meal prepping

Summer Chicken Pineapple Bowls

brown rice

Costco rotisserie chicken

zucchini

sliced squash

pineapple, cubed

mandarine teriyaki sauce

Prepare the brown rice by adding two cups...

Prepare the brown rice by adding two cups of water and two cups of brown rice to the Instant Pot. Use the manual setting, set the time to 24 minutes and let the rice cook.

Add half the package of chicken to a...

Add half the package of chicken to a ziplock bag with 1 1/2 cups of sauce. Allow to marinate for 20 minutes. 

Prepare the zucchini and squash. Using either a...

Prepare the zucchini and squash. Using either a mandoline slicer or a food processor with a slicing attachment, slice the vegetables into 1/8 inch thick disks. 

Prepare the pineapple, removing the core and cubing...

Prepare the pineapple, removing the core and cubing it into small, bite sized pieces. 

Build the 6 bowls, brown rice on the...

Build the 6 bowls, brown rice on the bottom, chicken on one side, vegetables up the middle, and pineapple on the other side. Add the additional 1/2 cup sauce to the chicken and store for later use. 

For reheating: place the bowls in the microwave...

For reheating: place the bowls in the microwave for 2 – 2:30.  

These Freezer Breakfast Burritos make mornings a breeze! Filled with cheese, sausage, potatoes and eggs, it's a delicious, hearty, portable breakfast on the go!

Freezer Breakfast Burritos

pork sausage

cheddar cheese, shredded

butter

Kosher salt and fresh black pepper

flour tortillas

Cook the potatoes in a large skillet, according to the package directions. Once brown and crispy, remove to a bowl and set aside.

Add the sausage to the same skillet and cook while breaking up into crumbles until browned and cooked through. Remove to a bowl and set aside.

Add the tablespoon of butter to the same skillet (or use non-stick cooking spray if needed) and scramble the eggs to your liking, then set aside in a bowl. Wipe out the skillet and remove from the heat.

Place the tortillas on a board or work surface. Add a portion of the eggs, potatoes and sausage to each tortilla, and then top with the shredded cheese.

Fold the tortillas up burrito style, ending with the seam down. Heat the skillet up over medium heat and add non-stick cooking spray or a little oil to the pan. Once hot, add a few of the burritos to the skillet, seam side down and let the burritos crips until brown on each side. This should only take about 2-3 minutes on each side. Repeat with the remaining burritos.

Let the burritos cool completely, then wrap in plastic wrap and store in a resealable freezer bag. Slicing the burritos in half before freezing helps to reheat the burritos faster. When ready to reheat, remove a burrito from the plastic wrap and wrap in a paper towel.

Place the burrito on a microwave safe plate and cook on the defrost setting for 2 minutes. Now cook the burrito on full power for 45 seconds to 1 minute depending on the size of your burrito. Just give it a few more seconds if the filling isn&#8217;t warmed through.

To Freeze And Reheat The Burritos:

Butternut squash is the star of this salad, along with salty Greek feta, buttery chickpeas, sweet roasted red peppers and fresh cilantro. This roasted pumpkin, chickpea and feta salad is healthy and easy to make.  Perfect for lunches and dinners and can be eaten hot or cold.

Roast Pumpkin Chickpea and Feta Salad

butternut pumpkin

olive oil (extra virgin)

garlic (thinly sliced)

salt

red capsicum

x 400 grams canned chickpeas (rinsed and drained)

Greek feta cheese (normal

pumpkin seeds

fresh coriander leaves (roughly chopped)

rice vinegar

lime juice

olive oil

ROAST THE PUMPKINIn a very large bowl combine the pumpkin, olive oil, garlic and salt then mix well. Then place this pumpkin mix onto a baking tray lined with baking paper. Place in the hot oven and roast uncovered for 30 minutes, or until the pumpkin is tender.When cooked allow the pumpkin to cool slightly, before adding to the rest of the ingredients below.

ROAST THE CAPSICUM (this can be done while the pumpkin is roasting)You will need to line a tray with a large piece of foil.Then cut the capsicum in half length ways, remove the seeds and membrane from the inside.Place the capsicum, skin side up onto the foil lined tray. Using the palm of your hand, press down and squash each piece flat.Place under a hot grill to blacken the skins (depending on how hot your grill is it could take up to 10 minutes or more).Once the skins are blackened and the capsicum is still hot, carefully fold over the foil with the capsicum inside, seal the edges tight. This will allow the capsicum to steam inside the foil and the skins will loosen, leave for about 10 minutes.Then open the foil and use your hands to peel away the skins from the capsicum and discard the skins. Sometimes, you will find that some skin and black bits are stubborn and are not easily removed, you can leave it or, use a sharp knife to scrape it away. However, never wash the roasted capsicum you will lose flavour by doing this.Then dice the capsicum into about 1 cm pieces.

WHILE THE PUMPKIN IS ROASTINGPlace the roasted capsicum, chickpeas, feta cheese, pumpkin seeds and coriander leaves and the roasted pumpkin (when ready) into a bowl.

MAKE THE SALAD DRESSINGIn a small jar add all the salad dressing ingredients, put the lid on the jar and give it a good shake.Pour the salad dressing onto the salad and mix well and enjoy.

Preheat oven 200°C (400°F)

Korean Ground Beef Bulgogi 

green onions

yellow onion

shiitake mushrooms (or button mushrooms), about 1.8 oz (50 grams)

green chili (optional)

mild red chili (or bell pepper) (optional),

1.3 lb (600 grams) ground beef

tbsp neutral-tasting oil

tbsp toasted sesame oil

Generous pinch of toasted sesame seeds, to garnish

soy sauce

tbsp sugar

mirin

2.5 tbsp oyster sauce

tbsp minced garlic

Black pepper,

MSG (optional)

Thinly slice the green onions, separating the whites and greens.

Finely dice half an onion and mushrooms. Thinly slice the chilies (if using).

Prep Vegetables

In a small container, mix together the soy sauce, sugar, mirin, oyster sauce, minced garlic, sesame oil, black pepper to taste, and a pinch of MSG (if using).

To a large mixing bowl, add the ground beef, mushrooms, and marinade. Give it a good mix.

Make Bulgogi Marinade

In a wok (or pan), heat the oil (2 tbsp) over medium-high heat. Once it gets nice and hot, add the white parts of the green onions and onion. Saute for 3 minutes or until they start to go brown.

Add the beef mixture and cook for 7 to 8 minutes or until most of the liquid has evaporated. Make sure to break up the beef and keep stirring it.

Turn the heat off. Add the chili peppers (if using), green onions, and sesame oil (1/2 tbsp). Give it a final mix.

To serve, divide the rice into serving bowls and top with bulgogi. Garnish with some extra green onions and sesame seeds. Serve with salad greens or kimchi. Enjoy~!

Cook Bulgogi

If you're looking for a quick and delicious meal to impress your guests, these citrus garlic shrimp skewers are the perfect option! This recipe is bursting with fresh, bright flavors and is sure to be a hit at your next summer cookout or dinner party. They can be an appetizer or the main course, they’re that good! To create the perfect marinade for the shrimp skewers, we've combined the zests and juices of limes and oranges. Add in minced garlic, salt, pepper, and chopped cilantro and this combination creates a tangy, zesty flavor that pairs scrumptiously with the sweetness of the shrimp. But wait, there's more! You cannot forget to give your dinner guests something to dip the shrimp into! We've also included a delicious avocado dip to serve alongside your shrimp skewers. This dip is made with ripe avocado, lime juice, orange juice, garlic, and chopped cilantro. It's the perfect accompaniment to the zesty, garlicky shrimp skewers and adds a creamy, cool flavor to the dish. If you're looking to switch things up a bit, the shrimp can also be turned into a quick taco dinner. Simply cook the shrimp, skip the skewers, and add the shrimp to a warm corn tortilla. Then, dress up some cabbage with the dip to create a flavorful slaw to top your taco with. So next time you're in the mood for some seafood, give these citrus garlic shrimp skewers a try.  Whether you're serving them up as an appetizer, main dish, or taco filling, these Citrus Garlic Shrimp Skewers are sure to impress!

Citrus Garlic Shrimp Skewers

limes,

orange,

garlic,

Stonemill Iodized Salt

Stonemill Ground Black Pepper

cilantro

avocado

orange juice

garlic

Carlini Vegetable Oil

Carlini Canola Cooking Spray

For the skewers:

Combine all ingredients in a resealable bag and let marinate for 30 minutes.

For the dip:

Combine all ingredients in a food processor and pulse until smooth. Transfer to a small bowl and reserve.

Preheat Crofton Rectangular Cast Iron Skinny Griddle over medium-high heat. Coat with cooking spray.

Cook the skewers for 2-3 minutes on each side or until done.

Tip: These can easily be turned into a quick taco dinner. Skip the skewers and cook as instructed. Add the shrimp to a warm corn tortilla and dress up some cabbage with the dip for a slaw.

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

eggs

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

Remove the loaf pan from the oven and let the bread cool for at least 15 minutes before slicing to help it set.

Slice into 8 portions and enjoy warm or at room temperature.

Top 7 meal prepping recipes from across the web

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Top Tags

Summer Chicken Pineapple Bowls

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Roast Pumpkin Chickpea and Feta Sal...

Korean Ground Beef Bulgogi

Citrus Garlic Shrimp Skewers

High-Protein, Low-Carb Chocolate Ch...

Top 7 meal prepping recipes from across the web

The most viewed meal prepping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Chicken Pineapple Bowls

Freezer Breakfast Burritos

Freezer Breakfast Burritos

Roast Pumpkin Chickpea and Feta Sal...

Korean Ground Beef Bulgogi

Citrus Garlic Shrimp Skewers

High-Protein, Low-Carb Chocolate Ch...

The most viewed meal prepping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine