For this meal prep plan, you will have want to eat the pasta salad while leaving any leftover servings of the quinoa salad for the freezer. You may want to have one or two nights where you eat the rest of the pasta salad so that it doesn’t go bad. If you have more mouths to feed than just yourself, adjust accordingly as to what goes in the freezer and what doesnt.
The sweet potato recipes makes one serving. So if you are making this for multiple people, you’ll want to multiply that particular recipe (especially for your shopping list) by the number of people you are feeding.
The quinoa salad can be frozen. So anything that won’t be eaten can be saved for future meals.
Turkey Vegetable Pasta Salad
Hummus Stuffed Sweet Potato
Italian Quinoa Salad
Garlic Lemon Vinaigrette Recipe
Set the pasta to cook in a large, separate pot. Wash, dry and bake the sweet potato at 350 for about 50-60 minutes, or until soft an easily pierced through with a knife.
Chop or slice all vegetable as instructed by each recipe.
In a large skillet, sauté the onion and bell pepper in the oil until translucent.
Add the turkey, garlic powder, onion powder and dried thyme to the skillet and scramble, stirring until the meat is fully cooked.
Drain the pasta and rinse with cold water to cool.
In a large mixing bowl, toss the meat mixture with the raw tomatoes, fresh basil, cooked pasta and top with parmesan cheese and/or salt and pepper as desired.
Remove the potato from the oven (don't burn yourself!) and cut it open.
Layer on the toppings and pack up in a lunch container and store in the fridge.
Collect and prep all your ingredients for the Italian quinoa salad, then simply mix them all together in a large mixing bowl. This can be served warm or cold, as a side dish or vegetarian main meal.
Place all the salad dressing ingredients in a blender and blend until smooth and well combined.
Please note that the nutrition data available on individual recipe pages. Click links above to find them.