Happy Sunday, meal preppers! This week I’ve got some warm weather recipes ready for ya – Fish Taco Bowls and Strawberry Cheesecake Overnight Oats. So yummy!
If you’ve never been here before, welcome! My meal prep posts go a little something like this: 1) meal plan (use any or all of it!), 2) snack ideas, 3) links to the containers you see here, and 4) recipes and nutrition info. You can jump straight to the recipes by clicking the “Jump to Recipes” link above, or click the direct link to the individual recipe you want below. Otherwise, just keep scrolling down!
Here’s a quick peek at some of this week’s recipes. Just click the button below to jump straight to the one you want! Note: the links in the meal plan below will take you to individual recipe pages (separate from this post).
The Meal Plan
Day 1
- Breakfast: Strawberry Cheesecake Overnight Oats
- Lunch: Fish Taco Bowl
- Dinner: Turkey Taco Salad
Day 2
- Breakfast: Strawberry Cheesecake Overnight Oats
- Lunch: Fish Taco Bowl
- Dinner: Juicy Air Fryer Chicken with Air Fryer Asparagus and Roasted Butternut Squash
Day 3
- Breakfast: Strawberry Cheesecake Overnight Oats
- Lunch: Fish Taco Bowl
- Dinner: Turkey Taco Salad
Day 4
- Breakfast: Strawberry Cheesecake Overnight Oats
- Lunch: Fish Taco Bowl
- Dinner: Juicy Air Fryer Chicken with Air Fryer Asparagus and Roasted Butternut Squash
Day 5
- Breakfast: Strawberry Cheesecake Overnight Oats
- Lunch: Turkey Taco Salad
- Dinner: Juicy Air Fryer Chicken with Air Fryer Asparagus and Roasted Butternut Squash
Day 6
- Breakfast: Strawberry Cheesecake Overnight Oats
- Lunch: Turkey Taco Salad
- Dinner: Juicy Air Fryer Chicken with Air Fryer Asparagus and Roasted Butternut Squash
The Snack Ideas
- Trail mix
- Flavored tuna packets
- Apples with peanut butter
- Blueberries and strawberries
- Protein shakes
- Hard boiled eggs
The Containers
Here are the direct links to the containers you see pictured in this post. Note: these are Amazon Affiliate links.
The Recipes
Strawberry Cheesecake Overnight Oats
Servings: servings
Ingredients
- 2/3 cup rolled oats, (64 grams)
- 1/2 cup chopped strawberries, (80 grams)
- 1/2 cup unsweetened vanilla almond milk, (4 fl oz)
- 1/4 cup 1/3 fat cream cheese, softened, (62 grams)
- 1/4 cup plain non-fat Greek yogurt, (70 grams)
- 2 tbsp maple syrup, (1 fl oz)
- 1/2 tbsp chia seeds, (6 grams)
- 1 tsp vanilla extract
- pinch salt
Instructions
- Add cream cheese, Greek yogurt, maple syrup, and vanilla extract to a medium bowl and whisk together until smooth. Add almond milk and salt, and whisk again until smooth.
- Add oats, chia seeds, and strawberries and mix until well combined. Cover and refrigerate overnight.
- Before serving, microwave for 1 minute and top with graham crackers and extra strawberries and/or jam (optional).
Tips & Tricks
Click here or scan the barcode below to log this food in My Fitness Pal.
Nutrition Information
Calories: 298kcal (15%), Carbohydrates: 44g (15%), Protein: 10g (20%), Fat: 10g (15%), Cholesterol: 22mg (7%), Sodium: 196mg (9%), Potassium: 159mg (5%), Fiber: 5g (21%), Sugar: 18g (20%)
Fish Taco Bowls
Servings: servings
Ingredients
- 24 oz mahi mahi
- 2/3 cup Lundberg Organic Brown Jasmine Rice, (121 grams)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp each: salt and pepper
- 1 tsp olive oil
- Optional: pickled jalapeños
Mango Avocado Salsa
- 1 1/2 medium mangos, peeled and chopped, (330 grams)
- 1 small avocado, chopped, (150 grams)
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice, (1 fl oz)
- 1/4 tsp salt
Slaw
- 10 oz red cabbage, shredded, (283 grams)
- 2 tbsp lime juice, (1 fl oz)
- 1/2 tbsp sugar, (6 grams)
- 1/2 tsp salt
Avocado Lime Crema
- 1/2 small avocado, (75 grams)
- 1/2 cup plain non-fat Greek yogurt, (4 fl oz)
- 2 limes, juiced
Instructions
- Prepare rice, mango avocado salsa, and cabbage slaw. Get the rice started first, cooking according to package directions.
- Combine all slaw ingredients in a bowl and toss to coat evenly. Set aside.
- Combine all salsa ingredients in a bowl and toss gently to coat mango and avocado evenly. Set aside.
- Prepare fish. Pat fish filets dry with paper towels. Rub with olive oil, then season with chili powder, smoked paprika, cumin, salt and pepper. Arrange in a single layer on a foil lined baking sheet.
- Set oven to broil. Once heated, broil fish for 3 minutes. Flip and bake for an additional 8-10 minutes or until internal temperature reaches 130°.
- Prepare avocado lime crema. While the fish cooks, add all avocado lime crema ingredients to a food processor and blend until smooth.
- Assemble bowls. Add rice and cabbage slaw as a base to the bowl, then top with mango avocado salsa, pickled jalapeños (if desired), and cooked mahi mahi. Top with avocado lime crema.
Tips & Tricks
Click here or scan the barcode below to log this food in My Fitness Pal.
Nutrition Information
Calories: 459kcal (23%), Carbohydrates: 50g (17%), Protein: 40g (80%), Fat: 12g (18%), Cholesterol: 128mg (43%), Sodium: 476mg (21%), Potassium: 750mg (21%), Fiber: 8g (33%), Sugar: 18g (20%)
Ground Turkey Taco Salad
Servings: servings
Ingredients
- 1 lb 99% extra lean ground turkey
- 1/2 cup Frontera New Mexico Taco Skillet Sauce, (120 grams)
- 8 cups romaine lettuce, chopped, (260 grams)
- 1 cup cherry tomatoes, halved, (120 grams)
- 1 cup low sodium black beans, drained and rinsed, (260 grams)
- 1 cup frozen corn kernels, thawed, (120 grams)
- 1 tsp olive oil
Recommended Toppings (Not Included in Nutrition Info)
- salsa (I like avocado salsa)
- guacamole
- tortilla strips (find them in the salad toppings aisle)
- plain Greek yogurt or sour cream
Instructions
- Layer lettuce, cherry tomatoes, black beans, and corn in 4 serving dishes.
- Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.
- Serve over veggies, then add desired toppings before serving.
Tips & Tricks
Click here or scan the barcode below to log this food into My Fitness Pal.
Nutrition Information
Calories: 256kcal (13%), Carbohydrates: 23g (8%), Protein: 31g (62%), Fat: 3g (5%), Cholesterol: 55mg (18%), Sodium: 342mg (15%), Potassium: 487mg (14%), Fiber: 4g (17%), Sugar: 6g (7%)
Air Fryer Asparagus
Servings: servings
Ingredients
- 1 bunch asparagus, trimmed, (400 grams)
- 1 lemon, zested
- 1/2 tbsp olive oil
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp Maldon sea salt flakes
Instructions
- Drizzle asparagus with olive oil and season with Oh My Spice seasoning. Toss to coat evenly.
- Pre-heat air fryer to 400°. Once hot, add asparagus and air fry for 5-6 minutes until asparagus is bright green and tips are beginning to brown.
- Before serving, season with sea salt flakes and lemon zest. Optional: add grated or shredded parmesan cheese.
Nutrition Information
Serving: 112grams, Calories: 31kcal (2%), Carbohydrates: 4g (1%), Protein: 2g (4%), Fat: 2g (3%), Sodium: 300mg (13%), Potassium: 203mg (6%)
Juicy Air Fryer (or Grilled) Chicken
Servings: servings
Ingredients
- 1 lb chicken breast, raw
- 2 cups water
- 3 tbsp Homemade Brine Mix
- 1 tsp olive oil
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/4 tsp chili powder
- salt and pepper to taste
- water
Instructions
- Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
- Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.
- Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
- Pre-heat the air fryer to 400°F.
- Air fry the chicken at 400°F for 11-12 minutes, or until chicken reaches 160° in the thickest part of the chicken, flipping the chicken halfway through. Set aside to rest for about 3-5 mintes before slicing.
Tips & Tricks
Grill instructions: Follow the same instructions above through Step 3. Pre-heat grill to 400°. Grill chicken 6 minutes on first side, then flip and grill 4-5 minutes on other side until chicken reaches 160° in the thickest part of the breast. Allow chicken to rest for 3-5 minutes before slicing.
Click here or scan the barcode below to log this food in My Fitness Pal.
Nutrition Information
Calories: 120kcal (6%), Protein: 25g (50%), Fat: 2g (3%), Cholesterol: 80mg (27%), Sodium: 153mg (7%)
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