'http://serious-fitness-programs.com/weightloss Follow Us On Facebook: ⇨ https://www.facebook.com/TheSeriousfitness ⇨Tools and ingredients: Olive Oil Sprayer : https://amzn.to/2N6Y3Qx Food Peeler: https://amzn.to/2CW83sd Colorful Measuring Spoons: https://amzn.to/2LX159o Glass MealPrep Containers: https://amzn.to/38MQkQQ Plastic Portion Cups: https://amzn.to/2U72oHj Today we have for you 7 Healthy Meal Prep Dinner Ideas For Weight Loss to add to your diet I hope you like all these dinner recipes and meal prepping ♡ 1 mealprep vegan chickpea with spinach recipe 320 calories (1 serving) Ingredients 1 tsp olive oil 2 garlic 3 oz spinach 1 tbsp lemon juice salt and black pepper 3 oz chickpeas boiled 1/4 tsp curry powder 1/4 tsp cumin powder 1/4 tsp ground cinnamon 1 medium green onion 1 tsp tomato paste 2 tbsp water 3 oz diced tomatoes 1/2 cup brown rice cooked parsley (double the ingredients to make more servings) Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant . Add spinach to the skillet and sauté until spinach has started to wilt. Toss in sea salt and lemon juice. remove from heat and place aside. In same skillet, add garlic and onion chickpeas and spices, and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and allow all ingredients to cool and store in a container with rice, chickpeas spinach. Top with parsley. cover and store in the fridge for up to 4 days 2 mealprep salmon and asparagus 280 calories (1 serving) Ingredients 5 oz asparagus 1 tsp olive oil 4 oz salmon fillet salt and black pepper 1 garlic 2 tbsp lemon juice 1/2 tsp sriracha 1 tbsp parsley 10 red grape tomatoes (double the ingredients to make more servings) Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. Drain and set aside. Heat olive oil in a large skillet over medium-low heat. cook salmon seasoned salmon with salt and pepperon both sides until golden brown. Remove the salmon fillets from the skillet and set aside to a plate. In the same skillet over medium heat, add minced garlic lemon juice, hot sauce, parsley. Give a quick stir to combine. Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute. place salmon and asparagus into mealprep container, add grape tomatoes and store in the refrigerator for up to 5 days. 3 Roasted vegetable with quinoa 290 calories (1 serving) Ingredients 1/2 medium carrot 3 oz broccoli florets 4 oz brussem sprouts salt and black pepper 1 tsp olive oil 1/2 cup quinoa cooked 1 tsp tahini 1 garlic 1 tbsp lemon juice 1 tsp water Preheat oven to 400 degrees F. Place the vegetables on baking sheets Drizzle with olive oil and season with salt and black pepper. Place in the oven and roast for 20-25 minutes until tender and slightly crisp. whisk together the tahini, garlic, lemon juice, and, water in a small bowl or jar. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again. place quinoa, roasted vegetables into meal prep container place the dressing in a separate container. You can heat it up in the microwave and add dressing when you are ready to eat. store in the fridge for up to 4 days 4 beef and broccoli 350 calories (1 serving) Ingredients 5 oz beef steak 1 tsp olive oil salt and black pepper 1 tbsp cornstarch 5 oz broccoli florets 2 tbsp low sodium chicken broth 1 garlic 1 tsp soy sauce 1 tsp honey 5 high protein turkey quinoa and pepper 400 calories (1 serving) Ingredients 1/4 medium red bell pepper 1/4 medium yellow bell pepper 1/4 medium green bell pepper 4 oz turkey breast salt and black pepper 1 tsp olive oil 3 oz diced tomatoes 1/4 tsp garlic powder 1/4 tsp paprika 1/4 tsp cumin powder 1/4 tsp curry 1/4 tsp dried oregano 1 tsp apple cider vinegar 1/2 cup quinoa cooked Preheat the oven to 425 degrees. Arrange turkey and peppers on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until the breast is cooked through. in a skillet add diced tomatoes and spices. Saute for about 10 minutes. Shred turkey and add to the sauceand serve with peppers and quinoa. Serve immediately or keep refrigerated in airtight containers for up to 4 days sorry we have reached the maximum number of characters in the description you can find the whole description on google drive in the link below: https://drive.google.com/file/d/1uLSJY5ZdpfNWiH6NskfzGcavq1b-4miw/view?usp=sharing I hope you like all these healthy recipes and healthy meals ♡'
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