Category: Weight Loss

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Baked Lemon Pepper Tilapia with Broccolini and Barley

round plate with tilapia fillet, broccolini, and barley

This Baked Lemon Pepper Tilapia recipe with Roasted Broccolini and Barley, is a dish that’s not only bursting with flavor but also incredibly convenient to make. With just a few simple steps, you’ll have a wholesome and delicious meal ready to go. All you need is some fresh tilapia fillets, vibrant broccolini, nutty barley, and zesty lemon pepper seasoning. It’s like a symphony of flavors and textures that come together in perfect harmony on your plate.

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What Makes This Recipe So Tasty

So, are you ready to take your tilapia recipe to a whole new level of flavor? Give it a zesty twist with lemon pepper seasoning, and let your taste buds dance with joy!

If you’re looking for a hassle-free way to add flavor to your tilapia, lemon pepper seasoning is your go-to option! It’s readily available in most grocery stores, and a simple sprinkle is all it takes to transform your tilapia into a mouthwatering masterpiece. Plus, it saves you time on measuring and combining multiple spices—talk about a win-win!

Lemon pepper seasoning is incredibly versatile and can be used in various cooking methods for tilapia. Whether you’re grilling, baking, or even pan-searing, the zesty blend of lemon and pepper adds a pop of flavor that works wonders with the delicate flesh of tilapia.

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Ingredients You’ll Need

  • Broccolini, a close cousin of broccoli, is a nutritional powerhouse. Packed with vitamins A, C, and K, as well as fiber, it’s a true champion of health. It not only adds a delightful crunch but also contributes to your daily veggie intake. 
  • As for barley, it’s a whole grain that provides a hearty and satisfying base for your dish. It’s high in fiber, minerals, and antioxidants, making it a stellar choice for a well-balanced meal.
  • Now, let’s talk about the heart-healthy aspect of this dish. Tilapia is a lean white fish that’s low in saturated fat and high in protein. It’s a fantastic choice for those looking to maintain a healthy heart and balanced diet. By incorporating broccolini and barley, you’re adding even more heart-healthy goodness to your plate. It’s a meal that nourishes both your body and soul!
  • Lemon pepper seasoning brings a vibrant tanginess to your tilapia that complements its delicate flavor.  The zingy notes of fresh lemon zest and the subtle kick of black pepper create a harmonious balance, elevating the taste of the fish to a whole new level of deliciousness! The aromatic citrusy notes wafting through your kitchen will have your mouth watering before you even take your first bite. The visual appeal of the golden-brown crust formed by the seasoning will make your dish Instagram-worthy.
round plate with tilapia fillet, broccolini, and barley - tilapia recipe on plate

Simple Steps to Make Lemon Pepper Tilapia Recipe

  1. Preheat the oven to 400F.
  2. Next, boil the barley on the stovetop.
  3. Meanwhile, place the broccolini and tilapia on a sheet pan. Sprinkle on the seasonings and coat with olive oil
  4. Bake the tilapia and broccolini in the oven.
  5. After the barley cooks, use a fork to fluff the barley.

Reference the recipe card below for detailed instructions.

rectangle glass containers with tilapia fillet, broccolini, and barley - tilapia recipe perfect for meal prep

Meal Prep Tips for this Tilapia Recipe

  • When it comes to storage, serving, and freezing, I’ve got you covered. To maximize freshness, store the cooked tilapia, roasted broccolini, and in airtight containers in the refrigerator. They can last up to three days, allowing you to enjoy this delicious meal throughout the week. When you’re ready to dig in, simply reheat the components and plate them together for a delightful experience.
  • As for freezing, you can freeze the cooked tilapia fillets individually, wrapped tightly in plastic wrap and placed in a freezer-safe bag. They will keep for up to three months. When you’re ready to enjoy them, let them thaw overnight in the refrigerator, then reheat them in the oven or microwave. The broccolini and barley can also be frozen, but they might lose some of their texture upon thawing.
  • To take this meal to the next level, let’s explore some options for additional side dishes or swaps. Pair it with a fresh garden salad dressed in a tangy vinaigrette. You could even serve it with a side of roasted sweet potatoes or a quinoa and vegetable medley. The possibilities are endless, and I encourage you to experiment and discover your own delightful combinations.
rectangle glass container with tilapia fillet, broccolini, and barley
tilapia

Lemon Pepper Tilapia with Roasted Broccolini and Barley

Baked Lemon Pepper Tilapia with Roasted Broccolini and Barley is a sensational choice for your meal prep adventures. It's easy to make, heart-healthy, and brimming with deliciousness.
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Prep Time 5 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American, Mediterranean
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • boiling pot
  • sheet pan
  • oven

Ingredients
  

Tilapia

  • 12 oz Tilapia fillets
  • 1/2 tsp lemon pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 4 each broccolini spears
  • 1 each lemon (sliced)

Barley

  • 1/2 cups dry barley
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp olive oil

Instructions
 

  • Pre-heat the oven to 400F
  • Place the broccolini on a sheet pan next to the tilapia. Evenly season everything with the lemon pepper, garlic powder, and salt. Drizzle both with olive oil and bake in the oven for 15-20 minutes
  • Meanwhile, boil 1.5 cups of water and add the barley, olive oil, garlic powder. Stir it around and lower the heat to low medium. Cover with a lid and let it simmer until all the liquid is absorbed, usually 30 minutes. Use a fork to fluff the barley
  • Serve the roasted broccolini and fish on top of the fish with the barley. Squeeze with fresh lemon juice

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Frequently Asked Questions

Can I use other types of fish instead of tilapia?

Absolutely! While tilapia works beautifully in this recipe, you can easily substitute it with other mild white fish such as cod, halibut, or sole. The cooking time may vary slightly, so keep an eye on the fish to ensure it’s cooked through.

Can I use regular broccoli instead of broccolini?

Definitely! If you can’t find broccolini, regular broccoli florets will work just fine. Simply chop them into bite-sized pieces, toss with oil and seasonings, and roast alongside the tilapia until tender and slightly caramelized.

Can I use a different grain instead of barley?

Absolutely! If you prefer a different grain or have dietary restrictions, feel free to swap barley with quinoa, brown rice, or even couscous. Adjust the cooking time according to the grain you choose and follow the package instructions for best results.

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Baked Asparagus and Tomato Egg Frittata

white rectangular baking dish with asparagus and tomato egg frittata

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

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Why This Recipe Is a Great Low-Carb Friendly Dish

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

Simple Ingredients for Vegetarian Egg Frittata

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

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

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

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

white rectangular baking dish with asparagus and tomato egg frittata

How to Make Breakfast Vegetarian Egg Frittata

  1. Preheat the oven to 400F.

  2. Chop the asparagus and tomatoes into small pieces.

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

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

Reference the recipe card below for detailed instructions.

white rectangular baking dish with asparagus and tomato egg frittata

Meal Prep Tips for Egg Frittata:

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

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

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

white rectangular baking dish with asparagus and tomato egg frittata

asparagus frittata

Asparagus & Tomato Egg Frittata

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

Equipment

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

Ingredients
  

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

Instructions
 

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

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Frequently Asked Questions

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

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

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

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

How do I know when my frittata is fully cooked?

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

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Shrimp and Cabbage Stir Fry

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

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

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Why You’ll Love this Shrimp Stir Fry

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

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

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

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

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Simple Ingredients You’ll Need

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

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

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

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

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

shrimp and cabbage stir fry on a table with other courses

Easy Recipe Steps for Shrimp Stir Fry

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

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

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

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

Reference the recipe card below for detailed instructions.

shrimp and cabbage stir fry on a plate ready to eat

Shrimp Stir Fry Meal Prep Tips

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

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

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

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shrimp stir fry

Shrimp and Cabbage Stir Fry

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

Equipment

  • knife
  • cutting board
  • wok
  • spatula

Ingredients
  

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

Instructions
 

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

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Frequently Asked Questions

How long does it take to cook the shrimp?

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

Can I use frozen shrimp for the stir fry?

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

Can I use a different type of cabbage?

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

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Baked Pistachio Crusted Salmon and Asparagus

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

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Calories: 474kcal | Carbohydrates: 8g | Protein: 38g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Cholesterol: 94mg | Sodium: 823mg | Potassium: 1059mg | Fiber: 3g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 3mg

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Baked Pistachio Crusted Salmon and Asparagus cooked on a plate

Recipe Magic

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

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

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

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To Prepare This Baked Salmon Recipe You’ll Need

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

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

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

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

Baked Pistachio Crusted Salmon and Asparagus ready to cook

Easy Recipe Steps to Make Pistachio-Crusted Salmon

  1. Preheat the oven to 400F.

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

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

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

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

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

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

Reference the recipe card below for detailed instructions.

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

Meal Prep Tips

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

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

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

  • Reheating: When ready to enjoy, gently reheat the salmon and asparagus in the oven at a low temperature to retain their texture and flavors. Alternatively, you can microwave them briefly, taking care not to overcook them.

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

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salmon and asparagus

Oven Baked Pistachio Crusted Salmon with Roasted Asparagus

With its restaurant-quality appeal, this Pistachio Crusted Salmon and Asparagus recipe will make you feel like a culinary superstar. Tender salmon, with a crunch pistachio crust and perfectly roasted asparagus rivals any high-end restaurant dish.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch
Cuisine American
Servings 2
Calories 474 kcal

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

Salmon and Pistachio Crust

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

Asparagus

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

Instructions
 

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

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

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

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Frequently Asked Questions

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

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

Can I make the pistachio crust in advance?

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

Can I substitute the asparagus with another vegetable?

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

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Chicken Enchilada Stuffed Peppers

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

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

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

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

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

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Gather the Following Ingredients

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

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

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

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

plate of veggies and stuffed peppers

How to Make Enchilada Stuffed Peppers

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

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

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

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

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

Reference the recipe card below for detailed instructions.

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

Meal Prep Tips for Stuffed Peppers

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

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

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

stuffed pepper

Chicken Enchilada Stuffed Peppers

These incredible Chicken Enchilada Stuffed Peppers are vibrant, nutritious, and bursting with flavor. Enjoy them for a fantastic option for your next lunch prep.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Equipment

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

Ingredients
  

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

Instructions
 

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

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Frequently Asked Questions

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

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

Can I make the filling ahead of time?

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

Can I use different types of peppers?

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

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Portobello Mushroom Egg Bake

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

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

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

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

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

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

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

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

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

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Simple Ingredients You’ll Need

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

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

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

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

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

How to Make Portobello Mushroom Egg Bake

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

Here’s how to make this easy breakfast dish.

  1. Preheat the oven to 400F.

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

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

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

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

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

Reference the recipe card below for detailed instructions.

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

Meal Prep Tips for This Breakfast Dish

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

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

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

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

Mushroom and Eggs

Oven Baked Egg and Portobello Mushrooms

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

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

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

Instructions
 

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

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Frequently Asked Questions

Can I use regular mushrooms instead of Portobello mushrooms?

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

Can I freeze the Portobello Mushroom Egg Bake?

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

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

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

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Asian Lettuce Wraps with Beef and Fresh Basil

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

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

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

asian beef lettuce wraps on a wooden bowl

The PrepYoSelf Newsletter

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

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

asian beef lettuce wraps on a wooden bowl

Simple Keto-Friendly, Low-Carb Ingredients

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

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

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

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

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

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

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

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

asian beef lettuce wraps in meal prep containers

How to Make Ground Beef Lettuce Wraps

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

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

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

  • Serve the beef on top of the lettuce wraps

Reference the recipe card below for detailed instructions.

asian beef lettuce wraps in meal prep containers

Meal Prep Tips for Basil Beef Lettuce Wraps

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

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

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

Beef lettuce wraps

Basil Ground Beef Lettuce Wraps with Bell Peppers

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

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

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

Instructions
 

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

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Frequently Asked Questions

Can I add vegetables to the filling?

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

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

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

Can I freeze ground beef lettuce wraps?

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

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Shrimp Salad with Peanut Dressing

round plate with salad, shrimp, and cucumbers, and carrots, and purple cabbage

This simple shrimp salad is made with a delicious homemade peanut dressing. It is a quick, light, and healthy lunch option that can be ready in less than 15 minutes.

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Why you’ll love this Shrimp Salad

Cooking shrimp can be a healthy option for meal prep due to its low-calorie, high-protein, low-fat content, and easy preparation.

  • Shrimp is low in calories, with approximately 60-70 calories per 3 oz serving making it an ideal protein source for individuals looking to manage their caloric intake.

  • Shrimp is high in protein, with approximately 18 grams of protein per 3 oz serving and it helps keep you full for longer periods which can help reduce overall calorie intake.

  • Shrimp is low in fat, with less than 1 gram of fat per 3 oz serving. This makes it an ideal protein source for individuals looking to manage their fat intake.

  • Shrimp is rich in several nutrients, including selenium, vitamin B12, and iron. 

  • Boiled shrimp is easy to prepare and can be cooked in large batches, making it a convenient option for meal prep, and can be stored in the refrigerator for a few days.

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Homemade Peanut Dressing

The star of this recipe is the homemade peanut dressing that is quick to make and uses pantry-friendly items.

  • Making your own peanut butter dressing requires simple ingredients such as peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger. These ingredients are easy to find in any grocery store, and you may already have them in your pantry.

  • All you need to do is whisk the ingredients together in a bowl, and your dressing is ready. It takes only a few minutes to prepare, which makes it perfect for meal prep. You can also use an immersion blender or a small food processor to mix it all together.

  • You can also use this dressing in a variety of dishes, including salads, sandwiches, and stir-fries. 

  • Making peanut butter dressing on your own can help you control the amount of salt, sugar, and other additives that you might find in pre-made dressings. It is also cost-effective as it is much cheaper than buying pre-made dressings. Make a large batch of dressing and store it in the refrigerator for up to a week, which saves you time and money in the long run.

round plate with salad, shrimp, and cucumbers, and carrots, and purple cabbage

Easy Recipe Steps for Shrimp Salad with Peanut Dressing

  1. In a bowl, combine the ingredients for the peanut dressing. Blend it all together until the sauce is smooth. You can use a fork or place it in small blender

  2. Next, either saute the shrimp in a wok on medium-heat for a minute. Or you can boil the shrimp for about 2 minutes. Be sure to let the shrimp cool.

  3. Layer your salad with your choice of veggies and shrimp. Drizzle the peanut dressing on top.

Reference the recipe card below for detailed instructions.

glass meal prep containers with different food items

Shrimp Salad Meal Prep Tips

Making homemade peanut butter dressing is a great way to add some flavor and nutrition to your meals. Here are some meal prep tips to make the process easier:

  • Try to use high-quality ingredients such as natural peanut butter, fresh garlic, ginger, soy sauce, rice vinegar, and honey or maple syrup.

  • Use a container with a tight-fitting lid, like a mason jar, to store your dressing.

  • Use a food processor or immersion blender to whisk it all together.

  • Give the dressing a taste and adjust the seasoning as necessary. Add more soy sauce if it needs more salt, honey, if it needs more sweetness, or vinegar if it needs more tang. If the consistency is too thick, you can also add a little bit of water.

  • Store it in the refrigerator for up to a week. When you are ready to use it, give it a good shake.

glass meal prep containers with salad, shrimp, and cucumbers, and carrots, and purple cabbage

shrimp salad

Shrimp Salad with Peanut Dressing

No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • spatula
  • wok

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 4 cups spring mix
  • 1/4 cup shredded red cabbage
  • 1/4 cup shredded carrots
  • 1/2 cup cucumbers (sliced)
  • 1 tbsp olive oil

Peanut Dressing

  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 teaspoon sriracha

Instructions
 

  • In a bowl, mix together the ingredients of the peanut sauce and mix until it is well blended
  • Add oil to a wok on medium high heat and saute the shrimp for about a minute. (Note: Instead of sauteing the shrimp, you can also boil the shrimp for about 2 minutes until they are pink and turn opaque). Afterwards, let the shrimp cool.
  • Assemble the salad by layering the spring mix on the bottom of the bowl. Top it off with the shredded cabbage, carrots, and cucumber slices
  • Add the shrimp and drizzle the peanut sauce on top

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Frequently Asked Questions

How do I know if the shrimp are fresh?

Fresh shrimp should have a firm texture and a mild odor. If they have a strong fishy smell, or if they feel slimy or mushy, they may not be fresh.

Can I eat the shrimp tail?

Yes, the shrimp tail is edible, but it is often removed before cooking or serving for convenience.

Can I use other nut butter instead of peanut butter?

Yes, other nut butter such as almond or cashew butter can be used to make salad dressing as well.

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Sheet Pan Chicken Fajita Lettuce Wraps

round plate with chicken fajita lettuce wrap and sliced mango

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If you’re looking for a healthy lunch idea that also provides low cost meals, try these sheet pan chicken fajita lettuce wraps. They are easy to make and can be prepared quickly with just a few ingredients.

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Why This Recipe Makes Low Cost Meals

Sheet pan chicken fajitas can be a low-cost meal that is great for meal prep for a few reasons:

  1. Simple budget-friendly ingredients: The ingredients needed for sheet pan chicken fajitas are generally affordable and easy to find. Chicken, bell peppers, onions, and basic spices are all relatively affordable, especially if purchased in bulk or on sale.

  2. Versatility: Sheet pan chicken fajitas can be customized to fit your budget and taste preferences. You can adjust the amount of chicken and vegetables you use, as well as the types of spices and herbs you like, depending on what you have on hand or what’s on sale at the grocery store.

  3. Simple cooking equipment: This recipe requires only a sheet pan and an oven, which are common kitchen items that most people already have. There is no need for any special equipment or appliances, which can help keep costs down.

  4. Leftovers: Sheet pan chicken fajitas also make great leftovers that can be repurposed into other meals such as salads, wraps, rice bowls, or quesadillas, which can help stretch your food budget even further.

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Ingredients for You’ll Need

Chicken fajita lettuce wraps can be a healthy lunch idea that provides a balanced mix of protein, fiber, vitamins and minerals, and healthy fats. By using fresh, whole ingredients and controlling the amount of added salt and fat, you can enjoy delicious and nutritious, low cost meals that supports overall health and well-being. Here are some ingredients that you’ll need to build this meal:

  1. Protein: Chicken is a great source of protein, which is important for building and repairing muscles, as well as for overall health.

  2. Vegetables: Chicken lettuce wraps typically include a variety of vegetables like bell peppers and red onions, which can provide fiber, vitamins, and minerals. Eating a variety of colorful vegetables can help support a healthy immune system, promote healthy digestion, and reduce the risk of chronic diseases.

  3. Low in carbohydrates: By using lettuce wraps, it can help lower carbohydrates. This can be beneficial for individuals who need to watch their carbohydrate intake due to health concerns like diabetes or insulin resistance.

  4. Low in saturated fat: By using minimal oil and healthy fats such as olive oil, in the cooking process, chicken fajita lettuce wraps can be low in saturated fat, which is important for heart health.

  5. Customizable: These lettuce wraps can be easily customized to fit your dietary needs and preferences. You can add or subtract ingredients based on your nutritional goals, and adjust the portion sizes to control calories.

chicken fajita wrap ingredients - low cost meals

How to Cook Sheet Pan Chicken Fajitas

  1. Preheat the oven to 400°F.

  2. In a large mixing bowl, combine the chicken, seasonings, and olive oil. Toss until everything is well coated.

  3. Spread the chicken, bell peppers, and red onions, evenly on a large sheet pan and bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.

  4. Remove the sheet pan from the oven and let it cool for a few minutes. Dice, the chicken into small bite-size pieces.

  5. To assemble the lettuce wraps, spoon the chicken fajita mixture on to of the lettuce wraps

  6. Top each wrap with the fajita veggies. Feel free to serve these with additional toppings such as avocado, salsa, shredded cheese, or sour cream.

Reference the recipe card below for detailed instructions.

round plate with chicken fajita lettuce wrap and sliced mango - low cost meals

Prep Tips – Low Cost Meals

Following these meal prep tips, you can save time and have a nutritious and delicious meal ready to go throughout the week.

  • Prep the vegetables ahead of time: To save time, you can cut the bell peppers and onions ahead of time and store them in an airtight container in the refrigerator. This will make it easier to assemble the sheet pan when you’re ready to cook.

  • Make the fajita seasoning in advance: You can make the fajita seasoning in advance or you can purchase a pre-made seasoning mix. This will save time when it comes to assembling the recipe, as you can simply sprinkle the seasoning over the chicken and vegetables and mix them together.

  • Use portion control containers: Consider using portion control containers to measure out the chicken and vegetable portions. This will ensure that you have a balanced meal and prevent overeating. 

  • Add toppings later: If you plan to eat the sheet pan chicken fajitas later during the week, separate the toppings, such as the avocado or salsa, to prevent them from getting soggy.

chicken fajita wraps meal prepped in containers for low cost meals

round plate with chicken fajita lettuce wrap and sliced mango

Sheet Pan Chicken Fajita Lettuce Wraps

Sheet pan chicken fajitas are a delicious and easy-to-make meal that can be prepared quickly with just a few ingredients.
No ratings yet
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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

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

Optional Sides and Garnish

  • 1 mango (peeled and sliced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onions (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1 lime (juiced)

Instructions
 

  • Pre-heat the oven to 400F. In large mixing bowl, combine the chicken with the seasonings and olive oil. Toss to coat the chicken evenly. Place the chicken, sliced bell peppers, and sliced onions on a sheet pan. Sprinkle the veggies 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). You will want to cook it through until the vegetables are tender and slightly charred.
  • After the chicken cooks, let it rest for a few minutes before dicing it into small bite size pieces. Layer the chicken in the middle of the lettuce wraps and top it off with the fajita veggies. Garnish with lime juice and chopped fresh cilantro and serve with freshly sliced mango.

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Frequently Asked Questions

Can you use different types of lettuce for the wraps?

Yes, you can use any type of lettuce that is sturdy enough to hold the filling, such as romaine or iceberg lettuce. Jicama tortillas are also a good vegetable option for wraps.

Can you make sheet pan chicken fajita lettuce wraps vegan?

Yes, you can make sheet pan fajita lettuce wraps vegan by substituting the chicken with tofu or a plant-based protein and omitting the cheese.

Are sheet pan chicken fajita lettuce wraps healthy?

Yes, sheet pan chicken fajita lettuce wraps are a healthy meal option. They are low in calories, high in protein, and packed with vegetables.

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Air Fryer Chicken Meatball Lettuce Wraps

round plate with chicken meatball lettuce wraps served with grapes

Air Fryer Chicken Meatballs are a delicious and healthy way to enjoy this classic dish without the added fat and oil of traditional frying methods. Serving them in lettuce wraps makes them a healthy lunch idea you can enjoy during your busy work week.

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round plate with chicken meatball lettuce wraps served with grapes, healthy lunch idea

Air Fryer meatballs are a healthy lunch idea because they are:

  1. Easy to Make: Meatballs can be made quickly and easily in an Air Fryer with minimal effort. You can prepare a large batch of meatballs in just a few minutes, which makes meal prep much easier and faster.

  2. Healthy: Air fryer meatballs are healthier than traditional fried meatballs. They are cooked using hot air, which means they don’t need to be submerged in oil. This reduces the fat and calorie content of the meatballs and makes them a healthier option.

  3. Versatile: Meatballs can be made with a variety of meats and flavors, making them a versatile, healthy lunch idea. You can make meatballs with beef, chicken, turkey, or even plant-based alternatives like tofu or lentils. You can also experiment with different herbs and spices to add flavor.

  4. Freezer-friendly: Air fryer meatballs can be frozen and reheated easily. This means you can make a large batch of meatballs and freeze them for future meals. When you’re ready to eat, simply reheat them in the air fryer for a quick and easy meal.

  5. Portion-controlled: Meatballs are a great way to control portion sizes for meal prep. You can make them in uniform sizes, which makes it easy to portion out your meals for the week. This is especially helpful if you’re trying to stick to a specific calorie or macro-nutrient goal.

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Featured Ingredients

  • Ground Chicken

  • Egg

  • Ricotta

  • Garlic

  • Onion powder, dried thyme, salt, and pepper

  • Green Onions and Cilantro

You can use different types of ground meat such as turkey, chicken, pork, or a combination of meats. Just ensure you adjust the cooking time accordingly, as cooking times may vary for different types of meat.

cutting board with a silver mixing bowl filled with ground chicken, small containers filled with green onions, chopped cilantro, seasonings, olive oil, eggs, and ricotta cheese - healthy lunch idea

Variations of meatballs:

  • Italian-style meatballs: Add dried oregano, dried basil, and chopped fresh parsley to the mixture.

  • Asian-style meatballs: Use ground pork and add soy sauce, hoisin sauce, and chopped scallions to the mixture.

  • BBQ meatballs: Use ground beef and add BBQ sauce and chopped onion to the mixture.

  • Vegetarian meatballs: Use 1 can of drained and mashed chickpeas instead of ground meat, and add chopped fresh cilantro and ground cumin to the mixture.

round plate with chicken meatball lettuce wraps served with grapes, healthy lunch idea

How to Air Fry Chicken Meatballs:

  1. Preheat the Air Fryer before cooking to ensure they cook evenly and quickly.

  2. In a large mixing bowl, combine all the ingredients and mix well.

  3. Shape the mixture into meatballs, about 1 inch in diameter.

  4. Place the meatballs in a single layer in the air fryer basket.

  5. Cook for 12-15 minutes, flipping the meatballs halfway through, until they are cooked through and browned on the outside.

Reference the recipe card below for detailed instructions.

glass meal prep containers filled with chicken meatball lettuce wraps - a healthy lunch idea

Meal Prep Tips for Air Fryer Meatballs

  • Make sure the meatballs are evenly sized to ensure even cooking.

  • Please note that cooking times may vary depending on the size of your meatballs and the temperature of your Air Fryer.

  • Experiment with different seasonings to find your favorite flavor combination.

  • If you’re short on time, you can make a big batch of meatballs and freeze them for later use. Simply reheat them in the air fryer when you’re ready to enjoy them.

round plate with chicken meatball lettuce wraps served with grapes

Air Fryer Chicken Meatball Lettuce Wraps

Easy to make Air Fryer Chicken Meatball Lettuce wraps that are great for meal prep.
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Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine Mediterranean
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl
  • sheet pan

Ingredients
  

Meatballs

  • 12 oz ground chicken
  • 1 large egg
  • 1/4 cup ricotta cheese
  • 2 tbsp garlic (minced)
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 cup green onions (chopped)
  • 1/4 cup cilantro (chopped)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Lettuce Wrap Ingredients

  • 6 large lettuce wraps
  • 1/2 cup cherry tomatoes (sliced)
  • 1/4 cup cucumber

Yogurt dip

  • 1 cup greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp garlic (minced)
  • 1/4 cup cucumbers (finley diced)
  • 1/4 tsp salt
  • 1/8 tsp dried dill

Optional

  • 1.5 cups grapes (or choice of fruit)

Instructions
 

  • Pre-heat the Air Fryer for about 5 minutes at 360F.
  • In a mixing bowl, combine the ground chicken, eggs, seasonings, garlic, and ricotta. Use a fork or whisk to mix everything together. Next, add the chopped herbs and fold them in well.
  • Take small portions of the mixture and shape them into meatballs. You can use a small ice cream scoop or 2 spoons to portion out the meatballs (about 1 inch in diameter). Arrange the meatballs into the Air Fryer Basket in a single layer, making sure they are not touching each other. Coat them with cooking spray and cook them in the Air fryer for about 12 to 15 minutes at 360F. Flip them halfway through until they are browned and cooked through an internal temperature of 165F.
  • Meanwhile, in a small bowl, mix together the ingredients for the yogurt sauce. Once cooked, serve with lettuce wraps and top them off with fresh cucumbers and cherry tomatoes.
  • Serve with the yogurt sauce and your choice of fruit.

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Frequently Asked Questions

Can I use Frozen meatballs in the Air Fryer?

Yes, you can use frozen meatballs in the air fryer. Just make sure to add a few extra minutes to the cooking time to ensure they are fully cooked.

Can I make Air Fryer Meatballs without breadcrumbs?

Yes, you can make air fryer meatballs without breadcrumbs. You can use almond flour, crushed pork rinds, or even grated parmesan cheese as a substitute.

Can I make meatballs in advance and reheat them in the Air Fryer later?

Yes, you can make meatballs in advance and reheat them in the Air Fryer later. Just be sure to store them properly in the fridge or freezer and adjust the cooking time accordingly when reheating.