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

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Meal Prep Essentials

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
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.

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