Hey everyone! I’ve been slacking on my meal prep posts pretty badly lately…time to get back in the groove š Here’s a quick and easy one for what will hopefully be a quick and easy four day week. Ā I didn’t manage to get to the grocery store until Tuesday night so I kind of threw together what looked good.
I already had some frozen fish in the freezer along with some frozen beets – random, right? Perfect for off season though. Ā The fish that I used is barramundi – this is the first time I’ve tried it and it was actually really delicious! It wasn’t very fishy and was pretty meaty, kind of like a cross betweenĀ mahi and tilapia. Ā I’ll definitely be buying it again! Found mine at Safeway.
Containers that you see here:
- Rubbermaid TakeAlongsĀ (square containers)
- Sterilite Ultra Latch Locking ContainerĀ (rectangular with red tabs)
- Old peanut butter jars for the overnight oats
Rosemary Roasted Beets and Butternut Squash
Servings: 4 ā¢Ā Calories: 159 ā¢ Fat: 3 g ā¢ Protein:Ā 5 g ā¢ Carbs:Ā 30 g ā¢ Fiber: 6 g ā¢ Sugar: 12 gĀ ā¢Ā Sodium: 45 mgĀ ā¢ Cholesterol:Ā 0 mg
Ingredients:
- 20 oz cubed butternut squash
- 1 bag frozen Earthbound Organic Rusty Ruby Red Beets
- 1 tbsp olive oil
- 1 tsp rosemary
- 1 tsp Flavor God Lemon and Garlic Seasoning
Directions:
- Pre-heat oven to 425 degrees.
- Mix all ingredients in large bowl until coated. Ā Bake for 20-25 minutes or until tender.
I served the roasted beats and butternut squash with some fat free feta cheese for that added pop of flavor and it was perfect!
Macros when served with 4 oz chicken and 1 oz fat free feta cheese:
Calories: 314 ā¢ Fat: 5 g ā¢ Protein: 35 g ā¢ Carbs:Ā 32 g ā¢ Fiber: 6 g ā¢ Sugar: 12 gĀ ā¢Ā Sodium: 380 mgĀ ā¢ Cholesterol: 69 mg
The Flavor God seasoning and chickenĀ bullion are really what add flavor to this dish! It looks pretty plain but is quite tasty. Ā I wouldn’t recommend skipping out on the bullion when you make the quinoa, it adds tons of flavor. Ā Just make sureĀ you get the sodium free kind!
Baked Barramundi with Quinoa and Green Beans
Servings: 3 ā¢Ā Calories: 212 ā¢ Fat: 3 g ā¢ Protein: 29 g ā¢ Carbs:Ā 23 g ā¢ Fiber: 5 g ā¢ Sugar: 4 gĀ ā¢Ā Sodium: 40 mgĀ ā¢ Cholesterol: 47 mg
Ingredients:
- 12 oz frozen Barramundi filets (Safeway)
- 1 tsp Flavor God Lemon and Garlic Seasoning, divided
- 1/3 cup quinoa
- 2/3 cup water
- 1/2 tsp sodium free chickenĀ bullion
- 1/4 tsp dried rosemary
- 3/4 cup steamed green beans
Directions:
- Pre-heat oven to 425 degrees.
- Prepare Barramundi filets according to package directions (to cook frozen: rinse, pat dry, brush with olive oil), then sprinkle with 1/2 tsp Flavor God seasoning. Ā Bake at 425 for 15-18 minutes.
- Bring quinoa, water, chicken bullion, rosemary and remaining Flavor God seasoning to a boil. Ā Lower heat and simmer for 15-20 minutes or until water isĀ absorbed.
How well do you find fish reheats? Or do you eat those meals cold?
I love your ideas for lunch… thank you š