Meal Prep! 6 Healthy Dinner Recipes!

These six dinners are healthy AND delicious! And best of all, you can make them in advance and have your meals done for the week, leaving yourself one cheat day…hehe! We ALL deserve a cheat day! In all honesty, these recipes will make you feel like you’re cheating every day…but the fact of the matter is, they’re all super healthy!

Have fun cooking!

Stuffed Poblanos
Serves 4
Large Poblano peppers are stuffed with turkey, barley and vegetable hash.
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 4-6 large Poblano peppers, cleaned & removed of seeds and ribs, and sliced lengthwise to open but not completely through.
  2. 4 oz cooked Ground Turkey
  3. 1 C prepared Barley
  4. 1 Yellow Bell Pepper, diced
  5. 1/2 Yellow Onion, diced
  6. 2 Roma Tomatoes, diced
  7. 1 Yellow Squash, diced
  8. 1 Zucchini, diced
  9. 1/2 C Cilantro, chopped
  10. 1 stalk Celery, sliced
  11. 1 20 oz can Enchilada Sauce
  12. Enough Olive Oil to rub each pepper with, prior to stuffing
Instructions
  1. Preheat oven to 350 degrees. Pour 1/2 of the Enchilada Sauce into 8" square baking dish. Sprinkle sliced celery around the bottom of the baking dish, into the sauce. After cleaning peppers and removing all seeds and ribs, slice lengthwise down one side, to butterfly the pepper. Rub with olive oil on both sides and place face-up in Enchilada Sauce. Combine vegetables, cooked ground turkey, and prepared barley in a mixing bowl, and add remaining 1/2 of enchilada sauce to vegetable mix. Spoon mixture on top of peppers, adding as much of the mix on top of each pepper as possible. Some spill-over is fine. Top each pepper with approximately 1 TBSP cilantro. Bake for 20-30 minutes, until veggies are tender.
Notes
  1. Want this recipe prepared for you by a personal chef? Call Polkadot Dinners at 916-718-0034 or email info@polkadotdinners.com today to inquire!
Polkadot Dinners - Catering and Personal Chef Services http://www.polkadotdinners.com/
Tri Tip Chili
Serves 4
Use your left-over Tri Tip to create a healthy and hearty chili that the whole family will love.
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 12 oz can Pinto Beans
  2. 12 oz can Kidney Beans
  3. 20 oz can Chipotle-style Diced Tomatoes
  4. 8 oz prepared and pre-cooked Tri-Tip
  5. 1/2 Yellow Onion, diced
  6. 1 Red Bell Pepper, diced
  7. 1 Carrot, diced
  8. 1/4 C diced Sweet Potato
  9. 1 Celery Stalk, sliced
  10. 1 Ancho Chili Pepper, sliced thin
  11. 2 TBSP Worcestershire Sauce
  12. 1 Beer of your choice
  13. 2 TBSP Chili Powder
  14. 1 TBSP Smoked Paprika
  15. 1 TBSP Cumin
  16. 2 tsp Garlic Powder
  17. Pink Sea Salt to taste
  18. Sriracha powder if desired
Instructions
  1. Rinse beans in a colander under cold water until all beans are thoroughly rinsed and no residue remains. Add all ingredients EXCEPT FOR TRI TIP (this will be added after cooking so as not to over-cook your meat) to a large sauce pot, and simmer for 20-30 minutes until vegetables are fork-tender. Remove from heat and taste. If salt is desired, add now. Add sriracha powder until desired heat-level is achieved. WARNING: Sriracha powder is VERY HOT! Add with caution. Stir in tri-tip. Top with your favorite chili topping, or eat simply as is. ENJOY!
Notes
  1. Want this recipe prepared for you by a personal chef? Call Polkadot Dinners at 916-718-0034 or email info@polkadotdinners.com today to inquire!
Polkadot Dinners - Catering and Personal Chef Services http://www.polkadotdinners.com/

 

Sliced Pre-Grilled Tri Tip with Chimichuri, Roasted Tomatoes, and Quinoa
Serves 4
Healthful, flavorful, and done in a snap!
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 4 oz Pre-grilled Tri Tip, sliced into thin strips
  2. 1 C Prepared Quinoa
  3. 10 oz Cherry Tomatoes, whole
  4. Splash of Balsamic Vinegar
  5. 1 Bunch Flat Leaf Parsley
  6. 2 Cloves Garlic, peeled
  7. 2 TBSP Red Wine Vinegar
  8. 4 TBSP Olive Oil, separated into 2 tbsp portions
  9. 2 TBSP Honey
  10. 1/8 tsp Black Pepper
  11. 1/4 tsp Crushed Red Pepper
  12. 1/2 tsp Pink Sea Salt, separated into 1/4 tsp portions
Instructions
  1. Preheat oven to 350 degrees. Place 2 TBSP Olive Oil in bottom of small roasting pan with 1/4 tsp black pepper and 1/4 tsp Pink Sea Salt. Drop whole cherry tomatoes into oil mixture and roll until each is coated generously in oil mixture. Splash with balsamic vinegar. Bake for 10-15 minutes, until tomatoes just start to burst. Serve along-side sliced tri tip (see Grilled Tri Tip recipe), topped with Chimichuri (recipe follows)and prepared quinoa.
For Chimichuri
  1. Place 1 bunch flat leaf parsley, garlic, red wine vinegar, remaining olive oil, honey, crushed red pepper, and remaining salt into blender and blend until smooth. Parsley will remain slightly chunky and this is desired. Pour over grilled tri tip.
Notes
  1. Want this recipe prepared for you by a personal chef? Call Polkadot Dinners at 916-718-0034 or email info@polkadotdinners.com today to inquire!
Polkadot Dinners - Catering and Personal Chef Services http://www.polkadotdinners.com/
Creamy Broccoli & Grilled Chicken Casserole with Quinoa Crust
Serves 4
A GREAT DISH TO BRING TO NEW MOMS! This dish is a complete meal with lean chicken, broccoli, and healthful quinoa! GREEK YOGURT is the secret to its creaminess!
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 8-10 oz Prepared and Pre-Grilled Chicken (see Grilled Chicken recipe), chopped or shredded
  2. 8 oz bag frozen, cut Broccoli
  3. 4 oz Cheddar Cheese, grated (optional)
  4. 1 C Plain, Non-Fat Greek Yogurt, separated into 1/2 C portions
  5. 1/2 C Fat-free Sour Cream, separated into 1/4 C portions
  6. 2 TBSP Low-fat Mayonnaise
  7. Juice of 1 Lemon
  8. 2 C prepared Quinoa
  9. 2 tsp Pink Sea Salt
  10. 2 tsp Crushed Red Pepper (optional)
Instructions
  1. Preheat oven to 350 degrees. Combine prepared grilled chicken, broccoli, and cheese (if desired) in medium-sized bowl. In a separate bowl, combine 1/2 C yogurt, 1/4 C sour cream, mayonnaise, lemon juice, salt, and crushed red pepper (if desired), until smooth and creamy. Fold into chicken and broccoli mixture until incorporated. Transfer to 8" square baking dish and top with creamy quinoa mixture (follows). Bake for 20-30 minutes, until broccoli is cooked through and quinoa crust just starts to brown.
For Creamy Quinoa Crust
  1. Combine remaining Greek Yogurt and remaining Sour Cream until smooth, and add to prepared quinoa until incorporated. Add to top of broccoli mixture before baking.
Notes
  1. Want this recipe prepared for you by a personal chef? Call Polkadot Dinners at 916-718-0034 or email info@polkadotdinners.com today to inquire!
Polkadot Dinners - Catering and Personal Chef Services http://www.polkadotdinners.com/
Curried Cauliflower and Coconut Soup
Serves 4
This soup COULD NOT be any EASIER to make!
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 large Cauliflower, whole
  2. 1 TBSP Olive Oil
  3. 2 TBSP Turmeric
  4. 2 TBSP Cumin
  5. 1 TBSP Crushed Red Pepper (optional)
  6. 1 tsp Smoked Paprika
  7. 2 tsp Pink Sea Salt
  8. 1 13 oz Can Low-Fat Coconut Milk
  9. 1 Lime, Juiced and zested
  10. 8 oz Low-Sodium Vegetable Broth
  11. 1/2 tsp Coconut Extract
  12. 2 C Prepared Brown Rice
For garnish
  1. 1 small package Sunflower Sprouts, cleaned and dressed (dressing recipe follows)
  2. 1 TBSP sunflower seeds
  3. For Garnish Dressing, combine and whisk until blended, toss sprouts lightly in dressing.
  4. 1 TBSP Olive Oil
  5. 2 tsp lime juice
  6. 1/2 tsp Pink Sea Salt
Instructions
  1. Preheat oven to 350 degrees. Rub Cauliflower with olive oil. Combine Turmeric, Cumin, Crushed Red Pepper, Lime Zest, and Smoked Paprika in small bowl and then rub onto oiled cauliflower. Place curried cauliflower into an oven-safe dish, and bake for 20-30 minutes,, until fork-tender.
  2. While the cauliflower is baking, in a medium-sized sauce pot, combine vegetable broth, coconut milk, lime juice, prepared brown rice, coconut extract, and salt. Stir, and simmer over medium heat until cauliflower is finished.
  3. Chop baked cauliflower into small pieces and add to soup. With an emulsifier, begin to puree the broth and cauliflower, leave some large pieces.
  4. Spoon into soup bowls, and top with dressed Sunflower Sprouts and Sunflower Seeds.
Notes
  1. Want this recipe prepared for you by a personal chef? Call Polkadot Dinners at 916-718-0034 or email info@polkadotdinners.com today to inquire!
Polkadot Dinners - Catering and Personal Chef Services http://www.polkadotdinners.com/
Whole Wheat Chicken Enchiladas
Serves 6
A lower-carb way to enjoy a classic!
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 C Prepared Pre-grilled Chicken, chopped
  2. 1/2 Yellow Onion, diced
  3. 3 C Cheddar Cheese, grated
  4. 20 oz can Enchilada Sauce
  5. 1 small bunch Cilantro, chopped
  6. 1 stalk Celery, sliced
  7. 4 oz chopped Olives
  8. 4.5 oz can Diced Green Chilis
  9. 1 small Jalapeno, diced (optional)
  10. 8-10 Whole Wheat Tortillas
Instructions
  1. Preheat oven to 350 degrees. Pour 1/2 of the Enchilada sauce into a 13"x9" rectangular baking pan. Sprinkle sliced celery evenly into sauce. In a small mixing bowl, combine 1/2 of the REMAINING Enchilada sauce and the chopped prepared chicken, mixing until all of the chicken is coated in sauce. Place one tortilla in the bottom of the pan, and fill with 2 TBSP of the chicken mixture, 2 TBSP grated cheese, 1-2 tsp diced onion, and a pinch of cilantro. Roll tortilla tight and scoot to one side. Repeat with remaining tortillas, until pan is filled side-to-side with rolled tortillas. Once all tortillas are rolled, top all of the enchiladas with evenly distributed amounts of olives, green chilis, and diced jalapenos (if you desire). Sprinkle remaining cheese evenly on top of the enchiladas, and place into oven. Bake for 20-30 minutes, or until cheese is melted inside each enchilada. Top with your favorite toppings and ENJOY!
Notes
  1. Want this recipe prepared for you by a personal chef? Call Polkadot Dinners at 916-718-0034 or email info@polkadotdinners.com today to inquire!
Polkadot Dinners - Catering and Personal Chef Services http://www.polkadotdinners.com/

One Comment Add yours

  1. Sahil Tandon says:

    Now I don’t need to be overthink about diner recipe. All dishes we can prepare between 15 to 30 minutes. It means these recipes are easy to cook. First, I am going to make Tri Tip Chili.

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