Make this quick and delicious Sesame Chicken Stir-fry on those busy back-to-school nights. It's packed with flavor and ready in no time!

Ingredients: 1 lb boneless chicken breast, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 cup snap peas. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons sesame oil. 2 tablespoons honey. 1 tablespoon cornstarch. 1 teaspoon ginger, grated. 2 tablespoons sesame seeds. Cooking oil for stir-frying. Cooked rice for serving.

Instructions: In a small bowl, mix soy sauce, honey, cornstarch, and grated ginger to make the sauce. Heat a wok or large skillet over high heat and add cooking oil. Add sliced chicken and stir-fry until cooked through. Remove from the wok and set aside. Add more oil to the wok if needed, then add minced garlic, broccoli, red bell pepper, and snap peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp. Return the cooked chicken to the wok and pour in the sauce. Stir-fry for another 2-3 minutes until the sauce thickens and coats everything. Sprinkle sesame seeds over the stir-fry and stir to combine. Serve hot over cooked rice. Enjoy your Sesame Chicken Stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and comforting vegan stew made effortlessly in the Instant Pot. Packed with vegetables, beans, and flavorful spices, this stew is perfect for a cozy weeknight dinner or meal prep.

Ingredients: 1 cup chopped carrots. 1 cup chopped celery. 1 cup diced potatoes. 1 cup chopped onion. 1 cup sliced mushrooms. 1 cup green peas. 4 cups vegetable broth. 1 can 15 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 tablespoon soy sauce. 1 teaspoon dried thyme. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 2 tablespoons cornstarch mixed with 2 tablespoons water optional, for thickening.

Instructions: Add all ingredients except cornstarch mixture into the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once done, let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. If desired, stir in the cornstarch mixture to thicken the stew. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

This Sheet Pan Chipotle Eye Round Roast Meal Prep recipe is perfect for busy weeknights or meal prepping for the week ahead. The chipotle marinade adds a spicy kick to thinly sliced eye round roast, while roasted mixed vegetables complement the dish with their natural sweetness and crunch. Serve with quinoa or rice for a satisfying and balanced meal.

Ingredients: 1.5 lbs eye round roast, thinly sliced. 2 tablespoons chipotle paste. 2 tablespoons olive oil. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 4 cups mixed vegetables bell peppers, onions, zucchini, etc.. Cooked quinoa or rice, for serving.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together chipotle paste, olive oil, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Place thinly sliced eye round roast in a large resealable plastic bag and pour the chipotle marinade over the beef. Seal the bag and massage the marinade into the beef until evenly coated. Marinate in the refrigerator for at least 30 minutes, or overnight for best results. On a large sheet pan, arrange the marinated beef slices and mixed vegetables in a single layer. Roast in the preheated oven for 20-25 minutes, or until the beef is cooked to your desired doneness and the vegetables are tender and caramelized. Serve the chipotle eye round roast with cooked quinoa or rice for a complete meal prep. Divide the beef and vegetables evenly into meal prep containers. Store in the refrigerator for up to 4 days.

Prep Time: 40 minutes

Cook Time: 25 minutes

Lunch break, but make it chic. 🥗✨

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