Tag: lunch

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Asian Salmon Salad

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

Asian Salmon Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course lunch, Main Course, Salad
Cuisine Asian
Servings 2

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
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Southwest Chicken Skillet

Southwest Chicken Skillet

Southwest Chicken Skillet

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Servings 2

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
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Cheesesteak Lettuce Wraps

cheesesteak lettuce wraps
cheesesteak lettuce wraps

Cheesesteak Lettuce Wraps

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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 12 oz thinly sliced beef
  • 1 each orange bell pepper (sliced)
  • 1/2 each red onions (sliced)
  • 2 each sliced cheese (any kind)
  • 1/8 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 400 F degrees
  • Toss the bell peppers with olive oil, salt and pepper and place in a baking sheet. Roast for 15-20 minutes until tender
  • Pre-heat the saute pan to medium to high heat, and add the thinly sliced beef, tossing occassionaly, until browned (5 to 7 minutes). Season with the oregano, garlic powder, paprika, and salt and pepper to preferred taste
  • Remove the roasted veggies from the oven and set aside
  • Get one romaine lettuce leaf and place the cheese on the bottom. Add the cheesesteak on top, and then layer it with the peppers and onions
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Tilapia with Mango Salsa

tilapia and mango
tilapia and mango

Tilapia with Mango Salsa

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 12 oz tilapia
  • 1 each mangos (diced)
  • 1/4 each red onions (diced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup cherry tomatoes (sliced)
  • 1 each lime
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions
 

  • Season the tilapia with paprika, garlic powder, salt, and pepper
  • In a saute pan add olive oil on medium-high heat and pan-fry the tilapia on each side for 5 to 7 minutes until golden brown.
  • In a bowl, mix together the red onion, cherry tomatoes, mango, and cilantro
  • Remove the tilapia from the pan and top it off with the mango salsa
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Smoked Salmon and Fruit Salad

Smoked Salmon and Fruit Salad

Smoked salmon with fruit salad sounds like an unlikely pairing however if you haven’t tried it you will be amazed. The smoky, salty salmon mixes perfectly with the medley of fruit. The fruit brings out the flavor of the salmon and the salmon highlights the sweetness of the fruits. This fruit salad is filled rich with Omega-3 fatty acids, high in protein and has a abundance of antioxidants.

This smoked salmon salad is a refreshing and low calorie meal that can be prepped simply by cutting fruits and slicing salmon. Zero cooking makes this an attractive option for anyone less than cooking inclined or meal prepping for a day without access to a stove.

Smoked Salmon and Fruit Salad

Smoked Salmon and Fruit Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 package (4 ounces) smoked salmon
  • 1 each avocado (diced)
  • 1/2 cup strawberries (sliced)
  • 1/2 cup blueberries
  • 1/2 cup cherry toatoes (sliced)
  • 4 cups salad mix
  • 4 tbsp choice of vinaigrette dressing
  • salt and pepper (as needed)

Instructions
 

  • In a bowl place the salad mix at the bottom
  • Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
  • Drizzle the salad on top with your favorite vinaigrette dressing 
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Shrimp with Corn Medley

shrimp and corn
shrimp and corn

Shrimp with Corn Medley

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

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 10 ounces shrimp (peeled and deveined)
  • 2 cups corn
  • 1 each red bell pepper (diced)
  • 1/4 cup red onions (diced)
  • 2 tbsp green onions (chopped)
  • 1 each lemon
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Add oil to a saute pan on medium-high heat and saute the onions, green onions, and red bell pepper until they soften
  • Season with paprika, onion powder, and garlic powder
  • Next, add the green onions, corn, and shrimp and cook for about 3 to 4 minutes until the shrimp fully cooks and turns opaque
  • Remove the from the pan and squeeze the lemon juice on top
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Shrimp Cocktail Salad

shrimp cocktail salad
shrimp cocktail salad

Shrimp Cocktail Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 10 ounces pre-cooked cooked shrimp
  • 1 each avocado (diced)
  • 2 each peaches (sliced)
  • 1/4 cups red onions (diced)
  • 1/2 cups cherry tomatoes (sliced)
  • 4 cups kale salad mix
  • 4 tbsp choice of vinaigrette
  • salt and pepper (as needed)

Instructions
 

  • In a bowl place the baby kale salad mix at the bottom
  • Add the red onions, cherry tomatoes, and diced avocado, and shrimp cocktail
  • Drizzle the salad on top with your favorite vinaigrette dressing 
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Beef Taco with Jicama Tortillas

beef jicama tacos
beef jicama tacos

Beef Taco with Jicama Tortillas

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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 10 ounces lean ground beef
  • 1 package pre-sliced jicama tortillas packages typically come with 10-12 slices
  • 1/4 cup white onions (diced)
  • 1/2 cup cherry tomatoes (sliced)
  • 1/2 cup cilantro (chopped)
  • 1 each lime
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 tbsp olive oil

Instructions
 

Cooking Method:

  • Add 1 tbsp of olive oil to saute pan on medium-high heat. Add the diced onions and season with a pinch of salt. Saute the onions until they soften and turn translucent (about 1 to 2 minutes).
  • Then add the ground beef and break it into smaller pieces. Add the spices and continue to stir the ground beef until it has turned golden brown.
  • Add sliced cherry tomatoes fresh cilantro to the ground beef mixture and mix well.
  • Serve the beef mixture in the jicama tortilla. Squeeze fresh lime juice on each taco. You can also use two tortillas per serving if the tortilla slices are too thin.
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Rib Eye Steak with Bell Pepper Salsa

rib eye steak with bell pepper
rib eye steak with bell pepper

Rib Eye Steak with Bell Pepper Salsa

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

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

Ingredients
  

  • 2 6 oz rib eye steaks
  • 1 each yellow bell pepper (diced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup red onion (diced)
  • 1 each lime
  • 1/4 tsp paprika, chili powder, garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 400 F
  • Preheat indoor grill pan on medium to high heat
  • Season the steaks with paprika, chili powder, garlic powder, salt and pepper
  • Coat the rib eye with olive oil and place on the indoor grill. Grill the steaks on both sides for 3 to 5 minutes until they are seared and brown
  • Remove the rib eye and place it on the sheet pan and finish cooking them in the oven for 10 to 15 minutes
  • While the steaks are cooking, place the bell pepper, onions, and cilantro in a bowl
  • Season with lime juice and salt and pepper
  • Remove the steaks from the pan and place them on a serving dish and let them rest for 5 minutes before slicing
  • Place the bell pepper salsa on top and enjoy
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Beef Taco Salad

Beef Taco Salad
Beef Taco Salad

Beef Taco Salad

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

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 10 ounces lean ground beef
  • 1/2 each white onion
  • 2 each avocados
  • 1 each yellow bell pepper
  • 1 each red bell pepper
  • 1/4 cup cherry tomatoes
  • 1 cup cucumber
  • 4 cups salad mix
  • 1/4 cup chopped cilantro
  • 4 tbsp choice of vinaigrette dressing
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp onion powder
  • 1 tbsp olive oil
  • 1/8 tsp salt

Instructions
 

  • Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
  • Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
  • Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
  • Add fresh cilantro to the ground beef mixture
  • Once the ground beef is cooked, remove from the heat and set aside.
  • In a bowl place the salad mix at the bottom
  • Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
  • Drizzle the salad on top with your favorite vinaigrette dressing