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The recipes emphasize balanced nutrition, step-by-step preparation for items like Margherita pizza, hummus snack box, antioxidant smoothie, chia pudding, and overnight oats, with serving sizes, prep times, ingredients, and nutrition 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……………………………………………………………………………………………………1-2  \nHealthy Hummus and Antioxidant Smoothie ………………………………………………………3  \nAlmond Joy Chocolate Chia Pudding and…………………………………………………………4  \nOvernight Oats with Toppings  \nEasy Veggie Egg White Bites and…………………………………………………………………………5-6  \nHigh Protein White Bean Salad  \nwith Lemon Garlic Vinaigrette  \nSheet-Pan Chicken Fajita Bowls ……………………………………………………………………………7-8  \nHigh-Protein Mason Jar Salad……………………………………………………………………………9  \nand Easy Chicken Noodle Soup  \nCurry Chicken and Fruit Salad and Roasted……………………………………………………10  \nSalmon with Tomatoes and Garlic and Olives  \nHomemade Protein Bars and Black Bean Brownies……………………………………………11-12  \n# Your MealPrep FoodSafety Checklist\n\nBefore You Begin Meal Prep  \n□ Wash hands thoroughly with soap and water for at least 20 seconds before andafter handling food  \n□ Clean and sanitize all kitchen surfaces  \n□Use separate cutting boards for raw meat and produce  \n## Cooking Food Safely\n\n□Use a food thermometer to check internal temperatures:  \n-Poultry:165°F(74℃)  \n-Ground meat:160°F(71℃)  \n-Seafood:145°F(63℃)  \n□ Keep raw and cooked foods separate  \n## Cooling&Storing\n\n□Cool hot food to 70°F within 2 hours and to 40°F within 4 hours  \n□Use wide,shallow containers,2 inches or less,for fast cooling  \n□Cover and label containers with the date prepared before storage  \n□Store meals in fridge ≤40°F(4℃)for up to 3-4 days  \n□Freeze extra portions you won't eat within that time  \n## Transporting and Reheating Meals\n\n□ Keep hot foods hot and cold foods cold.Use an insulated cooler to transportfood.  \n□ Reheat all meals to 165°F(74℃)  \n□Only reheat meals once  \n□Stir food during reheating to warm evenly  \nVisit www.foodsafety.gov for more information.Hungry for more healthy recipes:eatingwell.com  \nmyplate.gov/myplate-kitcheneatright.org/recipes  \nBook an appointment with our registered dietitian at559-278-2734  \n## MargheritaPizza\n\nServings:4(makes 112-inchpizza)  \nPrep Time:15 mins  \n## Ingredients\n\n●Two-ingredient dough  \n·All-purpose flour for rolling  \n·1teaspoon cornmeal  \n·1/3 cup prepared pizza sauce  \n·3/4 cup shredded mozzarella cheese  \n·1/2 cup torn basil leaves  \n## Two-ingredient doughIngredients\n\n·11/4 cups self-rising flour  \n·1cup low-fat plain Greek yogurt  \n## Directions for Dough\n\n1.Place self-rising flour in a large bowl.Add yogurt and stir with a fork until asoft dough forms.  \n2.Lightly flour your work surface andknead the dough a few times untilsmooth.If the dough seems dry,add aTablespoon of water;if it is sticky,add afew tablespoons of flour.  \n3.Roll and shape the dough on a flouredsurface.  \nTip:To make self-rising flour,whisk11/4cup all-purpose flour,11/2 teaspoonsbaking powder,and 1/4teaspoon salt in alarge bowl.  \n## Directions for Baking\n\n1.Place a pizza stone or a large rimlessbaking sheet on the bottom rack of theoven.Preheat oven to 500 degrees F.  \n2.On a lightly floured surface,rolldough into a 12-to 14-inch round.Sprin-kle a pizza peel with cornmeal;placethe dough on top.Spread sauce over thesurface,leaving a1/2-inch border.Sprin-kle with cheese,then scatter basil overthe top.Bake until the crust is nicelybrowned,and the cheese is melted,about 10 minutes.  \nNote:You can substitute one pound ofpre-made pizza dough.  \nNutrition facts:Calories 224,Protein16 g,Total fat 6g,Saturated fat 3 g,Carbohydrate 34 g,Fiber 3 g,Totalsugar 4 g  \n## Healthy HummusSnack BoX\n\nNutrition facts:Calories 290,Protein 7.5  \ng,Total fat 16 g,Saturated fat 3 g,Carbohy-drate 29 g,Fiber 6g,Total sugar 5 g.  \n## Prep Time:10 minutes\n\nServings:4  \nIngredients  \n·1 large cucumber  \n·2 small pita breads  \n·1cup hummus  \n·1pint of grape tomatoes  \n·60z.jar kalamata olives  \n### Instructions\n\n1.Slice the cucumber into rounds and cutthe pita bread into triangles.  \n2.Divide the cucumber slices,pita tri-angles,hummus,tomatoes,and olivesbetween four containers.  \n3.Cover and refrige","cbCailfDSGsIzxjB","https://ap.wps.com/l/cbCailfDSGsIzxjB","pdf",1066608,16,"English","# Your MealPrep FoodSafety Checklist\n## Before You Begin Meal Prep\n## Cooking Food Safely\n## Cooling & Storing\n## Transporting and Reheating Meals\n## Margherita Pizza\n## Healthy Hummus Snack Box\n## Antioxidant Packed Smoothie\n## Almond Joy Chocolate Chia Pudding\n## Overnight Oats with Toppings","[{\"question\":\"What is the minimum time for washing hands before handling food?\",\"answer\":\"Wash hands thoroughly with soap and water for at least 20 seconds before and after handling food.\"},{\"question\":\"What internal temperatures should be used for cooking food safely?\",\"answer\":\"Poultry should reach 165°F (74℃), ground meat 160°F (71℃), and seafood 145°F (63℃).\"},{\"question\":\"How should hot and cold meals be cooled and stored during meal prep?\",\"answer\":\"Cool hot food to 70°F within 2 hours and to 40°F within 4 hours, then store meals in the fridge at ≤40°F (4℃) for up to 3–4 days; freeze extra portions you won’t eat within that time.\"}]","Smart Meal Prep for Students - Healthy, Time-Saving Recipes - Your MealPrep Food Safety Checklist | PDF",1790514428]