Basil Pesto Chicken Pasta Salad
Tag: lunch
Shrimp and Sausage Boil
Shrimp and Sausage Boil
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 12 oz shrimp (peeled)
- 1 each pre-cooked sausage links (3 oz each)
- 1 medium zucchini (sliced)
- 1 medium yellow squash (sliced)
- 2 tbsp green onions (chopped)
- 1/4 tsp garlic powder
- 1 /4 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp olive oil or melted butter
Instructions
- Pre-heat oven to 425F
- Add all ingredients on the sheet pan.
- Season with garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Drizzle olive oil on top and mix ingredients well.
- Place in oven for 10-15 minutes until the shrimp is cooked and opaque.
Balsamic Steak with Roasted Delicata Squash
Balsamic Steak with Roasted Delicata Squash
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
- 12 oz sirloin steak
- 1/4 each red onion
- 1 large delicata squash
- 1 tbsp green onion (chopped)
- 1 tbsp concentrated balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp sriracha sauce
- 2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: knife, cutting board, sheet pan, oven
- Pre-heat oven to 425F
- Cut the delicata squash in half and scrape out the seeds with a spoon. Slice them into 1/4 inch half moons. Slice the steak into thin 1/2 inch cuts
- In a mixing bowl, marinate the steak and sliced delicata squash with concentrated balsamic vinegar, worcestershire sauce, sriracha sauce, garlic powder, salt and pepper
- Thinly slice the red onions and chop the green onions and add it to the mixing bowl. Drizzle everything with olive oil and mix well
- Place all the ingredients on a sheet pan lined with foil or parchment paper
- Bake in the oven for 15-20 minutes. Steak should reach internal temperature of 145F, and the veggies should be golden brown
- Serve steak and squash with a side salad or choice of grain
Asian Beef Salad
Asian Beef Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz lean ground beef
- 1 each cucumber
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 4 cups romaine lettuce
- 1/2 cup diced onions
- 2 tbsp coco aminos
- 1 tbsp hoisin sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Instructions
- Dice onions, chop green onions, slice cucumbers lengthwise into 1/4 inch rectangular pieces
- Pre-heat saute pan to medium high heat
- Coat the saute pan with olive oil and add the diced onions. Saute the onions until they soften and turn translucent
- Then, add the ground beef and break it into smaller pieces. Continue to stir for another 6 to 7 minutes until all meat turns brown
- Add the coco aminos, hoisin sauce, garlic powder, salt and pepper. Mix well
- Remove from the pan and let it cool
- Place the meat on top of the shredded lettuce. Add the rest of the veggies: cucumber, shredded cabbage, green onions, and shredded carrots. Serve with your choice of vinaigrette (Recommend sesame ginger vinaigrette)
Seafood Salad
Seafood Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 8 oz imitation crab (chunks)
- 8 oz pre-cooked frozen shrimp
- 2 stalks celery (diced)
- 1/4 cup red onions (diced)
- 1 tbsp green onions (chopped)
- 1 each lemon
- 2 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Defrost the shrimp according to package instructions
- In a mixing bowl, add the imitation crab and shrimp
- Pour in the mayonnaise. Squeeze in lemon juice
- Add the seasonings, celery, red onion, and green onions
- Mix all ingredients well
Chicken and Vegetable Soup
Chicken and Vegetable Soup
Equipment
- knife
- cutting board
- spatula
- soup pan
Ingredients
- 12 oz chicken breast
- 1/4 cup red onions (diced)
- 2 tbsp green onions (chopped)
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 2 tbsp garlic (minced)
- 1 cup sliced mushrooms
- 2 cups baby kale
- 1 cup butternut squash (diced)
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1 each bay leaves
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Cut the chicken in one inch chunks
- Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
- Next, add the chicken, coconut milk, and broth, and seasonings
- Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
- After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
- Simmer for another 10 minutes until the veggies are tender
Sheet Pan Chicken Stir Fry
Enjoy this convenient and delicious one pan chicken stir fry that is packed with the flavors of a classic stir fry but can be whipped up at home in no time. This recipe simplifies the traditional stir fry method by cutting out the wok and wok techniques with a short set of steps. The sheet pan technique not only minimizes the cleanup but also allows for even cooking, ensuring that every bite is bursting with savory goodness.
Mix the sauce in a bowl and prepare all of the vegetables and chicken by cutting them into bite size chunks. When all of that is prepared, place the cut veggies and chicken as a single layer on a sheet pan, preferably with higher sides. Afterwards, pour the sauce over the veggies and chicken evenly. Slide the pan in the oven and come back in 20 minutes to a flavorful, colorful meal that is sure to spice up your meal routine.
This is a great dish for busy meal preppers because it’s fast, simple and brings a lot of nutrition with the flavor. It’s a good mix of veggies and a lean protein and if you’re not a big fan of the veggies, you can easily mix and match them. It’s one pan, a bowl, and a knife and you’re done so cleaning up is super easy. Lastly, stir fry chicken and veggies stores and reheats exceptionally well.
Sheet Pan Chicken Stir Fry
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
- 12 oz boneless chicken thighs
- 1 each yellow bell pepper (sliced)
- 1 cup baby carrots
- 2 cups snow peas
Marinade
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Pre-heat the oven to 400F. In a mixing bowl mix together the marinade until well blended.
- Cut the chicken into small one inch chunks
- Assemble the chicken and vegetables on a sheet pan. Pour the marinade over the chicken and veggies and mix it all together
- Bake in the oven for about 20 minutes until the chicken cooks through to an internal temperature of 165F
Cocktail Shrimp Ceviche Salad
Cocktail Shrimp Ceviche Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 12 oz pre-cooked frozen shrimp (defrosted)
- 1/4 cup red onion (diced)
- 1 each roma tomato (diced)
- 1/4 cup cilantro (chopped)
- 1 each lime (sliced)
- 4 cups spring mix
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Defrost frozen shrimp according to the packaged instructions
- Place the shrimp in a mixing bowl
- Stir in the following ingredients: red onion, tomato, cilantro, lime juice
- Mix well and season to taste with salt and pepper
- Optional: Serve on top of spring mix or in a lettuce wrap
Asian Salmon Salad
Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.
This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.
Asian Salmon Salad
Equipment
- knife
- cutting board
- spatula
- mixing bowl
Ingredients
- 6 oz packaged pre-cooked salmon
- 2 tbsp mayonnaise
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 each lime
- 1 cup corn (frozen or canned)
- 1 cup edamame beans
- 1/2 cup cherry tomatoes
- 4 cups spring mix salad
- 1 oz nori seaweed
- 4 tbsp sesame ginger vinaigrette
Instructions
- Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
- Remove the salmon from the package and place it in the mixing bowl
- Stir in the following ingredients: mayo, red onion, green onion, and lime juice
- Mix well and season to taste with salt and pepper
- Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
- Drizzle the salad with a sesame ginger vinaigrette
Southwest Chicken Skillet
Southwest Chicken Skillet
Ingredients
- 12 oz chicken tenderloins
- 1/2 cup white onions
- 1 each bell pepper
- 1 each yellow squash
- 1 each zucchini
- 1/2 cup cherry tomatoes
- 1 cup corn (canned or frozen)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 2 tsp salt
- 2 tsp pepper
- 1-2 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: skillet/wok, tongs, cutting board, knife
- Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
- Pre-heat skillet to medium to high heat
Cooking Method:
- In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
- Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
- Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
- Add the corn, the fresh cherry tomatoes, and cilantro at the very end
Basil Pesto Chicken Pasta Salad
Equipment
Ingredients
Instructions