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

Download all 30 Healthy Meal Prep Recipes for FREE: http://bit.ly/30FreeMealPreps Subscribe to "Friday Night Supper Club" Here: http://bit.ly/FridayNightSupperClub Follow my pregnancy journey on Instagram: https://ift.tt/VrBnOo More Healthy Meal Prep Boxes: http://bit.ly/1NF3ktO Meal Prep Essentials: https://amzn.to/2AA6OzP Frequently Used Items: https://ift.tt/2pxnpws eBooks Healthy Meal Plan 2018 eBook Available Now http://bit.ly/HMP2018 Meal Prep eBOOK BUNDLE http://bit.ly/MealPrepBundle 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. Sides 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. Side 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. Salad 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. *SOME links are affiliate links