Week 4 | 5 Healthy Back-To-School Meal Prep Boxes!

Visit my website: 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 More Healthy Meal Prep:: http://bit.ly/1NF3ktO Meal Prep Essentials: https://amzn.to/2AA6OzP Shrimp Scampi Zoodles Shrimp Scampi 1 Tbls butter 1 cup peeled shrimp 1 garlic clove, minced 1/4 cup white wine 1/4 lemon, zest & juice 1/4 tsp red pepper flakes (optional) Salt & freshly ground black pepper Melt butter in a skillet over med-high heat. Add shrimp & cook until pink on one side, about 2 min. Flip shrimp & cook until bright pink & opaque, 1 to 2 min. Add garlic, wine, lemon zest, lemon juice, red pepper flakes, salt, & pepper. Cook, stirring for another 2 min. Sides 2 cups spiralized zucchini 1/4 cup halved cherry tomatoes Lemon wedge Serve shrimp over spiralized zucchini noodles & spoon over 2 to 3 Tbls of pan sauce. Finish with tomatoes & lemon wedge. Beet & Citrus Salad White Wine Vinaigrette 2 Tblss white wine vinegar 1 Tbls olive oil 1 tsp Dijon mustard 1 tsp honey Salt & freshly ground black pepper In a small bowl combine all ingredients & whisk well. Salad 2 cups finely chopped kale 1/2 cup cooked farro or brown rice 1/2 cup diced steamed beets 1/2 cup sliced fennel 1/2 cup orange segments 1/4 cup pomegranate arils Toss kale with half of dressing. Assemble salad in a container & top with remaining dressing. Spanish Beef with Roasted Peppers Spanish Beef 1 Tbls oil 3/4 cup beef chuck, cut into 1/2 inch cubes 1/4 cup finely diced yellow onion 2 garlic cloves, minced 1 tsp fresh thyme leaves 1 large russet potato, peeled & diced 1 Tbls tomato paste 1 tsp paprika 1/8 tsp cayenne pepper (optional) 3/4 cup beef broth Salt & freshly ground black pepper Heat oil in a skillet over med-high heat. Add beef & season with salt & pepper to taste. Cook beef, turning often, until browned on all sides. Add onion & cook until onion begins to soften, 2 min. Add garlic & thyme & cook until fragrant, 30 seconds. Add potatoes, tomato paste, paprika, cayenne, & broth. Mix everything together & bring it to a simmer. Cover with a lid & continue to cook, stirring occasionally until potatoes have softened, about 10 min. Season with salt & pepper to taste. Roasted Peppers 1/2 red pepper, sliced 1/2 green pepper, sliced 1/2 poblano pepper, sliced 2 tsps oil Salt & freshly ground black pepper Preheat oven to 375ºF. Arrange peppers on a parchment-lined baking sheet. Drizzle oil over peppers & season with salt & pepper to taste. Bake peppers until they have softened & begin to caramelize, 15 to 20 min. Grilled Chicken & Watermelon Salad Watermelon Feta Salad 2 cups mixed greens 1 cup diced watermelon 2 Tblss crumbled feta 1 Tbls chopped fresh mint Balsamic Vinaigrette 1 Tbls olive oil 1 Tbls balsamic vinegar 1 tsp honey 1 tsp Dijon mustard Salt & freshly ground black pepper In a small bowl combine all ingredients & whisk well. Grilled Chicken 1 (4-ounce) boneless skinless chicken breast 1 tsp olive oil 1 tsp garlic powder 1 tsp dried parsley Salt & freshly ground black pepper Heat a BBQ or grill pan to med-high heat. Drizzle olive oil over chicken. Season both sides with garlic powder, parsley, salt, & pepper. Grill over med-high heat until it releases easily, 4 to 5 min. Flip chicken & continue to grill for another 3 to 4 min. Reduce heat to med & continue to cook until chicken reaches an internal temperature of 165ºF, about 5 to 8 min. Honey Garlic Meatballs & Fried ‘Rice’ Honey Garlic Meatballs 1/4 cup honey 1/4 cup soy sauce 4 garlic cloves, minced 1 pound ground chicken 1 egg 1/3 cup breadcrumbs Salt & freshly ground black pepper Preheat oven to 375ºF. In a small bowl whisk together honey, soy sauce, garlic, salt, & pepper. In a large bowl mix together ground chicken, egg, breadcrumbs, & two thirds of honey garlic sauce. Be sure not to contaminate remaining sauce. Shape meatballs & place on parchment-lined baking sheet. Bake until golden & they have reached an internal temperature of 165°F, about 20 min. Brush remaining honey garlic sauce over meatballs & return to oven until glaze becomes sticky, another 3 to 5 min. Cauliflower Fried Rice 1 Tbls sesame oil 1 small yellow onion, finely diced 2 cups frozen peas & carrots 1 garlic clove, minced 2 eggs, beaten 3 cups cauliflower rice 3 Tblss soy sauce 2 green onions, finely chopped Heat oil in a large skillet over med-high heat. Add onion & cook, stirring, until it begins to soften, 2 to 3 min. Add frozen peas & carrots & continue to cook for another minute. Add garlic & cook until it becomes fragrant, 30 seconds. Push vegetables to one side of pan & scramble egg in other side. Once eggs are cooked, 1 to 2 min, mix everything together & add cauliflower, soy sauce, & sriracha. Cook, stirring, until cauliflower is hot & begins to soften, 3 to 5 min. Stir in green onions. *SOME links are affiliate links