Week 6 | 5 Healthy Back-To-School Meal Prep Boxes!

Week 6 | 5 Healthy Back-To-School Meal Prep Boxes! https://youtu.be/hYg7GHNV3G4 Download 30 FREE Healthy Meal Prep Recipes: http://bit.ly/30FreeMealPreps My pregnancy journey: https://ift.tt/VrBnOo More Healthy Meal Prep:: http://bit.ly/1NF3ktO Meal Prep Essentials: https://amzn.to/2AA6OzP eBooks Meal Prep eBOOK BUNDLE http://bit.ly/MealPrepBundle Samosa Salad with Mango Chutney Curried Potatoes 1 large russet potato, peeled and diced 1 tsp vegetable oil 1 tsp curry powder 1 tsp garam masala Salt and freshly ground black pepper Preheat the oven to 400ºF. Arrange the potatoes on a parchment-lined baking sheet. Drizzle the potatoes with oil and season with the curry powder, garam masala, salt, and pepper. Bake the potatoes until they are tender and golden, 25 to 30 minutes. Curried Chickpea Salad 1/2 cup curried potatoes 1/4 cup canned chickpeas, drained and rinsed 1/4 cup green peas, cooked 1 Tbsp chopped fresh cilantro 1 tsp curry powder 1 tsp olive oil 1/2 lemon, juiced Salt and freshly ground black pepper In a large bowl mix all of the ingredients and stir until they are well combined. Sides: 2 cups baby spinach 1 Tbsp mango chutney 2 baby naan Korean-Inspired Beef Bowl Chili Garlic Beef 1 tsp oil 3/4 cup ground beef 1 Tbsp soy sauce 2 tsps chili garlic sauce 1 tsp honey 1 Tbsp chopped green onion Heat the oil in a skillet over medium-high heat. Add the beef and cook until it is no longer pink, about 5 to 6 minutes. Add the soy sauce, chili garlic sauce, and honey. Continue to cook, stirring, for another 4 minutes. Stir in the green onions. Sautéed Kale 2 tsps sesame oil 2 cups chopped kale 1 Tbsp water 1/2 tsp rice vinegar Salt and freshly ground black pepper Heat the oil in a skillet over medium heat. Add the kale and water. Cook, covered, until the kale begins to wilt, 2 to 3 minutes. Once the kale begins to wilt, remove the lid and add the vinegar. Cook for another 1 to 2 minutes, or until the kale wilted completely. Season with salt and pepper to taste. Sides 3/4 cup cooked rice 1/4 cup kimchi 1 boiled egg Sesame seeds for garnish Green onion for garnish Maple Dijon Chicken with Balsamic Vinaigrette Maple Dijon Chicken 1 (4-ounce) boneless skinless chicken breast 2 Tbsps grainy Dijon mustard 2 Tbsps maple syrup 1 tsp garlic powder Salt and freshly ground black pepper Preheat the oven to 375ºF. In a small bowl whisk together the Dijon mustard, maple syrup, garlic powder, salt, and pepper. Brush the chicken with the mixture and transfer to a parchment-lined baking sheet. Bake until the chicken has reached an internal temperature of 165ºF, 20 to 25 minutes. Balsamic Vinaigrette 1 Tbsp olive oil 1 Tbsp balsamic vinegar 1 tsp honey 1 tsp Dijon mustard Salt and freshly ground black pepper Whisk all of the ingredients together in a small bowl. Kale & Pomegranate Salad 2 cup finely chopped kale 1/2 cup cooked quinoa 1/4 cup pomegranate arils 2 Tbsps crumbled goat cheese 2 Tbsps chopped toasted pecans Toss together the kale and quinoa and place into a serving dish of choice. Top with the remaining ingredients. Dress the salad right before enjoying. Spicy Vegan Sofritas with Crunchy Curtido Spicy Sofritas 1 Tbsp oil 1/4 cup finely diced red onion 1 garlic clove, minced 3/4 cup crumbled extra firm tofu 3/4 cup canned black beans, drained and rinsed 1/4 cup salsa 1 chipotle in adobo sauce, minced 1 tsp agave 1 lime, zest and juice Salt and freshly ground black pepper Heat the oil in a non-stick skillet over medium-high heat. Add the red onion and cook until it softens, 2 to 3 minutes. Add the garlic, tofu, black beans, salsa, garlic, chipotle, and agave. Cook, stirring, until the mixture is heated through, 2 to 3 minutes. Add the lime zest and juice and season with salt and pepper to taste. Quick Curtido 1 cup shredded green cabbage 1/4 cup shredded carrot 1/4 cup thinly sliced white onion 1/2 jalapeño, minced (optional) 2 Tbsps apple cider vinegar 1 tsp agave Salt and freshly ground black pepper Toss together all of the ingredients in a large bowl. The longer you let this sit, the better it will taste. Sides 3/4 cup cooked rice Lime wedge Fresh cilantro Easy Chicken Parmesan Chicken Parmesan 2 tsps oil 1 (4-ounce) boneless skinless chicken breast 2 tsps Italian seasoning 1/4 cup tomato sauce 2 Tbsps shredded mozzarella cheese 2 Tbsps shredded Parmesan cheese Heat the oil in a skillet over medium-high heat. While heating, season the chicken liberally with the Italian seasoning. Place the chicken in the skillet and cook until it begins to brown and releases easily from the pan, 5 to 6 minutes. Flip the chicken and continue to cook until it releases easily from the pan, another 5 to 6 minutes. Reduce the heat to medium continue to cook until the chicken reaches an internal temperature of 165ºF. Top the chicken with the tomato sauce, mozzarella and Parmesan cheese. Cover the skillet with a lid and cook until the cheese has melted. Sides 1 cup cooked pasta 1 cup steamed green beans *SOME links are affiliate links The Domestic Geek