These Quick Prep Lunches Will Help You Save Time And Money This Week

INGREDIENTS: FOR THE SWEET POTATO CHIPS: Cooking spray 2 -3 medium sweet potatoes, sliced into 1/8″-thick coins Kosher salt Freshly ground black pepper FOR THE SHRIMP SALAD: Cooking spray 20 large shrimp, peeled and deveined (about 3/4 lb.) 1 1/2 c. grape tomatoes, halved 1/4 small red onion, finely diced 2 avocados, diced 4 fresh basil leaves, thinly sliced 2 large heads butterhead or romaine lettuce FOR THE MARINADE: Juice of 2 lemons 2 cloves garlic, minced 3 fresh basil leaves, thinly sliced 2 tbsp. white wine vinegar 3 tbsp. extra-virgin olive oil or avocado oil 1/2 tsp. paprika Kosher salt Freshly ground black pepper DIRECTIONS: Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper. Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat. Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool. Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper. In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated. Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat. via Delish

INGREDIENTS: Avocado oil, for baking sheet 1 large butternut squash, peeled, seeded, and chopped Kosher salt Freshly ground black pepper 1 (8-oz.) box chickpea pasta (or other bean-based pasta) 4 c. baby spinach 1 c. shredded rotisserie chicken (optional) 1/3 c. freshly grated Parmesan 1/2 small red onion, finely chopped 1/2 c. extra-virgin olive oil 1/3 c. red wine vinegar DIRECTIONS: Preheat oven to 400º and grease a large baking sheet with avocado oil. Add butternut squash and season with salt and pepper. Toss until coated, adding more oil if necessary. Roast in a single layer until squash is tender and golden, 25 to 30 minutes. Let cool, then transfer to a large bowl. Meanwhile, in a large pot of salted boiling water, cook pasta according to box instructions until al dente. Drain, then transfer to bowl with squash. To bowl, add spinach, chicken (if using), and Parmesan and season with salt and pepper. Toss until combined. Make dressing: In a small bowl, whisk together onion, vinegar, and olive oil and season with salt and pepper. Divide dressing among four mason jars and top with pasta salad. Flip upside down to let dressing coat salad and store in the fridge until ready to eat. via Delish

CHICKPEAS: 3 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon sea salt 1 teaspoon turmeric powder 1 teaspoon ground allspice 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper Pinch of cayenne pepper 3 tablespoons olive oil 2 cups cooked chickpeas (or 1-15 ounce can, drained and rinsed) 1/3 cup thinly sliced red onion 1/4 cup thinly sliced red pepper PITA: 2 whole wheat pita with pockets 1/4 cup hummus 1 to 2 handfuls chopped lettuce Feta, optional Parsley, for topping Preheat oven to 400˚ F. In a medium bowl, combine minced garlic with spices (cumin through the cayenne pepper). Add in the olive oil and stir until well combined/paste has formed. Stir in the chickpeas, red onions, and red pepper, using a spatula to toss and coat. Transfer chickpeas to a roasting pan and cover with foil. Bake for 30 minutes until chickpeas are hot and onions are tender. Slice each pita in half and heat the pita until just warm enough they are pliable. Open the pocket and spread 1 tablespoon of hummus in each. Follow with a handful of lettuce and 1/4 of the chickpea mixture. Repeat with remaining pita halves. Serve with extra hummus, parsley, and feta if desired. via NaturallyElla

INGREDIENTS: 2 pounds boneless, skinless chicken breasts sliced into strips (chicken tenders can be used instead) 1 red bell pepper seeded and sliced 1 jalapeño pepper seeded and sliced orange slices cut in half lime wedges for garnish, optional 2 green onions sliced, for garnish (optional) fresh parsley minced, for garnish (optional) Cajun Honey Mustard Marinade 1/3 cup honey 1/3 cup orange juice (fresh is best if possible) 2 tablespoons brown sugar 3 tablespoons coarse dijon mustard 1 tablespoon yellow mustard 3/4 tablespoon Cajun seasoning 2 cloves garlic minced 1/2 teaspoon salt 1/4 teaspoon pepper INSTRUCTIONS: Trim chicken breasts of fat, and slice into strips to resemble chicken tenders. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze. The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze. Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge. via The Weary Chef

INGREDIENTS: 1 lime 16 cooked and peeled shrimp small bunch cilantro, finely chopped 2 scallions, chopped — ¼ red onion, peeled and finely chopped ¼ red bell pepper, de-seeded and finely chopped 2 ripe avocados 10 cherry tomatoes, halved 1 packed cup pea shoots (or other salad leaves) FOR THE DRESSING: 6 Tablespoons mayonnaise 1 Tablespoon hot chili sauce 1 Tablespoon tomato ketchup 1 teaspoon lime juice ¼ teaspoon salt ¼ teaspoon ground black pepper INSTRUCTIONS: 1. Slice the avocados in half and remove the stone. Zest the lime, and squeeze one teaspoon of juice out for the dressing. 2. Make the dressing first by mixing all of the dressing ingredients together in a small bowl. 3. Place the shrimp in a bowl and add half of the dressing. Add the cilantro, all but one teaspoon of the scallions, the chopped red onion and all but one teaspoon of the chopped bell pepper. Mix together until the shrimp is coated in the mixture. 4. Divide the shrimp mixture between the four avocado halves. Top each one with two cherry tomato halves, then sprinkle with the remaining scallions, chopped bell pepper and the lime zest. 5. Place the pea shoots on a serving dish. Add the stuffed avocado, and scatter on the rest of the cherry tomatoes. Serve with the remaining dressing. via Brit + Co.