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Salmon Pesto Pasta

Salmon Pesto Pasta

Servings: 2

Ingredients

  • 12 oz salmon
  • 1.5 cups dry pasta (rotini)
  • 2 cups fresh arugula
  • 1/2 cup olive oil
  • 2 tbsp lemon juice
  • 1-2 tsp garlic powder
  • 1-2 tsp salt

Instructions

Pre-Cook (Mise En Place):

  • Gather your equipment: sauce pan, sheet pan, blender
  • Pre-heat oven to 400F
  • Boil water
  • Season salmon with 1 tsp garlic powder, 1 tsp salt, coat with 1 tsp olive oil

Cooking Method:

  • First, boil the pasta according to the package instructions
  • Next, place the salmon in the oven and bake it for 10-15 minutes
  • Then, place the arugula, olive oil, garlic powder, and salt in a blender. Blend until smooth. Season with salt to preferred taste
  • Drain the cooked pasta. In a bowl add the pesto and mix well (add the amount of pesto to your preferred taste)
  • Remove the cooked salmon from the oven. Using two forks, shred the salmon.
  • Place the salmon on top of the pasta and enjoy!

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Tomato Pesto Chicken Potato Salad

Tomato Pesto Chicken Potato Salad

Servings: 2

Ingredients

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

Instructions

Pre Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Pre-heat oven to 425F
  • Boil water
  • Dice potatoes
  • Marinate chicken with 2 tbsp of tomato pesto sauce
  • Pre-heat skillet to medium high heat

Cooking Method:

  • First, boil potatoes for 10-15 minutes
  • Then, add chicken to the skillet. Sear the chicken on both sides until it is golden crispy
  • Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
  • Once the potatoes have cooked, drain it and set it aside
  • After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
  • In a bowl, add the potatoes, chicken, spinach, and 2 tbsp of tomato pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold

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Basil Pesto Chicken Pasta Salad

Basil Pesto Chicken Pasta Salad

Servings: 2

Ingredients

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

Instructions

Pre Cook (Mise En Place):

  • Gather your equipment: knife, cutting board, skillet, sheet pan, tongs, bowl
  • Pre-heat oven to 425F
  • Boil water
  • Slice tomatoes
  • Marinate chicken with 2 tbsp of basil pesto sauce
  • Pre-heat skillet to medium high heat

Cooking Method:

  • First, boil pasta and cook according to packaged instructions
  • Then, add the chicken to the skillet. Sear the chicken on both sides until it is golden crispy
  • Transfer the chicken to a sheet pan and place it in the oven to finish cooking. Cook for 20-25 minutes until the chicken reaches an internal temperature of 165F
  • Once the pasta has cooked, drain it and set it aside
  • After the chicken has finished cooking, let it rest on a cutting board for 5 to 7 minutes before slicing. Slice it into bite size pieces
  • In a bowl, add pasta, chicken, arugala, cherry tomatoes, and 2 tbsp of basil pesto sauce. Mix all ingredients well
  • This dish can be served hot or cold

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Shrimp with Pesto Zoodles

Shrimp with Pesto Zoodles

Servings: 4

Ingredients

  • 1.25 lbs shrimp
  • 1 cup cherry tomatoes
  • 1 package (10.7 oz each) of Zucchini Spirals
  • 1 jar basil pesto sauce (6oz)
  • salt and peper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, cutting board, knife
  • Slice the cherry tomatoes in half

Cooking Method:

  • In a saute pan over medium to high heat, add the jar of the basil pesto. Add the zucchini spirals and stir until it is completely coated with the basil pesto
  • Remove from the pan and set aside in a serving dish
  • Add the shrimp to the saute pan and cook through until it is pink
  • Add the cherry tomatoes and mix in with the shrimp
  • Remove the shrimp and tomato mixture from the pan and place it on top of the zucchini spirals. Season with salt and pepper as needed

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