Week 5 | 5 Healthy Back-To-School Meal Prep Boxes!

Download 30 FREE Healthy Meal Prep Recipes: http://bit.ly/30FreeMealPreps My pregnancy journey: https://ift.tt/VrBnOo More Healthy Meal Prep:: http://bit.ly/1NF3ktO Meal Prep Essentials: https://amzn.to/2AA6OzP eBooks Meal Prep eBOOK BUNDLE http://bit.ly/MealPrepBundle Peach & Prosciutto Salad Salad 2 cups mixed greens 1 cup chopped peaches 3-6 prosciutto slices 1/4 cup diced fresh mozzarella Balsamic Vinaigrette 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 tsp honey 1 tsp Dijon mustard Salt & freshly ground black pepper Whisk together all of the ingredients in a small bowl. Arrange the mixed greens in a container & top with the peaches, bocconcini cheese, & sliced prosciutto. Add a small container of dressing to the dish & dress just before enjoying. Sesame Tofu with Sauteed Bok Choy Sesame Tofu 2 Tbsps soy sauce 1 tsp rice vinegar 1 tsp honey 2 tsps sesame oil 1 cup sliced extra firm tofu Sesame seeds for garnish Salt & freshly ground black pepper In a small bowl, whisk together the soy sauce, rice vinegar & honey. Set it aside. Heat the oil in a skillet over medium-high heat. Add the tofu & cook until it is golden on both sides, about 3 minutes per side. Add the sauce to the tofu & cook until the sauce reduces slightly. Garnish with sesame seeds. Sautéed Bok Choy 1 tsp sesame seeds 1 tsp freshly grated garlic 1/2 tsp freshly grated ginger 2 cups bok choy, sliced in half lengthwise 2-3 Tbsp water Salt & freshly ground black pepper Heat the oil in a skillet over medium heat. Add the garlic & ginger & cook until they are fragrant, about 30 seconds. Add the bok choy & water. Cook until the bok choy begins to wilt, 1 to 2 minutes. Remove from the heat & season with salt & pepper to taste. Sides 3/4 cup cooked rice Piri Piri Chicken & Corn Piri-Piri Sauce 1 red pepper, roughly chopped 1/2 cup red onion, roughly chopped 2 red chilis, roughly chopped 1 garlic clove 1 lemon, zest & juice 3 Tbsps olive oil 1 tsp smoked paprika 1 tsp dried oregano 2-3 Tbsps olive oil (optional) Salt & freshly ground black pepper Add the red pepper, red onion, garlic, chilis, lemon, oil, smoked paprika, oregano, salt & pepper to a food processor & blend until smooth. If the mixture is a little too thick, slowly drizzle in some olive oil, one Tbsp at a time until the sauce is smooth. Piri-Piri Chicken 1 (4-ounce) boneless skinless chicken breast 1/4 cup piri-piri sauce Preheat the oven to 425ºF. Place the chicken on a parchment-lined baking sheet & brush with the sauce. Bake until the chicken is cooked to an internal temperature of 165ºF, 20 to 25 minutes. Spiced Corn On The Cob 1 husked corn on the cob, halved 1 Tbsp melted butter 1/4 tsp smoked paprika 1/4 tsp dried parsley 1/4 tsp lemon zest 1 tsp lemon juice 1/8 tsp cayenne (optional) Salt & freshly ground black pepper Preheat the oven to 425ºF. Brush the corn with the melted butter & season with the remaining ingredients. Place the corn onto a baking sheet & bake until the corn is cooked through, about 15 minutes. Sides 2 cups chopped green leaf lettuce Lime wedges Moroccan Couscous with Tilapia Moroccan Seasoning 1 tsp ground ginger 1 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp ground cinnamon 1/4 tsp ground allspice Combine all of the ingredients together & set them aside. Moroccan Couscous Salad 1 cup cooked couscous 1/4 cup canned chickpeas, drained & rinsed 1/4 cup pomegranate arils 2 Tbsps raisins 2 Tbsps sliced almonds 1 Tbsp chopped parsley 1 Tbsp chopped mint 1/2 tsp moroccan seasoning 1/2 navel orange, juiced Salt & freshly ground black pepper In a large bowl toss all of the ingredients together. Baked Tilapia 1 (4-ounce) tilapia fillet 1/2 tsp Moroccan seasoning Preheat the oven to 375ºF. Place the tilapia onto a parchment-lined baking sheet. Sprinkle with the Moroccan seasoning. Bake until the fish is cooked through, 10 to 12 minutes. Sides 1 cup finely chopped kale Steak & Green Bean Salad Grilled Steak How to Grill Perfect Steak: http://bit.ly/2PfUOXF 2 tsps oil 1 (4-ounce) striploin steak Salt & freshly ground black pepper Heat the oil in a skillet or grill pan over high heat. Season the steak with salt & pepper on both sides. Add the steak to the pan & cook until it reaches your desired doneness. Salad 2 cups arugula 1 cup steamed green beans 2 Tbsps crumbled goat cheese Arrange the salad in a serving dish or container. Top with the steak & add a small container of dressing on the side. Red Wine Vinaigrette 2 Tbsps olive oil 2 Tbsps red wine vinegar 1 tsp Dijon mustard 1 tsp prepared horseradish 1 tsp minced shallot Salt & freshly ground black pepper In a small bowl whisk all of the ingredients together. *SOME links are affiliate links