Cedar Plank Salmon With Maple Glaze

Did you know cooking salmon on cedar planks imparts a wonderful flavor and protects the fish from burning or sticking to the grill?

This is a simple dinner that you can make during the week.

It’s also a great way to meal prep some lunch ideas as well.

Ingredients

  • 1 untreated cedar plank (about 17-by-10-1/2 in.)
  • 2 Tbsp. water
  • 1/4 cup pure maple syrup
  • 2-inch slice fresh ginger, peeled, finely chopped
  • 1/4 cup fresh lemon juice
  • 3 Tbsp. reduced-sodium soy sauce
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. olive oil
  • 1 bunch green onions
  • 2 1/2 lbs. center-cut salmon fillet with skin
  • Ground black pepper (to taste; optional)

Instructions

  1. Soak plank in water for 3 hours before grilling.
  2. Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat.
  3. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup.
  4. Let cool. (Maple glaze may be made two days ahead of time and chilled, covered.
  5. Bring maple glaze to room temperature before using.)
  6. Preheat grill on high.
  7. Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.
  8. Place the salmon skin-side down on the cedar plank.
  9. Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.
  10. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
  11. Serve salmon with reserved maple glaze.

Breakfast Quesadilla

Whether you meal prep these for easy breakfast on the go or even breakfast for dinner, these tasty quesadilla’s are perfect!

Ingredients

  • 2 tsp. olive oil
  • 1 medium onion chopped
  • 1 medium red or orange bell pepper chopped
  • 2 medium jalapeños seeds and veins removed, finely chopped (optional)
  • 3 large eggs lightly beaten
  • 4 large egg whites ½ cup
  • 4 8-inch whole-wheat tortillas
  • ½ cup shredded cheddar cheese

Instructions

  1. Heat oil in a medium nonstick skillet over medium-high heat.
  2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.
  3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.
  4. Top each tortilla evenly with egg mixture and cheese.
  5. Fold each tortilla in half; cook in a medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.

Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance

BBQ Chicken Flatbread Pizza

You can’t go wrong with this BBQ Chicken Flatbread Pizza! A crowd pleaser and easy lunch or dinner idea.

BBQ Chicken Flatbread Pizza

Ingredients

  • 2 whole-wheat flatbreads or 6½-inch whole wheat pitas
  • ½ cup reduced-sugar barbecue sauce
  • 1½ cups cooked chicken breast, shredded
  • ½ cup canned black beans, drained, rinsed
  • ½ cup corn kernels
  • ½ medium red onion, chopped
  • ½ cup shredded cheddar cheese
  • ¼ cup fresh cilantro, finely chopped
  • 1 Tbsp. fresh lime juice

Instructions

  1. Preheat oven to 350º F.
  2. Place flatbreads on a large baking sheet.
  3. Spread barbecue sauce evenly on flatbreads.
  4. Top flatbreads evenly with chicken, black beans, corn, onion, and cheese.
  5. Bake for 5 to 8 minutes, or until cheese is melted.
  6. Top evenly with cilantro and drizzle with lime juice. Serve immediately

Hamburger Meatloaf

Your family is going to love this twist on meatloaf! It’s full of flavor and is promised to be a weekly favorite!

Ingredients

  • 4 slices low-sodium sprouted whole-grain bread torn into large pieces
  • ½ cup unsweetened almond milk
  • 1½ lbs. raw 93% lean ground turkey
  • 8 slices turkey bacon cooked, chopped, divided use
  • 1 cup shredded cheddar cheese
  • ¼ cup dill pickle relish
  • 1 large egg
  • 1 clove garlic finely chopped
  • 1 medium onion chopped
  • ¼ cup all-natural ketchup

Instructions

  • Preheat oven to 350° F.
  • Place bread in food processor; pulse for 10 to 20 seconds, or until bread turns into coarse bread crumbs.
  • Combine bread and almond milk in a large bowl. Set aside for 5 minutes.
  • Add turkey, ¾ of turkey bacon, cheese, pickle relish, egg, garlic, and onion to bread mixture; mix well with clean hands (or a rubber spatula).
  • Place turkey mixture in loaf pan. Spread ketchup evenly over meatloaf. Sprinkle evenly with remaining turkey bacon.
  • Bake for 50 to 60 minutes or until internal temperature reaches 160º F, and meatloaf is cooked through.

Philly Cheesesteak Sliders

Do you need a simple but quick dinner idea? Sliders are always easy and so good!!

Check out this Philly Cheese Steak Sliders recipe that has a few tweaks to fit into any meal plan!

Ingredients

  • 2 tsp. olive oil
  • 1 medium onion, sliced
  • 1 medium green (or red) bell pepper, sliced
  • 8 oz. sliced mushrooms
  • 1 Tbsp. fresh oregano, finely chopped (or 1 tsp. dried oregano leaves)
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 8 oz. raw lean beef sirloin, sliced very thin
  • ¼ cup sliced banana (or cherry) peppers (optional)
  • 2 oz. provolone cheese, thinly sliced
  • 4 small whole-wheat rolls, split, toasted

Instructions

  • Heat oil in large nonstick skillet (or griddle) over medium-high heat.
  • Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onions are soft.
  • Add mushrooms and oregano. Season with salt and pepper if desired; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms are soft.
  • Add sirloin; cook, stirring frequently, for 3 to 4 minutes, or until beef is cooked through.
  • Top evenly with banana peppers (if desired) and cheese.
  • Remove from heat; cover and let stand for 1 to 2 minutes, or until cheese is melted.
  • Top buns evenly with meat mixture; serve immediately.

 

Cookies & Creamy Shakeology Cookie Dough Bites

Who doesn’t love cookie bites? Use this great recipe for a quick snack and still stay on track with your nutrition.

Ingredients

  • ¾ cup all-natural smooth almond butter
  • ½ cup dry rolled oats
  • 4 large pitted dates
  • 2 scoops Cookies & Creamy Plant-Based Vegan Shakeology
  • 2 Tbsp. pure maple syrup (or honey)
  • 2 Tbsp. cacao nibs

Instructions

Place almond butter, oats, dates, Shakeology, maple syrup, and cacao nibs in food processor; pulse until crumbly dough forms.

Roll into 12 equal balls, approximately 2 Tbsp. each.

Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours, or frozen for up to 2 weeks.

Makes 12 servings

Slow Cooker Chicken Tacos

Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos.

Ingredients

  • 1 cup low-sodium organic chicken broth
  • 4 cloves garlic, finely chopped
  • 2 medium jalapeño peppers, seeded and deveined, chopped (optional)
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 bay leaves
  • 1 lb. raw chicken breast, boneless, skinless
  • 8 (6-inch) corn tortillas, warm
  • 1 cup pico de gallo (or fresh tomato salsa)
  • 1 medium ripe avocado, sliced
  • 1 medium lime, cut into 4 wedges
  • ¼ cup finely chopped fresh cilantro

Instructions

Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

Transfer chicken to a cutting board and shred with 2 forks.

Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.