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/MealPrepeBookBundleMeal Prep Menus http://bit.ly/1SQEHwXTomato, Spinach & Tortellini Soup1 tbsp oil1 onion, finely diced2 garlic cloves, minced1 28oz can diced tomatoes1 28oz can crushed tomatoes3 cups vegetable broth1 tbsp Italian seasoning½ tsp red pepper flakes2 cups tortellini, cheese or beef6 cups fresh baby spinach, chopped¼ cup fresh basilsalt and pepper to taste¼ cup parmesan, freshly gratedIn 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 parmesanServe immediately or store in the fridge for up to 4 daysEasy Eggplant Parmesan4-5 large eggplants, thickly slicedolive oil2 cups tomato sauce4 cups spinach, roughly chopped½ cup fresh basil, roughly chopped1½ cups mozzarella, shredded½ cup parmesan, freshly gratedArrange 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 browningSpread 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 goldenServe immediately or store in the fridge for 3-4 daysPea & Pancetta Risotto2 tbsp butter1 onion, finely diced½ cup pancetta, diced3 garlic cloves, minced2 tsp fresh thyme2 cups Arborio rice5 cups chicken broth2 cups shelled peas, fresh or frozen½ cup parmesan, freshly gratedsalt and pepper to tasteIn 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 tasteServe immediately or store in the fridge up to 4 daysRoasted Rapini & Radicchio 1 large bunch rapini2 medium radicchio heads, halved3 tbsp olive oil2 tbsp balsamic vinegar3 garlic cloves, mincedsalt and pepper to tasteOn 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 daysPesto Chicken Salad2 chicken breasts, cooked and shredded½ cup pesto sauce http://bit.ly/2cqmnPh6 cups arugula2 cups cherry tomatoes, halved¼ cup pine nuts¼ parmesan, freshly grated1 lemon, cut into wedgesIn 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 eatingServe immediately or store in fridge for 2-3 daysMini Mushroom Frittatas1 tbsp butter2 cups mushrooms, thinly sliced 1 garlic clove, minced½ tsp Worcestershire sauce1 tsp fresh thymesalt and pepper to taste6 eggs2 tbsp milk ½ cup parmesan, gratedIn 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 heatIn a large measuring cup or mixing bowl, whisk eggs, milk and half of the parmesan cheeseIn 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 setStore in the fridge up to 4 daysWhite Bean & Olive Dip2 15oz cans of cannellini beans, rinsed and drained¼ cup pitted Kalamata olives1 garlic clove, minced1 lemon, zested and juiced½ tsp red chili flakessalt and pepper2-3 tbsp olive oil¼ 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 daysThis series was made possible with the support of the OMDC