5 NEW Healthy Meal Prep Ideas | New Year Ideas!

Click here to SUBSCRIBE to #TheDomesticGeek: http://bit.ly/1dn24vP Visit my website for MORE printable recipes: https://thedomesticgeek.com/ eBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99: https://the-domestic-geek.myshopify.com/products/meal-prep-bundle-3-meal-prep-ebooks-menus-1-18 ____________________________________________________________________ Browse & shop my eBooks: https://the-domestic-geek.myshopify.com/ Visit my Healthy Meal Plans website to start Meal Planning Now: https://www.healthymealplans.com/ Purchase my Cookbook Meals Made Easy Here: https://amzn.to/2KaTipj ____________________________________________________________________ FOLLOW ME: Website: http://thedomesticgeek.com/ Healthy Meal Plans Website: https://www.healthymealplans.com/ Instagram: http://instagram.com/thedomesticgeek1 Rainbow Crunch Salad Servings: 1 Cal: 604 Dressing: 1 Tbsp olive oil 2 tsp apple cider vinegar 1 tsp honey Salt & freshly cracked black pepper Salad: 1/2 cup shredded red cabbage 1/2 cups thinly sliced carrots 1/2 yellow bell peppers, diced 1/2 cup seeded & diced cucumber 1/2 cups thinly sliced radishes In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt & pepper. Set aside. Assemble salad by arranging all of the vegetables in a serving dish & topping with dressing. Herb & Garlic Baked Chicken Breast 1 (4-ounce) boneless skinless chicken breast 1 tsp olive oil 1 tsp garlic powder 1/2 tsp dried thyme 1/4 tsp dried oregano 1/4 tsp dried basil Salt & freshly cracked black pepper to taste Preheat the oven to 375ºF. Place chicken onto a nonstick or parchment lined baking sheet. Drizzle with oil & season with garlic powder, thyme leaves, oregano, basil & salt & pepper to taste. Bake chicken until it’s cooked through, about 25 to 30 min. Herb & Garlic Quinoa 1 cup cooked quinoa 1 garlic clove, grated 2 Tbsp chopped parsley Salt & freshly cracked black pepper Combine all of the ingredients together. Chili Stuffed Peppers Servings: 1 Cal: 602 Chili Stuffed Pepper 1 tsp vegetable oil 1/2 cup diced onion 1 garlic clove, minced 1/2 cup ground turkey 2 tsp chili powder 1/2 cup canned kidney beans, rinsed & drained 1 cup canned diced tomatoes 1 red pepper, halved & seeds removed (leave green stems on) Salt & freshly cracked black pepper 2 Tbsp shredded cheddar cheese Cilantro to garnish In a large skillet over med-high heat, heat oil. Add onion & cook for 1 to 2 min. Add garlic & cook until fragrant. Add turkey & continue to cook until it is no longer pink. Season with chili powder. Add beans & diced tomatoes. Cook until the mixture has thickened slightly, about 4 to 5 min. Season with salt & pepper to taste. Preheat the oven to 375ºF. Place red pepper halves into a baking dish. Fill each pepper half with chili mixture. Top with cheddar cheese & bake until peppers begin to soften, about 15 to 20 min. Garnish with fresh cilantro. Cilantro Lime Rice 3/4 cup cooked white rice 1/2 lime, zest & juice 1 Tbsp chopped cilantro Salt & freshly cracked black pepper to taste Combine all of the ingredients in a bowl. Healthy Chickpea & Dill Salad Servings: 1 Cal: 439 Marinated Dill Pickle Chickpeas on Spinach 1 cup canned chickpeas, rinsed & drained 1/4 cup diced cucumber 1/4 cup diced celery 2 Tbsp finely diced dill pickles 1 Tbsp minced red onion 1 Tbsp dill pickle brine 1 Tbsp olive oil 1/2 tsp Dijon mustard 1 tsp chopped dill 2 cups baby spinach Salt & freshly cracked black pepper to taste Lemon wedge for garnish Combine all of the ingredients in a large bowl. Mix well. Allow chickpeas to sit for at least an hour in the fridge before serving over baby spinach. Protein-Packed Tuna Salad Servings: 1 Cal: 418 Tuna Salad 1 can of tuna, drained 1 Tbsp minced red onion 1/2 tsp lemon pepper seasoning 2 Tbsp mayonnaise Combine all of the ingredients together in a bowl. Crunchy Romaine Salad 2 cups chopped romaine lettuce 2 radishes, thinly sliced 1/4 cup sliced celery Place the romaine into a serving dish. Top with radishes & celery. Sides Hard boiled egg Lemon wedge Healthy Beef & Broccoli Servings: 1 Cal: 518 Beef & Broccoli Stir-Fry 1/3 cup beef broth 1 Tbsp soy sauce 2 tsp hoisin sauce 1 tsp cornstarch 1 garlic clove, minced 1/2 tsp grated ginger 1 tsp sesame oil or vegetable oil 1 (4-ounce) striploin or sirloin steak, thinly sliced 1 cup broccoli florets 1/4 tsp sesame seeds 1 green onion, sliced on the bias In a small bowl, whisk together broth, soy sauce, hoisin sauce, cornstarch, garlic & ginger. Set aside. In a large wok or skillet, heat oil over med-high heat. Add steak & cook, tossing often until it is almost cooked through, about 3 min. Add broccoli to the pan & pour over the sauce. Cover pan & cook until broccoli is bright green & tender crisp, about 2 to 3 min. Garnish with sesame seeds & green onion. Rice 3/4 cup cooked white rice *SOME links provided above are affiliate links