In Cartoccio Meal Prep For Me

In this episode of MEAL PREP FOR ME I’m featuring 3 different fish lunch/dinners that are cooked in cartoccio as the Italians say. Each meals is packed with veggies, protein, wrapped in foil and steamed to perfection.

  • Prep Time 10 min per pouch
  • Cook Time 17 to 22 minutes
  • Total Time 27 to 32 minutes
  • Serves 1
In Cartoccio Meal Prep For Me

Ingredients

FOR THE MEXICAN INSPIRED SHRIMP

  • ¼ tsp cumin
  • ¼ tsp paprika
  • ¼ tsp chili powder
  • ½ tsp salt
  • cup microwaved brown rice
  • 3 scallions chopped
  • cup chopped tomatoes
  • 2 tbsp chopped carrots (optional)
  • 3 scallion stems sliced lengthwise (can sub with ¼ cup frozen corn)
  • 6 shrimp, cleaned and shelled
  • ½ lemon juiced
  • 1 ½ tbsp olive oil

FOR THE PESTO SALMON

  • cup microwaved brown rice
  • 4 asparagus chopped
  • 4 scallions chopped (can sub with peas or chopped onions)
  • 1 tbsp olive oil
  • 3 tbsp pesto
  • 6 ounces salmon
  • ½ lemon juiced
  • 3 lemon slices

FOR THE MEDITERRANEAN SOLE

  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp salt
  • ½ red bell pepper sliced thin
  • ¼ sweet yellow onion sliced thin
  • ¼ zucchini diced (can sub with frozen peas)
  • ¼ cup pitted black olives
  • 2 tbsp olive oil
  • 4 ounces grey sole
  • 6 sprigs parsley

Instructions

FOR THE MEXICAN INSPIRED SHRIMP

Preheat oven to 400F

In a small bowl mix together the cumin, paprika, chili powder, and salt.

To the center of a 16 by 16 piece of foil add the brown rice, scallions, tomatoes, scallion stems (or corn), and season with half the spice mixture.

Top with shrimp, remaining seasoning, lemon juice, and olive oil. Wrap tightly and either cook for 22 minutes or store in a refrigerator for up to 3 days.

FOR THE PESTO SALMON

Preheat oven to 400F

To the center of a 16 by 16 piece of foil add the brown rice, asparagus, scallions, 1 tbsp olive oil and 1½ tbsp of pesto.

Top with salmon, remaining pesto, lemon juice, and lemon slices. Wrap tightly and either cook for 17-20 minutes, depending on how you prefer your salmon cooked, or store in the refrigerator for up to 3 days.

FOR THE MEDITERRANEAN SOLE

Preheat oven to 400F

In a small bowl mix together the cumin, paprika, and salt.

To the center of a 16 by 16 piece of foil add red pepper, onion, zucchini (or peas), and black olives. Season with ½ the spice mix and drizzle with 1 tbsp olive oil.

Top with sole, remaining spice mix, parsley, and lemon slices. Wrap tightly and either cook for 17 minutes or store in the refrigerator for up to 3 days.