Roasted Thai Peanut Sauce Pork Tenderloin with Brown Rice and Stir Fry Veggies

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Meal prep is the way to go if you are balancing a crazy work and home schedule. This recipe offers a complete meal that is perfect for lunch during the week. Packed with nutrients and flavors that will give you plenty of energy to keep the day going.

Ingredients

2 lbs pork tenderloin15-20 oz cooked
1 cup powdered peanut butter I use PB2
1 tbsp white sugar
1 tbsp soy sauce
½ tsp red pepper flakes
⅛ tsp cayenne pepper
1 cup brown ricedry
2 ½ cups low sodium chicken stock
8 cups stir fry vegetablesfrozen
1 tsp olive oil
salt and pepper to taste

Directions

In a small pan, add 2 cups of chicken stock, cover and heat to boiling. Once boiling pour in brown rice, stir once, cover with a tight fitting lid, reduce heat to low and simmer for 45 minutes. Do not open the lid or it will let moisture out and the rice won’t cook right. After 45 Minutes, remove from heat (keep the lid on) and allow to sit for another 15 Minutes.

Season pork tenderloin with salt and pepper to taste. Heat a large sauté pan and add ½ tsp olive oil. Brown the pork tenderloin on all sides. Set the pan aside, leaving any leftover pork/oil in the pan.

Line a cookie sheet with tin foil and spray with non-stick cooking spray. Place the pork tenderloin on the cookie sheet and bake at 500 degrees for 30 Minutes or until minimum internal temperature is 140 degrees. Take pork out of the oven and allow to rest for 10 minutes. While resting, the temperature of the meat will continue to rise to 145 degrees, the minimum safe internal temperature.

In a bowl, combine the powdered peanut butter, sugar, soy sauce, red pepper flakes and cayenne pepper. Starting with a ½ cup, stir in the chicken stock until smooth. Add more chicken stock a tablespoon at a time until you get the sauce consistency you prefer.

Using the same sauté pan used to brown the pork, heat over medium high heat and add vegetables. Sauté for about 10 minutes until tender but not overly soft.

In 5 containers, add 3-4 ounces of pork tenderloin, ½ cup brown rice, 1 heaping cup of vegetables and drizzle pork with 1/3 cup of peanut butter sauce. Enjoy!

Spicy Chipotle Chicken with Spanish Quinoa and Roasted Sweet Bell Peppers

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If you’re all about meal prep weekends, this is a great recipe for you. Packed with flavor and nutrients, you’ll be sure to fill up on nothing but goodness during the week and you’ll save money and time by staying away from the drive-thru lines during lunch.

Ingredients

2 lbs chicken breast
2 cups low sodium chicken stockseparated
¼ small can chipotle peppers in adobo sauceadd more or less depending on your spice preference
2 medium tomatoesseeded and cut into quarters
1 cup dry quinoa
1 cup salsa
4 multi colored bell peppersseeded and cut into strips
1 tbsp light sour cream you can also use light plain Greek yogurt

Directions

The first step is to cook and shred the chicken. There are many easy ways to accomplish this:
a. Combine the chicken with 1 cup of chicken stock in an insta-pot pressure cooker. Cook for 10 minutes and use the quick release to bring down the pressure quickly. Remove chicken from pot into a separate bowl and shred with forks.
b. Combine chicken and 1 cup of chicken stock in a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours. Place chicken in a separate bowl and shred with forks.

In a blender, combine the tomatoes and chipotle peppers in adobo sauce and blend until completely smooth. The more of the chipotle peppers you use, the spicier the sauce will be. Pour over shredded chicken and stir to cover the chicken evenly with sauce.

To avoid a bitter taste, place your quinoa in a fine mesh strainer and rinse under water for a minute. Pour the rinsed quinoa, 1 cup of chicken stock and 1 cup of salsa into a medium sauce pan. Cover with a lid and heat to boiling. Once boiling, reduce heat to low and simmer for 15-20 minutes or until the liquid is gone and the quinoa is fluffy.

Line your baking sheet with tin foil and spray with olive oil based cooking spray. Lay out the bell peppers in one even layer and spray with the cooking spray. Add salt and pepper to taste. Roast at 400 degrees for 20-25 minutes.

Distribute each component evenly between 5-6 containers. Each container should have 4 ounces of chicken with sauce, ½ cup Spanish quinoa and about a cup of bell peppers. Enjoy!