5 Healthy MEAL PREP Ideas | Back-To-School 2017

5 Healthy MEAL PREP Ideas | Back-To-School 2017


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Menu 1
Turkey Meatballs
1lb ground turkey
½ cup green onions, chopped
½-1 cup panko breadcrumbs
½ cup crushed pineapple
1 egg
2 tbsp Sriracha
3 tbsp hoisin sauce
1 tsp ginger, grated
2 garlic cloves, minced
Salt and pepper

In a large bowl, mix together all ingredients, reserving 2 tbsp of hoisin sauce. Using hands, shape meatballs & place on parchment lined baking sheet. Bake at 375ºF for 25-30 min, or until golden & cooked through. Glaze with remaining hoisin sauce

Red Cabbage & Carrot Slaw
1 small red cabbage, shredded
4 carrots, julienned or shredded
½ red onion, diced
3 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp honey
Salt & pepper

In a large bowl, mix together cabbage, carrots & onion. Season with oil, vinegar, honey & salt & pepper

Brown rice
Lime & Cilantro garnish

Menu 2
Fajita Chicken
2 red bell pepper, sliced
2 orange bell pepper, sliced
1 red onion, sliced
4 chicken breasts, cut into strips
1 tsp garlic powder
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp onion powder
½ tsp dried oregano
Salt & pepper
Oil

In a small bowl, whisk together spices & set aside. In a large pan over med-high heat, add peppers, onion & chicken. Season with spices. Cook, stirring occasionally until cooked through.

Black Bean & Corn Salsa
1 can black beans, rinsed and drained
1 cup corn kernels, cooked
1 red pepper, diced
½ red onion, diced
1 lime, zest and juice
1 tsp chili powder
¼ cup cilantro, chopped
Salt & pepper

Cilantro Lime Rice
1 cup white rice
2 cups water
1 garlic clove, minced
2 limes, zest and juice
¼ cup cilantro, chopped
Salt & pepper

In a medium saucepan, bring rice, water & garlic to a boil over med-high heat. Reduce to low, cover & simmer for 10 min. Turn off heat & let rest, covered, for 5 min. Stir in lime juice & cilantro.

Menu 3
Greek Chicken
4 chicken breasts
½ lemon, zest and juice
1 tsp garlic powder
1 tsp dried oregano
Salt & pepper

Place chicken on nonstick or parchment lined baking sheet. Season with lemon zest & juice, garlic powder, oregano, & salt & pepper. Bake at 375ºF for 15-20 min, or until chicken is cooked through

Cucumber & Tomatoes with Feta
2 cups cucumber, diced
2 cups cherry tomatoes, halved
½ cup feta, crumbled
2 tbsp dill, chopped
1 tsp greek seasoning
3 tbsp oil
2 tbsp red wine vinegar
Salt & pepper

Tzatziki
1 cup plain Greek yogurt
1 cucumber
1-2 garlic cloves, grated
½ lemon, zest and juice
¼ cup dill, chopped
Salt & pepper

Peel, seed & grate cucumber. Using a clean kitchen towel, squeeze out excess water. In a med bowl, combine greek yogurt, cucumber, garlic, lemon zest & juice, dill & salt & pepper

Cooked Quinoa

Menu 4
Lemon Dill Salmon
4 6oz salmon fillets
1 tsp garlic powder
2 tbsp dill, chopped
Salt & pepper to taste.
1 lemon, sliced (with rind on)

Season salmon with dill & salt and pepper to taste. Place on nonstick or parchment lined baking sheet & top with lemon slices. Bake at 375ºF for 10-12 min, or until salmon is cooked through.

Steamed Broccoli & Asparagus
1 bunch asparagus, trimmed & cut into thirds
1 broccoli crown, cut into florets

Heat 1 inch of water in a large pot. Combine veggies in a steamer basket. Steam for 5-7 min or until vegetables turn bright green but still retain some of their crispness. Run under cool water to prevent further cooking

White Rice with Parsley
1 cup white rice
2 cups water
1 garlic clove, grated
Salt & pepper
¼ cup parsley, chopped
½ lemon, juiced

In a med saucepan, bring rice & water to a boil over med-high heat. Reduce to low, cover & simmer for 10 min. Turn off heat and let rest, covered, for 5 min. Stir in garlic, parsley & lemon juice. Season with salt & pepper

Menu 5
Garlic Shrimp
1lb shrimp, peeled
3 garlic cloves, minced
¼ tsp chili flakes (optional)
Salt & pepper
oil

In a large skillet over med-high heat add oil. Add shrimp & cook for 2-3 min. Add garlic & season with salt & pepper to taste. Continue to cook, stirring occasionally until shrimp is cooked through.

Green Beans
2 lbs green beans, tips removed

In a large pot with 1 inch of water & a steamer basket, bring to a boil. Add beans to basket and cover. Cook for 5-7 min, or until beans are cooked to your liking. Run under cold water to stop cooking

Chinese Fried Quinoa
2 cups quinoa, cooked
1 small onion, diced
1 garlic clove, minced
1 cup frozen peas and carrots
2 eggs, beaten (optional)
1-2 tbsp soy sauce
oil

In a large wok or skillet, heat oil over high heat. Add onion & carrots & cook for 3-4 min. Add peas, carrots & garlic & cook for another min. Push veggies to one side of the pan and scramble eggs on the opposite side. Once eggs are cooked, add quinoa and mix. Season with soy sauce. Cook for another min.

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