More Meal Prep | Week 1

Click here to SUBSCRIBE:
30 Days of Salads on Instagram:
More Meal Prep:
3 Cauliflower Recipes:
Overnight Oatmeal:

Purchase my eBooks here:
5 Weeks of Healthy Meal Prep for $1.99:
30 Smoothie Recipes for $1.99:
Facebook:
Twitter:
Instagram:
Pinterest:
Blog:
Google+:
SHOPPING LIST
PRODUCE
tomatoes
cherry tomatoes
celery
red pepper
green beans
zucchini
carrots
yellow onion
red onion
garlic
thyme
rosemary
basil
lemons x2
DELI
parmesan cheese
bocconcini cheese
salami
sliced olives
BUTCHER
6-8 chicken legs or thighs
GROCERY
olive oil
long grain and wild rice
vegetable broth
pine nuts
kidney beans
tuna
RECIPES
Baked Tuscan Chicken
6-8 chicken pieces
1 tsp fresh rosemary, chopped
2 cloves garlic, minced
1 lemon, juiced
2 tbsp olive oil
salt and pepper
lemon slices
Preheat oven to 375°F.
Lay chicken out in a baking dish.
In a small bowl combine rosemary, garlic, olive oil, lemon juice, salt
and pepper.
Whisk well and then pour over chicken pieces.
Place lemon slices on top of chicken.
Allow chicken to marinate in the refrigerator for 30 minutes to 4 hours.
Bake for 45 minutes or until chicken reaches 165°F.
Refrigerate for 3-4 days or freeze for up to 6 months.
Enjoy!
Rice Pilaf
1 tbsp butter or olive oil
½ yellow onion, finely diced
2 carrots, finely diced
2 celery ribs, finely diced
1 clove garlic, minced
½ tsp fresh thyme leaves
¾ cup long grain and wild rice
1½ vegetable broth
In a medium saucepan, heat butter or olive oil over medium-high.
Add onion, carrot and celery and sauté for 4-5 minutes or until they begin to soften.
Add garlic and thyme and cook for an additional 30 seconds.
Add rice and vegetable broth and bring to a boil.
Turn heat to low, cover and let simmer for 25 minutes or follow
package directions.
Turn off heat and allow rice to sit for an additional 5 minutes.
Fluff with a fork.
Refrigerate for 4-5 days or freeze for up to 6 months.
Enjoy!
Roasted tomatoes and garlic
1lb tomatoes, halved
6-8 garlic cloves, peeled
2 tbsp olive oil
salt and pepper
In a large bowl toss tomatoes and garlic with olive oil, salt and pepper.
Place tomatoes skin side down on a baking sheet.
Bake at 350°F for 25-30 or until tomatoes start to blister.
Serve over rice or pasta or blend to make a sauce.
Enjoy!
Tuna & Kidney Bean Salad
1 cup kidney beans
1 can tuna, drained and flaked
1 cup cherry tomatoes, halved
¼ red onion, finely diced
¼ cup sliced olives
2 tbsp olive oil
½ lemon, juiced
salt and pepper
Combine all ingredients in a large bowl.
Toss well to coat.
Store in the refrigerator for 3-4 days.
Enjoy!
Basil Pesto Sauce
2 cups fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup olive oil
¼ cup parmesan cheese, freshly grated
salt and pepper
In the bowl of a food processor combine basil. garlic and pine nuts and pulse for 30 seconds.
Add olive oil slowly while the blade is still running until you reach the desired consistency.
Season with parmesan, salt and pepper.
Refrigerate for up to a week.
Enjoy!
Antipasto Snack Cups
bocconcini cheese
olives
salami
cherry tomatoes