Week 3 | 5 Healthy Back-To-School MEAL PREP Recipes 2018

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Sundried Tomato Pesto Pasta

Sundried Tomato Pesto
1 cup sundried tomatoes
1/2 cup basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
3 garlic cloves, roughly chopped
1/4 tsp red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

Add ingredients to a food processor except olive oil. Blend until it begins to break down. While blending, slowly drizzle in olive oil.

Pasta Salad
2 cups cooked fusilli
1/2 cup steamed asparagus
1 cup chopped baby spinach
1/4 cup baby bocconcini
1/4 cup diced tomatoes

In a small bowl toss pasta with pesto until it is evenly coated. Stir in spinach & asparagus. Arrange pasta in a container & top with bocconcini & diced tomatoes.

Sonoma Chicken Salad

Poppy Seed Dressing
1/4 cup plain yogurt
1 Tbls apple cider vinegar
1 tsp agave
1 tsp poppy seeds
Salt & freshly ground black pepper

Combine all ingredients together in a small bowl.

Sonoma Chicken Salad
3/4 cup cooked shredded chicken
1/4 cup halved grapes
1/4 cup chopped celery
2 Tblss chopped pecans
2 Tblss poppyseed dressing
1/2 tsp fresh thyme leaves
3-5 Boston bibb lettuce leaves

Combine chicken, grapes, pecans, thyme leaves, & poppyseed dressing in a medium bowl. Toss well to coat. Serve with lettuce leaves.

Deconstructed Shepherd’s Pie

Shepherds Pie Filling
1 Tbls oil
3/4 cup stewing beef, cut into 1/2 inch cubes
1/4 cup diced onion
1/2 cup frozen peas, carrots & corn
1 garlic clove, minced
1 Tbls flour
1/3 cup beef broth
2 tsps Worcestershire sauce
2 tsps tomato paste
1/2 tsp fresh thyme leaves
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper

Heat oil in a large skillet over med-high heat. Add ground beef & cook until it begins to brown. Add onion & continue to cook until beef is cooked through, 3 to 4 min. Add garlic & cook until fragrant, 30 seconds. Stir in frozen vegetables & cook until heated through. Add flour & cook, stirring constantly for 1 minute. Add Worcestershire sauce, tomato paste, thyme, rosemary, salt, & pepper. Cook, stirring, until sauce has thickened, 3 min.

Roasted Potatoes
1 cup diced potatoes
1 Tbls olive oil
1/2 tsp garlic powder
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper

Preheat oven to 400ºF.

Toss potatoes with oil, garlic powder, rosemary, salt & pepper. Transfer them to a parchment-lined baking sheet & bake until they are tender & golden, 20 to 25 min.

Steamed green beans

Teriyaki Tofu with Edamame Salad

Teriyaki Tofu
3 Tblss vegetable broth
1 Tbls cornstarch
1 Tbls soy sauce
2 tsps honey
1/2 tsp freshly grated ginger
1/2 garlic clove, grated
1 Tbls sesame oil
1 cup diced extra firm tofu
1 Tbls sliced green onions
1/4 tsp sesame seeds

In a small bowl whisk together soy sauce, honey, cornstarch, garlic & ginger. Heat oil in a non-stick skillet over med-high heat. Add tofu & cook, stirring occasionally, until it is golden on all sides, 5 to 7 min. Once tofu is golden, reduce heat & pour over teriyaki sauce. Continue cooking while stirring until sauce thickens & tofu is well coated, 3 to 4 min. Top with green onion & sesame seeds.

Snap Pea & Edamame Salad
1 cup snap peas, halved & lightly steamed
1/2 cup shelled edamame, lightly steamed
1/2 cup julienned carrot
1/4 tsp sesame seeds
2 tsps sesame oil
2 tsps rice vinegar
2 tsps soy sauce
1 tsp agave

In a medium bowl combine all ingredients & toss well to coat.

3/4 cup cooked rice

Spicy Pineapple Salmon

Pineapple Sriracha Salmon
1 (4-6 ounce) salmon fillet
1/4 cup pineapple juice
1 Tbls soy sauce
1 Tbls chopped fresh cilantro
1 tsp honey
1 tsp sriracha
1 garlic clove, grated
1/2 tsp freshly grated ginger

In a small bowl whisk together pineapple juice, soy sauce, cilantro, honey, sriracha, garlic, & ginger. Add salmon to marinade & turn to coat. Refrigerate for at least 30 min or up to 2 hours.

While it is marinating, preheat oven to 425ºF. Once salmon is ready, transfer to a parchment-lined baking sheet & bake until salmon is fully cooked & flakes easily with a fork, 10 to 12 min.

2 cups chopped green leaf lettuce
1/2 cup diced cucumber
1/2 cup diced pineapple
1 Tbls finely chopped red onion
1 Tbls chopped fresh cilantro
2 Tblss sesame ginger dressing
Lime wedge

Assemble salad starting with the lettuce. Top with cucumber, pineapple, green onion, cilantro & lime wedge. Add a small container of sesame ginger dressing on the side & toss just before serving.

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21 Responses

  1. You're so giving I love it, stay blessed 💛🙌🙏

  2. Myn says:

    Poppy seeds pls wait! They come from an opium plant and you will fail a drug test if you eat poppy seeds hours before taking the test.(Google the woman who failed her test due to eating a poppy seed bagel before going into labor)

  3. Cutttiee …thanks so much it’s perfect for school lunch , way better than school lunch :)))

  4. KatWolf says:

    Amazing. Thank you. This really will help me step up my prepping. ❤

  5. faisal1979m says:

    Your deep sea blue shirt 👕 gives dazzling compliment to your beautiful blue eyes 👀

  6. ladykeke says:

    Great ideas! Where did u get your glass containers?

  7. Sofia says:

    Omg thank you for these!! These are really good options because they all have vegetables +.+

  8. CamycaR700 says:

    Shepperd's pie contains lamb. Cottage pie contains beef. Come on!!!!

  9. lemony 🌸 says:

    That word you said at 5:36…. How do you spell it?

  10. Pyliah says:

    The deconstructed shepherd's pie looks awesome. Definitely going to try that.

  11. All of the recipes look uber tasty but as many Brazilians, I find it difficult to understand as a “meal” something that does not include rice… completely puzzled about how other people can prep “lunch” without rice…

  12. b1gm1ke says:

    What was the salad dressing in the salmon dish?

  13. I've found that stew beef is tough if you cook it quickly as you did here. It needs to be slow cooked to make it tender. Is this a different cut that works with quick cooking? This looks great, but I'm concerned about chewy beef 😕

  14. gotchaa100 says:

    Oh so good!!! Going to try all the veggie recipes! 🙂 could you please make lunch box friendly fish recipes especially kid friendly PLEASE!!! Xoxo!

  15. merci ça à l'air trop bon

  16. Thanks you for the vegetariana ideas!
    I am going to give that tofu a try 😋

  17. Nidhi singh says:

    Hey dear… They looks so yum… Plz make a meal prep for post partum

  18. Can you start providing macros? These look so good to cook for my lunch days at college but I'm not sure what will fit in my macros and what won't. Thank you!

  19. Karen Daly says:

    Being a shepherd's pie enthusiast I was intrigued by this recipe. Reminds me more of stew with the beef cubes. Still sounds delish and I will be trying it.

  20. Very interesting Video, thump up,
    have a nice day!

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