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

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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.
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