healthy spring meal prep

Spring is in the air, y'all! And that means it's time to break out the fresh produce and start meal prepping some delicious and healthy spring dinners. I've scoured the interwebs to bring you the best recipes out there, so grab your meal prep containers and let's get cooking!

Recipe 1: Spring Chicken Salad

This colorful salad is packed with fresh veggies and lean protein. Perfect for a light and healthy lunch!

Ingredients:

• 2 cups cooked chicken breast, diced
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens

Instructions:

1. In a large bowl, combine chicken, celery, red onion, walnuts, and cranberries.
2. In a small bowl, whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and black pepper.
3. Add dressing to chicken mixture and toss to coat.
4. Divide mixed greens among four meal prep containers.
5. Top each container with chicken mixture.
6. Seal containers and refrigerate until ready to eat.

Recipe 2: Spring Vegetable Quinoa Bowl

This tasty vegetarian bowl is full of flavor and spice. Perfect for a filling and healthy dinner!

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 cups chopped asparagus
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked through.
2. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add bell peppers, cumin, coriander, smoked paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
3. Add asparagus and cook until tender, about 5 minutes.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.
5. Divide cooked quinoa among four meal prep containers.
6. Top each container with vegetable mixture.
7. Sprinkle feta cheese and cilantro over the top.
8. Drizzle each container with lemon dressing.
9. Seal containers and refrigerate until ready to eat.

Recipe 3: Lemon Garlic Salmon with Asparagus

This flavorful and healthy meal will make you feel like a gourmet chef. Perfect for a fancy Friday night dinner!

Ingredients:

• 4 (4-ounce) salmon fillets
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. Arrange salmon fillets and asparagus on a large baking tray.
3. In a small bowl, whisk together olive oil, garlic, and juice from half of the lemon.
4. Drizzle olive oil mixture over salmon and asparagus, making sure everything is coated.
5. Season with salt and pepper.
6. Top salmon with remaining lemon slices.
7. Bake for 12-15 minutes, or until salmon is cooked through and asparagus is tender.
8. Divide among four meal prep containers.
9. Sprinkle chopped parsley over the top.
10. Seal containers and refrigerate until ready to eat.

Recipe 4: Strawberry Spinach Salad with Balsamic Vinaigrette

This sweet and tangy salad is perfect for a light and refreshing spring lunch. Plus, it's packed with antioxidants and other vitamins!

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup sliced strawberries
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Divide spinach leaves among four meal prep containers.
2. Top each container with sliced strawberries, goat cheese, and walnuts.
3. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, salt, and pepper.
4. Drizzle dressing over each salad.
5. Seal containers and refrigerate until ready to eat.

Recipe 5: Spring Minestrone Soup

This hearty soup is the perfect way to warm up on a chilly spring day. It's full of fresh veggies and Italian flavors!

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 4 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup small pasta
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion and garlic and cook until onion is translucent, about 5 minutes.
3. Add carrots, celery, zucchini, and yellow squash. Cook for 10 minutes, stirring occasionally.
4. Add vegetable broth, diced tomatoes, and cannellini beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in pasta and cook until al dente, about 10 minutes.
6. Season with salt and pepper.
7. Divide among four meal prep containers.
8. Sprinkle chopped parsley and basil over the top.
9. Seal containers and refrigerate until ready to eat.

There you have it, folks! Five delicious and healthy spring meal prep recipes to get you through the week. Just remember to keep things fun and fresh, and don't be afraid to experiment with different flavor combinations. Happy prepping!

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