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Wellness Meal Prep Bundle
with Salmon & Turkey
65 MIN
8 Servings
From the Test Kitchen
Discover meal prep designed for a balanced lifestyle. These meals showcase a wide variety of vegetables and whole grains, as well as lean proteins and moderate portions of dairy. These meals are well-balanced and consider the contribution of calories, fat, saturated fat and sodium to the daily diet.
This week's meals are:
Sweet & Spicy Glazed Salmon with Potatoes, Peppers & Spinach
7-17 PersonalPoints range per serving
Mexican-Spiced Turkey & Quinoa with Black Beans, Peppers & Peanuts
8-15 PersonalPoints range per serving
To learn more about WW's points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
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NutritionPER SERVING
-
Calories780 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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18 oz Ground Turkey
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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2 15.5-Oz Cans Black Beans
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1 Tbsp Ancho Chile Paste
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1 cup Tricolor Quinoa
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½ cup Plain Nonfat Greek Yogurt
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5 Tbsps Chicken Demi-Glace
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¼ cup Roasted Peanuts
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⅓ cup Tomatillo-Poblano Sauce
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4 Skin-On Salmon Fillets
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1 Tbsp Sambal Oelek
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1½ Tbsps Maple Syrup
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1¼ lbs Potatoes
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1 tsp Black & White Sesame Seeds
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3 Tbsps Sesame Ginger Dressing
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2 tsps Date Syrup
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2 Tbsps Tahini
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2 Tbsps Soy Sauce
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5 oz Baby Spinach
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1 Tbsp Honey
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2 Bell Peppers
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2 Tbsps Rice Vinegar
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¼ tsp Crushed Red Pepper Flakes
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2 Yellow Or Red Onions
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve, peel, and thinly slice the onions. Drain and rinse the beans. In a bowl, combine the sesame ginger dressing, tahini, and date syrup; whisk to combine. In a separate bowl, combine the tomatillo sauce and yogurt; season with salt and pepper. To make the glaze, in a bowl, combine the soy sauce, maple syrup, and as much of the sambal oelek as you’d like, depending on how spicy you’d like to dish to be.
2
Roast the potatoes
Line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.
3
Roast & glaze the fish
Meanwhile, transfer half the glaze to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Drizzle with olive oil. Using a spoon or brush, evenly coat the seasoned fish with the remaining glaze. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven and carefully top with the reserved glaze.
4
Cook the quinoa
Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.
5
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach, vinegar, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted potatoes. Toss to combine. Taste, then season with salt and pepper if desired. Transfer the remaining vegetables to the pot of cooked quinoa. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
6
Cook the turkey & beans
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, until lightly browned. Add the drained beans, chile paste, and demi-glace. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
7
Finish & serve the salmon
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Serve the glazed fish with the finished potatoes and vegetables. Drizzle the vegetables with the sesame-tahini sauce. Garnish with the sesame seeds. Enjoy!
8
Finish & serve the turkey
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Roughly chop the peanuts. Serve the cooked turkey and beans over the finished vegetable quinoa. Drizzle with the creamy tomatillo sauce. Garnish with the chopped peanuts. Enjoy!
9
Reheating the salmon
If you saved the dish for later, reheat the fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve as directed.
10
Reheating the turkey
If you saved the dish for later, reheat the turkey and vegetable quinoa in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve, peel, and thinly slice the onions. Drain and rinse the beans. In a bowl, combine the sesame ginger dressing, tahini, and date syrup; whisk to combine. In a separate bowl, combine the tomatillo sauce and yogurt; season with salt and pepper. To make the glaze, in a bowl, combine the soy sauce, maple syrup, and as much of the sambal oelek as you’d like, depending on how spicy you’d like to dish to be.
2
Roast the potatoes
Line two sheet pans with foil. Transfer the diced potatoes to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.
3
Roast & glaze the fish
Meanwhile, transfer half the glaze to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Drizzle with olive oil. Using a spoon or brush, evenly coat the seasoned fish with the remaining glaze. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven and carefully top with the reserved glaze.
4
Cook the quinoa
Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to combine. Taste, then season with salt and pepper if desired.
5
Cook the vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the spinach, vinegar, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted potatoes. Toss to combine. Taste, then season with salt and pepper if desired. Transfer the remaining vegetables to the pot of cooked quinoa. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
6
Cook the turkey & beans
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt, pepper, and the spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, until lightly browned. Add the drained beans, chile paste, and demi-glace. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
7
Finish & serve the salmon
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Serve the glazed fish with the finished potatoes and vegetables. Drizzle the vegetables with the sesame-tahini sauce. Garnish with the sesame seeds. Enjoy!
8
Finish & serve the turkey
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
FINISH & SERVE: Roughly chop the peanuts. Serve the cooked turkey and beans over the finished vegetable quinoa. Drizzle with the creamy tomatillo sauce. Garnish with the chopped peanuts. Enjoy!
9
Reheating the salmon
If you saved the dish for later, reheat the fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Serve as directed.
10
Reheating the turkey
If you saved the dish for later, reheat the turkey and vegetable quinoa in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.
Tips from Home Chefs