Name: Playbook - Karina Vee - Dinner Recipes
Uploaded: 2024-01-14T18:25:48.036Z
Duration: 30 min
Description: Dinner Recipes

Here are some of my go to week night dinner recipes. I usually make dinners the night of so it’s fresh! sometimes I chop the veggies and marinate the protein ahead of time so it’s easier to through together on the nights you are tired/lazy to cook.

Salmon Quinoa Salad 🥗 

2 servings 
-1/2 cup Quinoa (dry) -12 ozs Salmon Fillet -1/4 cup Red Onion (sliced) -1/4 cup Lemon Juice (fresh, divided) -2 cups Cherry Tomatoes (halved) -1/2 Cucumber (chopped) -2 tbspsCilantro (minced) -Sea Salt & Black Pepper (to taste)

Cook the quinoa according to package directions. 
Preheat the oven to 375ºF (190ºC). 
Line a small baking dish with parchment paper. 
Place the salmon in the baking dish. Top with the sliced onion and half of the lemon juice. 
Cook in the oven for 12 minutes or until the salmon is cooked through. 
Meanwhile, add the tomatoes, cucumber, remaining lemon juice, and cilantro to the quinoa and mix. 
Add salt and pepper to taste. Divide the quinoa salad between servings and top with the salmon. 
Enjoy!

Salmon Quinoa Salad

3 servings (this is one of my go-to’s for meal prep lunch)

1 1/2 cups Brown Rice (ps if you want to save time, buy the microwave rice)
1 tsp Avocado Oil 1 Yellow Onion (chopped, medium size) 1 lb Extra Lean Ground Beef 2 tbsps Taco Seasoning 2 Garlic (clove, minced) 1 1/2 Zucchini (medium, chopped) 1 Yellow Bell Pepper (chopped) 1/3 cup Salsa Sea Salt & Black Pepper (to taste)

Directions:

Cook the rice according to the package directions. Heat a pan over medium heat. Drizzle in the oil and add the onion and sauté for about four to five minutes, until fragrant and softened. Add the beef, taco seasoning, and garlic and cook for six to eight minutes, breaking it up as it cooks. 

Drain extra fat if needed. Add the zucchini, pepper, and salsa to the pan and cook, stirring occasionally until the zucchini is just softened, about ten minutes. Divide into bowls and enjoy!

Beef & Veggie Skillet

2 servings 

12 ozs Salmon Fillet (skinless) Sea Salt & Black Pepper (to taste) 2 cups Asparagus (ends trimmed) 3 tbsps Capers (rinsed) 4 stalks Green Onion (thinly sliced) 2 tbsps Extra Virgin Olive Oil 1 1/2 tsps Lemon Zest

Directions:

Preheat the oven to 400ºF (205ºC). Season the salmon with salt and pepper. Set aside. Toss the asparagus, capers, and green onions with the oil in a large bowl. Season with the lemon zest, salt, and pepper. Remove the asparagus from the bowl and lay in a baking dish. Lay the salmon on top and top with the capers’ mixture. Bake for 12 to 15 minutes or until the salmon is cooked through. Divide evenly between plates and enjoy!

Salmon, Asparagus & Capers

Ingredients:

10 ozs Shrimp (peeled, deveined) 1 Orange Bell Pepper (medium, chopped) 1 Tomato (medium, chopped) 1/2 Cucumber (medium, chopped) 2 tbsps Pitted Kalamata Olives 2 tbsps Red Onion (thinly sliced) 1/4 cup Feta Cheese (crumbled) 2 tbsps Extra Virgin Olive Oil 1 tbsp Red Wine Vinegar 1 tsp Greek Seasoning


Pat shrimp dry and season with salt, pepper, paprika and any of your favourite seasonings! Heat skillet on medium high, add olive oil and cook for 3 minutes on both sides! 
OPTION TO ADD CHICKEN, STEAK ETC, If you don’t like shrimp! 

In a large bowl, toss together the bell peppers, tomato, cucumber, olives, red onion, and feta cheese. Mix the oil, vinegar, and Greek seasoning together to make a dressing and toss it with the vegetables.

Top the salad (or protein of choice) with the shrimp and enjoy!

Dinner Recipes

More workouts from Karina Vee