Chef Jenny’s Easy Healthy Meal Prep Recipes - Quinoa Salad - Bone Broth - Marinated Pork Butt or Vegan Jackfruit

Sep 27, 2026

Hill’s Pet Nutrition presents Chef Jenny’s easy healthy meal prep recipes designed for practical, repeatable home cooking. The document details a Quinoa Salad with clear ingredient amounts and a tofu-based dressing, then provides Bone Broth instructions for both pressure cooker and stovetop methods, including timing, water ratios, and a pro tip for reusing bones. It also outlines a marinated Pork Butt dish with a pressure-cooker or stovetop workflow, plus substitution options for pescatarians and vegetarians, including a vegan jackfruit alternative.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages4

Reading Time10 min

AccessFree to download

Chef Jenny’s Easy Healthy Meal Prep Recipes

Quinoa Salad

Dressing

Bone Broth

Marinated Pork Butt or Vegan Jackfruit

PRO TIP and SUBSTITUTES

Hill’s Pet Nutrition Vet Tech Week 2021 Chef Jenny’s Easy Healthy Meal Prep Recipes Quinoa Salad 3 cups cooked quinoa 1 12oz clamshell cherry tomatoes, quartered 3 stalks celery, stemmed, sliced 1 0.75oz clamshell chives, sliced (approx. 2 Tbsp) Kosher salt, to taste Ground black pepper, to taste Crumbled feta cheese, as desired 1. Toss together all ingredients until well-combined, except salt, black pepper, and feta. Dressing ½ 12.3oz box silken soft tofu 3 0.75oz clamshells dill, roughly chopped (approx. ½ cup) 1 0.75 clamshell tarragon, leaves only (approx. ¼ cup) 3 cloves garlic, peeled Fish sauce, to taste can substitute Yondu or salt White sugar, to taste Extra virgin olive oil, to taste Apple cider vinegar, to taste 1. Combine tofu, dill, tarragon, garlic and blend until smooth. 2. Adjust seasoning with ﬁsh sauce, sugar, EVOO, ACV. 3. Pour over quinoa mixture. 4. Adjust ﬁnal seasoning with salt and black pepper. Bone Broth 2. 5lb beef marrow bones, cut into manageable pieces 1 small yellow onion, peeled, sliced 1 2” knub ginger, peeled, sliced 1 Tbsp kosher salt 3 quarts water If using pressure cooker 1. Combine all ingredients in a 6Q pressure cooker. 2. Set to 2 hours on High Pressure, using Quick Pressure Release. If cooking on stovetop 1. Combine all ingredients in suitably sized pot and bring to a rolling boil. 2. Reduce to a light boil, cover, and let cook at least 6 hours. PRO TIP: You can reuse these bones 3x for stock, just replenish the onion, ginger, salt, water each time. SUBSTITUTE: For a pescatarian version, use ﬁsh carcasses. For a vegetarian version, use kombu and mushrooms of your choice. Marinated Pork Butt or Vegan Jackfruit 2lb pork butt ½ 7oz can chipotle peppers in ado bo 2 Tbsp whole grain mustard 1 Tbsp ﬁsh sauce can substitute Yondu or salt 1 tsp white sugar 4 cloves garlic, peeled ¼ cup extra virgin olive oil 2 Tbsp Shaoxing wine optional 1 lime, juiced 1. Combine all ingredients and mix thoroughly in a foodsafe container. Let marinate 1 hour, up to 24 hours, in refrigerator. 1 Tbsp neutral oil 1 small red or yellow onion, peeled, sliced 4 stalks celery, stemmed, sliced 4 cloves garlic, peeled, sliced 1 2” knub ginger, peeled, sliced 2 cups water or unsalted stock If using pressure cooker 1. Set pressure cooker on “Saute” function and add oil, onion, celery, garlic, ginger with a dash of salt. 2. Saute 3-5 minutes until fragrant. 3. Add marinated pork from above, with water. 4. Set to 1 hour on High Pressure and Natural Pressure Release. If cooking on stovetop 1. Heat oil in suitably sized pot over medium heat until slick and shiny. 2. Add onion, celery, garlic, ginger with a dash of salt. 3. Saute 3-5 minutes until fragrant. 4. Add marinated pork from above, and just barely cover with water or stock (will be more than 2 cups). Depending on the depth of the pot, it may be easier to halve the pork butt to sit more evenly in the pot. 5. Bring to a light boil, then reduce heat to medium-low. 6. Cover and let cook ~3 hours, or until easily sh reddable by fork. Make sure to add more water or stock if needed throughout the process. PRO TIP: For a vegan version of this dish, try young green jackfruit! You can marinate just 30 minutes, and cook for just 10 minutes on the stovetop to ﬁ nish before shredding.

FAQs

What is included in the Quinoa Salad and how is it assembled?

The recipe combines cooked quinoa with cherry tomatoes, celery, sliced chives, kosher salt, black pepper, and crumbled feta. Toss ingredients until well-combined, then pour the dressing over the quinoa mixture and adjust final seasoning.

How do you make the tofu dressing, and what seasonings are used?

Blend silken soft tofu with dill, tarragon, and garlic until smooth. Adjust seasoning using fish sauce (or a substitute), white sugar, extra virgin olive oil, and apple cider vinegar, then season with salt and black pepper as needed.

What are the cooking options and time targets for Bone Broth?

For a pressure cooker, combine ingredients in a 6Q cooker and cook on High Pressure for 2 hours with quick pressure release. For stovetop, bring to a rolling boil, reduce to a light boil, cover, and cook for at least 6 hours.

How can the marinated Pork Butt recipe be adapted for vegan or pescatarian diets?

For a pescatarian option, use fish carcasses where substitutions are suggested. For a vegan version, the document recommends young green jackfruit and suggests marinating for about 30 minutes and cooking briefly on the stovetop before shredding.

Sep 27, 2026

Uploaded by Olivia Brown