37 High Calorie Meal Prep Recipes for Weight Gain

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. 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.

2. Keto Crockpot Chicken

Crock Pot Keto Crack Chicken (With Extra Bacon) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT380M · Yield: [‘6’]

This decadent keto crack chicken slow cooker dinner is super addicting and filling! Unlike any other crack chicken recipes out there, this one is loaded with tons of bacon, making it even MORE delicious! Plus, it only takes 10 minutes or less to prep!

Ingredients

• 1-2 packages of bacon
• 10 chicken thighs
• 2 8 oz packages of cream cheese
• ½ cup heavy cream
• 4 cups shredded cheddar cheese
• ½ cup chopped green onions
• 1 Ranch Seasoning salad Dressing mix packet (ranch dip mix packet is fine as well)

Instructions

1. Cook bacon on stovetop until crispy. Transfer bacon onto a plate and crumble. Set aside about ½ cup bacon for the topping.
2. Place chicken along the bottom of the crock pot.Add the ranch mix, cream cheese and heavy cream on top of the chicken.(You can just put the blocks of cream cheese on top out of the package or cut up into big pieces, it doesn’t matter.)
3. Stir everything and coat the chicken with the heavy cream and seasoning. The cream cheese won’t really stir together because it isn’t melted yet.
4. Cook on high for 2 hours in the crock pot.
5. Add the bacon (except for the ½ cup bacon that is set aside) and 3 cups cheddar cheese (the rest of the cheddar cheese will be for the topping). Stir again.
6. Then, set on low for 4-6 hours.
7. Shred the chicken in the crock pot. You’ll be able to easily shred it with two forks because it is so tender. After you shred the chicken, stir everything together.
8. 15 minutes before serving, sprinkle with 1 cup shredded cheddar cheese, ½ cup shredded bacon and green onions. Serve after 15 minutes (or until the cheddar cheese is melted). For a more crusted cheese top, just cook a little bit longer.
9. Serve and enjoy! Keep in mind this meal is very heavy and filling. You may want to opt for a small serving and go back for seconds if needed.

3. Chicken Avocado Salad

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

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘2’, ‘2 1/2 cups’]

Avocado chicken salad made with yogurt, avocados and fresh basil.

Ingredients

• 2 chicken breasts or about 2 cups shredded rotisserie chicken
• 3/4 tsp salt (divided)
• 2 avocados
• 1/4 cup plain yogurt
• 1/4 cup thinly sliced basil
• 2 green onions (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. In a medium pot, bring water and 1/2 tsp salt to a boil. Add chicken, cover and cook for 3 minutes, remove from heat and let sit covered for 18 minutes. Discard water and shred chicken.
2. In a large bowl, mash avocado with yogurt. Sitr in basil, green onions, olive oil and lemon juice. Add chicken and mix until combined.

4. Beef Ragu

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

Recipe details: Prep: PT15M · Cook: PT270M · Total: PT282M · Yield: [‘8’]

This deliciously cozy Beef Ragu Recipe is hearty, flavorful, rich, and very simple to make. This dish makes amazing leftovers and freezes really well, making it the perfect make ahead recipe!

Ingredients

• 2½ tbsp extra-virgin olive oil
• 3 pounds boneless chuck roast (cut into 4 to 5 large pieces)
• 1 medium onion diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, trimmed and diced
• 4 garlic cloves, thinly sliced
• 1½ tbsp minced oregano
• 3½ tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 cup beef broth
• 28 ounce can crushed tomatoes
• 14 ounce can diced tomatoes (with juices)
• 1 bunch minced basil leaves
• 8 cups water
• 2 cups dry polenta
• 5 tbsp unsalted butter
• 1½ cups shredded gruyere
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 12 basil leaves

Instructions beef ragu

1. Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat.
2. Add beef to Dutch oven and sear on each side for 5 minutes. Remove from pot and set aside.
3. Add remaining oil to Dutch oven followed by onions, carrots and celery and saute for 4-5 minutes. Add the garlic and saute for another 2 minutes. Season with salt and pepper.
4. Stir oregano, tomato paste and balsamic vinegar to mixture and stir together.
5. Deglaze pot with broth, scraping up any brown bits from the bottom of the pot.
6. Stir in crushed tomatoes, diced tomatoes and basil leaves and stir together.
7. Add beef back into pot and reduce heat to medium-low to low. Cover and (barely) simmer for 3 to 3 1/2 hours or until beef is for tender and falling apart.
8. Shred beef with 2 forks and stir into sauce until evenly combined. Season with salt and pepper to taste.

Polenta

1. Pour water into a saucepan and place over medium-high heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.
2. Lower heat to medium and simmer for 30 to 40 minutes, while constantly stirring, or until the mixture thickens (to a porridge consistency). Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until mixture is creamy and smooth. Season with salt and pepper to taste.

To Serve

1. Pour polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves (optional). Serve.

5. Vegan Protein Salad

High-Protein Vegan Salad 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’]

This high-protein vegan salad packs in 31 g of plant-based protein along with 14 g of fibre for a nourishing and satisfying meal!

Ingredients

• 250 g block tempeh (cubed)
• 1/4 cup balsamic vinegar (60 ml)
• 2 tbsp soy sauce or gluten-free tamari (30 ml)
• 2 tbsp pure maple syrup (30 ml)
• 1 tsp garlic powder
• pinch of salt and pepper
• 350 g block firm or extra-firm tofu
• 1 tsp garlic powder
• 2 tbsp soy sauce
• pinch of salt and pepper
• 1 tbsp cornstarch (optional for crispier tofu)
• 4 cups chopped and lightly steamed broccoli
• 4 cups or big handful of fresh arugula (spinach or mixed salad greens)
• 2 cups diced cucumber
• 8 tbsp hemp seeds (1-2 tbsp per salad)
• 1 avocado (diced)
• 1 cup chickpeas (drained and rinsed)
• tahini for drizzling over top or 1 batch maple dijon dressing or lemon tahini dressing
• fresh lemon (for serving)
• salt and pepper

Instructions

1. To make the marinated tempeh, mix the marinade ingredients together in shallow dish then add the cubed tempeh. Let sit for 20-30 minutes. Option to press tofu during this time. Bake at 400 F for 20 minutes on a baking tray lined with parchment paper. Once it’s baked, spoon any remaining marinade over the cubes.
2. To make the baked tofu, toss the cubed tofu with the soy sauce, garlic powder and a pinch of salt and pepper. Sprinkle with cornstarch if using and toss again. Transfer to a parchment-paper lined baking pan and bake at 400 F for 20-30 minutes until browed. You can bake it at the same time as the tempeh.
3. You can leave the broccoli raw but it’s suggested to steam it. Bring water to a boil then add the broccoli in a steamer basked, cover and cook for 4 minutes. Remove from heat.
4. If you’re making a dressing for the salad, prepare that now.
5. Prepare 4 bowls with a handful of arugula or other greens of choice. Divide the rest of the ingredients between the 4 servings. Drizzle each with tahini and lemon or a dressing of choice and enjoy.

6. Keto Breakfast Sandwich

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This keto breakfast sandwich will be your savior when craving sandwiches on the keto diet. It’s full of flavors, sweet, savory, and very low in carbs.

Ingredients

• 2 beef burgers
• 1 large egg
• Salt & black pepper (to taste)
• 1/2 avocado (mashed)
• 8-10 slices of pickled cucumber
• A drizzle of yellow mustard
• 2 little gem lettuce leaves

Instructions

1. Wrap your beef burgers with plastic wrap and roll the meat. We want our patties to be a little larger and thinner.
2. Add some olive oil to a skillet, heat it up and cook beef burger patties for 2-3 minutes on each side. Add a pinch of salt and black pepper to the meat. Make sure it is fully cooked before removing it.
3. Pat the meat with a kitchen towel to get rid of excess fat.
4. Fry an egg over medium heat in a skillet. Sprinkle with salt and pepper.
5. Mash avocado and spread it on both of the patties. Afterward, add a fried egg on top of one of the patties (with the avocado side up), and cover with pickled cucumber.
6. Drizzle some yellow mustard and finish it up by covering with a lettuce leave. Finally, cover it with the second patty with the avocado side down.
7. That’s it! Enjoy your keto sandwich!

7. Salmon and Leek Risotto

Salmon Risotto with Leeks & Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘3’]

This Salmon Risotto requires no constant stirring and is made in one pot in under 40 minutes. With salmon filet, lemon, leeks and parsley it’s loaded with flavor and an easy dish that seems fancy. Perfect for dinner parties and dates, but quick & easy enough for a weeknight!

Ingredients

• 2 Tbsp butter (divided; or olive oil)
• ⅔ lb salmon filet (diced; see notes for smoked salmon)
• ½ tsp salt
• ½ tsp black pepper
• ½ leek (chopped)
• 2 garlic cloves (peeled and slightly crushed, but in one piece)
• 1 cups risotto rice
• 1 cups dry white wine
• 2½ cups fish stock (divided)
• 1 cups shredded Parmesan cheese (or other similar style hard cheese)
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 handful flat leaf parsley (chopped)
• salt and pepper (according to taste)

Instructions

1. Melt half the butter in a pan over medium-high heat. Add the cubed salmon and season with salt and pepper. Cook for two minutes or until the salmon has a nice color on the outside and is almost cooked through. Then remove the salmon from the pan and set aside for now.
2. Place the same pan (or another, for less salmon flavor) over medium heat and add in the rest of the butter. When melted, add in the chopped leeks and the garlic cloves. Mix and sauté for two minutes.
3. Add in the rice, mix, and cook for a minute or until the butter has been absorbed.
4. Raise the temperature to medium-high and pour in the wine. Cook it off while stirring, until it is almost completely evaporated. This takes about 1 minute.
5. Lower the heat to medium and add in all fish stock except a ½ cup (100 ml). Bring to a slow simmer and lower the heat to low to maintain a slow simmer. Mix well once and then leave it to simmer until done, 16-18 minutes. Keep an eye on it so it doesn’t get dry – if it does, add more stock. With two minutes left, start tasting it to make sure you don’t overcook the rice.
6. When the risotto is finished, remove the garlic cloves and mix in the shredded Parmesan cheese. Follow with the cooked salmon cubes, lemon zest, lemon juice and chopped parsley. Mix well, then taste test and adjust seasoning if needed. Serve immediately!

8. Mushroom Carnitas Bowl

Mushroom Carnitas 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’, ‘4 meals’]

Meaty mushroom carnitas burrito bowls made with hearty portobello mushrooms and all of your favorite veggie burrito bowl add-ins. Gluten-free. Vegan.

Ingredients

• 16 ounces portobello mushrooms
• 2 tsp Extra-virgin olive oil
• 1/2 cup orange juice
• 2 tsp Mexican Oregano
• 3 tbsp lemon juice (divided)
• 4 tsp garlic (minced & divided)
• 1 1/2 tsp Salt (divided)
• 1/2 tsp corriander
• 1/2 tsp cumin
• 2 tsp Chili Powder
• 2 cups roasted corn (3 large ears )
• 1 cup tomatoes (diced)
• 1/2 cup red onion
• 2 tsp fresh jalapenos (diced)
• 15 ounces black beans (canned) (rinsed and drained)
• 4 cups shredded romaine lettuce
• 1 medium Avocado
• 1/2 cup black olives
• 1 cup vegan pepper jack cheese (or cheese of choice)

Instructions

1. Warm up your outdoor grill or grill pan on medium flame.
2. To a small bowl, add the orange juice, oregano, 2 tablespoons lemon juice, 3 teaspoons garlic, 1 teaspoon salt, coriander, cumin, and chili powder. Mix well. Remove the stems from the portobello mushrooms and score the inside of the cap ever so slightly, making sure not to cut too deep. Add the mushrooms to a zip-top bag, and pour in the marinade. Seal the bag, and ensure that all mushrooms are coated with the marinade. Let marinate for 10 minutes.
3. While the mushrooms marinate, make your salsa by adding to a medium bowl, tomatoes, onion, black beans, jalapenos, ½ teaspoon salt, and 1 tablespoon lemon juice. Set aside.
4. Place the corn cobs and marinated mushrooms directly on the grill or grill pan. Pour the rest of the marinade in a small bowl, and use to baste the mushrooms while cooking. No need to butter or oil the corn. Using tongs, rotate/flip every 3 minutes, cover, and grill until the kernels are slightly charred & tender. Do the same with the mushrooms until they have nice char marks, and have released some of their water. Baste with every flip. This should take a total of 12 minutes. Remove to a cutting board and allow the cobs to cool.
5. Cut the kernels off the corn cobs, and add to the salsa mixture, mixing well.
6. Lay a bed of shredded lettuce in 4 MPOF containers, then divide equally the black bean salsa,

avocado, black olives, and cheese among the containers. Top with mushroom carnitas. Store in your MPOF meal prep containers.

9. Chicken Farro Salad

Chicken with Broccoli, Beets and Farro Salad (Meal Prep) 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 meal prep bowls’]

Chicken meal prep bowls with broccoli, beets, and farro salad are sweet, refreshing, and full of nutritional value! These meal prep bowls are high in protein and fiber!

Ingredients

• 4 skinless (boneless chicken breasts)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1/2 cup parsley leaves
• 2 garlic cloves
• 5 tbsp extra-virgin olive oil
• 1 tsp vinegar
• 1/2 tsp salt
• 1 red onion (sliced)
• 4 small red beets (cooked)
• 2 cups broccoli
• 8.5 oz cooked farro (250 g)
• 2 oranges (peeled and sliced)
• 1/2 tsp salt
• Fresh dill (chopped)

Instructions

1. Chicken
2. Combine garlic powder, paprika, cumin, and salt. Rub it over chicken. Add 1 tbsp of olive oil to a pan and cook for 6 minutes on each side until fully cooked. Let it cool down and cut the chicken into slices.
3. Salad
4. Slice red onion and peeled oranges. Cut the beets into wedges. Now, add broccoli into boiling water and let it cook for 6-8 minutes. Drain them before serving.
5. Combine beet wedges with cooked farro and add salt.
6. Dressing
7. Add parsley, garlic, olive oil, vinegar, and salt into a blender. Blend until smooth.
8. Meal Prep
9. Divide farro mixture and broccolini among 4 food containers. Top them up with onion, orange slices, and chicken. Drizzle with the dressing we’ve just made and sprinkle some chopped dill.

10. 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.

11. Chicken Thighs with Broccoli Salad

Easiest chicken thighs recipe with broccoli salad 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 servings’]

An amazing skillet stove top cooked chicken thighs recipe and the raw broccoli salad is the best combo you’ll ever have, a simple recipe to make, budget-friendly, healthy and truly delicious.

Ingredients

• 8 medium chicken thighs (skin and bone on)
• 1 tsp salt (Himalayan or Kosher)
• 1/4 tsp black pepper
• 1/2 glass white wine (125 ml) (or more)
• 3-4 cloves garlic (crushed and chopped)
• 6 spring onions (scallions)
• 1 small broccoli head (cut into small florets)
• 1 cup mixed sprouts (( i used mung beans, sunflower and red split lentil sprouts)
• 4 spring onions /scallions
• 2 cloves garlic (grated or crushed and finely chopped)
• 1 large avocado
• 10 radishes (or less if they are larger)
• 1 large tomato (or 3 medium tomatoes)
• 15 sprigs parsley ( fresh) (finely chopped)
• 10 small sprigs (3 tbsp) dill (chopped)
• 1 handful pumpkin seeds (raw or toasted)
• 1 pinch salt (I used celery salt)
• 1 pinch black pepper (freshly ground)
• 1 tbsp Extra virgin olive oil (drizzle over )
• 1/2 med lemon (juice) (feel free to use some jest too if you like)

Instructions

1. Place the large skillet over medium heat. Allow it to heat well.
2. Season the chicken thighs with salt and pepper and place these in the hot skillet skin down. Cook for a good 4 minutes covered with a lid.
3. While the chicken is cooking, start preparing the salad by adding all the salad ingredients into a larger bowl. Mix, season, drizzle the olive oil and set aside until ready to serve.
4. Turn the chicken thighs over and cook for a further 3 min.
5. Add the crushed garlic, the wine and cook for a further 10 minutes covered.
6. Serve both with a good squeeze of lemon juice and enjoy!

12. Instant Pot Spicy Chicken

Instant Pot Spicy Chicken with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 meal prep bowls’]

In just 25 minutes, you can make these instant pot spicy chicken bowls! They’re high protein, flavorful, spicy, and just yummy! A great high protein meal prep to have for lunch.

Ingredients

• 1 cup quinoa
• 1 cup water
• 14 ounces of mild salsa sauce (400g)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp olive oil
• 1 lb chicken breasts (cut into 6 pieces (450g))
• 1 tsp cumin
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp chilli powder
• 14- ounce can red kidney beans (rinsed & drained)
• fresh parsley (chopped)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)

Instructions

1. Get out the instant pot and add quinoa, water, salsa, salt, black pepper, and olive oil to it. Then, cut chicken breasts into 6 pieces or so and place them on top of everything.
2. Add in cumin, paprika, garlic powder, and chili powder.
3. Cook in the instant pot on high pressure for 8 minutes. Once done, release the pressure quickly using the valve.
4. Divide the chicken with quinoa into the meal prep bowls. Sprinkle with parsley.
5. Add sliced bell peppers and red kidney beans into additional compartments of the meal prep. Keep refrigerated for up to 3 days.

13. Beef Stroganoff

Easy Instant Pot Beef Stroganoff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT70M · Yield: [‘4’]

My Instant Pot Beef Stroganoff is THE perfect comfort food meal. It’s so easy to make, deliciously creamy, with meltingly tender beef.

Ingredients

• 2 cups (480ml) beef broth (use 3 cups (720ml) if you like A LOT of sauce!)
• 3 tbsp worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp minced garlic
• 1 tbsp tomato paste
• 2 tsp all purpose flour ((OPTIONAL))
• 1 tsp salt
• ½ tsp ground pepper
• 1 tbsp butter
• 1 tbsp olive oil
• 2 medium onions (, sliced)
• 2 cups (250g) mushrooms, sliced
• 2 lbs (900g) chuck steak, cubed
• ¾ cup (185g) sour cream (full fat)
• Salt and pepper to season
• 2 tbsp chopped parsley
• 2 tsp Xanthan Gum ((omit flour if using))
• 1 tbsp cornstarch ( diluted in 1 tbsp cold water)

Instructions

1. Combine the beef broth, mustard, minced garlic, worcestershire sauce and tomato paste.
2. Heat butter and oil in your Instant Pot using the “Sauté” function. Wait until the butter has melted and add the onions. Cook, stirring, for five minutes until slightly softened.
3. Add the mushrooms – I used a mix of button and wild mushrooms here, slicing some and leaving smaller ones whole. Cook the mushrooms, stirring, for a couple of minutes then add the salt, pepper and flour. If you want to make a gluten free beef stroganoff then leave out the flour.
4. Stir in the cubed beef and add the beef broth. Seal and cook on high pressure for 35 minutes, allowing 10 minutes for natural pressure release. Do a quick release of remaining steam.
5. Check the seasoning and add salt and pepper, if needed. If you think the sauce needs to be thickened, then stir in the Xanthan Gum / cornstarch slurry and cook for a few minutes (selecting “Sauté”).
6. Stir in the sour cream, add the chopped parsley and serve over noodles, rice, potatoes or cauliflower mash for a low carb option.

14. Savory Breakfast Bowl

Savory Breakfast Bowl with Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT19M · Total: PT24M · Yield: [‘4’, ‘4 bowls’]

This Savory Breakfast Bowl is a high-protein breakfast recipe. You can customize this gluten-free bowl to your tastes! Easy, delicious, and full of flavor, and makes for a perfect vegetarian meal prep when you’re in need of a filling morning meal.

Ingredients

• 2 tsp olive oil
• 1/4 white onion (chopped)
• 1 clove garlic (minced)
• 2 cups baby spinach
• 6 cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 medium sweet potato (thinly sliced)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• dried oregano (to taste)
• 1/2 large avocado (sliced)
• 1/2 red pepper (sliced)
• 2 boiled eggs (fried or scrambled as well)
• 3 tbsp grated parmesan
• Fresh parsley (chopped, or any other herb)

Instructions Spinach with Tomatoes

1. In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
2. Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes. Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked.
3. Transfer to a bowl.

Sweet Potatoes

1. Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
2. Sprinkle with salt, black pepper, garlic powder and dried oregano.
3. Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
4. Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
5. Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
6. Transfer into a bowl.

The Rest of the Bowl

1. Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.

15. Crockpot Pork Chops

Slow Cooker Pork Chops and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘4’, ‘4 Servings’]

This creamy garlicky slow cooker pork chops with potatoes is the most comforting crock pot meal! Enjoy it as is or with side dishes such as pasta noodles, rice, or roasted vegetables.

Ingredients

• 24 ounces Yukon gold potatoes (chopped into 2-inch chunks*)
• 2 Tbsp avocado oil
• 4 to 5 pork chops**
• 1 large yellow onion (diced)
• 8 ounces baby bella mushrooms (chopped)
• 5 cloves garlic (minced)
• 1 (15-oz) can full-fat coconut milk
• ½ cup chicken broth or beef broth
• 1 Tbsp cider vinegar or lemon juice
• 2 Tbsp gluten-free all-purpose flour
• 1 Tbsp dried parsley*
• ½ tsp sea salt (to taste)

Instructions Sauté the Vegetables:

1. Add the avocado oil to a large skillet, heat to medium-high, and add the onion and mushrooms. Cook, stirring occasionally, until the onion and mushrooms have turned deeply golden-brown. Add the garlic and continue cooking for another 1 to 2 minutes. Transfer the veggies to a bowl and set aside until ready to use.

Sear the Pork Chops:

1. Use the same skillet you used to sauté the onion and mushrooms to sear the pork chops. To do so, keep the skillet heated to medium-high and add a touch more avocado oil if necessary. Sprinkle both sides of the pork chops with sea salt, then place on the hot skillet. Sear for 2 to 3 minutes per side, until golden-brown.

Make the Sauce:

1. While the vegetables are sautéing and the meat is browning, make the sauce. To do so, simply add all of the ingredients for the sauce to a small saucepan and whisk well. Bring to a full boil and whisk constantly until sauce thickens – this should only take a couple of minutes! Set sauce aside until ready to use.

Slow Cook Everything:

1. Place the potatoes at the bottom of the crock pot.
2. Transfer the seared pork chops to the crock pot, placing them on top of the potatoes.
3. Add the sautéed vegetables followed by the sauce.
4. Stir as best you can, then secure the lid on the slow cooker.
5. Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
6. Serve the pork chops with potatoes and mushrooms slathered in sauce and enjoy!

16. Shredded Mexican Beef Bowls

Slow Cooker Mexican Shredded Beef Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT480M · Total: PT485M · Yield: [‘6’, ‘6 servings’]

These shredded Mexican beef bowls are made in the slow cooker and perfect for weekly meal prep with rice, beans, plantains and peppers to round them out!

Ingredients

• 2.5-3 pound beef rump roast
• 1.3 ounces taco seasoning packet
• 3 ounces tomato paste
• 1 cup beef broth
• 1 tablespoon cornstarch (*substitute arrowroot or tapioca starch if desired)
• 1 cup white rice
• 2 cups water
• 15 ounces canned black beans (rinsed and drained)
• 1/4 cup chopped cilantro
• 1 ripe plantain
• 1 tablespoon coconut oil
• kosher salt to taste
• 1 green bell pepper (thinly sliced)
• 1 red bell pepper (thinly sliced)

Instructions For the shredded beef:

1. Place the beef in the slow cooker. Whisk the remaining ingredients together in a small bowl and pour over the beef. Cook on low for 8-10 hours (works well overnight). Remove beef from the slow cooker, shred using two forks, place the beef back into the bowl of the slow cooker and toss with the sauce. 

For the rice:

1. Place the rice and water together in a medium sauce pot over high heat. Once boiling, stir and reduce heat to low. Cover and cook until all liquid is absorbed by the rice.
2. Transfer the rice to a large bowl, add the beans and cilantro then stir to combine.

For the plantains:

1. Slice the plantain on the diagonal into 1/4 inch thick slices. Place coconut oil in a skillet over medium-high heat. Once hot, add plantain slices and fry until golden brown on each side. Season liberally with kosher salt. Remove from pan and drain on a paper towel lined plate. Season to taste with more salt.

To assemble the bowls:

1. Place an equal amount of rice, beef, plantains and peppers in meal prep bowls. Garnish with a slice of lime and sprig of cilantro. Keep refrigerated until eating during the week.

17. Chicken Alfredo Pasta

Chicken Alfredo – Creamy Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Are looking for any easy Chicken Alfredo recipe? This creamy chicken pasta is simple enough for a weekday meal but fancy enough for date night. Once you make this rich and creamy alfredo sauce you will want to serve it with everything!

Ingredients

• 500 g (1 lb) large chicken breasts ((or skinless boneless thighs))
• Salt and pepper (, to season)
• ½ tbsp olive oil (, to fry the chicken)
• 1 tbsp unsalted butter
• 3 garlic cloves (, minced)
• 500 ml (2 cups) double / heavy cream ((or you can use single cream))
• 50 g (½ cup) Parmesan cheese (, freshly grated)
• 1 tsp salt
• 1 tsp garlic powder (, optional)
• 3 tbsp fresh chopped parsley (, to garnish)
• Salt and pepper to season (, if needed)
• 300 g (10 ½ oz) fettuccine (, or tagliatelle pasta (dried))
• 1 tsp salt for pasta water

Instructions Prepare the Chicken

1. Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.
2. Open the breasts up. Cover the chicken with grease proof paper and use a rolling pin to gently flatten it. Season well with freshly ground salt and pepper.
3. Heat a large skillet or frying pan and add the olive oil. Pan fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick.
4. Use a digital thermometer to check the internal temperature has reached 75°C / 165°F. Set the chicken aside for a couple of minutes then slice on the diagonal.

Make the Alfredo Sauce

1. Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt. Add the garlic once the butter is foaming and cook, stirring, for about 30 seconds until fragrant.
2. Pour in the cream and bring to a gentle simmer. Add the salt and garlic powder.
3. Stir in the Parmesan cheese until melted. Add the sliced chicken and parsley.

Meanwhile Prepare the pasta

1. While the chicken is cooking, bring a large pot of water to a boil, salt generously and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than package instructions.
2. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
3. Taste and season with salt and pepper. Serve immediately!

18. One Pot Cream Mushroom Chicken Pasta

One Pot Creamy Mushroom Chicken Spinach Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT40M · Yield: [‘5’]

The perfect pasta for Valentine’s or just a meal prep for the week. Either way, it’s delicious, creamy, and easily made in one pot!

Ingredients

• 3 tablespoons olive oil
• 1.5 lbs chicken breasts (diced)
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 3 cups cremini mushrooms (sliced)
• Salt (to taste)
• Pepper (to taste)
• 4 cups chicken broth ((full container from Campbells))
• 0.75 cup cream (35%+)
• 1 pound farfalle/bow tie pasta (full box from Barilla)
• 8 oz spinach (full bag from Harvest Fresh)
• Parmesan

Instructions

1. Heat olive oil in a large pot or pan on medium-high heat.
2. Add chicken and once it’s done cooking through, set aside.
3. Using the same pan, add the diced onion in.
4. Once slightly cooked through, add in the garlic and mushroom.
5. Add some salt and pepper for taste.
6. Once everything is cooked, add in chicken broth and heavy cream before bringing it to a boil.
7. Once boiled, lower the heat to medium and add the pasta.
8. When the pasta is al dente, add the spinach and fold it into the pasta.
9. Then add the chicken back into the pan and some parmesan.
10. Top off with extra parmesan when serving.

19. Vegan Pulled Jackfruit Sandwich

Vegan Pulled Jackfruit Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT35M · Yield: [‘4’, ‘4 sandwiches’]

This warm, juicy vegan jackfruit sandwich will satisfy your cravings for BBQ pulled pork and comfort food in one go. Try this easy and delicious vegan sandwich packed with nutrients and fiber!

Ingredients

• 4 whole wheat hamburger buns (toasted)
• 1 batch BBQ Pulled Jackfruit
• 1 batch Vegan Coleslaw
• Fresh parsley to garnish
• additional vegan cashew mayo (optional)

Instructions

1. Assemble the sandwiches with layers of pulled jackfruit and cabbage slaw. Garnish with fresh parsley.
2. Smear the top half of the bun with leftover vegan cashew mayo for extra creaminess (optional). Alternatively, fill pulled jackfruit and cabbage slaw in wraps or tacos.

20. Chicken Shawarma Quinoa Bowl

Chicken Shawarma Quinoa Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into strips
• 1 cup uncooked quinoa
• 2 cups water
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional)
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/2 cup plain Greek yogurt
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. 1. Rinse the quinoa and cook it in the 2 cups of water until fluffy, then set aside.
2. 2. In a bowl, mix 1 tablespoon olive oil with garlic, cumin, coriander, smoked paprika, turmeric, salt, pepper, and lemon zest. Toss chicken strips in the marinade and let sit 15-30 minutes.
3. 3. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through, about 6-8 minutes.
4. 4. While the chicken cooks, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the parsley.
5. 5. In a small bowl, whisk the Greek yogurt with lemon juice and a pinch of salt to make a tangy sauce.
6. 6. Assemble bowls by layering quinoa, spooning over the chicken, then topping with cucumber, tomatoes, onion, and a drizzle of yogurt sauce; garnish with parsley.

21. Sloppy Joe Casserole

Sloppy Joe Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’]

This Sloppy Joe Casserole Recipe is loaded with juicy ground beef and noodles smothered in a cheesy Manwich sauce with tomatoes and corn!

Ingredients

• 1 lb. ground beef (85% lean)
• ½ cup onions (diced)
• 1 15.5 oz can Manwich sauce
• 2 ½ cups chicken broth
• 1 14.5 oz. can diced tomatoes (not drained)
• ¾ pound farfalle pasta (uncooked)
• 8 oz. Velveeta cheese (cubed)
• 1 cup corn (frozen or drained from a can)
• 1 ½ cups cheddar (shredded)

Instructions

1. Preheat oven to 375 degrees.
2. Cook and crumble the ground beef in a large, high-walled skillet pot over medium-high heat for 2 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and the onions are softened. Drain grease.
3. Add liquids: Manwich sauce, chicken broth, and undrained diced tomatoes.
4. Bring to a gentle boil, then add the pasta and stir to combine.
5. Cover and let it boil gently until al dente. Stir a few times throughout to ensure the pasta doesn’t stick to the bottom of the pot. Add a few extra minutes than what’s indicated on the box since we are boiling gently. Taste-test a noodle before proceeding.
6. Reduce heat to low. Stir in the corn. Add the cubed Velveeta and place the cover on the pot to allow it to melt. Lift the cover and gently stir to combine.
7. Transfer to a lightly greased 9 x 13 inch casserole dish.
8. Top with shredded cheddar.
9. Cover and bake for 15 minutes. Remove cover and serve with cornbread!

22. Mozzarella Stuffed Chicken Breast with Pesto

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

23. Cheesy Chicken Noodle Casserole

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 people’]

This Chicken Noodle Casserole is easy to make with canned soup or with my homemade cream of mushroom! It’s got a delicious cheese sauce with sour cream, broccoli, and juicy chicken.

Ingredients

• 2 1/2 cups diced uncooked chicken (about 2 small chicken breasts)
• 1 teaspoon Italian Seasoning
• 3/4 teaspoon Garlic Salt
• 1/4 teaspoon Pepper
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 3 cups dry Rotini
• 10.5 oz. condensed cream of mushroom soup
• 1 cup sour cream ((or 8 oz.))
• 1/2 cup milk (any kind)
• 2 cups sharp white cheddar cheese (shredded)
• 1 cup regular cheddar (shredded)
• 1 cup French’s crispy fried onions

Instructions

1. Preheat oven to 375 degrees.
2. Season the chicken with 1 tsp. Italian seasoning, 3/4 tsp. garlic salt, and 1/4 tsp. pepper.
3. Heat 2 Tbsp. olive oil over medium-high heat. Add the chicken and cook for 3 minutes.
4. Toss the chicken and add the broccoli. Cook for 3-4 additional minutes, until the chicken is cooked through. Remove from heat.
5. Cook the rotini for 1 minute less than al dente, refer to package for cooking time.
6. Meanwhile, add the cream of mushroom soup, sour cream, milk, and 2 cups sharp white cheddar to the pot with the chicken & broccoli. Stir to combine.
7. Drain the pasta and add it to the pot. Use a silicone spatula to gently mix until combined.
8. If the pot isn’t oven safe, transfer to a lightly greased 9 x 13 inch casserole dish.
9. Top with 1 cup regular cheddar. Cover and bake for 25 minutes.
10. Remove cover and add crispy fried onions. Bake uncovered for 8 minutes. Serve with Garlic Bread with Cheese.

24. Salmon with Veggies

Salmon Meal Prep 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: [‘2’, ‘2 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

25. Croissant Breakfast Sandwich

Croissant Breakfast Sandwich Recipe 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 sandwiches’]

A Breakfast Sandwich filled with eggs, cheese, and ham piled between a soft butter croissant that is actually freezer friendly? Oh, yes. Enjoy one of these delicious Croissant Breakfast Sandwiches for breakfast, lunch, or dinner, and stockpile your freezer for busy nights on the go…or the holidays.

Ingredients

• 6 large eggs (lightly beaten)
• 1/4 cup whole milk
• 1 tablespoon butter
• 4 large butter croissants
• 4 tablespoon mayonnaise
• 4 teaspoon dijon mustard
• 6 ounces ham or turkey (thinly sliced)
• 6 slices cheddar cheese

Instructions Option 1: Bake and Serve Fresh

1. In a medium bowl whisk together the eggs with whole milk.
2. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside.
3. Prepare the sandwiches. Slice each croissant in half. On one half spread one tablespoon mayonnaise and on the other half spread one teaspoon mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese.
4. To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted.

Option 2: Freeze and Reheat Later

1. In a medium bowl whisk together the eggs with whole milk.
2. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside.
3. Prepare the sandwiches. Slice each croissant in half. On one half, spread one tablespoon of mayonnaise, and on the other half, spread one teaspoon of mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese.
4. To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer.
5. To heat from frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively, preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

26. Chicken Legs Chickpeas and 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.

27. Chickpea Salad

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

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’, ‘2 meal prep bowls’]

These vegan high protein chickpea salad bowls are delicious and nutritious. The recipe is great if you’re vegan and want to increase your protein intake naturally.

Ingredients

• 14 oz can of chickpeas (400g)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp salt
• 2 cucumbers (diced)
• 3 medium tomatoes (diced)
• 1 small red onion (sliced)
• ½ cup parsley leaves (chopped)
• 1 garlic clove (smashed (1/2 tsp minced garlic))
• 1 ½ tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
2. Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
3. Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
4. If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.

28. Red Kidney Bean Burger Bowl

Red Kidney Bean Burger Bowls (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT154M · Yield: [‘4’, ‘4 meal prep bowls’]

These vegetarian burger bowls are so delicious. Red kidney bean burgers are easy to make and are full of flavors. With the addition of the vegetables, you’ll stay full for the day to come!

Ingredients

• 16 oz can red kidney beans (rinsed and drained)
• 1/2 red bell pepper
• 1/2 cup scallions (chopped)
• ½ cup parsley
• 4 cloves garlic (peeled)
• 1 large egg
• 1 tbsp cumin
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/2 cup quick oats
• 1 large carrot (or 2 small carrots)
• 1 red onion
• 4 beets
• 2 cups radishes
• 2 avocados
• 4 cups arugula
• 2 cups cherry tomatoes
• ½ English cucumber
• 2 cups green peas (drained)
• 4 tbsp Caesar dressing

Instructions Burgers:

1. Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart.
2. Mash the beans in a bowl until it forms a consistent paste.
3. Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder to it. Pulse it. Then, add oats and an egg. Pulse it again.
4. Afterward, add in mashed red kidney beans and give it a pulse until one smooth texture.
5. Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
6. Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.

Salad:

1. Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.

Servings:

1. Divide vegetables equally into food containers. Top each bowl with black bean burger we‘ve just made and cover in Caesar dressing.

29. Piri Piri Chicken

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This piri piri chicken dinner is full of flavorful spices and cooked easily on just one sheet pan by using the spatchcock method.

Ingredients

• 4 lb. whole chicken (spatchcocked (*see note))
• salt & pepper
• 2 tablespoons piri piri spice (divided)
• 2 tablespoons avocado oil (divided)
• 1 large sweet potato (chopped)
• 1 pound green beans (trimmed)

Instructions

1. Preheat oven to 450°F convection roast (**see note).
2. Season all sides of the spatchcocked chicken liberally with salt and pepper.
3. Place the chicken on a heavy duty baking sheet breast side up and drizzle with 1 tablespoon of the avocado oil.
4. Rub 1 1/2 tablespoons of the piri piri spice all over the chicken.
5. Arrange the chopped sweet potatoes around the chicken on the pan.
6. Place in the oven and roast for 5 minutes.
7. Reduce temperature to 425°F convection and roast for 25 minutes.
8. Remove from oven, add the green beans to the pan arranging around the chicken with the sweet potatoes. Drizzle the green beans and sweet potatoes with the remaining 1 tablespoon of avocado oil and 1/2 tablespoon piri piri spice. Toss to combine and return to oven to roast another 10 minutes.
9. Remove from oven and let rest for 5-10 minutes before carving the chicken and serving.

30. Cheese Tomato Quiche

Cheese and Tomato Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘6’, ‘6 slices’]

Keto quiche is a fun, easy breakfast anyone can make. This cheese and tomato quiche is flavorful, savory, cheesy, and will keep you in ketosis.

Ingredients

• 2 cups cheddar cheese (grated)
• 12 large eggs
• 1/2 cup cream cheese
• 12 tbsp butter (melted)
• 1 medium or 2 small tomatoes (chopped)
• 1/4 cup onion (chopped)
• 1/8 tsp thyme
• 1/4 tsp dried parsley
• salt & black pepper (to taste)

Instructions

1. Add 1.5 cups of cheddar cheese to a baking dish (8″ x 12″).
2. Melt butter in a microwave.
3. Now add eggs, cream cheese, tomatoes, and onion to the food processor. Add in thyme, dried parsley, and salt with pepper.  If you don’t own a food processor, whisk eggs in a bowl with cream cheese and mix in tomatoes with onions with the rest of the ingredients.
4. While processing the ingredients, slowly start pouring in melted butter. In the case of no processor, just pour in the butter while mixing all the ingredients together.
5. Now, pour the egg mixture over the shredded cheese into a baking dish.
6. Sprinkle with the remaining ½ cups of cheese.
7. Bake in the oven at 325F for 45 minutes. The outside should be completely cooked, while the middle only a little jiggly.
8. Cooldown before serving! The recipe is freezer-friendly!

31. Carrot Cake Overnight Oatmeal

Overnight Oats for Weight Gain (High Calorie Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘1’]

Learn how to make overnight oats for weight gain with this high calorie recipe. It’s like a carrot cake dessert for breakfast!

Ingredients

• ⅓ cup rolled oats, dry
• 5.3 ounces vanilla Greek yogurt ((whole milk variety))
• ½ cup grated carrot
• ¼ cup half and half
• 2 tablespoons maple syrup
• 2 tablespoons raisins
• ½ teaspoon pumpkin pie spice
• 2 tablespoons whipped cream cheese
• 2 tablespoons chopped pecans
• toasted coconut shreds, additional grated carrot ((optional, for topping))

Instructions

1. Grate the carrot. In a medium-sized bowl, stir together the oats, yogurt, carrot, half and half, 1 tablespoon maple syrup, raisins, and pumpkin pie spice.
2. Put the mixture in a pint-sized jar (or similarly sized container) and cover. Refrigerate the oats for 8 hours (or overnight).
3. Whisk together the remaining 1 tablespoon of maple syrup and the cream cheese. Put the overnight oats into a bowl and drizzle this cream cheese icing on top. Alternatively, you can add the icing to the jar on top of the oats.
4. Top the overnight oatmeal with chopped pecans, toasted coconut, additional shredded carrot, and anything else you’d like. Enjoy!

32. Honey Garlic Chicken

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.

33. Herb Chicken Couscous

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.

34. Chicken Alfredo Bake

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’]

Creamy and cheesy, this Chicken Alfredo Bake is easy to make with a homemade alfredo sauce, cooked chicken, and frozen broccoli. A cozy casserole for dinner any night!

Ingredients

• 2 tbsp butter (unsalted is best)
• 4 cloves garlic (minced)
• 3 cups low-sodium chicken broth
• 2½ cups half-and-half*
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp kosher salt (not table salt)
• ¼ tsp black pepper
• pinch of crushed red pepper flakes
• 4 cups uncooked fusilli pasta
• 2½ cups cooked chopped chicken (baked or rotisserie)
• 2 cups frozen broccoli florets** (thawed)
• 2 cups Parmigiano-Reggiano cheese (freshly grated, divided)
• 2 cups mozzarella cheese (freshly grated, divided)
• 1 handful fresh chopped parsley

Instructions

1. Preheat oven to 375℉. Coat a 9×13 baking dish with nonstick cooking spray.
2. Add the butter to a large nonstick saucepan over medium-low heat; whisk until melted. Add garlic and cook until fragrant, about 30 seconds.
3. Slowly whisk in the chicken broth and half-and-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
4. Add the pasta and bring to a boil. It will look like a ton of liquid with little pasta, but don’t worry, the pasta will absorb a lot of it as it simmers.
5. Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
6. Turn off the heat and stir in the chicken, broccoli, and 1 cup Parmesan cheese until combined and well coated.
7. Pour half of the pasta mixture into the prepared baking dish.
8. Sprinkle evenly with 1 cup mozzarella cheese.
9. Layer the remaining half of the pasta evenly on top.
10. Sprinkle evenly with the remaining 1 cup mozzarella and 1 cup Parmesan.
11. Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
12. Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn’t burn.)
13. Sprinkle with fresh chopped parsley, serve, and enjoy!

35. Keto Pork Pie

Classic British Pork Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT90M · Total: PT120M · Yield: [‘6’, ‘6 pork pies’]

These keto and gluten-free British pork pies are the most wonderful and versatile hand held food, perfect for road trips, camping and picnics! They are also perfect sliced on a charcuterie board, alongside your favorite chutney or mustard.

Ingredients

• 2 cups oat fiber
• 2 cups almond flour
• 1 1/2 teaspoon xanthan gum
• 1 teaspoon fine salt
• 2 large eggs ( 1 for filling and 1 beaten egg for brushing)
• 1/4 cup butter
• 1/4 cup lard
• 4/5 cup water ((3/4 cup + 1 tablespoon))
• 2 pounds pork shoulder (or 2/3 pork tenderloin and 1/3 pork belly)
• 1 1/2 teaspoon fine salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper powder
• 1/4 teaspoon ground mace (or nutmeg)
• 1 teaspoon chopped fresh sage ( and / or thyme)
• 1/2 cup beef stock (or bone, chicken)
• 1 1/2 tablespoon unflavored gelatin powder

Instructions

1. In a large bowl, mix together the dry ingredients: 2 cups oat fiber, 2 cups almond flour, 1 1/2 teaspoon xanthan gum and 1 teaspoon fine salt.
2. Make a whole in the middle, break ONE of the 2 large eggs inside and mix it up as best as you can.
3. In a pan, add 1/4 cup butter, 1/4 cup lard and 4/5 cup water and heat it over medium heat until the fats are fully melted.
4. Raise the heat, and as soon as it starts boiling, carefully pour all the liquid, at once, in the middle of the flour mixture.
5. Immediately stir everything with a large silicone spatula or wooden spoon. Continue mixing until a homogenous dough is formed.
6. Grease each of the pork pie molds.
7. When the dough is just cool enough to handle, separate it into 6 large balls (around 120 grams each), and 6 small ones (about 35 grams each).
8. Press one of the larger balls of hot water dough into the mold, pushing it the sides and up to the edges. Make sure there are no holes.

Pork Pie Filling

1. Mince 2 pounds pork shoulder by cutting it very finely by hand, or using a meat grinder with the coarse blade, or using a food processor.
2. Add 1 1/2 teaspoon fine salt, 1 teaspoon ground black pepper1/2 teaspoon red pepper powder, 1/4 teaspoon ground mace and 1 teaspoon chopped fresh sage, and mix well. Separate the meat into 6 portions of the same size.
3. Put one portion of meat inside each dough lined mold. Leave some space on the top, to attach the lids.
4. Stretch the smaller balls of dough into a disc about the size of the top of the pies, to form the lids.
5. Beat the second egg, and brush some around the edges of the pie, to help glue the lids in place.
6. Place the disc of dough on top of the pie, and gently pinch and press all around it, sticking the top and bottom together.
7. Brush the keto pie tops with a thick layer of beaten egg, and make a hole in the center of the pies.
8. Pre-heat the oven to 200 °C (390 °F). Bake the pies for one hour, then take them from the oven for a second round of egg wash.
9. Turn the temperature down to 175°C (350°F) and bake for another half an hour.
10. Remove the keto pork pies from the oven and allow them to cool inside the molds.
11. Heat the 1/2 cup beef stock, and stir 1 1/2 tablespoon unflavored gelatin powder, mixing until it’s fully dissolved. Wait for it to cool down until it’s just warm.
12. Pour the liquid gelatin stock slowly inside the keto pork pies through the hole on the top, until it is full. Allow a moment to soak (so it doesn’t overflow), the put in some more.
13. Take the pies full of stock into the fridge for a few hours at least for the jelly to firm up.

36. Baked Chicken and Rice

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

Recipe details: Prep: PT30M · Cook: PT100M · Total: PT140M · Yield: [‘6’, ‘6 people’]

Baked chicken with rice pilaf.

Ingredients

• 6 chicken thighs – bone in (skin removed)
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried thyme
• 2 cups long grain rice
• 2 tablespoons olive oil
• ½ medium sized onion (finely diced)
• 2 carrots (finely diced)
• 1 stalk celery (finely diced)
• 1 clove garlic (finely minced)
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 cups chicken broth
• 2 bay leaves
• ½ teaspoon salt (if using unsalted chicken broth)

Instructions Chicken

1. Combine salt, pepper, paprika, garlic powder, onion powder and dried thyme
2. Rub spice mixture onto both sides of chicken. Set aside.

Rice

1. Add one tablespoon of olive oil to a hot sauce pan.
2. Sauté onions, carrots and celery together until softened (3-5 minutes)
3. Add garlic and stir for about 30 seconds. Turn heat to low.
4. Add additional tablespoon of olive oil and add rice. Stir until every grain of rice is covered with the olive oil. Sprinkle with salt and pepper and mix together.

Casserole

1. Spray casserole dish with a nonstick spray. Pour rice mixture into bottom of casserole dish.
2. Place chicken thighs on top of rice
3. Carefully pour chicken broth around chicken thighs
4. Sprinkle broth with salt (if using unsalted chicken broth) and add bay leaves
5. Cover tightly with foil and place casserole on a baking sheet
6. Place in preheated 350 degree oven for 1 hour
7. After one hour, carefully pull out rack with baking sheet and casserole dish. Remove foil to check on rice. Use a spoon and carefully stir or push rice down so the rice on top makes contact with any remaining liquid. Replace foil return to oven for an additional 30 minutes.
8. Remove foil and continue baking for 10 minutes to allow chicken to brown slightly and the top of the rice to crisp.
9. Remove from oven and gently place foil over top of casserole. Let set for 10 minutes. Remove bay leaves and serve.

37. Vegan Pesto Pasta

20 Minute Vegan Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This vegan pesto pasta recipe is full of bright, fresh flavors. If you’re looking for a simple weeknight dinner, you’ll love this recipe!

Ingredients

• 8 ounces pasta
• ½ tablespoon coconut oil
• 2 cups grape tomatoes (or cherry tomatoes, sliced)
• Salt and pepper to taste
• 2-4 tablespoons vegan heavy cream
• 3 tablespoons vegan Parmesan cheese (homemade or store-bought plus more for garnish)
• ½ to ¾ cup pesto
• 2-4 tablespoons pasta water
• 2 ½ cups basil (stemmed and washed)
• ⅓ cup walnuts (raw)
• 2 tablespoons vegan Parmesan cheese
• 3 cloves garlic
• 1 tablespoon lime juice
• ½ teaspoon sea salt
• ⅓ cup olive oil (up to 1/2 cup)
• 1/2 teaspoon pepper (adjust to taste)

Instructions

1. Bring a pot of salted water to a boil. Cook the pasta to the box or package’s directions.
2. While the pasta is boiling, heat the coconut oil in a pan over medium high heat. When hot, add in the tomatoes, stirring and sautéing until the tomatoes are cooked down and burst, about 5 minutes. Season with sea salt and black pepper.
3. While the tomatoes, are cooking down, prepare the pesto.
4. Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary. Pour the excess into a jar, and use ½ to ¾ cup for the dish.
5. Strain the cooked pasta, saving a few tablespoons of pasta water if the pesto is too thick on the pasta. Add in the vegan heavy cream and the pasta to the pan with the tomatoes, the vegan parmesan cheese, and then pour the pesto on, stirring in. Add the pasta water if necessary.
6. Taste and add more sea salt if needed. Serve with some extra vegan parmesan on the side and enjoy!

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.