Thank you to GoodCook for sponsoring this Crispy Salmon Cakes with Mango Salsa recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

These crispy salmon cakes are full of heart-healthy omega-3 fatty acids and finished with a refreshing antioxidant-rich mango salsa. The cakes are made with crunchy panko breadcrumbs for an ultra-crispy texture that rivals any restaurant!

Where are my seafood lovers at? One protein that I will never pass up during the salmon is salmon. Don't get me wrong, I absolutely eat it all year long, but it just hits different in the summer, especially when you topped it with a sweet and refreshing mango salsa that transports your taste buds and mind to the Caribbean while eating at work. 

Although a very simple meal prep, this combination of protein and heart-healthy fats from the salmon, plus your carbs (fruits and veggies) from the salsa and roasted Brussels sprouts, is satisfying enough to carry you through the afternoon without leaving you feeling sluggish. Can we all agree that a heavy, post-lunch feeling during the summer heat is the worst?!

I decided to meal prep these in teal meal prep containers because it was the perfect portions for the main ingredients. The Brussel sprouts are served on the 1 cup side (which is the amount of veg you should have per meal) and then added the crispy salmon cakes and mango salsa to the 2 cup compartment. 

Although it is easy to tell which side is which, GoodCook® also embossed the compartment sizes on each as a reminder. I am all for less brainwork during meal prep! And, like the red containers, the teal color just makes eating more enjoyable! Pretty meals served in pretty containers just make for a better eating experience, IMO. 😋

Like the other containers, these also come in a set of 10, so you are ready for 2 meals per day for 5 days or 1 meal per day for you and a partner. They are also microwave, freezer, and dishwasher friendly, plus BPA free. 

The recipes for using these containers are endless, too! From freezer friendly Hawaiian Chicken Tenders to breakfast hash and eggplant lasagna, the possibilities for these containers are endless!

And, if you're a fan of salsas made with fresh fruit, I'd recommend trying this Salmon and Fruit Salsa meal prep.

Crispy Salmon Cakes with Mango Salsa Ingredients: 

For Salmon Cakes 

• 1 lb. salmon fillet, cooked/skin removed/flaked
• ½ cup grated zucchini 
• 1 large egg
• ¼ cup grated Parmesan cheese 
• ¼ cup gluten-free panko breadcrumbs
• 2 tablespoon gluten-free flour
• 2 tablespoon chopped cilantro 
• 1 teaspoon minced garlic 
• ½ teaspoon chili powder 
• 1 teaspoon salt 
• 2 tablespoon olive oil for cooking 

For Salsa 

• ½ cup chopped mango 
• ½ cup chopped tomatoes 
• 2 tablespoon minced red onion
• 1 tablespoon chopped cilantro 
• 1 tablespoon minced jalapeño
• 2 tablespoon lime juice 
• ¼ teaspoon salt 

For Brussels Sprouts 

• 4 cups Brussels sprouts, sliced in half
• 1 tablespoon olive oil 
• ¼ teaspoon salt 
• ⅛ teaspoon black pepper

For Serving

• 4 GoodCook® Meal Prep Containers

Crispy Salmon Cakes with Mango Salsa

These crispy salmon cakes are full of heart-healthy omega-3 fatty acids and finished with refreshing antioxidant-rich mango salsa. The cakes are made with crunchy panko breadcrumbs for an ultra-crispy texture that rivals any restaurant!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: dinner, Lunch, Main Course, Main Dish

Cuisine: American

Diet: Gluten Free

Keyword: dinner, gluten free, lunch, Salmon

Servings: 4 meals

Calories: 426kcal

Author: Nick Quintero

Ingredients

For Salmon Cakes

• 1 lb. salmon fillet cooked, skin removed
• ½ cup grated zucchini
• 1 large egg
• ¼ cup grated Parmesan cheese
• ¼ cup gluten-free panko breadcrumbs
• 2 tablespoon gluten-free flour
• 2 tablespoon chopped cilantro
• 1 teaspoon minced garlic
• ½ teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoon olive oil for cooking

For Salsa

• ½ cup chopped mango
• ½ cup chopped tomatoes
• 2 tablespoon minced red onion
• 1 tablespoon chopped cilantro
• 1 tablespoon minced jalapeño
• 2 tablespoon lime juice
• ¼ teaspoon salt

For Brussels Sprouts

• 4 cups Brussels sprouts sliced in half
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Get Recipe Ingredients

Instructions

To cook salmon

• Preheat oven to 350ºF and line a baking sheet with parchment paper.
• Blot salmon dry with paper towel and place on baking sheet skin side down.
• Bake for 20-25 minutes, until fully cooked. Cool for 10 minutes. Peel off skin. Flake using a fork.
• Stir together ingredients for salsa and refrigerate while preparing other ingredients—heat 1 tablespoon of olive oil over medium heat in a medium skillet.
• Squeeze excess moisture from zucchini by placing it in a paper towel and wringing it out over the sink.
• Add Brussels sprouts and sauté for 8-10 minutes, stirring occasionally. Divide between 4 teal meal prep containers and season with salt and pepper.
• Remove skin from salmon and transfer to a large mixing bowl. Use a fork to flake salmon. Add remaining ingredients to bowl and mix thoroughly.
  
• Form mixture into 8 round patties using hands and place on a plate. Heat olive oil over medium heat in a medium skillet for 1 minute.
• Add salmon cakes and brown for 4-5 minutes on each side.
  
• Place 2 salmon cakes in large compartments and add a sauce cup with mango salsa next to salmon cakes.

Video

Nutrition

Serving: 1meal | Calories: 426kcal | Carbohydrates: 29g | Protein: 32g | Fat: 21g | Fiber: 5g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Thank you to Now Foods for sponsoring this Savory Almond Butter Chicken Thigh Skillet recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

This savory almond butter chicken thigh recipe is a one-pan meal that is full of nutty flavor. The recipe is low carbs, high in protein, and sweetened with a low glycemic sweetener, organic 1:1 monk fruit to add a slight sweetness to the recipe without a sugar spike!  

The holiday season is filled with sweet treats like low carb pecan pie bars, snowball cookies, and cheesecake. But, for those of us looking to balance out those sweet treats, or for those of us (like myself) who are more into savory recipes, we've got you covered! This Savory Almond Butter Chicken Thigh Skillet is actually the best of both worlds; savory and sweet. It has predominantly savory flavors with a hint of sweetness from the new Now Foods Organic 1:1 Monk Fruit replacement. We guarantee you won't even need a sweet treat after a dish like this! 

We prepared this easy-to-make, one-pan meal for meal prep this week, but also plan on serving it as a main dish option on our holiday table. A chicken dish like this accommodates the dietary needs of many of our guests, so it's a no-brainer when it comes to including this recipe! 

From low carb to gluten-free, to low glycemic, grain-free, high-protein, whole-ingredients, etc. It accommodates just about everyone, minus your vegetarian and vegan friends. However, if you have some guests that don't eat meat, you can easily swap the chicken thighs in this Savory Almond Butter Chicken Thigh Skillet for Tofu! It has the same great flavor, sans the meat. 

Say what?! An organic 1:1 monk fruit in a savory dish?

Yes, you read that right! If you have never tried sweetening up a savory dish, we highly recommend it. They deliver all of the flavors you crave in a way that you can enjoy at any meal of the day! Plus, the sauce, which is sweetened with the organic 1:1 monk fruit, is not just limited to this dish! As mentioned above, it is delicious with tofu! But, it also works so well with ground beef, roasted cauliflower, served over a stuffed baked potato, mixed with lentils, and drizzled over your favorite buddha bowl. 

We love to keep a jar of this sauce on-hand for jazzing up a quick weeknight meal. When we make a large batch, we double all of the ingredients, place them into a glass jar, shake them up (or mix), and then sealed and keep in the fridge until ready we are ready to use it. 

So, whether you are trying to add some new flavors to your holiday table or just looking to make your meal prep so much more delicious, organic 1:1 monk fruit we recommend grabbing a bag of , throwing on your favorite holiday songs, and get cooking in your kitchen! 

Savory Almond Butter Chicken Thigh Skillet Ingredients:

For Sauce

• ⅓ cup unsalted/unsweetened almond butter  
• ⅔ cup full fat coconut milk  
• 3 tablespoon coconut aminos  
• 2 tablespoon lime juice  
• 1 tablespoon NOW Foods Organic 1:1 Monk Fruit Sweetener  
• ½ teaspoon ground coriander  
• ½ teaspoon ground turmeric  
• ¼ teaspoon ground ginger  

For Chicken

• Salt and pepper to taste  
• 1 tablespoon olive oil or ghee  
• 1 lb. boneless skinless chicken thighs, sliced into 2-inch pieces and excess fat trimmed  
• 1 teaspoon minced garlic  
• 1 cup chopped red bell pepper  
• ½ cup fresh chopped cilantro  
• 2 tablespoon chopped raw almonds  

For Serving

• 1 tablespoon olive oil  
• 2 cups baby broccoli, ends trimmed 
• 1 cup sliced red onion  
• Salt and pepper to taste  

Savory Almond Butter Chicken Thigh Skillet

This savory almond butter chicken thigh recipe is a one-pan meal that is full of nutty flavor. The recipe is low carbs, high in protein, and sweetened with a low glycemic sweetener to add a slight sweetness to the recipe without a sugar spike!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: dinner, Lunch, Main Dish

Cuisine: Indian

Keyword: Chicken, chicken thighs, coconut milk, dinner, gluten free, low carb, lunch, main dish

Servings: 4 meals

Calories: 491kcal

Author: Nick Quintero

Ingredients

For Sauce

• ⅓ cup unsalted/unsweetened almond butter
• ⅔ cup full fat coconut milk
• 3 tablespoon coconut aminos
• 2 tablespoon lime juice
• 1 tablespoon Now Foods Organic 1:1 Monk Fruit Sweetener
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon ground ginger

For Chicken

• Salt and pepper to taste
• 1 tablespoon olive oil or ghee
• 1 lb. boneless skinless chicken thighs sliced into 2-inch pieces and excess fat trimmed
• 1 teaspoon minced garlic
• 1 cup chopped red bell pepper
• ½ cup fresh chopped cilantro
• 2 tablespoon chopped raw almonds

For Serving

• 1 tablespoon olive oil
• 2 cups baby broccoli ends trimmed
• 1 cup sliced red onion
• Salt and pepper to taste

Get Recipe Ingredients

Instructions

• Whisk together ingredients for the sauce in a medium mixing bowl. Set aside.
• Heat olive oil over medium-high heat in a medium skillet. Blot chicken pieces dry with a paper towel and season with salt and pepper. Add chicken thighs and brown for 6 minutes. Add bell pepper and garlic to pan and sauté for 2 minutes longer.
• Pour sauce on top to cover chicken and vegetables. Stir well. Bring to a simmer and reduce heat to medium-low. Simmer for 12-15 minutes, until chicken is cooked through.
• Divide almond chicken between 4 teal MPOF containers and top with cilantro.
• Clean pan and return to stove. Heat 1 tablespoon of olive oil over medium heat and add onions. Sauté for 5 minutes. Add broccoli to pan and stir. Cover with lid and cook 6-7 minutes longer, until broccoli is tender.
• Divide broccoli and onions between small compartments of teal containers. Sprinkle with salt and pepper, then stir. Cover with lid and cook 6-7 minutes longer, until broccoli is tender.
• Divide broccoli and onions between small compartments of teal containers. Sprinkle with salt and pepper.

Video

Nutrition

Calories: 491kcal | Carbohydrates: 21g | Protein: 26g | Fat: 33g | Sodium: 585mg | Fiber: 9g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

Fun and Easy Foil Pack Dinner Idea

Winner, winner chicken dinner! This bacon ranch chicken foil pack turn into an eye-catching main dish with a special ingredient that is sure to add a smile to everyone's face - BACON! Bacon is a staple food in most American diets. It is mainly enjoyed in the morning for breakfast, but bacon can also be enjoyed during lunch or dinner. Today, we're going to show you how! 

At MPOF, we love offering simple ways to eat healthy without sacrificing flavor. This low-carb and gluten-free bacon ranch chicken meal is a delicious start! The meal prep time is only 15 minutes but you end up with four separate meals. Each serving has 25 grams of protein and only 6 grams of carbohydrates. 

Our Bacon Ranch Chicken and Veggies recipe are a gluten-free, low-carb, and high-protein recipe. Not to mention it is colorful and smells divine! Your family will want to devour it in minutes. We bet you’re hungry now, so let’s get right into the recipe! 

BONUS: Here is a recipe to make your own, Homemade Ranch Dressing

This Bacon Ranch Chicken and Veggie Foil Packets recipe come together in no time at all and packs in the flavor with a healthy dose of veggies to boot!

How long will Chicken Foil Packets last?

Although the star of the dish is bacon, it is a chicken dish. Chicken can last in the refrigerator for 3-4 days. Up to four days of storage is okay for this dish since you will have four prepped meals. 

Can Chicken Foil Packets be frozen?

The ingredients for this meal prep recipe are meant to be cooked all together. This yields a simple 4 portions so it can be used up in less than a week depending on the size of your family. The goal of our meal prep recipes is to make your life easier. We recommend that you avoid freezing this particular meal prep recipe.

If you’re looking for freezable chicken recipes, try our hearty & belly-warming chicken soups and stews. 

How do you make Dinner Foil Packets? 

Wash and chop the veggies. Toss them in some olive oil, salt, and some black pepper. Once all the ingredients are prepped, place everything into foil packets. Ensure the packets are sealed before transferring them onto the baking sheet. Bake at 375 degrees to 30 to 35 minutes. 

How do you portion Chicken Foil Packets?

Our favorite part about this bacon meal prep idea is that it portions itself! All you have to do is prepare the meal and place it in the separate aluminum foil packets (thus, the recipe name). After baking and cooling, voila! You have four portioned out high-protein meals. Easy, right?

If this meal prep idea is for dinner when returning home from a busy day, then store in a one-compartment glass container. Glass can go into the oven for reheating. We highly recommend this or similar glass meal prep containers. 

More Chicken Bacon Ranch Recipes?

Oh yes, of course! We love this combination so much and figure you do too. These healthy, delicious, and simple meal prep ideas are totally gluten-free. Here are more Chicken Bacon Ranch meal prep recipes: 

• Whole30 Chicken Bacon Ranch Meal Prep

• Chicken Bacon Ranch Meal Prep

This recipe features only bacon. We all love bacon 🙂 

• Bacon-Wrapped Potato Wedges

Other tips for making Bacon Ranch Chicken and Veggies Foil Packets?

1. Meal prep containers for storage and heating  - If our Bacon Ranch Chicken and Veggies Foil Packets meal are for lunch on the go, then store in a plastic container. Plastic containers are light and convenient. When taking this dish with you, use a single or dual-compartment meal prep container. 
2. Use a variety of cheeses and sides - Our Bacon Ranch Chicken and Veggies recipe calls for shredded cheddar cheese. But we like to make healthy eating and meal prepping fun & adventurous! You can substitute cheddar cheese for: 
   1. Mozzarella
   2. American
   3. Monterey Jack
   4. Gouda - if you’re feeling fancy. 

This is such a beautiful and abundant main dish, but we don’t mind a little something extra on the side. The sides should be light and flavorful that compliment the dish. Something like:

• Sweet potatoes wedges with tahini  
• Roasted kabocha squash quinoa salad 
• Vegetarian Cobb salad meal prep 

If you want to keep it simple, serve this Bacon Ranch Chicken and Veggies on a bed of spinach. 

Bacon Ranch Chicken and Veggies Foil Packets Ingredients:

• 1 Lb. Chicken Breast (boneless; skinless), cut into 1” pieces
• 4 Bacon Strips
• ¾ of 1 Packet Ranch Dressing Powder Mix
• 2 C. Fresh Cauliflower Florets
• 2 C. Fresh Broccoli Florets
• ¾ C. Shredded Cheddar Cheese
• 2 Tbsp. Extra Virgin Olive Oil (divided in half)
• ½ tsp. Ground Black Pepper
• ¼ tsp. Himalayan Pink Salt
• 2 Cups Fresh Spinach
• 2 ears corn on the cob, halved

Bacon Ranch Chicken and Veggies Foil Packets

This Bacon Ranch Chicken and Veggie Foil Packets recipe comes together in no time at all and packs in the flavor with a healthy dose of veggies to boot!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: Bacon, Chicken, Meal Prep

Servings: 4 meals

Calories: 484kcal

Author: Nick Quintero

Ingredients

• 1 Lb. Chicken Breast boneless; skinless, cut into 1” pieces
• 4 Bacon Strips
• ¾ of 1 Packet Ranch Dressing Powder Mix
• 2 Fresh Cauliflower Florets
• 2 Fresh Broccoli Florets
• ¾ Shredded Cheddar Cheese
• 2 Tbsp. Extra Virgin Olive Oil divided in half
• ½ tsp. Ground Black Pepper
• ¼ tsp. Himalayan Pink Salt
• 2 Cups Fresh Spinach
• 2 ears corn on the cob halved

Get Recipe Ingredients

Instructions

• Preheat oven to 375℉ and cut 4 sheets of foil that are ~6”-8” wide — set aside.
• Place bacon strips on a foil-lined baking sheet — bake until crispy, then remove from oven.
• While the bacon crisps up, prepare the veggies by tossing cauliflower and broccoli in 1 tablespoon of extra virgin olive oil, salt, and pepper until coated. Place an equal amount of veggies onto each pre-cut foil sheet. Set aside.
• Next, toss chicken breast in remaining 1 tablespoon of olive oil until coated. Then, add ranch dressing powder mix and toss until chicken is coated. Place an equal amount of chicken on top of the veggies.
• Top with cheddar cheese and tear up or cut up bacon strips (roughly one strip per foil packet and sprinkle on top.
• Pull up foil edges and pinch/roll together edges to make a seal for the packet. Place sealed foil packets onto a baking sheet, on middle oven rack. Bake for 30—35 minutes, or until chicken has reached an internal temperature of 165℉ and is cooked through. Be careful as you unwrap finished foil packets as there will be lots of steam! **Alternatively: Place foil packets on a grill heated to medium/high and let cook for 20-25 minutes, or until chicken has cooked through (internal temperature 165℉). Again, be careful as you unwrap finished foil packets as there will be lots of steam!
• Serve with optional sides, store, and enjoy!

Nutrition

Serving: 1meal | Calories: 484kcal | Carbohydrates: 22.3g | Protein: 49g | Fat: 26.6g | Fiber: 4.3g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!