Download all 30 Healthy Meal Prep Recipes for FREE: http://bit.ly/30FreeMealPrepsSubscribe to "Friday Night Supper Club" Here: http://bit.ly/FridayNightSupperClubFollow my pregnancy journey on Instagram: http://instagram.com/thedomesticgeek1More Healthy Meal Prep Boxes: http://bit.ly/1NF3ktOMeal Prep Essentials: https://amzn.to/2AA6OzPFrequently Used Items: https://www.amazon.com/shop/thedomesticgeek1eBooksMeal Prep eBOOK BUNDLE: http://bit.ly/MealPrepeBookBundleSundried Tomato Pesto PastaSundried Tomato Pesto1 cup sundried tomatoes1/2 cup basil leaves1/4 cup pine nuts1/4 cup grated Parmesan cheese3 garlic cloves, roughly chopped1/4 tsp red pepper flakesFreshly ground black pepper1/4 cup olive oilAdd ingredients to a food processor except olive oil. Blend until it begins to break down. While blending, slowly drizzle in olive oil.Pasta Salad2 cups cooked fusilli1/2 cup steamed asparagus1 cup chopped baby spinach1/4 cup baby bocconcini1/4 cup diced tomatoesIn a small bowl toss pasta with pesto until it is evenly coated. Stir in spinach & asparagus. Arrange pasta in a container & top with bocconcini & diced tomatoes.Sonoma Chicken SaladPoppy Seed Dressing1/4 cup plain yogurt1 Tbls apple cider vinegar1 tsp agave1 tsp poppy seedsSalt & freshly ground black pepperCombine all ingredients together in a small bowl.Sonoma Chicken Salad3/4 cup cooked shredded chicken1/4 cup halved grapes1/4 cup chopped celery2 Tblss chopped pecans2 Tblss poppyseed dressing1/2 tsp fresh thyme leaves3-5 Boston bibb lettuce leavesCombine chicken, grapes, pecans, thyme leaves, & poppyseed dressing in a medium bowl. Toss well to coat. Serve with lettuce leaves.Deconstructed Shepherd's PieShepherds Pie Filling1 Tbls oil3/4 cup stewing beef, cut into 1/2 inch cubes1/4 cup diced onion1/2 cup frozen peas, carrots & corn1 garlic clove, minced1 Tbls flour1/3 cup beef broth2 tsps Worcestershire sauce2 tsps tomato paste1/2 tsp fresh thyme leaves1/2 tsp chopped fresh rosemarySalt & freshly ground black pepperHeat oil in a large skillet over med-high heat. Add ground beef & cook until it begins to brown. Add onion & continue to cook until beef is cooked through, 3 to 4 min. Add garlic & cook until fragrant, 30 seconds. Stir in frozen vegetables & cook until heated through. Add flour & cook, stirring constantly for 1 minute. Add Worcestershire sauce, tomato paste, thyme, rosemary, salt, & pepper. Cook, stirring, until sauce has thickened, 3 min.Roasted Potatoes 1 cup diced potatoes1 Tbls olive oil1/2 tsp garlic powder1/2 tsp chopped fresh rosemarySalt & freshly ground black pepperPreheat oven to 400ºF. Toss potatoes with oil, garlic powder, rosemary, salt & pepper. Transfer them to a parchment-lined baking sheet & bake until they are tender & golden, 20 to 25 min.SidesSteamed green beansTeriyaki Tofu with Edamame SaladTeriyaki Tofu3 Tblss vegetable broth 1 Tbls cornstarch1 Tbls soy sauce2 tsps honey1/2 tsp freshly grated ginger1/2 garlic clove, grated1 Tbls sesame oil1 cup diced extra firm tofu1 Tbls sliced green onions1/4 tsp sesame seedsIn a small bowl whisk together soy sauce, honey, cornstarch, garlic & ginger. Heat oil in a non-stick skillet over med-high heat. Add tofu & cook, stirring occasionally, until it is golden on all sides, 5 to 7 min. Once tofu is golden, reduce heat & pour over teriyaki sauce. Continue cooking while stirring until sauce thickens & tofu is well coated, 3 to 4 min. Top with green onion & sesame seeds.Snap Pea & Edamame Salad1 cup snap peas, halved & lightly steamed 1/2 cup shelled edamame, lightly steamed1/2 cup julienned carrot1/4 tsp sesame seeds2 tsps sesame oil2 tsps rice vinegar2 tsps soy sauce1 tsp agaveIn a medium bowl combine all ingredients & toss well to coat.Side3/4 cup cooked riceSpicy Pineapple SalmonPineapple Sriracha Salmon1 (4-6 ounce) salmon fillet1/4 cup pineapple juice1 Tbls soy sauce1 Tbls chopped fresh cilantro1 tsp honey1 tsp sriracha1 garlic clove, grated1/2 tsp freshly grated gingerIn a small bowl whisk together pineapple juice, soy sauce, cilantro, honey, sriracha, garlic, & ginger. Add salmon to marinade & turn to coat. Refrigerate for at least 30 min or up to 2 hours.While it is marinating, preheat oven to 425ºF. Once salmon is ready, transfer to a parchment-lined baking sheet & bake until salmon is fully cooked & flakes easily with a fork, 10 to 12 min.Salad2 cups chopped green leaf lettuce1/2 cup diced cucumber1/2 cup diced pineapple1 Tbls finely chopped red onion1 Tbls chopped fresh cilantro2 Tblss sesame ginger dressingLime wedgeAssemble salad starting with the lettuce. Top with cucumber, pineapple, green onion, cilantro & lime wedge. Add a small container of sesame ginger dressing on the side & toss just before serving.*SOME links are affiliate links