41 Cheap Meal Prep Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

2. Chickpea Salad

Chickpea Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This Chickpea Salad Recipe is fresh, filling, and tossed with a lemon dressing you’ll want to use on everything.

Ingredients

• 1 can (15-ounces) chickpeas (rinsed, drained, and dried)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1 cup pearled couscous (see note 1)
• 1-1/2 cups chopped cucumber
• 1-1/2 cups halved cherry tomatoes
• 1/2 cup chopped Kalamata olives
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 cup jarred roasted red bell pepper (diced, optional)
• Crumbled feta cheese (optional)
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon-style mustard
• 1 teaspoon dried oregano
• 1/2 cup olive oil
• 1 tablespoon honey
• 1 large lemon

Instructions

1. Roast Chickpeas: Preheat oven to 400°F. Thoroughly dry the rinsed chickpeas—using a salad spinner works great. Add the chickpeas to a bowl with oil and spices. Toss to coat. Spread on a lined sheet pan and roast for 18–22 minutes, shaking halfway. I like them best at 20 minutes—crispy but not too hard.
2. Couscous: Prepare according to package directions or according to method in note 3.
3. Dressing: Zest a lemon for 1/2 tsp and juice it for 3 tbsp. Add everything to a jar, then season to taste (I use 1/2 tsp salt & 1/4 tsp pepper). Seal and shake well. Taste and adjust if needed.
4. Assemble: Add cooled couscous to a large bowl then add in the veggies and cooled chickpeas. Drizzle on dressing only to what you’ll eat that day—salad doesn’t sit well once dressed. Sprinkle feta on each serving, if desired.

3. Taco Lettuce Wraps Meal Prep

Taco Lettuce Wraps Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘5’]

These low carb taco lettuce wraps make an easy and flavorful meal that can be prepared ahead of time for weekly meal planning.

Ingredients

• 1 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 tsp table salt
• 1 tsp ground black pepper
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 1/2 small onion (peeled and finely chopped)
• 1 lb lean ground turkey
• 1 (15-oz) can black beans (drained and rinsed)
• 1 (15.25-oz) can whole kernel corn (drained)
• 1 large tomato (diced)
• finely chopped fresh cilantro (for garnish)
• 1 lime (sliced into small wedges)
• 1 head of butter lettuce (leaves washed)

Instructions

1. Add all the taco seasoning ingredients to a small bowl and whisk together until thoroughly combined. Set aside.
2. In a large skillet add oil, garlic and onion. Bring pan to medium high heat. Stir and cook until onions are halfway done and aroma of the garlic has been released. Add in ground turkey and cook until almost completely cooked. Add in black beans, corn and tomatoes and cook until turkey is completely cooked. Lower heat to medium and stir in the taco seasoning a little at a time. For every 1 tbsp of seasoning, add in 1/4 cup water.  Add in enough seasoning until it reaches your desired taste preference. Cook a few more minutes until everything is evenly coated in taco seasoning. Garnish with cilantro. Remove from heat.
3. To prepare for meal prep, stack a few lettuce leaves on one side of your meal prep container. Add taco filling to the other side of your container. Add 1-2 lime wedges to each container. Seal containers and store in fridge. When ready to eat, remove stack of lettuce leaves and lime wedges and heat the filling. Squeeze lime juice over filling and spoon filling onto lettuce leaves to eat as a wrap.

4. Salmon Patties with Coleslaw Meal-Prep Bowls

Salmon Patties with Coleslaw Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 bowls’]

Salmon Patties become a quick weeknight meal with this easy recipe. It’s simple to use for meal prep to have a complete lunch prepared ahead of time as well.

Ingredients

• 10 oz. wild salmon canned or fresh salmon ((it’s abour 2 cans))
• 1 medium egg
• ½ cup almond flour
• 1/4 cup white onion (minced)
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley (minced)
• 1 tablesspon fresh chives (minced)
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper (to taste)
• 1 tablespoon olive oil for cooking
• 4 cups cabbage (purple, green or a mix shredded)
• 1/2 carrot (peeled and shredded)
• 2 green onions (root end removed and sliced thin)
• ¼ cup mayo (I used my homemade mayo recipe.)
• 1 tsp yellow mustard
• ½ tsp garlic (minced)
• 1 tsp apple cider vinegar
• Salt and black pepper

Instructions FOR THE DRESSING

1. Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.

For the Salmon Patties

1. Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
2. Heat olive oil on a non-stick pan on the stove.
3. Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
4. Cook for about 3-5 minutes on each side until golden brown.
5. Make the coleslaw: place all the ingredients for coleslaw salad in a large bowl and mix well. Pour the dressing and again mix everything very well.

MEAL-PREPPING

1. Place an even amount of salmon patties and coleslaw salad into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Don’t need to heat this recipe on the oven. Top each bowl with died avocado and green onions if you prefer.

5. Roasted Vegetable Salad Meal Prep

Roasted Vegetable Salad Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘4’]

These Roasted Vegetable Salad Meal Prep boxes are an easy, no-reheat, plan-ahead lunch option that will help you get your daily vegetables!

Ingredients

• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp onion powder ($0.02)
• 1/2 tsp dried dill ($0.05)
• 1/2 tsp dried parsley ($0.05)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.03)
• 1/4 cup tahini ($0.75)
• 1/4 cup warm water ($0.00)
• 3 Tbsp lemon juice ($0.09)
• 1 cup quinoa ($1.20)
• 1.75 cups water ($0.00)
• 1 pint grape tomatoes ($1.99)
• 8 oz. mushrooms ($1.69)
• 1 zucchini ($0.95)
• 1 yellow squash ($0.56)
• 1 red onion ($0.44)
• 2 Tbsp olive oil ($0.32)
• 1 tsp dried oregano ($0.10)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp salt ($0.02)
• 4 cups fresh spinach ($2.15)
• 1/2 cup hummus ($1.15)

Instructions

1. Make the dressing first. In a small bowl combine the garlic powder, onion powder, dill, parsley, salt, pepper, tahini, water, and lemon juice. Stir or whisk until smooth. Refrigerate the dressing as you prepare the rest of the salad.
2. Begin cooking the quinoa. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a small sauce pot and add 1.75 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes.
3. After letting the quinoa simmer for 15 minutes, turn the heat off and let it rest with the lid in place for five minutes. Empty the cooked quinoa out into a casserole dish, spreading it out to increase the surface area. Refrigerate the dish with the quinoa until you’re ready to assemble the meal preps.
4. Preheat the oven to 400ºF. Place the grape tomatoes onto a large baking sheet. Slice the onion into 1/4-inch strips. Cut the zucchini and yellow squash into 1/4-inch wide half-rounds. Cut the mushrooms in half. Mix the vegetables together on the baking sheet. If there are too many to fit in a single layer on the baking sheet, divide them between two baking sheets.
5. Add the olive oil, oregano, garlic powder, and salt to the vegetables. Use your hands to mix the vegetables and seasoning, until the vegetables are well coated in oil.
6. Roast the vegetables in the preheated 400ºF oven, stirring every 15 minutes, until the vegetables are browned on the edges. Allow the vegetables to cool for about 10 minutes at room temperature.
7. To build the meal prep bowls, place one heaping cup of spinach in each dish. Add 1/2 cup of the cooked and cooled quinoa on top of the spinach. Divide the roasted vegetables between the four containers, then add 2 Tbsp hummus to each dish.
8. Divide the dressing between four small dressing containers. Refrigerate the salads and dressing for up to 4 days.

6. Meal Prep Cranberry Walnut Chicken Salad

Meal Prep Cranberry Walnut Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 meal preps’]

Meal Prep Cranberry Walnut Chicken Salad! A simple chicken salad that’s healthy and packed with fall flavor. Rich in protein and fat to keep you full from lunch until dinner! Gluten Free + Low Calorie

Ingredients

• 15 oz canned chicken (in water)
• 1/2 cup Greek yogurt
• 1 teaspoon lemon juice
• 1/4 cup walnuts (roughly chopped)
• 1/4 cup dried cranberries (low sugar)
• 1/2 teaspoon tarragon
• 6 cups greens (chopped)

Instructions

1. Drain the water from the canned chicken using a colander then transfer the chicken to a mixing bowl. 
2. Stir together the Greek yogurt, lean juice, tarragon, dried cranberries and walnuts. 
3. Divide the mixture into 4 meal prep containers (about 1 cup) then add 1 1/2 cups of greens to each. Store in the refrigerator until ready to eat.

7. Mediterranean Hummus Bowls

Mediterranean Hummus Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Just about any protein or vegetable can be added to these filling and tasty Mediterranean Hummus Bowls to make them your own and use up your leftovers!

Ingredients

• 1/2 lb. ground beef ($2.65)
• 1/2 tsp dried oregano ($0.05)
• 1/2 tsp cumin ($0.05)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp salt ($0.02)
• 4 cups cooked rice ($0.70)
• 1 cup hummus* ($1.48)
• 1 pint grape tomatoes ($1.89)
• 1/2 English cucumber ($0.75)
• 1/4 red onion ($0.07)
• 1 cup kalamata olives ($0.90)
• 2 oz. crumbled feta ($1.10)
• handful fresh parsley, chopped ($0.25)

Instructions

1. Add the ground beef to a skillet, along with the oregano, cumin, garlic powder, and salt. Cook and stir the beef over medium heat until fully browned and evenly combined with the spices.
2. To build the bowls, add 1 cup rice and 1/4 cup hummus to each bowl. Divide the remaining ingredients among the four bowls, or in any amount that you desire. Enjoy immediately or refrigerate until ready to eat.

8. Meal Prep Whole30 Sweet Potato Hash

Easy Sweet Potato Hash Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This one-pan Sweet Potato Hash is a savoury breakfast option you can meal prep for busy weekdays – plus, it’s Whole 30 friendly!

Ingredients

• 1 tbsp olive oil
• 2 medium-sized sweet potatoes, diced
• 1 each red, green and yellow pepper, diced
• 1 medium-sized red onion, diced
• 1 cup chopped kale
• 1 tbsp chili powder
• 1/2 tsp each salt and pepper
• 1 lb Ground chicken or turkey
• 2 cloves garlic minced
• 2 tsp dijon mustard
• 2 tsp fennel seeds
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1/2 tsp each salt and pepper

Instructions

1. Preheat olive oil in a large skillet over med-high heat. Add sweet potatoes and half of chili powder, plus a sprinkle of salt. Saute for 15-20 minutes until softened, stirring occasionally.
2. Meanwhile, mix together ingredients for sausage. Add to skillet once sweet potatoes have cooked 15 min, breaking up sausage with a spoon and cooking for 3-4 minutes until browned.
3. Add in bell peppers, onions, and remaining chili powder and salt & pepper, cooking another five minutes. Stir in kale and remove from heat, then divide among 4 glass meal prep bowls. Serve and enjoy – will last in fridge up to 5 days.

9. Crispy Sesame Tofu with Zucchini Noodles

Crispy Sesame Tofu with Zucchini Noodle (Vegetarian Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 Portions’]

Crispy sesame tofu with zucchini noodles is the perfect healthy, vegetarian meal prep that is low carb, vegan and gluten free too. These meal prep lunches are served with crispy sesame tofu on a bed of zucchini noodles and a delicious peanut sauce to go with!

Ingredients

• 1/2 cup Peanut butter
• 2 tablespoons Sesame Oil
• 1/4 cup Light low sodium Soy Sauce
• 1/4 cup Rice Vinegar
• 1 teaspoon Chilli Flakes
• 2 tablespoons Maple Syrup (or Honey)
• 2-3 Garlic Cloves (roughly chopped)
• 1 knob Ginger (peeled and roughly chopped)
• 1 tablespoon Oil
• 350 gms Firm Tofu (cut into small pieces)
• Zucchinis (spiralized)
• Sesame Seeds and Green Onions ( for topping)

Instructions

1. In a blender or add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers. You might be left with a little extra sauce which you can reserve for later – it works really well as a salad dressing!
2. Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. Things will become crispy and you finally you’ll be left with crispy browned bits of tofu in the pan.
3. To assemble the meal prep containers, divide zucchini noodles in the containers. Divide the tofu amongst the containers and place the mini sauce containers on one side. Place the lid and refrigerate for up to 5 days.

10. Honey Garlic Chicken Meal Prep

Honey Garlic Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

Just in 25 minutes, you can make this one-pan dinner! Honey garlic chicken is sweet, flavorful, and nutritious. Perfect for meal prep!

Ingredients

• 4 chicken thighs (skinless and boneless)
• 1 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter (or olive oil if dairy-free)
• 4 cloves garlic (minced)
• 3 tbsp honey
• 1/3 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp green onion (chopped)
• 1 cup brown rice
• 6 cups water
• Pinch of salt

Instructions

1. Rinse brown rice. Then, boil the water in a large pot and add rice to it. Let it boil uncovered for 30 minutes until the rice is fully cooked. Drain excess water once finished, season with salt.
2. Meanwhile, mix cornflour, salt, and pepper together. Toss the chicken into cornflour until fully coated.
3. Now, make sure to heat up the vegetable oil in a skillet. Add in chicken thighs and cook for 4-5 minutes until golden brown. Then, just flip them and cook for another 2 minutes.
4. Afterward, add butter to the pan and garlic. Lower the heat.
5. Combine honey, chicken broth, and soy sauce. Now, add the sauce into the skillet and bring to a boil. Let it simmer for 4-5 minutes until the sauce thickens up and coats the chicken.
6. Divide rice into meal prep containers. Top with honey garlic chicken and season with green onion.

11. Instant Pot Chicken Fried Rice Meal Prep Bowls

Instant Pot Chicken Fried Rice Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

These Instant Pot Chicken Fried Rice Meal Prep Bowls come together in one pot – all you need is rice, chicken and frozen veggies!

Ingredients

• 3 tbsp butter
• 4 cloves garlic minced
• 2 chicken breasts, diced
• 1 1/4 cups chicken broth
• 1/4 cup low sodium soy sauce
• 1 cup dry jasmine rice
• 1 bag mixed frozen vegetables (I used the Green Giant blend of carrots, corn and peas)
• 1 bunch green onions, sliced

Instructions

1. Add butter, garlic, chicken, chicken broth, soy sauce and rice to Instant Pot in that order. Cook on high pressure for 3 minutes. Do a quick release of the pressure and open lid when it is safe to do so.
2. Meanwhile, microwave frozen vegetables in a large bowl for 5 minutes until de-frosted.
3. Add veggies and green onions to rice in Instant Pot, stirring well to combine. Serve and enjoy – will last in the fridge up to 5 days.

12. Korean Beef Bowl

How To Meal Prep – Korean Beef Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 meals’]

This flavorful and easy Korean Beef Bowl is an easy meal prep recipe.  Cook once and enjoy throughout the busy work week for less than $4 a meal!

Ingredients

• 1 1/2 cups brown rice
• 3 1/4 cups low sodium chicken broth
• 1/2 tsp sea salt
• 5 carrots, (cut into matchsticks)
• 1/3 cup rice vinegar
• 1 tbsp raw honey
• 1 1/2 tsp fresh ginger, (minced)
• 2 tsp low sodium soy sauce
• 1/2 tsp sesame seeds
• 1 tbsp olive oil
• 3 cloves garlic, (minced)
• 2 lbs lean ground beef
• 1/3 cup coconut sugar
• 1/3 cup low sodium soy sauce
• 1 1/2 tbsp fresh ginger, (minced)
• 1 tbsp freshly squeezed orange juice
• 1 tsp orange zest
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 cucumber, (sliced)
• 3 medium-boiled eggs
• 4 green onions, (thinly sliced)

Instructions For the (Optional) Medium Boiled Eggs:

1. To medium boil the eggs, cover the eggs with a few inches of water and bring to a boil in a deep saucepan over high heat.
2. Once boiling, cook 6 minutes.
3. Remove the eggs with a slotted spoon and place directly into an ice bath (a large bowl filled with cold water and ice). Allow to set in the ice bath for 2 minutes to stop cooking.
4. To remove the peel, gently tap the bottom, flat end of the egg with a spoon, then carefully slide the spoon around the egg, in between the out layer of the egg and the inside of the peel to remove the entire peel.  Set aside.

For the Brown Rice:

1. In a deep pot, combine brown rice with low sodium chicken broth and sea salt and stir to combine.
2. Cover and cook the rice at a low simmer for about 25 minutes, or until all the liquid is absorbed and the rice is tender. Then, set it aside to cool.

For Korean Beef:

1. In a large skillet, add olive oil and heat over medium-high heat.
2. Add the ground beef and cook until it’s well-browned, about 6-8 minutes, making sure to crumble the beef into small, even pieces.
3. Then, add the minced garlic and cook, stirring constantly, until it’s fragrant, about 1 minute.
4. In a small bowl, add coconut sugar, low sodium soy sauce, fresh minced ginger, orange zest, fresh orange juice, sesame oil and crushed red pepper flakes, and stir to combine.
5. Add in the soy sauce mixture to the ground beef, and stir until well combined. Cook for an additional 2-3 minutes to heat through.
6. Then, remove this from the heat, and set aside.

For the Carrot Salad:

1. In a large bowl, add carrots, rice vinegar, raw honey, freshly grated ginger, low sodium soy sauce, and sesame seeds. Toss to coat.

To Assemble Korean Beef Bowl Meal Prep:

1. Start by adding our steamed brown rice to the meal prep container, followed by the Korean ground beef mixture, and then the fresh carrot salad and a few sliced cucumbers to fill out the rest of the container. Top with sliced green onion and a soft boiled egg.

13. Egg Muffin Cups

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

14. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

15. Keto Egg Bites

Keto Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [’18’, ’18 egg bites’]

These keto egg bites are low calorie, low carb, high in fat, and gluten-free. It’s a perfect flavorful low carb breakfast that can be meal prepped! Also, just a wonderful snack!

Ingredients

• 5 large eggs
• 2 tbsp milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cheddar cheese (grated)
• 1/2 tbsp olive oil
• 1/4 cup onion (chopped)
• 1/2 cup ham (cubed)

Instructions

1. Begin by spraying a mini muffin pan with cooking spray. Then, preheat the oven to 350F (180C).
2. In a bowl, whisk eggs, milk, salt, black pepper, and cheddar cheese together.
3. Now, heat up a frying pan, add olive oil, onion, and ham. Cook until onions are tender, which will take around 5-7 minutes.
4. Stir the mixture into the egg mixture.
5. Pour everything into the mini muffin tin.
6. Finally, bake in the oven for 15 minutes until the egg bites become golden brown.

16. Tuna Salad Meal Prep

Tuna Salad Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans tuna in water (5 oz each), drained
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 celery stalk, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped dill pickle or relish
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 4 cups mixed greens or lettuce
• Optional: 4 hard-boiled eggs, halved for serving

Instructions

1. Step 1: In a bowl, mix tuna, mayonnaise, lemon juice, Dijon, relish, salt, and pepper.
2. Step 2: Stir in celery and red onion.
3. Step 3: Divide greens into four meal-prep containers and top with tuna mixture.
4. Step 4: Add optional hard-boiled eggs if desired.
5. Step 5: Refrigerate and serve within 3–4 days.

17. Greek Chickpea Salad

Mediterranean Couscous Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

We love the fresh, vibrant flavors in this Mediterranean Couscous Salad! It’s a favorite side dish and it also makes a great meal prep lunch. Enjoy it as is or add chicken, steak or shrimp.

Ingredients

• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups pearl couscous (also called Israeli couscous)
• 1 ½ cups diced English cucumber
• 1 cup halved cherry tomatoes
• 1 cup canned chickpeas (drained)
• ½ cup halved pitted kalamata olives
• 3 green onions (chopped, white and light green parts only)
• ¼ cup chopped fresh parsley
• 1 ½ tablespoons chopped fresh dill

Instructions

1. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, garlic, salt and pepper. Set aside.
2. Cook couscous according to package directions, adding ¼ teaspoon of salt to the cooking water to season the couscous as it cooks. Transfer cooked couscous to a large bowl and set aside to cool, stirring occasionally.
3. While you wait for the couscous to cool, chop the vegetables and herbs.
4. Pour dressing over couscous and stir to combine. Add the cucumber, tomatoes, chickpeas, kalamata olives, green onions, parsley and dill. Stir to combine. Season to taste with additional salt and pepper, if needed.
5. Salad can be served immediately or chilled for a few hours before serving. Salad can be stored for up to 3-4 days in an airtight container in the refrigerator.

18. Whole30 Buffalo Chicken Casserole

Whole30 Buffalo Chicken Casserole: Easy Low Carb Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 4

Ingredients

• 1 – 1 1/2 pounds cooked shredded chicken (about 3-4 cups)
• 3 cups riced cauliflower
• 1 cup Frank’s Red Hot Sauce (or your favorite buffalo sauce – I love the new one from Primal Kitchen Foods!)
• 3 beaten eggs
• 1/2 cup shredded carrots
• 1/3 cup compliant mayo
• 1/4 cup green onions, diced
• 1 tsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & Pepper to taste
• Compliant ranch for drizzling – I love the Vegan Ranch from Primal Kitchen Foods!

Instructions

1. Preheat oven to 350 degrees and prep a 9×13 casserole dish by lining with parchment paper and spraying with cooking spray.
2. Cook the riced cauliflower according to package directions and set aside to cool
3. In a large bowl, mix shredded chicken, cooked riced cauliflower, shredded carrots, green onions, garlic powder and onion powder.
4. In a small bowl, whisk together hot sauce, mayo and nutritional yeast
5. In a separate bowl whisk eggs together with salt and pepper
6. Add sauce mixture to the chicken and veggie mixture until well coated
7. Add sauce and chicken mixture to the bottom of your casserole dish. Add your whisked eggs over the top and with a fork, gently distribute the egg throughout the dish
8. Bake uncovered for 40 min or until eggs are set
9. Cut into 4 portions and drizzle with your favorite ranch and more buffalo sauce if desired.

19. Healthy Egg Salad Bowls

Healthy Egg Salad Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

These healthy egg salad bowls are just what you need when you want to eat a high protein diet and need a quick meal! These bowls are vegetarian, nutritious, delicious, and gluten-free.

Ingredients

• 6 hard-boiled eggs
• 1/3 cup plain non-fat Greek yogurt
• 2 tsp dijon mustard
• 3 celery stalks (chopped)
• ½ tsp lemon zest
• 1 tsp fresh lemon juice
• 1 tbsp parsley (chopped)
• 1 tbsp dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 oz cherry tomatoes (250g (halved))
• 0.5 red onion (sliced)
• 1 avocado (sliced)

Instructions

1. Cook the eggs in boiling water for 10 minutes.
2. Peel the eggs and chop them.
3. Mix together greek yogurt, dijon mustard, lemon zest, salt, and black pepper. Chop celery, parsley, dill, and stir them in.
4. Add in chopped eggs into the dressing and give it a stir.
5. Cut tomatoes in halves, slice onion, and avocado.
6. Separate the vegetables into each food container. Then, add in the egg salad.
7. Squeeze a little bit of fresh lemon juice over the avocado. That will keep it from turning brown.
8. Refrigerate for up to 3-4 days.

20. Teriyaki Chicken Meal Prep

Teriyaki Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 meal prep bowls’]

Efficiency meets taste with this teriyaki chicken meal prep. Flavorful, umami, and filling. It’s high protein and dairy-free.

Ingredients

• 2 tbsp olive oil
• 2 lbs chicken thighs (skinless, boneless (cut into 1-inch cubes))
• 1/2 cup soy sauce (low sodium)
• 2 tbsp rice vinegar
• 1 tbsp ginger (minced)
• 4 cloves garlic (minced)
• 2 tbsp brown sugar
• 4 tbsp honey
• 1 tsp sesame oil
• 1/2 cup water
• 4 tsp cornstarch
• Sesame seeds
• Green onions
• 1 cup white rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Teriyaki Chicken

1. Add olive oil to the frying pan and heat it to medium-high heat. Add chicken thighs and cook on both sides until it’s cooked. It will take around 10 minutes.
2. Combine all the teriyaki sauce ingredients in a bowl. Pour over the chicken and cook until it thickens, stirring throughout to coat the chicken with the sauce. It will take around 5-6 minutes.
3. Sprinkle the chicken with sesame seeds and green onion

Broccoli and Rice

1. While cooking the chicken, cook the rice according to the packaging instructions.
2. Fluff your rice once finished.
3. Fill a pot with water and bring it to a boil. Add a pinch of salt.
4. Now, wash the broccoli. Then, cut the broccoli into florets and slice them up so they boil up faster.
5. Add florets into the boiling water and cook for 3-4 minutes until they are tender. Remove and drain them before serving.

Assemble Meal Prep Containers

1. Divide the rice into the containers, do the same with broccoli and then chicken. Your meal prep bowls are ready! Keep in the fridge for 3-4 days, and enjoy! Eat it cold or heated up.

21. Stir-Fried Pork Meal Prep

Stir-Fried Pork Meal Prep With Ginger and Soy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

These stir-fried pork meal prep bowls will bring Asian flavors into your home. High in protein, dairy-free and only 400 calories per box.

Ingredients

• 9 oz pork tenderloin (250g, cut into chunks)
• 1 tsp cornflour
• 2 tbsp dark soy sauce
• 2 tbsp olive oil
• 2.5 oz green beans (75g)
• 1 red pepper (deseeded and sliced)
• 1 yellow pepper (deseeded and sliced)
• 1 green pepper (deseeded and sliced)
• 2.5 oz snow peas (75g)
• ½ oz fresh root ginger (75g, finely chopped)
• 2 garlic cloves (minced)
• 4 spring onions (cut into short lengths)
• black pepper
• 2 tbsp of water

Instructions

1. Cut the pork into chunks and remove all the fat on the meat. Mix cornflour with 2 tbsp of cold water.
2. Add 1 tbsp olive oil to the frying pan, heat it up and add the pork. Stir-fry for 2 minutes until the meat is lightly brown but not fully cooked.
3. Remove the pork and add another tablespoon of olive oil to the frying pan. Slice the peppers and add them to the pan. Afterward, add in the green beans.
4. Cook for 2 minutes and add snow peas. Add ginger, garlic and spring onions and stir-fry.
5. Now return the pork to the frying pan, add in soy sauce, and the mixture of cornflour and water. Cook for another 2-4 minutes until the meat is fully cooked and the sauce thickened up.

22. One-Pan Chicken Legs with Chickpeas & Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

23. Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT140M · Yield: [‘4’]

This easy crock pot teriyaki chicken with stir-fried veggies and white rice makes for a balanced healthy meal all week long. Meal prep this today!

Ingredients

• 1.5 lb. boneless (skinless chicken breast)
• 1 cup Homemade Teriyaki Sauce
• 2 tablespoons cornstarch.
• 1 large red bell pepper (chopped)
• 2 cups snow peas
• 3 cups broccoli (chopped)
• 1/2 small white onion
• 2 teaspoons minced garlic
• 2 tablespoons olive oil
• 2 teaspoons sesame seed oil
• salt and pepper (to taste)
• 1 cup long grain white rice
• 1 1/2 cups water

Instructions Crock Pot Teriyaki Chicken

1. Place chicken breasts into a slow cooker and add homemade teriyaki sauce on top (hold off on the corn starch).
2. Cover slow cooker and cook on high for about 2-3 hours or on low or 4-6 hours.
3. Once the chicken is fully cooked, remove chicken from the slow cooker (leaving the liquid in the slow cooker) and place onto a plate. Shred chicken with two forks and set aside
4. Turn your slow cooker to high and then sprinkle the corn starch into the sauce and whisk the sauce until the corn starch has dissolved.
5. Cover the slow cooker and let the sauce simmer on high in the slow cooker for about 10 minutes or until it thickens.*
6. Add shredded chicken back into the slow cooker and mix until everything is coated.

Vegetables

1. While chicken is cooking prepare vegetables by preheating the oven to 375ºF.
2. Place all vegetables onto a baking sheet and drizzle with olive oil and sesame seed oil and toss. Then, season with salt and pepper.
3. Next, place the baking sheet in the oven and bake for 10-15 minutes.

White Rice

1. Add water and rice to a medium-sized saucepan and bring to a boil over high heat.
2. Turn heat to low, cover, and let simmer until all the water has evaporated and rice is light and fluffy (about 15-20 minutes).
3. Remove from heat.

Chicken Teriyaki Bowl

1. Evenly distribute chicken, vegetables, and rice into 4-6 bowls and serve immediately or into meal prep containers for the week.

24. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

25. Teriyaki Chicken Meatball Meal Prep

Teriyaki Chicken Meatball Meal Prep (Paleo, Whole30, AIP) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Yield: [‘3’, ‘3 servings’]

This teriyaki chicken meatball meal prep recipe is great for prepping on the weekend to have lunches or dinners for the week! It’s paleo, whole30, AIP and an all-around healthy lunch option.

Ingredients

• 1 lb ground chicken
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1/2 tsp sea salt
• 1/4 tsp black pepper (omit for AIP)
• 2 tsp coconut flour
• 1 tbsp coconut oil
• 2 tbsp green onion (chopped)
• 1 tbsp coconut oil
• 2 1/2 cup cauliflower rice (pre-riced or using a food processor)
• 2 cups broccoli florets
• 1/2 tsp sea salt (divided)
• 2 tsp coconut aminos
• 1/2 cup coconut aminos
• 2 tsp honey (omit for Whole30)
• 2 tbsp fresh orange juice
• 1 tsp arrowroot starch
• 1/2 tsp sea salt
• 1/4 tsp ginger powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions For the meatballs

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.
3. Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.
4. Once cooked, remove the meatballs from the oven and allow to cool slightly.
5. Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).

For the vegetables

1. Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice with salt and coconut amino for 8-10 minutes or until cooked through and lightly crisped. Set aside.
2. Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.

For the sauce

1. Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.

To assemble the meal prep bowls

1. Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!

26. Autumn Kale & Sweet Potato Salad

Autumn Kale and Sweet Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’]

This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!

Ingredients

• 2 lbs. sweet potatoes ($2.40)
• 1 Tbsp cooking oil ($0.04)
• 1/4 tsp cinnamon ($0.02)
• 1/2 tsp ground cumin ($0.05)
• 1/4 tsp smoked paprika ($0.02)
• 1/4 tsp salt ($0.01)
• 1/4 cup tahini ($0.85)
• 1/4 cup water ($0.00)
• 2 Tbsp lemon juice ($0.09)
• 2 Tbsp maple syrup ($0.60)
• 1/4 tsp salt ($0.01)
• 1/4 tsp garlic powder ($0.02)
• 1/8 tsp cayenne pepper ($0.02)
• 6 cups chopped kale (about 1/2 bunch) ($0.50)
• 1 large apple* ($0.70)
• 1/4 cup pepitas ($0.60)
• 1/4 cup chopped pecans ($0.52)
• 1/4 cup dried cranberries ($0.22)

Instructions

1. Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
2. Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
3. While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
4. Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don’t have to be perfect, so don’t stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
5. Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
6. Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.

27. Tofu Burrito Bowl Meal Prep

Tofu Burrito Bowl Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 5

This tofu burrito bowl recipe is loaded with flavor and packed with protein, fiber, and good fats. It comes together in under 15 minutes and it’s perfect for healthy meal prep.

Ingredients

• 1 – 14 oz. package extra firm tofu
• 2 Tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne
• Greens – romaine, spinach, kale, etc.
• Avocado or guacamole
• Black beans or refried beans
• Red onion
• Tomatoes or salsa
• Cilantro

Instructions

1. Drain tofu. Remove as much excess liquid as possible by pressing between paper towels.
2. In a large skillet, heat oil to medium and add the block of tofu. Use a spoon or spatula to “chop” the tofu. Add seasonings and continue “chopping” and stirring until all of the tofu is seasoned.
3. Cook 8-10 minutes, until tofu is heated throughout.
4. Portion tofu into meal prep containers (or into bowls if you’re eating it now!) and add desired toppings.
5. Store in the fridge up to 10 days.

28. Healthy Chicken Burrito Bowls

Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they’re a perfect high protein lunch or meal prep to bring to work. Can be made in just 30 minutes!

Ingredients

• 2 cups arugula
• 1 cup grape tomatoes (halved)
• 7 ounce can corns (drained)
• 14 ounce can black beans (rinsed and drained)
• 1 lb chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1.5 cups water
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne (check notes)
• 1/4 tsp black pepper
• 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions Chicken

1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse your rice using a mesh strainer.
2. Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
3. Remove from the stove and rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.

29. Chicken Burrito Bowls

Ground Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Say good-bye to fast food (like Chipotle) and hello to this healthy homemade DIY chicken burrito bowl. Packed with ground chicken, black beans, corn, tomatoes and cauliflower rice these burrito bowls are both delicious and nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 4 cups cauliflower rice
• 1/4 cup low sodium chicken broth
• 1/4 cup scallions, chopped
• 1/4 cup cilantro, (chopped)
• 1 tablespoon lime juice
• 1.25 pounds ground chicken
• 2 tablespoons taco seasoning
• 2 cups black beans, (drained and rinsed)
• 2 cups frozen corn, (defrosted)
• 1 pint cherry tomatoes, (quartered)
• 1/2 cup greek yogurt
• 2 tablespoons chipotle in adobe sauce
• 1 tablespoon lime juice

Instructions

1. Heat one teaspoon of oil into a large non-stick saute pan.  Toss in garlic with a pinch of salt and sauté until fragrant.
2. Add cauliflower rice to the pan along with salt, pepper and chicken broth (or water).  Pop on the lid and cook for 3-4 minutes or until the rice is tender.
3. Transfer to a bowl and allow to cool before stirring in scallions, cilantro and lime juice.  Set aside.
4. Heat a large non-stick saute pan over a medium heat, add in remaining oil and ground chicken.  Season with salt and pepper and break into crumbles with a rubber or wooden spatula until the chicken is in crumbles.
5. Once the chicken has turned from translucent to opaque, add in taco seasoning and stir to coat the chicken with the spices.  Cook for a couple more minutes or until chicken is cooked through.  Shut off the heat and allow to cool.
6. Once all of your ingredients are prepped and ready to go, you are ready to assemble your bowls.
7. Starting on one side of your meal prep container, layer cauliflower rice, corn, black beans, chicken and tomatoes.  Repeat until you make 4 burrito bowls.
8. *OPTIONAL: combine greek yogurt, chipotle sauce and lime juice.  Mix well!
9. Store burrito bowls in the fridge for up to 5 days.  Top with yogurt sauce before eating.  Enjoy!

30. Ground Beef Zucchini Sweet Potato Skillet Meal Prep

Ground Beef Zucchini Sweet Potato Skillet (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’, ‘5 people’]

This Ground Beef Zucchini Sweet Potato Skillet is a gluten-free meal that will be ready in less than 30 mins. You only need one pan to make this delicious recipe, making cleanup a breeze!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb ground beef
• 1 garlic clove (minced)
• ½ cup onions (diced (cut very small))
• ½ cup red bell peppers (diced)
• 2½ cups sweet potatoes (diced)
• ¼ cup beef broth or water
• 1 medium zucchini (quartered)
• 1 teaspoon Dijon mustard
• ⅓ cup tomato passata or tomato sauce of your choice
• ½ teaspoon dried oregano
• ⅛ teaspoon crushed red pepper (optional)
• Salt and black pepper to taste
• Fresh parsley (chopped, for garnishing)
• 5 cups cauliflower rice

Instructions

1. In a cast iron skillet, heat the olive oil over medium-high heat.
2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set aside.
3. Add the onions, red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.
4. Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.
5. Add the zucchini, and cook for 3 minutes.
6. Return the ground beef to the skillet, and mix everything together.
7. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
8. Garnish with fresh parsley.

MEAL PREPPING:

1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
2. Divide the ground beef zucchini sweet potato recipe into 5 portions.
3. Cover with the lid, and place in the fridge for up 5 days.
4. Heat in the microwave for about 2 minutes.

31. Mexican Red Bean Quinoa Casserole Meal Prep

Mexican Red Bean Quinoa Casserole Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘3’, ‘3 meal prep bowls’]

When you’re missing Mexican flavors, this red bean quinoa casserole might be just what you need! It’s a vegetarian dish that’s full of flavors. On top of it, it’s budget-friendly yet very nutritious.

Ingredients

• 1 cup quinoa (uncooked)
• 1 can red kidney beans
• 1 large can corn (or 2 small cans)
• 1 can chopped tomatoes
• 2 tsp chili powder
• 1 white onion (diced)
• 1 red bell pepper (diced)
• 1 cup cheddar (shredded)
• 1/2 tsp cumin powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup water

Instructions

1. Preheat the oven to 350F (180C).
2. Drain red kidney beans as well as corn, then wash the quinoa. Dice white onion, red bell pepper, and grate your cheddar.
3. Now mix all of the ingredients together. Afterward, oil your pan and spread your mixture into the pan.
4. Bake it in the oven for 30 minutes. Then, turn off the heat and let the casserole sit for another 25 minutes.
5. Afterward, divide the casserole into 3 servings and store it in glass containers. They will last in the fridge for 3-4 days.

32. Spicy Pineapple Chicken Meal Prep

Spicy Pineapple Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

A quick, sweet, spicy pineapple chicken stir-fry you can meal prep! It’s a lovely, delicious, Asian-inspired meal prep recipe.

Ingredients

• 3 tbsp soy sauce
• 4 tbsp pineapple juice (from can)
• 1 tbsp chilli sauce
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 1 lb chicken thighs (skinless & boneless (cubed))
• 1 tbsp olive oil
• 1/2 white onion (sliced)
• 1 jalapeño (sliced)
• 14- ounce can pineapple chunks (drained)
• 1/2 tsp salt
• 1 tbsp green onion (sliced)

Instructions

1. Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
2. Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
3. Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
4. Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
5. Finally, add in pineapple and salt. Cook for another 3-5 minutes. Sprinkle with green onion before serving.
6. For meal prep:Serve with rice of your choice. Keep refrigerated for up to 3 days.

33. Overnight Oats

How to Make Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT485M · Yield: [‘1’, ‘1 jar’]

Quick overnight oats are sometimes just what you need to start your morning right. With all the right ingredients, make the breakfast just right for you.

Ingredients

• 1/2 cup unsweetened almond milk
• 1/4 cup plain Greek yogurt
• 1/2 cup rolled oats
• 1/2 tbsp chia seeds
• 1/2 banana (sliced)
• 1 tbsp vanilla protein powder
• 1 tbsp unsweetened peanut butter
• 1/4 tsp vanilla extract
• 1/2 tbsp pure maple syrup

Instructions

1. Mix all the ingredients in a food container or glass jar. Make sure you combine them well.
2. Keep in the fridge for 8 hours or overnight.
3. When you take it out of the fridge, top it with slices of banana.

34. Big Mac in a Bowl

Big Mac Bowl Recipe (Keto, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 people’]

A high protein keto friendly take on the popular Big Mac burger turned into a healthy salad with cooked beef, shredded cheddar cheese, onions, pickles, seasoning, and our easy special sauce sauce.

Ingredients

• 1 lb ground beef
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 Tbsp olive oil
• 2 tsp minced garlic
• 1 cup cheddar cheese (shredded)
• 4 + Dill pickles (sliced)
• 1/2 cup onion (minced)
• 1 head Iceberg lettuce
• 1/2 tsp Sesame seeds (or everything bagel seasoning)
• 1/2 cup mayo
• 2 Tbsp low carb pickle relish (or chopped pickle with juice)
• 1 Tbsp ketchup
• 1/2 tsp yellow mustard
• 1/4 tsp+ monk fruit (increase if using chopped pickle for the relish)
• 1/2 tsp garlic salt (or garlic powder + salt)
• 1/4 tsp onion powder

Instructions Cook the Beef

1. Over medium-high heat, warm a large skillet and add 1 Tbsp of olive oil to the pan. Add the ground beef, salt, pepper, and garlic clove. Stir and cook the ground beef until it’s no longer pink in the middle, which will take about 6-7 minutes.  Drain some of the grease.
2. Set aside and let cool down while you prep the remaining low carb Big Mac salad ingredients.

Make the Special Sauce

1. In a small bowl, add all of the ingredients for the Big Mac sauce, including the mayo, pickle relish, ketchup, yellow mustard, sweetener, garlic salt, and onion powder.

Assemble

1. Lay the lettuce in the bottom of 4 bowls, or for as many low carb Big Mac salad bowls as you’re making. You could even one do large bowl.
2. Sprinkle the burger meat on top of the lettuce. Then add the pickles, onion, and shredded cheese.
3. Drizzle Big Mac sauce over the salad or serve the dressing on the side. Sprinkle with sesame seeds and add salt & pepper to taste. You can also add more pickles, onions, and cheese if preferred. Enjoy!

35. Garlic Herb Chicken & Asparagus Meal Prep

Garlic Herb Chicken and Asparagus Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This simple meal prep keeps lunches or dinners interesting and tasty all week long! You can also serve this piping hot straight out of the oven for a dinner the whole family will love. Try mixing up the the veggies by trying broccoli or green beans in place of the asparagus.

Ingredients

• 2 tsp onion powder
• 2 cloves garlic (minced)
• 1 1/2 tsp Italian seasoning
• 1/2 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 pound boneless skinless chicken thighs (about 4)
• 1 1/2 pounds trimmed asparagus ((woody ends removed))
• 1 1/2 pounds cauliflower rice (see notes)
• 1 tbsp olive oil
• 1/2 tsp sea salt (or to taste)
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/2 lemon (cut into 4 wedges)

Instructions

1. Preheat the oven to 450ºF and line 2 baking sheets with parchment paper. For the Garlic Herb Chicken and Asparagus, mix together the onion powder, garlic, Italian seasoning, sea salt, pepper, and olive oil until combined.
2. Place the chicken thighs on one end of the baking sheet. Then arrange the trimmed asparagus spears on the other end.
3. Next divide the garlic herb oil mixture evenly over the two, and bake until the chicken is done, about 25 minutes. If you have thin asparagus, add it to the pan during the last 10 minutes of cooking time so it doesn’t overcook.
4. Meanwhile, toss the cauliflower rice together with the olive oil, sea salt, garlic powder, onion powder, and pepper. Spread it evenly on the prepared baking sheet.
5. When the chicken and asparagus are done, remove them from the oven to cool slightly. Then bake the cauliflower rice just until tender, 10-15 minutes.
6. When the cauliflower rice has been cooked and cooled on a baking rack for about 10 minutes, portion out the chicken, asparagus, and cauliflower rice into containers with lids. Add a lemon wedge to each container, and store in the refrigeratorfor 3-4 days.

36. Baked Herb Chicken Breasts with Couscous Meal Prep

Baked Herb Chicken Breasts with Couscous Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’, ‘4 meal prep bowls’]

Baked herb chicken breasts with couscous is a cheap meal prep that’s nutritious and filling. It’s packed with protein and fiber, and, on top of that, full of flavors! A great option for packable lunch!

Ingredients

• 2 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 8 cloves garlic (peeled)
• 1 cup couscous
• 1.5 cups vegetable broth
• 1 cup parsley (chopped)
• 2 Tbsp olive oil
• pinch of salt and black pepper
• 4 boneless (skinless chicken breasts (2 lbs))
• 3 Tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/4 tsp salt
• pinch of pepper

Instructions

1. Couscous with Roasted Vegetables
2. Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
3. Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
4. Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
5. Baked Chicken Breast
6. While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
7. Take out your chicken breasts, gently pound them with a mallet if they’re a little thicker than usual. Cover them with the paste we’ve just made.
8. Bake in a baking tray for 20 minutes. Make sure you cool it down before slicing it.
9. Final Steps
10. Finally, combine couscous with roasted vegetables. Press in garlic and chop some parsley. Combine all the ingredients together and divide them into food containers.
11. Top it up with slices of chicken. Store in the fridge while tightly sealed for up to 3 days.

37. Low-Carb Sheet Pan Sausage & Veggies

Sheet Pan Sausage and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘5’, ‘5 servings’]

Sheet pan sausage and veggies! This meal is delicious, easy, and packed with fresh vegetables. It’s great as a weeknight dinner but also perfect for meal-prep lunches. And when you’re done preparing this meal, you’ll have very few dishes to clean up, which is always a good thing.

Ingredients

• 1 pound butternut squash (chopped)
• 2 large yellow bell peppers (chopped)
• 1 large onion (chopped)
• 2 medium zucchinis (chopped)
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasonings
• ½ teaspoon chili powder
• Salt and black pepper (to taste)
• 3 tablespoons extra virgin olive oil
• 13 oz Italian pork sausage – nitrate-free (about 4 sausage links. Use a Whole30 compliant)
• to serve: mashed cauliflower (optional)

Instructions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, add all the veggies, spices, olive oil and sausage links. Mix everything together until combined.
3. Place the veggies on a large baking sheet and lay sausages on top of the veggies.
4. Roast the veggies and the sausage in the oven for 20 minutes, then flip the sausage and roast everything for 10-15 minutes longer or until the sausage is cooked through.
5. Turn the oven broiler on high for 2 minutes to give the veggies and sausages a crispy and brown look. Enjoy!

38. Meal Prep Cottage Cheese Tuna Salad

Cottage Cheese Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 meal preps’]

Cottage Cheese Tuna Salad! This high protein tuna salad is perfect for meal prep or a BBQ. Blended cottage cheese and seasonings is tossed with tuna, celery and radishes for a refreshing and filling meal. Pair with carrot noodles or your favorite low carb veggie side!

Ingredients

• 2/3 cup low fat cottage cheese (I use Lactaid for lactose free)
• 3 cans tuna (5 ounces per can, keep liquid from container)
• 1/3 cup celery (diced)
• 1/3 cup radishes (diced)
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Black pepper to taste
• 4 cups carrot noodles

Instructions

1. Place the cottage cheese, lemon juice, garlic powder, paprika, cayenne pepper and black pepper in a food processor or blender. Process on high until smooth. 
2. Transfer the cottage cheese mixture to a mixing bowl and stir in the tuna (as well as the liquid from the can – this is where the omega-3’s are), celery and radishes. 
3. Divide the tuna salad into four equal portions and place in meal prep containers, about 1 1/4 cups each of the mixture. Next add carrot noodles, or your favorite vegetable. This is also delicious on a high fiber wrap!

39. Healthy Orange Chicken

Easy Orange Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 containers’]

Enjoy a hearty meal with this healthy orange chicken recipes that is great to make ahead for a busy week.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 2 tbsp sesame oil
• 1 cup orange juice
• 1/4 cup chicken broth
• 1/4 cup soy sauce (low sodium)
• 1 tsp garlic powder
• 1 tbsp fresh ginger (grated)
• 1/2 tbsp orange zest
• 3 tbsp honey
• 1/2 tsp black pepper
• chopped green onion
• 2 tbsp sesame seeds
• 1 cup rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Chicken

1. Cut chicken breasts into 1-inch cubes.
2. In a frying pan, heat up sesame oil and cook the chicken until it’s brown. It will take around 12-15 minutes.
3. While the chicken is cooking, mix all of the sauce ingredients together in a small bowl.
4. Remove the cooked chicken and add the sauce to the empty frying pan.
5. Cook the sauce until it thickens, stirring throughout. It will take around 5-10 minutes.
6. Add the cooked chicken back into the frying pan and stir all the ingredients together to coat the chicken.*
7. Sprinkle with chopped green onion and sesame seeds.

Broccoli and Rice

1. While cooking the chicken, cook the rice. Wash the rice and add it to a saucepan, then pour in the water. Add some salt.
2. Bring the rice to boil and reduce to simmer for 10 minutes. Make sure you cover the saucepan with a lid. Let it sit for another 10 minutes (make sure you cook the rice as per instructions on the packet).
3. Fluff your rice and leave it be.
4. Fill a pot with water and bring to a boil. Add a pinch of salt.
5. Wash the broccoli, cut away the stems from the crown, and slice your florets into pieces.
6. Add florets into the boiling water and cook for 3-4 minutes until tender.
7. Remove and drain your broccoli.

Assemble Meal Prep Bowls

1. Divide rice into 4 meal prep containers, and divide the orange chicken and broccoli. Your meal prep is ready! Keep in the fridge for up to 3-4 days and reheat before eating.

40. Honey Garlic Shrimp Meal Prep

Healthy Shrimp Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 meals’]

Let me show you how to meal prep shrimp for a high protein, low fat, and super quick meal prep option.  This easy Honey Garlic Shrimp Meal Prep with Instant Pot Brown Rice and Lemon Snap Peas is a great healthy shrimp dinner idea for your meal prep.

Ingredients

• 2 tbsp low sodium soy sauce
• 1 tsp raw honey
• 3 cloves garlic, (minced)
• 1 tsp fresh ginger, (minced)
• 1/2 tsp crushed red pepper flakes
• 1 tsp rice vinegar
• 1 lb large shrimp, (peeled & deveined)
• 1/2 tsp olive oil
• 1 1/2 cups brown rice, (uncooked)
• 2 cups water
• 1 tbsp olive oil
• 1 lb fresh sugar snap peas
• 1 tsp lemon zest freshly grated
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Instructions

1. We’re going to start with our brown rice since that takes the longest to prepare. You can always steam rice in a covered pot on the stove, but I like using my Instant Pot to make rice because I can get it started and then just forget about it.
2. To make the rice, add your uncooked brown rice to the Instant Pot. Pour in water, and stir to combine. Then, seal the lid and select the RICE option on high pressure.
3. The Instant Pot is going to start its magic and will eventually seal itself once it builds up enough pressure. When it’s done, carefully remove the lid and fluff the brown rice with a fork. Then, allow the rice to cool.
4. Alternatively, you can add the rice to a deep pot and heat to a simmer over medium heat.  Then, cook for 25-30 minutes, or until rice fully absorbs the water.
5. While rice is cooking, we can prep our honey garlic meal prep shrimp and our lemon snap peas.
6. To make the shrimp, start by making the sauce. So add raw honey, low sodium soy sauce, minced garlic, minced fresh ginger, crushed red pepper flakes, and rice vinegar to a mixing bowl and whisk until combined. Then set this sauce aside for a sec.
7. Heat some olive oil in a large skillet over medium-high heat.
8. Place shrimp in the skillet. Cook the shrimp until pink on both sides, about 2-3 minutes.
9. Pour in the sauce and cook until the shrimp is fully cooked and the sauce is heated through, about 2-3 minutes. Then, set this aside to cool.
10. To make the lemon snap peas, heat olive oil in a skillet over medium-high heat.
11. Add the fresh sugar snap peas and toss to coat. Cook snap peas over medium-high heat for 2 minutes, stirring frequently.
12. Add the lemon zest, sea salt, and ground black pepper, and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.
13. Divide the steamed rice into 4 equal portions in your meal prep containers. Add the lemon snap peas to the opposite side of the containers. Then, top the rice with our honey garlic shrimp and the rest of the sauce.
14. Seal the lids tightly and store this meal prepped shrimp in fridge for up to 4 days.

41. Meal Prep Shrimp Taco Bowls

Shrimp Taco Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Ingredients

• Spicy Shrimp:
• 20 medium shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder (optional)
• 1/4 teaspoon kosher salt
• For the assembly:
• 2 cups cooked brown rice
• 1 cup black beans (drained and rinsed)
• 1 cup corn (drained and rinsed)
• 1 cup tomatoes (diced)
• 1/2 cup cheddar cheese
• 2 tablespoon cilantro (minced)
• 1 lime (cut into 4 slices)
• 4 meal prep containers

Instructions

1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.
2. To assemble: Divide brown rice into 4 meal prep containers (1/2 cup each). Top with 5 shrimps, a scoop of black beans, corn, tomatoes, a sprinkle of cheese, cilantro and a slice of lime. Cover and refrigerate for a max of 4 days.
3. To serve: Heat bowls in the microwave for 2 minutes or until heated throughly. Drizzle with lime juice and top with salsa, sour-cream or gucamole if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.