Learn about my MEAL PREP IGNITE COURSE: https://bit.ly/2pTwvTy SUBSCRIBE for new episodes every Thursday!http://bit.ly/MindOverMunch Learn how to meal prep using my Mix & Match Tool from my Meal Prep Ignite Course! It makes choosing what to eat so much easier, and keeps meals healthy! Download your FREE MIX & MATCH PRINTABLE! https://bit.ly/2GJqQej Sign up for one of my FREE ONLINE COURSES! CONQUER INFLAMMATION: https://bit.ly/2FquWly HEALTHY STAPLES:https://bit.ly/2IKqMLVSubscribe to our NEWSLETTER! http://mindovermunch.com/Relevant Resources: Best & Worst Foods for Meal Prep: https://youtu.be/igmQ9sLCvg8 FAMILY Meal Prep: https://youtu.be/84OTxpRbUHU WHOLE30 Meal Prep: https://youtu.be/D0A-JPK_F6Y $30 TRADER JOES Meal Prep: https://youtu.be/kJxWPYXqGHs LOW CARB Meal Prep: https://youtu.be/x5QQC3W4JIU VEGETARIAN Meal Prep: https://youtu.be/JRVWtd8k_cc VEGAN Meal Prep for Lazy People: https://youtu.be/c5CZP24CDcMRECIPES from this video: BBQ CHICKEN TACOS 3 WAYS:1 rotisserie chicken, meat pulledBBQ sauce (coat chicken to taste)~4 cups Brussels sprouts, halved/quartered (for roasting)~3 cups sweet potato cubes and/or wedges (for roasting)1-2 whole sweet potatoes (for mash)soft taco shells (for serving)parsley (for garnish)Preheat oven to 425F (220C).Pull meat off of rotisserie chicken. Toss with BBQ sauce, to taste.On a baking sheet lined with parchment or foil, toss Brussels sprouts with oil, salt, and pepper.On a separate lined baking sheet, toss sweet potato cubes/wedges with oil and seasonings. Roast for 25-30 minutes,To make sweet potato mash, poke whole sweet potatoes on all sides with a fork, wrap with foil, and roast for 45-60 minutes, until tender. Once cool to the touch, remove skins and add to a large bowl with a splash of milk and a pinch of salt. Mash well to combine and garnish with parsley.Serve with taco shells as desired and enjoy!Yield 4-5 servings. 1) BBQ chicken + roasted Brussels sprouts + roasted sweet potato cubes, all served in tacos 2) BBQ chicken served in taco shells, with a side of roasted Brussels sprouts + sweet potato wedges 3) BBQ chicken + roasted Brussels sprouts in taco shells, with a side of sweet potato mash PESTO TUNA SALAD:12 oz canned tuna, drained (2 cans, 6-oz each)2-3 Tbsp pesto 1 cup frozen quinoa, cooked ( per salad)4 cups spinach (1 cups per salad)lemons x4 (1 wedge per salad)drizzle of extra-virgin olive oil red pepper flakes (optional)Drain tuna and add to a large mixing bowl. Shred tuna with 2 forks (if needed) and toss with pesto. Set aside, or portion and store for later. (Be sure to store your pesto tuna separately from your spinach quinoa saladeither in a separate container, or a divided 2-compartment container.)Portion 1 cups of spinach for each salad, and combine with cup of cooked/cooled quinoa. Store each salad with a lemon wedge for dressing.To assemble, toss spinach quinoa salad with lemon juice and extra-virgin olive oil. Top with pesto tuna and red pepper flakes (if desired).Serve and enjoy!Yields 3 servings SOUTHWESTERN VEGETARIAN PITA:drizzle of oil cup diced onion 1 green bell pepper, diced1 can (15 oz) black beans 1 can (15 oz) corn1 cup salsa tsp cuminsalt, to tastepepper, to taste3 Tbsp cilantro pita breadIn a pan over medium-high heat, saut onion and diced green bell pepper in a drizzle of oil for a few minutes.Once tender, add beans and corn and cook another 1-2 minutes.Add salsa, cumin, salt, pepper, and cilantro and stir to combine.Remove from heat, allow to cool slightly and store. Serve in a pita, with a side of roasted peppers if desired!Yields ~4 cups.ROASTED PEPPERS: 1 green bell pepper, sliced1 red bell pepper, sliced1 yellow bell pepper, slicedPreheat oven to 425F (220C).Add sliced bell peppers to a lined baking sheet and roast for 30 minutes.STUFF from this video: ROUND GLASS 30oz MEAL PREP CONTAINERS (blue rim): https://amzn.to/2ElCytE GLASS STORAGE CONTAINERS (13-PIECE SET): http://amzn.to/2HDMbRX 2-COMPARTMENT GLASS STORAGE CONTAINERS: http://amzn.to/2GCZxyV 16OZ MASON JARS: http://amzn.to/2DYPxgX 32OZ MASON JARS: http://amzn.to/2Dnz4lW WIRE POTATO MASHER: https://amzn.to/2L7jVcX MINI TONGS: https://amzn.to/2GxzU5y PINEAPPLE RUBBER SPATULA: http://amzn.to/2w93OVr BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A RACHAEL RAY OIL POURER: http://amzn.to/2hmAft2 RACHAEL RAY BLUE COOKWARE: http://amzn.to/2sJysCh CUISINART CAST IRON HOT PLATE: https://amzn.to/2HBmeqG Connect with me! Instagram:http://instagram.com/mindovermunch Facebook:https://www.facebook.com/mindovermunch Website:http://www.mindovermunch.com
