Week 2 | 5 Healthy Back-To-School MEAL PREP Recipes 2018
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This year we’re celebrating back-to-school with 30 delicious meal prep recipes! Each video this month includes 5 new healthy meal prep boxes that can be enjoyed at school or work!
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Miso Shrimp & Edamame Salad
Shrimp & Edamame Salad
1 cup shelled edamame, lightly steamed
8-10 cooked & peeled shrimp
1/2 cup cucumber, halved, seeded & thinly sliced
1/2 cup radishes, thinly sliced
1 Tbsp green onion, finely sliced
Sesame seeds for garnish
Miso Sesame Dressing
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 tsp miso paste
1 tsp sesame oil
1 tsp honey
1/2 tsp freshly grated ginger
Whisk together all of the ingredients in a small bowl.
Sides
3/4 cup cooked brown rice
Begin with a layer of rice as the base for the box. Arrange remaining ingredients on top of rice. Garnish with green onion & sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.
Balsamic Grilled Vegetable Salad
Grilled Vegetables
1 Tbsp olive oil
1/2 red pepper, cut into strips
1/2 cup sliced zucchini or summer squash
1/2 cup sliced Italian eggplant
1/4 red onion, sliced into rings
1 Tbsp Italian seasoning
Salt & freshly ground black pepper
Season vegetables on both sides with the oil, Italian seasoning, salt, & pepper. Grill on both sides over med-high heat until vegetables begin to soften & grill marks appear, about 3 to 4 min per side.
Balsamic Vinaigrette
1 Tbsp balsamic vinegar
2 tsps olive oil
1 tsp honey
1 tsp Dijon mustard
Salt & freshly ground black pepper
Whisk together all ingredients in a small bowl.
Sides
2 cups finely chopped kale
1/2 cup canned white kidney beans, drained & rinsed
Assemble salad by placing kale into the serving dish. Top with grilled vegetables & kidney beans. Add a small container of dressing on the side.
Easy Chicken Chow Mein
Chicken Chow Mein
1/4 cup chicken broth
2 Tbsps soy sauce
1 Tbsp oyster sauce
2 tsps honey
1 tsp sesame oil
1 cup boneless skinless chicken thighs cut into 1/2 inch cubes
1 shallot, sliced
1/2 cup shredded cabbage
1/4 cup julienned carrot
1 cup cooked chow mein noodles
1/2 cup bean sprouts
Salt & freshly ground black pepper
In a small bowl whisk together chicken broth, soy sauce, oyster sauce & honey. Set it aside.
Heat oil in a non-stick skillet over medium-high heat. Add chicken & season with salt & pepper to taste. Cook until chicken is no longer pink, about 8 min. Add the shallot, cabbage, & carrot & cook until vegetables begin to soften, 1 to 2 min. Add the noodles, beans sprouts, & sauce & cook for another 1 to 2 min.
Sides
1 Tbsp chopped green onion
Sesame seeds
Crunchy Rainbow Rolls
Rainbow Rolls
3 rice paper rounds
1/2 red pepper, thinly sliced
1/2 mango, thinly sliced
1/2 cup julienned carrot
1/2 cup julienned cucumber
1/2 cup julienned red cabbage
One at a time, soak a rice paper round in tepid water until it begins to soften, about 15 to seconds. Remove round from the water & place onto a cutting board. Place a third of the ingredients into the centre of the wrapper. Start by wrapping the bottom of the rice paper over the filling. Fold over the sides of the rice paper toward the centre of the roll & continue rolling up. Repeat until all of the rolls are filled.
*To keep the rainbow rolls soft, soak a piece of paper towel in water & place over rolls until ready to be eaten.
Mango Chili Sauce
1/2 cup mango, diced
1/2 lime, zest & juice
1/4 cup cilantro
1 Tbsp sliced red chili
1 tsp agave
Place all ingredients into a blender. Blend until smooth.
Sides
1 cup edamame pods
Boil edamame in a small pot of water until edamame beans are tender, about 5 min. Drain edamame & sprinkle with sea salt to taste.
Salsa Verde Chicken
Salsa Verde Chicken
3/4 cup cooked shredded chicken
1/4 cup salsa verde http://bit.ly/2AGbHr7
1 tsp chopped fresh cilantro
Salt & freshly cracked pepper
Corn Salad
1 cup corn kernels
1/4 cup diced cucumber
1 Tbsp finely diced red onion
1 tsp chopped fresh cilantro
1/2 lime, zest & juice
1/8 tsp ground cumin
Salt & freshly ground black pepper
In a small bowl toss ingredients together until well combined.
Cilantro Lime Rice
3/4 cup cooked white rice
1 Tbsp chopped fresh cilantro
1/2 lime, zest & juice
Salt & freshly ground black pepper
Combine ingredients together & season with salt & pepper to taste.
Sides
Lime wedge
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