Pesto Veggie Noodles Frozen Meal Prep
This gluten-free frozen meal prep dish can be made in just a few minutes, and is easily modified to be Whole30, Paleo, or Vegan/Vegetarian.
Servings 4
Calories 422kcal
Ingredients
- 12 oz frozen carrot spirals
- 12 oz frozen zucchini spirals
- 8 oz dairy-free kale pesto
- 3 Trader Joe's Organic Chicken Sausage about 7 oz
- 1½ cups 1 can organic chickpeas
Instructions
- Remove the zucchini noodles from their packaging and carefully cut into 4 equal pieces. (Or as even as you can get!) Place in 4 meal-sized storage containers.
- Repeat with carrot spirals. Place in containers next to the zucchini.
- Slice the chicken sausages; divide evenly among the four storage containers.
- Drain and rinse the chickpeas. Divide evenly among the storage containers.
- Add 2 ounces of pesto to each storage container.
- Close and seal and store in the refrigerator for 4-6 weeks.
Notes
If using the chickpeas and storing for more than 4 weeks, coat the chickpeas in pesto to help prevent freezer burn.
Nutrition
Calories: 422kcal | Carbohydrates: 26g | Protein: 15g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 40mg | Sodium: 1274mg | Potassium: 583mg | Fiber: 7g | Sugar: 9g | Vitamin A: 15706IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 21mg | Vitamin E: 1mg | Vitamin K: 15µg | Calcium: 154mg | Copper: 0.2mg | Folate: 52µg | Iron: 2mg | Manganese: 1mg | Magnesium: 42mg | Phosphorus: 111mg | Selenium: 1µg | Zinc: 1mg | Choline: 36mg