Here are the best weight loss meal prep dinners:
Sheet Pan Chicken Fajitas
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 bell pepper, sliced
1 onion, sliced
1 tablespoon fajita seasoning
1 tablespoon olive oil
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Toss chicken, bell pepper, onion, fajita seasoning, and olive oil together in a large bowl.
Spread the mixture on a baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve with whole-wheat tortillas, brown rice, and your favorite toppings, such as guacamole, salsa, and sour cream.
Slow Cooker Salmon with Roasted Vegetables
Ingredients:
4 salmon fillets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup broccoli florets
1 cup Brussels sprouts, halved
1/2 cup sweet potato, diced
Instructions:
Place the salmon fillets in the bottom of a slow cooker.
Drizzle with olive oil and season with salt and pepper.
Add the broccoli, Brussels sprouts, and sweet potato to the slow cooker.
Cover and cook on low for 4-6 hours, or until the salmon is cooked through and the vegetables are tender.
Serve with brown rice or quinoa.
Lentil Soup
Ingredients:
1 cup lentils
4 cups vegetable broth
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Rinse the lentils in a fine-mesh strainer.
In a large pot, combine the lentils, vegetable broth, onion, carrots, celery, garlic powder, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are soft.
Serve with a whole-wheat roll or crusty bread.
Chicken and Quinoa Bowls
Ingredients:
1 cup quinoa
1 pound boneless, skinless chicken breasts, cooked and shredded
1 cup roasted broccoli
1 cup roasted zucchini
1/2 cup roasted sweet potato
1/4 cup hummus
Instructions:
Cook the quinoa according to package directions.
In a bowl, combine the quinoa, chicken, broccoli, zucchini, sweet potato, and hummus.
Serve immediately or store in an airtight container for up to 5 days.
Shrimp Scampi
Ingredients:
1 pound shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons butter
3 cloves garlic, minced
1/4 cup white wine
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
Instructions:
Heat the olive oil and butter in a large skillet over medium heat.
Add the shrimp and cook for 2-3 minutes per side, or until cooked through.
Add the garlic, white wine, lemon juice, salt, and pepper to the skillet.
Bring to a boil, then reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened.
Serve over whole-wheat pasta or zucchini noodles.
Tuna Salad Sandwiches
Ingredients:
1 can tuna, drained
1/4 cup mayonnaise
1/4 cup celery, chopped
1/4 cup onion, chopped
1 tablespoon Dijon mustard
Salt and pepper to taste
2 slices whole-wheat bread
Instructions:
In a bowl, combine the tuna, mayonnaise, celery, onion, Dijon mustard, salt, and pepper.
Spread the tuna salad on the slices of bread.
Serve immediately or store in an airtight container for up to 3 days.
Black Bean Burgers
Ingredients:
1 can black beans, drained and rinsed
1/2 cup cooked brown rice
1/4 cup bread crumbs
1/4 cup onion, chopped
1/4 cup bell pepper
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