Week 1 | 5 Healthy Back-To-School MEAL PREP Recipes 2018 + SPECIAL ANNOUCEMENT

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Deconstructed Egg Rolls

Egg Roll Filling
1 Tbsp sesame oil
3/4 cup ground pork
1/4 cup diced onion
1 garlic clove, minced
1/2 tsp freshly grated ginger
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1 tsp sriracha
2 Tbsps chopped green onion
Sesame seeds for garnish

Heat oil in a non-stick skillet over med-high heat. Add pork & cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 8 min. Add onion & cook until it softens, 3 min. Add garlic & ginger & cook until it is fragrant, 30 seconds. Add cabbage, carrot, soy sauce, rice vinegar, & sriracha. Cook until the vegetables begin to soften, 2 to 3 min. Serve topped with green onions & sesame seeds.

Crispy Wonton Crackers
4 wonton wrappers, cut into quarters
1 Tbsp sesame oil
Salt & freshly ground black pepper

Preheat the oven to 375ºF.
Arrange wonton wrappers on a parchment-lined baking sheet. Brush them with oil & season them with salt & pepper to taste.

Sides
3/4 cup cooked rice


Jerk Shrimp with Mango Salsa

Jerk Shrimp
3/4 cup peeled shrimp
1 Tbsp oil
1 Tbsp jerk seasoning
Salt & pepper

Preheat the oven to 375ºF.
Arrange shrimp on a parchment-lined baking sheet. Drizzle with oil & season liberally with jerk seasoning, salt, & pepper. Bake until shrimp is pink & opaque, about 8 min.

Rice & Peas
1/4 cup white rice
1/4 cup canned red kidney beans, drained & rinsed
1/2 cup water
3 Tbsps coconut milk
1/4 tsp freshly grated ginger
1/8 ground allspice
1 Tbsp chopped green onions
Salt & freshly ground black pepper

In a small saucepan bring rice, water, coconut milk, ginger, & allspice to a simmer & cover. Cook until most of the liquid has been absorbed, 10 to 15 min. Turn off heat & let rest, covered, for 5 min.

Mango Salad
1/2 cup diced mango
1/2 cup diced red pepper
1 Tbsp minced red onion
1/2 lime, zest & juice
1/2 tsp freshly grated ginger
1/8 tsp red pepper flakes
Salt & freshly black pepper

Combine all of the ingredients in a medium bowl & mix well.


Buffalo Chicken Meatballs

Buffalo Chicken Meatballs
1 pound ground chicken
1 egg
1/3 cup breadcrumbs
1/4 cup crumbled blue cheese
1/4 cup chopped green onion
1/2 cup hot sauce, divided
Salt & freshly ground black pepper

Preheat the oven to 400ºF.
In a large bowl, mix chicken, egg, blue cheese, green onion & half of the hot sauce until it is well combined. Using hands, shape meatballs & place on a parchment-lined baking sheet.
Bake until chicken reaches an internal temperature of 165ºF, 20-25 min. Remove meatballs from oven & brush with remaining hot sauce.

Salad
2 cups chopped green leaf lettuce
1/4 cup finely sliced celery
1/4 cup finely sliced carrot
1 Tbsp crumbled blue cheese
2 Tbsp blue cheese dressing

Arrange salad in a container or serving dish. Top with meatballs. Add a small container of dressing on the side.

Italian Tortellini Salad

Italian Salad
2 cups baby spinach
1/2 cup cooked tortellini
1/2 cup halved cherry tomatoes
1/4 cup baby bocconcini
1/4 cup diced salami
1/4 cup green olives

Dressing
1 Tbsp olive oil
2 tsps red wine vinegar
1 tsp Italian seasoning
Salt & freshly ground black pepper

Whisk all of the ingredients together in a small bowl.


Chipotle Chicken Lettuce Wraps

Chipotle Chicken
2 tsps oil
3/4 cup ground chicken
1/4 cup finely diced red pepper
1/4 cup frozen corn kernels
1/4 cup canned black beans, drained & rinsed
1 chipotle pepper in adobo sauce, minced
1 garlic clove, minced
1 green onion, finely sliced
Salt & freshly ground black pepper

Heat oil in a skillet over med-high heat. Add chicken & cook until it is no longer pink, about 6 min. Add pepper & cook until it softens, 3 min. Add corn, beans, chipotle, & garlic & cook until corn is heated through. Stir in green onion & season with salt & pepper to taste.

Tomato Salsa
1/2 cup cherry tomatoes, quartered
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
1/8 tsp ground cumin
Salt & freshly ground black pepper
1/2 lime, juice

Mix all ingredients together in a small bowl.

Sides
3-5 Boston bibb lettuce leaves
Lime wedges


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