Mediterranean Diet Meal Prep | Quick and Easy Healthy Recipes | Seasonal Winter Meal Ideas
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Recipes in this Video
3 recipes
Ingredients
- ●1 tablespoon olive oil
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●10 ounces fresh spinach, chopped
- ●1 cup ricotta cheese
- ●1 cup feta cheese, crumbled
- ●1/4 cup fresh dill, chopped
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon salt
- ●8 sheets phyllo dough
- ●1/4 cup melted butter
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and cook for an additional minute until fragrant.
- 4Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- 5In a mixing bowl, combine the ricotta cheese, feta cheese, dill, black pepper, and salt. Mix well.
- 6Add the cooled spinach mixture to the cheese mixture and stir until combined.
- 7Lay one sheet of phyllo dough in the skillet, brushing it lightly with melted butter. Repeat with 3 more sheets, layering them and brushing each with butter.
- 8Spread the spinach and cheese mixture evenly over the phyllo layers in the skillet.
- 9Top with the remaining phyllo sheets, brushing each with melted butter as you layer them on top.
- 10Tuck the edges of the phyllo dough into the skillet to seal the filling inside.
- 11Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
- 12Remove from the oven and let cool for a few minutes before slicing and serving.
Equipment
large skilletmixing bowlbrush for butter
pescatarian
Ingredients
- ●1 lb white fish fillets (such as cod or haddock)
- ●1 cup breadcrumbs
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup green onions, chopped
- ●1/4 cup mayonnaise
- ●1 large egg
- ●1 tbsp lemon juice
- ●1 tsp lemon zest
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp olive oil (for frying)
Instructions
- 1In a large pot, bring water to a boil and add the fish fillets. Cook for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
- 2Remove the fish from the pot and let it cool slightly. Once cool, flake the fish into small pieces in a mixing bowl.
- 3Add breadcrumbs, parsley, green onions, mayonnaise, egg, lemon juice, lemon zest, garlic powder, salt, black pepper, and cayenne pepper (if using) to the bowl with the flaked fish. Mix until well combined.
- 4Form the mixture into small patties, about 2-3 inches in diameter.
- 5Heat olive oil in a large skillet over medium heat. Once hot, add the fish cakes in batches, being careful not to overcrowd the pan.
- 6Cook each side for about 4-5 minutes or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- 7Serve warm with a side of tartar sauce or a fresh salad.
Equipment
large potmixing bowlskilletspatulapaper towels
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 large carrots, grated
- ●1/4 cup tahini
- ●2 tbsp lemon juice
- ●1 tbsp maple syrup
- ●1 clove garlic, minced
- ●1/2 tsp ground cumin
- ●1/2 tsp ground coriander
- ●1/4 tsp cayenne pepper
- ●Salt to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1In a large bowl, combine the grated carrots and set aside.
- 2In a separate bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, ground cumin, ground coriander, cayenne pepper, and salt until smooth.
- 3If the dressing is too thick, add a little water to reach your desired consistency.
- 4Pour the spiced tahini dressing over the grated carrots and toss well to combine.
- 5Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the salad to a serving dish and garnish with chopped fresh parsley.
- 8Serve immediately or refrigerate for up to 2 hours before serving.
Equipment
gratermixing bowlwhiskserving dish
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