Mix & Match Meal Prep! How to decide WHAT to prep?!

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RECIPES from this video:
► BBQ CHICKEN TACOS 3 WAYS:
1 rotisserie chicken, meat pulled
BBQ sauce (coat chicken to taste)
~4 cups Brussels sprouts, halved/quartered (for roasting)
~3 cups sweet potato cubes and/or wedges (for roasting)
1-2 whole sweet potatoes (for mash)
soft taco shells (for serving)
parsley (for garnish)

Preheat oven to 425°F (220°C).
Pull meat off of rotisserie chicken. Toss with BBQ sauce, to taste.
On a baking sheet lined with parchment or foil, toss Brussels sprouts with oil, salt, and pepper.
On a separate lined baking sheet, toss sweet potato cubes/wedges with oil and seasonings. Roast for 25-30 minutes,
To make sweet potato mash, poke whole sweet potatoes on all sides with a fork, wrap with foil, and roast for 45-60 minutes, until tender. Once cool to the touch, remove skins and add to a large bowl with a splash of milk and a pinch of salt. Mash well to combine and garnish with parsley.
Serve with taco shells as desired and enjoy!
Yield 4-5 servings.

► 1) BBQ chicken + roasted Brussels sprouts + roasted sweet potato cubes, all served in tacos
► 2) BBQ chicken served in taco shells, with a side of roasted Brussels sprouts + sweet potato wedges
► 3) BBQ chicken + roasted Brussels sprouts in taco shells, with a side of sweet potato mash

► PESTO TUNA SALAD:
12 oz canned tuna, drained (2 cans, 6-oz each)
2-3 Tbsp pesto
1 cup frozen quinoa, cooked (⅓ per salad)
4½ cups spinach (1 ½ cups per salad)
lemons x4 (1 wedge per salad)
drizzle of extra-virgin olive oil
red pepper flakes (optional)

Drain tuna and add to a large mixing bowl. Shred tuna with 2 forks (if needed) and toss with pesto. Set aside, or portion and store for later. (Be sure to store your pesto tuna separately from your spinach quinoa salad—either in a separate container, or a divided 2-compartment container.)
Portion 1½ cups of spinach for each salad, and combine with ⅓ cup of cooked/cooled quinoa. Store each salad with a lemon wedge for dressing.
To assemble, toss spinach quinoa salad with lemon juice and extra-virgin olive oil. Top with pesto tuna and red pepper flakes (if desired).
Serve and enjoy!
Yields 3 servings

► SOUTHWESTERN VEGETARIAN PITA:
drizzle of oil
½ cup diced onion
1 green bell pepper, diced
1 can (15 oz) black beans
1 can (15 oz) corn
1 cup salsa
½ tsp cumin
salt, to taste
pepper, to taste
3 Tbsp cilantro
pita bread

In a pan over medium-high heat, sauté onion and diced green bell pepper in a drizzle of oil for a few minutes.
Once tender, add beans and corn and cook another 1-2 minutes.
Add salsa, cumin, salt, pepper, and cilantro and stir to combine.
Remove from heat, allow to cool slightly and store. Serve in a pita, with a side of roasted peppers if desired!
Yields ~4 cups.

ROASTED PEPPERS:
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Preheat oven to 425°F (220°C).
Add sliced bell peppers to a lined baking sheet and roast for 30 minutes.

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