb zucchini nachos are delicious, crunchy, and have a flavor-packed bite!
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American, Mexican
Servings 2

Equipment

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

Ingredients
  

  • 10 oz ground beef
  • 2 each zucchini
  • 1/4 cup white onions (diced)
  • 1 each yellow bell pepper (diced)
  • 1/4 cup cherry tomatoes (sliced)
  • 1/2 cup shredded cheddar cheese
  • 1/8 tsp chili powder
  • 1/8 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Zucchini

  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Slice the zucchini into 1/4 inch thick rounds. Season with garlic powder and salt. Coat with olive oil
  • Place the zucchini slices on a sheet pan and bake them in the oven for 12 to 15 minutes
  • Meanwhile, add olive oil to a saute pan on medium-high heat. Saute the onions and bell peppers until they soften (about 2 to 3 minutes)
  • Next, add the ground beef and seasonings and saute until it is fully cooked and golden brown (about 6 to 7 minutes)
  • Remove the zucchini slices from the oven and top them off with the taco meat. Top it off with shredded cheese and cherry tomatoes

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Frequently Asked Questions

Can I use a different type of meat?

Of course! While the original recipe features ground beef, you can easily switch it up. Try ground turkey, chicken, or even plant-based alternatives like crumbled tofu or tempeh for a vegetarian version.

Can I use pre-made taco seasoning?

Absolutely, using pre-made taco seasoning can save you time and effort. However, making your own seasoning blend from scratch as mentioned in the recipe allows you to customize the flavors to your liking.

Can I use different vegetables for sautéing?

Absolutely. The sautéed onions and bell peppers can be swapped with other veggies you enjoy, such as mushrooms, spinach, or even grated carrots. The goal is to add flavor and texture, so feel free to get creative!

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Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce

round plate with salmon with creamy sun-dried tomato sauce and asparagus

Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce and Roasted Asparagus is a fantastic meal prep easy salmon recipe option that brings the flavors of a high-end restaurant right to your own dining table. With its combination of succulent salmon, tangy sun-dried tomatoes, creamy sauce, and crispy asparagus, this dish is a true winner.

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round plate with salmon with creamy sun-dried tomato sauce and asparagus

Why This Recipe is Great for Meal Prep

Balanced Macronutrients: This dish contains a good balance of healthy fats, lean protein, and complex carbohydrates from the vegetables. Such balanced meals help regulate blood sugar levels, keep you satisfied, and prevent energy crashes.

Home-Cooked Control: Preparing this dish at home allows you to control the ingredients and portion sizes. It gives you the power to reduce sodium, unhealthy fats, and unnecessary additives often found in restaurant dishes.

Meal Prep Convenience: Preparing this dish in advance ensures you have a healthy and delicious option readily available during busy days. Having pre-portioned meals can help you avoid making less healthy choices when you’re short on time.

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To Prepare This Salmon Recipe You’ll Need

  • To start off, you’ll need some glorious salmon fillets. Opt for fresh, high-quality salmon that’s been sustainably sourced for the best flavor.

  • Next up, we’ve got garlic, the aromatic hero that adds a delightful punch to any dish.

  • Sun-dried tomatoes bring their unique tanginess to the table, infusing the creamy sauce with their concentrated flavor.

  • Speaking of the sauce, we’ll be incorporating some luxurious heavy cream to create a velvety texture that will make you feel like you’re dining in a five-star restaurant.

  • And to add a touch of vibrant green, we’ll toss in some fresh spinach, which beautifully complements the creaminess of the sauce.

  • Now, let’s not forget our lovely asparagus, a wonderful vegetable that roasts to perfection. It adds a delightful crunch and earthy flavor to this dish, making it a well-rounded and nutritious option.

round plate with salmon with creamy sun-dried tomato sauce and asparagus

Easy Recipe Steps to Make Pan-Seared Salmon

  1. Begin by searing the salmon fillets in a hot pan, achieving that perfect golden crust while keeping the fish moist and flaky on the inside.

  2. Next, remove it from the pan and set the salmon aside.

  3. In the same pan, sauté garlic until fragrant, then add the sun-dried tomatoes and heavy cream. Then, add the salmon back to the sauce to finish cooking. Allow the sauce to simmer and thicken, infusing it with the irresistible flavors of garlic and tomatoes.

  4. Lastly, toss in the spinach, letting it wilt gently into the creamy goodness.

  5. Meanwhile, roast the asparagus in the oven.

Reference the recipe card below for detailed instructions.

round plate with salmon with creamy sun-dried tomato sauce and asparagus

Meal Prep Tips

  • Now, let’s talk about meal prep and storage tips. This dish is a wonderful option for preparing in advance, allowing you to enjoy a restaurant-quality meal throughout the week. Once cooked, divide the salmon, sauce, and roasted asparagus into individual meal-sized portions.

  • Store them in airtight containers in the refrigerator for up to 3 days, or freeze them for longer-term storage.

  • To elevate this meal even further, consider pairing it with some fluffy quinoa or fragrant jasmine rice. The grains will soak up the luscious sauce, creating an irresistible combination. Additionally, a fresh side salad with a zesty vinaigrette will provide a refreshing contrast to the creamy flavors of the dish.

  • 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.

glass containers with salmon with creamy sun-dried tomato sauce and asparagus

Salmon and Asparagus

Pan-Seared Salmon with Creamy Sun-Dried Tomato Sauce and Asparagus

This salmon recipe is a combination of succulent salmon, tangy sun-dried tomatoes, creamy sauce, and crispy asparagus.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

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

Ingredients
  

Salmon and Seasoning

  • 12 oz salmon
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Sun-Dried Tomato Sauce

  • 2 each garlic cloves (minced)
  • 1/4 cup sun-dried tomatoes (sliced)
  • 1/2 cup heavy cream
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 4 cups baby spinach

Asparagus and Seasonings

  • 12 each asparagus spears
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbs olive oil

Instructions
 

Asparagus

  • Pre-heat the oven to 400F
  • Place the asparagus on a sheet pan. Sprinkle the asparagus with the seasonings and drizzle with olive oil
  • Bake in the oven for 10-12 minutes

Salmon and Sauce

  • Season the salmon and add oil to a saute pan on medium high heat. Sear the salmon, flesh side down first, and sear for about 2 to 3 minutes
  • Next, flip it over, skin side down, and sear for another 2 to 3 minutes. Then, remove the salmon from the pan and set it aside on a plate
  • Add the sliced garlic cloves and sliced sun-dried tomatoes and stir for about 30 seconds
  • Then, pour in the heavy cream and season with garlic and salt
  • Place the salmon back in the sauce, skin side down, and simmer on low medium heat for about 10 minutes
  • Finally, add the baby spinach and mix it in the sauce until it wilts
  • Serve the salmon and sauce with the roasted asparagus

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Frequently Asked Questions

Can I use frozen salmon fillets for this recipe?

Absolutely! While fresh salmon is ideal, you can definitely use frozen fillets. Just make sure to thaw them thoroughly before cooking to ensure even cooking and optimal texture.

Can I substitute the heavy cream with a lighter alternative?

Yes, you can! If you prefer a lighter version, you can substitute heavy cream with alternatives like half-and-half or Greek yogurt. Keep in mind that the sauce’s texture and richness may vary slightly.

How do I know when the salmon is cooked through?

The cooking time for salmon will depend on the thickness of the fillets. As a general guideline, salmon is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C)