meal prep.

Flavorful quesadilla for a quick dinner or even a snack.

Chicken Tinga Quesadilla

Tomatoes, 800 g

Chipotles in Adobo, 2-3

Fresh garlic, 2 cloves

Onions, 1/4

oregano, a sprinkle

Salt,

Sugar, undefined

oil, undefined

Chicken Breasts, 2

Salt, undefined

Cooking oil, undefined

Corn tortillas, undefined

Cheese, undefined

Lettuce, undefined

Tomatoes, undefined

Pickled onions, undefined

Sour Cream, undefined

Poblano hot sauce, undefined

Lime juice, undefined

Blend the sauce

Add all tinga poblana sauce ingredients except for the oil and garlic to a blender. Puree until smooth. 

Simmer the sauce

Over medium-high heat, add a layer of oil and the garlic to a pan. Let that sizzle for 20 seconds before pouring in the sauce. Simmer for 5 minutes or until slightly thickened.

Cook the chicken

Meanwhile, sprinkle each chicken piece with salt. 

Heat a pan over medium high and add a drizzle of oil. 

Grill or sear in the chicken pan until just cooked through. Shred the chicken with a fork, hands, or stand mixer until pulled into pieces. Set aside.

Toss in meat

Toss in the shredded chicken to the sauce. Mix that up until incorporated. You want the flavor to develop, so turn the heat down to a simmer and stir frequently. Reduce until thickened, about 10 more minutes.

Assemble & cook the quesadillas

Add a tortilla with a layer of grated cheese to a pan over medium heat. As the cheese begins to melt, fill it with a portion of chicken tinga and toppings of choice.

Fold the tortilla over to enclose. Flip and continue cooking until both sides are browned, and the cheese has melted.

To make the dipping sauce, mix together sour cream with a hot sauce of choice and lime juice to taste. Add the hot sauce and citrus little by little, until you’ve reached your ideal flavor. Enjoy with quesadilla. 



Salmon Edamame Poke Bowl

Salmon, ~250 g

Soy Sauce, 30 g

Mirin, 20 g

Sesame Oil, 5 g

Sesame Seeds, 10 g

Edamame, 150 g

cloves

Chinese red chili flakes, a sprinkle

Salt, a sprinkle

Baking spray, undefined

Yogurt, 30 g

Sriracha, 5 g

Rice Vinegar, 10 g

Sushi rice, undefined

Furikake Rice Seasoning, undefined

Cucumbers, undefined

Cook rice & marinate salmon

To start, cook some sushi rice using your preferred method (rice cooker, in a pot according to package directions, etc).

Dice the salmon into even, bite-sized cubes. Add the salmon cubes to a container and add the soy sauce, mirin, sesame oil, and white sesame seeds. Mix everything together until the salmon cubes are coated. Let it marinate in the fridge until the rice is done cooking, or in advance no more than 1-2 days in the fridge.

Sauté edamame

For the garlic edamame, spray a pan with baking spray and place over medium-high heat. Add the edamame, red chili flake, and a pinch of salt and let sauté for one minute. Add the crushed, minced garlic cloves. Continue to sauté while stirring the edamame until it becomes visibly toasted on the outside but not burnt.

Prepare toppings & assemble

Lastly, prepare or gather any other toppings. Mix and taste the yogurt sauce: combine the yogurt, sriracha, and rice vinegar in a bowl and adjust the ratios as needed.

To assemble the bowl, lay a bed of warm rice down, followed by a sprinkle of furikake. Top with marinated salmon, edamame, pickled onions, and a drizzle of the yogurt sauce. Enjoy.

Weeknight pasta that comes together in minutes.

Sausage & Cream Pasta

Pasta, 450 g

Water, undefined

Whole peeled tomatoes, 800 g

Heavy cream, 75 g

Butter, 30 g

Italian Sausages, 2

Red Pepper Flakes, a sprinkle

Parmigiano Reggiano, undefined

Parsley, undefined

Boil the pasta & sausage

Set a pot of water to boil. Add your sausage links and boil for 2 minutes to firm them up (this will allow you to slice them easily). Remove them from the water and slice them into even coins. 

Add the pasta to your boiling pot of water, along with a small handful of salt. Set a timer and drain when finished. 

While the pasta is boiling, you can start the sauce. 

Sear the sausage & simmer the sauce

In a large saucepan, sear the sausage slices in 15 grams of butter over high heat until they are browned. Once they are cooked through and nicely colored, remove them from the pan and set them aside. Leave any remaining fat in the pan. 

Add the rosemary and pepper flakes to the pan and bloom until they are fragrant.

Next, add the tomatoes. Using a wooden spoon or spatula, scrape any fond off the bottom of the pan. Once the pan is deglazed, reduce the heat and let it simmer for 5-10 minutes or until the tomatoes have reduced by about a third.

Blend the sauce & serve

Spoon the tomato sauce into a blender, being careful to remove the rosemary sprig. Blend until smooth, and return to the pan. Add in the heavy cream and reduce for a few minutes, or until the desired consistency is reached.

Add the cooked pasta to the sauce, along with the reserved Italian sausage, and stir to combine. Toss with the remaining 15 grams of butter to finish. Garnish with Parmigiano Reggiano & parsley and serve.

https://www.youtube.com/watch?v=aVAN4_pWCwY&t=461s

In today's video, I'm covering three weeknight pasta dishes, and each one has a unique selling point depending on what mood you are in (fast, healthy, comforting).

Three Weeknight Pastas perfect for whatever mood you are in.

Top 3 meal prep. recipes from across the web

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Top Tags

Chicken Tinga Quesadilla

Salmon Edamame Poke Bowl

Sausage & Cream Pasta

Top 3 meal prep. recipes from across the web

The most viewed meal prep. recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Tinga Quesadilla

Salmon Edamame Poke Bowl

Sausage & Cream Pasta

The most viewed meal prep. recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine