Step Up Your January Meal-Prep Game With These 3 Healthy Recipes

Picking a meal-prep strategy for a food resolution is one thing. But finding the right recipes to make during said plan? Well, that's something else entirely. For those of us who don't already have a rolodex of fast, easy, and healthy dishes that also pack well, selecting a menu plan can just be a shit show. Not all recipes translate well to big-batch and office desk-friendly eating. So instead of scouring the web and wasting our energy on trial-and-error, we'll be turning to the already vetted eats of meal-prepping pros.

Stephanie Tornatore's and Adam Bannon's Healthy Meal Prep is our new January food resolution go-to. A recipe, portioning, and packing guide all in one, this creative cookbook illuminates a path to our successful meal-prep survival. To prove it, we've got three of their best delicious, healthy, and big-batch recipes ahead — from easy sheet pan bakes, to savory bowls, and even a creamy curry. Scroll on to achieve next week's packing and prepping goals.

Photo: Courtesy of Kelley Jordan Schuyler.
Roasted Salmon With Asparagus & Rice
Makes 4 servings

Ingredients
1 bunch asparagus (1 ¼ lb.), woody ends removed
1 medium yellow onion, sliced into half-moons
4 tbsp olive oil
4 pieces salmon (4 ½ oz.), skinless
1 large lemon, juiced
1 tbsp dried dill
1⁄2 tsp salt
1⁄2 tsp freshly ground black pepper
2 cups cooked brown rice, to serve

Instructions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.

2. Spread the onion and asparagus evenly across the prepared baking sheet. Drizzle with 2 tbsp olive oil and toss to coat. Place in the oven and roast for 10 minutes.

3. Remove the tray from the oven and arrange the salmon on top of the vegetables. Squeeze the lemon over the salmon and vegetables, and drizzle with the remaining 2 tbsp olive oil. Sprinkle the dill, salt, and pepper over top. Return the tray to the oven to roast for another 10 minutes, until salmon is lightly browned on top.

4. To assemble the meals, place 1⁄2 cup cooked brown rice into each of 4 meal prep containers. Add an equal portion of asparagus and onions to each container, and top with 1 piece of salmon.

Excerpted from Healthy Meal Prep, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2018 by Stephanie Tornatore and Adam Bannon.
Photo: Courtesy of Kelley Jordan Schuyler.
Chicken Fajita Bowls
Makes 4 servings

Ingredients
1 large yellow onion, thinly sliced
3 red or yellow bell peppers, sliced into thin strips
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 lb. skinless boneless chicken breast, sliced into thin strips
15 oz. can black beans, drained and rinsed
2 avocados, sliced, to serve

Instructions
1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or foil.

2. Spread the sliced onion and pepper on a prepared baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Using your hands, mix the onions and peppers until they are evenly coated in oil. Place in the oven on the top rack and roast for 30 minutes.

3. In a medium bowl, whisk together the remaining 1 tbsp olive oil, chili powder, cumin, paprika, 1⁄4 tsp salt, and 1⁄4 tsp pepper. Add the chicken strips and toss to coat.

4. Arrange the chicken on a prepared baking sheet and place in the oven on the top rack (move peppers and onions to the bottom rack). Bake for 10 to 12 minutes, until chicken is fully cooked.

5. To assemble the meals, divide the black beans evenly among 4 containers. Add an equal amount of chicken and roasted vegetables to each container. Before serving, top each meal with 1⁄2 avocado, sliced.

Excerpted from Healthy Meal Prep, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2018 by Stephanie Tornatore and Adam Bannon.
Photo: Courtesy of Kelley Jordan Schuyler.
Mixed Vegetable Curry With Tofu & Chickpeas
Makes 4 servings

Ingredients
2 tbsp coconut oil
1 small yellow onion, diced
4 garlic cloves, minced
Small piece of ginger, peeled and minced
1 medium carrot, diced
1 medium zucchini squash, diced
4 oz. green beans, trimmed and cut into bite-size pieces
3 large mushrooms (4 oz.), sliced
1 15 oz. can chickpeas
2 oz. extra firm tofu, cubed
1 13.5 oz. can full-fat coconut milk
1 tsp ground cumin
1 tsp curry powder
1 tsp turmeric
1⁄2 tsp salt
1⁄4 tsp freshly ground black pepper
2 cups cooked basmati rice

Instructions
1. In large, non-stick sauté pan, melt coconut oil over high heat. Add the onion, garlic, and ginger, and sauté for 2 minutes or until fragrant, stirring frequently. Reduce heat to medium-high.

2. Add the carrot and zucchini and cook for 2 minutes. Add the green beans and mushrooms and cook for another 2 minutes. When the mushrooms begin to brown, add the chickpeas and tofu and cook for 2 minutes more.

3. Add the coconut milk, cumin, curry powder, turmeric, salt, and pepper. Stir together and bring to a boil. Once boiling, remove from heat and cool for a few minutes.

4. To assemble the meals, add 1⁄2 cup cooked basmati rice to each of 4 meal prep containers. Scoop the curry over the rice, dividing it evenly among the containers.

Excerpted from Healthy Meal Prep, reprinted by permission of Alpha Books, a division of Penguin Random House LLC. Copyright © 2018 by Stephanie Tornatore and Adam Bannon.
Photo: Courtesy of Kelley Jordan Schuyler.
Healthy Meal Prep by Stephanie Tornatore and Adam Bannon, $13.36, available at Amazon.
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