Healthy Meal Prep Menu 14 | Tortellini Soup, Eggplant Parmesan, Mini Mushroom Frittatas

Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18 *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle Meal Prep Menus http://bit.ly/1SQEHwX Tomato, Spinach & Tortellini Soup 1 tbsp oil 1 onion, finely diced 2 garlic cloves, minced 1 28oz can diced tomatoes 1 28oz can crushed tomatoes 3 cups vegetable broth 1 tbsp Italian seasoning ½ tsp red pepper flakes 2 cups tortellini, cheese or beef 6 cups fresh baby spinach, chopped ¼ cup fresh basil salt and pepper to taste ¼ cup parmesan, freshly grated In a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 min. Add garlic and cook for an additional 30 seconds. Add diced tomatoes, tomato puree, broth, Italian seasoning & red chili flakes. Bring mixture to a boil, reduce heat to medium & simmer for 5 min. Stir in spinach and tortellini. Cook for an addition 5-10 min or until tortellini is heated through. Stir in fresh basil and parmesan Serve immediately or store in the fridge for up to 4 days Easy Eggplant Parmesan 4-5 large eggplants, thickly sliced olive oil 2 cups tomato sauce 4 cups spinach, roughly chopped ½ cup fresh basil, roughly chopped 1½ cups mozzarella, shredded ½ cup parmesan, freshly grated Arrange eggplant slices on two large baking sheets. Brush both sides with olive oil & season with garlic powder, salt & pepper. Bake at 400°F for about 30 min, flipping once during cooking to ensure even browning Spread a layer of tomato sauce on the bottom of a large baking dish. Arrange eggplant in a single layer. Top with chopped spinach, basil, more tomato sauce & mozzarella cheese. Repeat layers until all of the eggplant is used. Finish with mozzarella & parmesan & bake at 350°F for 25-30 min, until it’s heated through & the cheese is melted and golden Serve immediately or store in the fridge for 3-4 days Pea & Pancetta Risotto 2 tbsp butter 1 onion, finely diced ½ cup pancetta, diced 3 garlic cloves, minced 2 tsp fresh thyme 2 cups Arborio rice 5 cups chicken broth 2 cups shelled peas, fresh or frozen ½ cup parmesan, freshly grated salt and pepper to taste In a large skillet melt butter over medium-high heat. Add onion & pancetta and sauté for 4-5 min or until pancetta becomes crispy. Add garlic, thyme & Arborio rice and cook for 2-3 min or until rice becomes translucent. Add broth & bring mixture to a boil. Reduce heat to medium-low and cook, stirring frequently until the liquid has been absorbed and the rice is tender. Add peas & parmesan and cook for an additional 2-3 min, until peas are heated through. Season with salt & pepper to taste Serve immediately or store in the fridge up to 4 days Roasted Rapini & Radicchio 1 large bunch rapini 2 medium radicchio heads, halved 3 tbsp olive oil 2 tbsp balsamic vinegar 3 garlic cloves, minced salt and pepper to taste On a large baking sheet, spread out rapini & radicchio in a single layer. Toss with olive oil, balsamic vinegar, garlic, salt & pepper. Bake at 450ºF for 5-8 min, or until the leaves are wilted. Serve immediately or store in fridge for 4-5 days Pesto Chicken Salad 2 chicken breasts, cooked and shredded ½ cup pesto sauce http://bit.ly/2cqmnPh 6 cups arugula 2 cups cherry tomatoes, halved ¼ cup pine nuts ¼ parmesan, freshly grated 1 lemon, cut into wedges In a mixing bowl, combine shredded chicken with pesto. Divide chicken mixture among 5 mason jars. Top each with arugula, cherry tomatoes, pine nuts, parmesan. Store with a lemon wedge. Dress with lemon before eating Serve immediately or store in fridge for 2-3 days Mini Mushroom Frittatas 1 tbsp butter 2 cups mushrooms, thinly sliced 1 garlic clove, minced ½ tsp Worcestershire sauce 1 tsp fresh thyme salt and pepper to taste 6 eggs 2 tbsp milk ½ cup parmesan, grated In large skillet melt butter over med-high heat. Add mushrooms & cook until they start to brown. Stir in garlic, Worcestershire sauce, fresh thyme, salt & pepper. Cook for another 1-2 min & remove from heat In a large measuring cup or mixing bowl, whisk eggs, milk and half of the parmesan cheese In a well greased or silicone lined muffin tin, divide mushroom mixture evenly. Pour egg mixture over the mushrooms & top with remaining parmesan. Bake at 375ºF for 15-20 min or until they are completely set Store in the fridge up to 4 days White Bean & Olive Dip 2 15oz cans of cannellini beans, rinsed and drained ¼ cup pitted Kalamata olives 1 garlic clove, minced 1 lemon, zested and juiced ½ tsp red chili flakes salt and pepper 2-3 tbsp olive oil ¼ cup olive tapenade (optional) In a food processor, combine beans, olives, garlic, lemon zest & juice, red chili flakes, salt & pepper. Blend until mixture begins to become smooth. Slowly drizzle in olive oil until the dip reaches your desired consistency. Divide into individual portions & spoon a tsp of tapenade into the center. Store in the fridge up to 5 days This series was made possible with the support of the OMDC