Healthy Meal Prep | Week 5

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WEEK 5 MENU

Chili lime tilapia Roasted peppers and onions Cilantro lime rice Black bean salad Pineapple salsa 3 layer dip cups Red pepper, carrots and celery

WEEK 5 SHOPPING LIST

PRODUCE red bell pepper x3 yellow bell pepper carrots celery red onion x2 jalapeno pineapple lime x6 fresh cilantro

SEAFOOD tilapia filets x3

GROCERY olive oil garlic powder cumin chili powder long grain white rice canned black beans canned corn canned refried beans salsa

DAIRY plain yogurt

WEEK 5 RECIPES

Chili Lime Tilapia 3-4 tilapia filets 1 tbsp oil 1 lime, juiced ½ tsp garlic powder ½ tsp cumin 1 tsp chili powder salt and pepper

In a small bowl combine oil, lime juice, garlic powder, cumin, chili powder, salt and pepper. Place tilapia filets in a large zipper bag and pour in chili lime mixture. Allow tilapia to marinate for 20-30 minutes. Place tilapia on baking sheet. Bake at 350°F for 10-15 minutes or until opaque. Store in the refrigerator for 3-4 days. Enjoy!

Cilantro Lime Rice ¾ cup long grain white rice 1½ cup water 2 tsp olive oil 1 lime, juiced ¼ cup fresh cilantro salt and pepper

Cook rice according to package directions. While rice is still hot, add olive oil, lime juice, cilantro, salt and pepper. Stir to combine. Store in the refrigerator for up to 5 days. Enjoy!

Roasted Peppers and Onions 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips ½ red onion, cut unto strips 1 tbsp oil salt and pepper

Spread peppers and red onion in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350°F for 20-25 minutes. Store in the refrigerator for 3-4 days. Enjoy!

Black Bean Salad 1 can black beans, rinsed and drained 1 can corn 1 red bell pepper, diced ½ red onion, finely diced 1 tbsp olive oil 1 lime, juiced 1 tsp chili powder fresh cilantro, chopped salt and pepper

In a large mixing bowl combine black beans, corn, red bell pepper, red onion. Add olive oil, lime juice, chili powder, cilantro, salt and pepper. Stir until evenly dressed. Store in the refrigerator for up to 5 days. Enjoy!

Pineapple Salsa 2 cups pineapple, diced ¼ red onion, finely diced ½ jalapeno, minced 1 lime, juiced fresh cilantro, chopped

In a medium mixing bowl combine pineapple, red onion, jalapeno, lime juice and cilantro. Stir to combine. Store in the refrigerator for up to 5 days. Serve with tortilla chips, in tacos or over fish or chicken. Enjoy!

3 Layer Dip Cups 1 cup salsa 1 cup plain yogurt OR sour cream 1 cup refried beans

In small mason jars or small plastic containers, layer refried beans, yogurt and salsa. Store in the refrigerator for up to 5 days. Serve will tortilla chips or fresh veggies. Enjoy!

Fresh Veggies Carrots Celery Red bell pepper

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