Healthy Meal Prep | Menu 11 | Shrimp Paella, Chilled Gazpacho, Mini Frittatas

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Easy Shrimp Paella
2 tbsp olive oil
2 chorizo sausages, sliced
1 Spanish onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, mined
1 1/2 cups paella rice (short grain rice)
1 14oz can crushed tomatoes
4 cups chicken broth
1 large pinch saffron
1/2 tsp smoked paprika
2 cups green beans, sliced
1lb shrimp
2 tbsp fresh parsley, roughly chopped
salt and pepper
In a large skillet (or paella dish if you have one), heat olive oil on medium-high heat. Add chorizo. When chorizo starts to brown, add onion, green and red peppers and cook until onions soften. Add garlic and paella rice and cook for an additional 3 minutes. Add crushed tomatoes, chicken broth, saffron and paprika. Reduce heat and cook, stirring occasionally, until rice is soft cooked and liquid is mostly absorbed. Add green beans and shrimp and cook until shrimp is cooked through. Season with salt, pepper and fresh parsley and garnish with lemon wedges. Serve immediately or store in the refrigerator for up to 3 days
Roasted Potatoes with Smoky Tomato Sauce
Roasted Potatoes
2lbs potatoes, roughly cubed
1 tbsp olive oil
1 tsp garlic powder
2 tsp smoked paprika
salt and pepper
Smoky Tomato Sauce
1 tbsp olive oil
1 Spanish onion, finely diced
1 clove garlic, minced
1 tsp dried oregano
1 tsp fennel seeds
1/4 tsp smoked paprika
1 14oz can diced tomatoes, drained
1 tbsp sherry vinegar
salt and pepper
On a baking sheet toss potatoes with olive oil, garlic powder, paprika, salt and pepper to taste. Roast at 400F, stirring occasionally, for 45 min or until golden and crispy. In a skillet heat olive oil and sauté onions until softened. Add garlic, oregano, fennel seeds, smoked paprika and diced tomatoes and cook until sauce begins to reduce. Remove from heat and stir in sherry vinegar. Season with salt and pepper. Serve chunky or blend with immersion blender. Pour sauce over potatoes just before serving.Store for up to 4 days in the refrigerator
Chilled Gazpacho
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1/2 Spanish onion, roughly chopped
1 clove garlic, minced
5 tomatoes, roughly chopped
1 cup English cucumber, roughly chopped
1 cup stale bread, roughly chopped
1 cup water
1-2 tbsp sherry vinegar
2 tbsp olive oil
1/4 tsp cumin
salt and pepper
In a food processor or blender combine all of the ingredients and blend. Adjust seasoning to taste. Refrigerate for at least an hour before serving. Store in the refrigerator for 3-4 days
Orange & Fennel Salad
3 tbsp olive oil
¼ cup orange juice
2 tbsp parsley, finely sliced
salt and pepper
1/2 Spanish onion, thinly sliced
1 fennel bulb, thinly sliced
3 navel oranges, peeled and sliced
5 cups arugula
1/3 pine nuts, toasted
In a small bowl whisk orange juice, olive oil, parsley, salt and pepper. Divide dressing between 5 jars. Layer in fennel, oranges, onion, arugula and top with pine nuts. Store in the refrigerator for 4-5 days
Mini Spanish Frittatas
6 eggs
1/2 tsp smoked paprika
salt and pepper
5 slices of smoky bacon, sliced
1/2 Spanish onion, finely sliced
1 clove garlic, minced
1/4 cup roasted red peppers
2 cups baby spinach
1/2 cup Manchego cheese, grated
In a large bowl, whisk together eggs, Manchego cheese, paprika, salt and pepper and set aside. In a skillet fry bacon over medium heat until it becomes slightly golden. Add onion and sauté until softened. Add garlic, roasted red peppers and spinach and cook until spinach is wilted. Spoon mixture into well-greased muffin tin. Fill with egg mixture. Bake at 375°F for 15 min or until eggs are set. Store in the refrigerator fur up to 4 days
Roasted Peppers & Onions
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 Spanish onion, chopped
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper
Preheat oven to 350°F. On a baking sheet toss peppers and onions with olive oil, garlic powder, smoked paprika, salt and pepper. Roast for about 30 min, stirring occasionally, or until peppers and onions are soft and caramelized. Store in the refrigerator for 4-5 days
Smoky Spiced Almonds
2 cups raw almonds
1 tsp ground cumin
1/2 tsp smoked paprika
1 tbsp olive oil
salt and pepper
Preheat oven to 400°F and toast almonds for 7-10 min making sure not to burn. Once almonds are golden, remove from oven and toss in olive oil, smoked paprika, cumin and salt and pepper to taste. Allow almonds to cool before storing in an air tight container for up to 2 weeks