5 MORE Healthy Meal Prep Ideas | New Year 2018

Click here to SUBSCRIBE: http://bit.ly/1dn24vP *New Healthy Meal Plan 2018 eBook* Available Now: http://bit.ly/HMP2018 *Meal Plan eBook Bundle* Includes Meal Plan 2017 eBook + Meal Plan 2018 eBook: http://bit.ly/HMPBUNDLE More Meal Prep Ideas: http://bit.ly/1SQEHwX Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Dinner Recipes: http://bit.ly/2hzVBFv Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase eBooks here Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook BBQ Chicken & Pineapple Salad Servings: 1 Cal: 481 BBQ Chicken 1 tsp vegetable oil 1 (4-ounce) boneless skinless chicken breast ¼ tsp garlic powder ¼ tsp paprika 2 Tbsps barbecue sauce Salt & freshly cracked black pepper to taste Brush chicken breast with oil & season with garlic powder, paprika, salt & pepper to taste. Grill over med-high heat until it releases easily from the pan, about 4 to 5 mins. Flip chicken & continue to grill until it releases easily from the pan, another 4 to 5 mins. Brush chicken on both sides with barbecue sauce & continue to cook until it reaches an internal temperature of 165ºF. Ham & Pineapple Salad 2 cups chopped romaine lettuce 1/2 cup diced pineapple 1/8 cup diced deli ham 1 Tbsp sliced red onion 1 Tbsp ranch dressing Add romaine to serving dish. Top with pineapple, ham, & red onion. Place ranch dressing in a small container on the side. Top with barbecue chicken breast. Vegetarian Mediterranean Meal Prep Servings: 1 Cal: 565 Vinaigrette 1 Tbsp olive oil 2 tsps red wine vinegar 1 tsp chopped parsley Salt & freshly cracked black pepper Whisk ingredients & set aside. Mediterranean Salad 1 cup cooked orzo 1/2 cup diced cucumber 1/4 cup diced feta cheese 1/2 cup canned chickpeas, rinsed & drained 2 Tbsps sliced Kalamata olives 1/2 cup halved cherry tomatoes 1 lemon wedge Place your orzo into a serving dish. Top with remaining ingredients & pour over the vinaigrette. Dijon Salmon & Potato Salad Servings: 1 Cal: 553 Lemon Dijon Vinaigrette 2 Tbsps olive oil 1/2 lemon, zest & juice 1 garlic clove, grated 2 tsps Dijon mustard Salt & freshly cracked black pepper to taste In a small bowl, whisk all ingredients together. Use half of the vinaigrette to marinate the salmon, & the other half to dress potato salad. Lemon Dijon Salmon 1 (4-ounce) salmon fillet Lemon Dijon vinaigrette Preheat the oven to 375ºF. Brush salmon with lemon dijon sauce & place on parchment lined baking sheet. Bake until cooked through, 12 to 15 mins. Potato Salad 1 cup quartered baby potatoes, steamed 1/4 cup seeded & diced cucumber 1/4 cup diced celery 1 Tbsp chopped parsley 1 Tbsp chopped chives Half of the lemon vinaigrette Salt & freshly cracked black pepper In a large bowl, toss together potatoes, cucumber, celery & pour over the remaining lemon dressing. Season with herbs, salt & pepper & toss well. Smoky Vegan Burrito Bowl Servings: 1 Cal: 567 Smoky Chipotle Black Beans 1 tsp vegetable oil 1/4 cup finely minced onion 1 garlic clove, minced 1/2 cup canned black beans, rinsed & drained 2 Tbsps salsa 1 Tbsp minced chipotle in adobo sauce 1 tsp agave 1 Tbsp chopped cilantro Salt & freshly cracked black pepper In a small skillet over med-high heat, heat vegetable oil. Add onions & cook until they have softened, 2 to 3 mins. Add garlic & cook until fragrant, about 30 seconds. Add black beans, salsa, chipotle in adobo & agave. Season with salt & pepper to taste & cook until beans have heated through, about 2 mins. Stir in cilantro. Corn Salsa 1/2 cup corn kernels (fresh or frozen) 1/2 lime, zest & juice 1 Tbsp finely diced red onion 1 Tbsp chopped cilantro 1/4 tsp ground cumin Salt & freshly cracked black pepper In a small bowl, toss together corn, lime zest & juice, red onion, cilantro & cumin. Season with salt & pepper to taste. Sides 3/4 cup cooked brown rice 1/4 avocado, sliced Garlic Shrimp & Green Bean Salad Servings: 1 Cal: 525 Lemon Garlic Shrimp 1 tsp oil 1/2 cup shrimp, peeled & deveined 1 garlic clove, minced 1/2 lemon, zest & juice Salt & freshly cracked black pepper Heat oil in a skillet over med-high heat. Add shrimp & cook for 1 to 2 mins. Add garlic & continue to cook until shrimp is cooked through. Add lemon zest & juice & season with salt & pepper to taste. Green Bean Tomato Salad 1 cup trimmed green beans, steamed 1/2 cup halved cherry tomatoes 1/4 cup diced feta cheese 1 Tbsp minced shallot 1 Tbsp olive oil 2 tsps lemon juice Salt & freshly cracked black pepper In a large bowl, toss together all of the ingredients. Quinoa 1 cup cooked quinoa *SOME links provided are affiliate links