27 Back to School Meal Prep Recipes

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. Chicken Burrito Bowls

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

Ingredients

• 4 cups cooked white rice
• 1 lb boneless skinless chicken breast, diced
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup pico de gallo or diced tomatoes with onions
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• salt and pepper to taste

Instructions

1. Step 1: Toss the diced chicken with chili powder, cumin, paprika, salt, and pepper.
2. Step 2: Heat olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through.
3. Step 3: Warm the black beans and corn in a small pot or microwave until heated through.
4. Step 4: Assemble bowls by dividing the cooked rice among four bowls, then top with chicken, beans, corn, and pico de gallo.
5. Step 5: Add diced avocado and sprinkle with chopped cilantro.
6. Step 6: Serve each bowl with a lime wedge for squeezing over the top.

2. Meal Prep Chicken and Vegetables

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

Ingredients

• 1 lb chicken breast, diced
• 2 cups broccoli florets
• 2 cups carrot slices
• 1 red bell pepper, sliced
• 1 cup dry quinoa (yields about 3 cups cooked)
• 2 cups water or chicken broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• salt and pepper to taste
• optional lemon juice for finishing

Instructions

1. Step 1: Rinse quinoa and simmer in 2 cups water or broth until fluffy and water is absorbed. Set aside.
2. Step 2: Season chicken with salt, pepper, and half of the minced garlic; cook in a skillet with 1 tbsp olive oil until opaque and cooked through.
3. Step 3: In the same pan, sauté broccoli, carrots, and bell pepper until just tender.
4. Step 4: Mix the cooked quinoa with the vegetables and chicken; adjust seasoning with the remaining garlic, salt, and pepper.
5. Step 5: Divide into four meal prep containers. Optional: finish with a squeeze of lemon juice.

3. Honey Garlic Chicken

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

Ingredients

• 1.5 lb chicken thighs or breasts, cut into bite-sized pieces
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• 1 tsp sesame oil
• 1 tbsp sesame seeds (optional)
• 2 cups cooked white rice to serve

Instructions

1. Step 1: In a bowl, whisk together honey, soy sauce, rice vinegar, garlic, and ginger.
2. Step 2: Sear chicken in a hot skillet with sesame oil until browned and cooked through.
3. Step 3: Pour the honey-soy mixture over the chicken and bring to a simmer.
4. Step 4: Add the cornstarch slurry and cook until the sauce thickens to coat the chicken.
5. Step 5: Serve the honey garlic chicken over cooked rice and sprinkle with sesame seeds.

4. Parmesan Chicken Tenders

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

Ingredients

• 1.5 lb chicken tenders
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 large eggs
• 1 tsp garlic powder
• 1/2 tsp paprika
• salt and pepper to taste
• 2 tbsp olive oil for baking
• optional marinara sauce for dipping

Instructions

1. Step 1: Preheat oven to 425F (220C).
2. Step 2: Beat eggs in a shallow bowl. In another bowl, mix breadcrumbs, parmesan, garlic powder, paprika, salt, and pepper.
3. Step 3: Dip each chicken tender into the eggs, then coat with the breadcrumb mixture.
4. Step 4: Place coated tenders on a baking sheet, drizzle with olive oil, and bake 15–20 minutes until golden and cooked through.
5. Step 5: Serve with marinara sauce or lemon wedges if desired.

5. Spicy Pineapple Chicken

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

Ingredients

• 1.5 lb chicken thighs, cut into chunks
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp sriracha or chili sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1 tsp sesame oil
• 2 cups cooked jasmine rice to serve

Instructions

1. Step 1: Brown the chicken chunks in a little oil in a skillet.
2. Step 2: Add garlic, bell pepper, and onion; sauté until fragrant and vegetables are tender-crisp.
3. Step 3: Stir in pineapple chunks.
4. Step 4: In a small bowl, mix soy sauce, sriracha, honey, and rice vinegar; pour over the chicken and vegetables.
5. Step 5: Add cornstarch slurry to thicken the sauce; simmer until glossy.
6. Step 6: Remove from heat and finish with sesame oil. Serve over hot jasmine rice.

6. Cauliflower Rice Burrito Bowl

Cauliflower Rice Burrito Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cauliflower rice
• 1 cup black beans, drained
• 1 cup corn kernels
• 1 cup salsa
• 1 avocado, diced
• 1 cup shredded cheddar cheese
• 1 lime, cut into wedges
• 2 tbsp olive oil
• 1 tsp cumin
• salt to taste

Instructions

1. Step 1: Heat olive oil in a skillet and lightly sauté cauliflower rice with the cumin and a pinch of salt.
2. Step 2: Warm black beans and corn separately until heated through.
3. Step 3: Build bowls by layering cauliflower rice, then beans, corn, salsa, and diced avocado.
4. Step 4: Sprinkle with cheddar cheese and serve with lime wedges.

7. Stir Fried Pork

Stir Fried Pork is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 2 cups broccoli florets
• 1 cup bell pepper slices
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp oyster sauce or hoisin (optional)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1-2 tsp water
• cooked rice or noodles to serve

Instructions

1. Step 1: Toss pork slices with a pinch of salt and a little cornstarch if desired. Set aside.
2. Step 2: Stir-fry pork in a large hot skillet or wok until browned; remove and set aside.
3. Step 3: In the same pan, add garlic and ginger, then vegetables; cook until crisp-tender.
4. Step 4: Return pork to the pan and pour in soy sauce and oyster/hoisin sauce; stir to coat.
5. Step 5: Drizzle with sesame oil and thicken briefly with the starch slurry. Serve over rice or noodles.

8. Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large flour tortillas
• 2 cups cooked shredded chicken
• 6 slices bacon, cooked and crumbled
• 1/2 cup ranch dressing
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• optional green onions for garnish

Instructions

1. Step 1: Lay out the tortillas and mix the shredded chicken with crumbled bacon and ranch dressing.
2. Step 2: Layer with lettuce, tomatoes, and shredded cheese.
3. Step 3: Roll up tortillas tightly and slice in half to serve.

9. Apricot Bliss Balls

Apricot Bliss Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup pitted dates
• 1/2 cup dried apricots
• 1/2 cup almonds
• 1/2 cup shredded coconut
• 2 tbsp chia seeds or sesame seeds
• 2 tbsp honey
• 1 tsp vanilla extract
• pinch of salt

Instructions

1. Step 1: In a food processor, pulse dates, apricots, and almonds until finely chopped.
2. Step 2: Add shredded coconut, seeds, salt, honey, and vanilla; process until the mixture comes together.
3. Step 3: Scoop and roll into small balls; place on a tray and chill for 30 minutes to firm.

10. Chicken Farro Salad

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

Ingredients

• 1 cup dry farro
• 2 cups water or broth
• 1 lb chicken breast, cooked and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• salt and pepper to taste
• 2 tbsp chopped parsley

Instructions

1. Step 1: Simmer farro in water or broth until tender and chewy; drain and cool slightly.
2. Step 2: Toss cooked farro with olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Step 3: Add chicken, tomatoes, cucumber, feta, and parsley; mix to combine.
4. Step 4: Adjust seasoning and serve as a hearty salad.

11. Roasted Vegetable Buddha Bowl

Roasted Vegetable Buddha Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, dry
• 2 cups water
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, sliced
• 1 medium carrot, sliced
• 1 small red onion, wedges
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• parsley or cilantro for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss the vegetables with 1 tablespoon olive oil, salt, and pepper; spread on a baking sheet and roast 20–25 minutes until tender.
2. Rinse quinoa; combine with water in a saucepan; bring to a boil, then reduce heat and simmer 15 minutes or until fluffy; fluff with a fork.
3. Warm chickpeas in a skillet with a pinch of salt for 3–4 minutes; set aside.
4. Whisk tahini, lemon juice, garlic, and 2–3 tablespoons water to create a drizzle; season to taste.
5. Assemble bowls by layering quinoa, roasted vegetables, chickpeas, and spinach; top with avocado slices and drizzle with tahini sauce; garnish with herbs.
6. Serve immediately, or refrigerate for up to 2 days.

12. Kidney Bean Burger Bowls

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

Ingredients

• 1 cup brown rice, dry
• 2 cups water
• 2 cups kidney beans, cooked and mashed
• 1/2 cup breadcrumbs or rolled oats
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste or soy sauce (binding)
• 1 tbsp olive oil for cooking patties
• 1 cup corn kernels
• 2 cups chopped lettuce
• 1 cup diced tomatoes
• 1/2 cup salsa
• 1 avocado, sliced
• Salt and pepper to taste

Instructions

1. Cook rice: rinse rice and combine with water in a pot; bring to a boil, reduce heat, and simmer until tender; fluff and keep warm.
2. Mash kidney beans with a fork; mix in onion, garlic, chili powder, cumin, paprika, breadcrumbs, tomato paste, and salt to form a dough; shape into 4 burger patties.
3. Heat olive oil in a skillet; cook patties 3–4 minutes per side until browned and heated through.
4. Assemble bowls: start with a bed of rice, top with patties, corn, lettuce, tomatoes, salsa, and avocado.
5. Season to taste with salt and pepper; serve.

13. Chicken Fajita Bowls

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

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup brown rice, dry
• 2 cups water
• 1 cup black beans, rinsed (optional)
• 1 avocado, sliced
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

1. Cook the rice: rinse, combine with water, and simmer until tender; keep warm.
2. In a large pan, heat olive oil; cook chicken until no longer pink, about 5–6 minutes. Add peppers and onion; season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper; sauté until vegetables are tender.
3. Stir in black beans if using; heat through.
4. Assemble bowls: layer rice, chicken fajita mixture, avocado, and cilantro; serve with lime wedges.

14. Mexican Vegan Falafel Bites

Mexican Vegan Falafel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned chickpeas, drained
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons chickpea flour or breadcrumbs
• 1 tablespoon olive oil (for brushing)
• 1 tablespoon lime juice
• Salt to taste
• Corn salsa or pico de gallo for serving
• Avocado for serving
• Option: tortillas or lettuce leaves to serve

Instructions

1. Preheat oven to 400°F (200°C). In a processor, pulse chickpeas, onion, garlic, cilantro, and spices until a coarse mixture forms.
2. Shape into 16 bite-sized portions and place on a parchment-lined sheet; brush lightly with olive oil.
3. Bake 16–20 minutes, turning once, until crisp and golden.
4. Serve with corn salsa or pico de gallo and avocado; use tortillas or lettuce leaves if desired.

15. Mexican Quinoa Casserole

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

Ingredients

• 1 cup quinoa, dry
• 2 cups water
• 1 can (15 oz) black beans, rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 cup enchilada sauce or tomato sauce
• 1 cup shredded cheese (cheddar or monterey jack) or vegan cheese
• 1/4 cup chopped cilantro
• 1 tsp chili powder
• Salt and pepper to taste
• Optional toppings: avocado, sour cream

Instructions

1. Preheat oven to 375°F (190°C).
2. Rinse quinoa; combine with water and simmer until fluffy.
3. In a large bowl, mix quinoa, beans, corn, salsa, enchilada sauce, half of the cheese, chili powder, salt, and pepper.
4. Transfer to a baking dish; sprinkle with remaining cheese; bake 15–20 minutes until cheese is melted and bubbly.
5. Garnish with cilantro and serve with optional toppings.

16. Lemon Chicken and Veggies

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

Ingredients

• 1 lb chicken breast or thighs, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 cup baby carrots
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup chicken stock
• Salt and pepper to taste
• 1 cup white rice, dry
• 2 cups water or broth
• Optional: parsley for garnish

Instructions

1. Cook the rice: rinse and simmer with water until tender; fluff and keep warm.
2. Heat olive oil in a skillet; cook chicken until browned and cooked through, about 6–8 minutes; add garlic and sauté 30 seconds.
3. Add broccoli and carrots; drizzle with lemon zest and juice; pour in chicken stock; simmer until vegetables are tender-crisp, about 4–6 minutes.
4. Season with salt and pepper; serve over the cooked rice with a sprinkle of parsley.

17. Savoury Vegetable Pancakes with Oats

Savoury Vegetable Pancakes with Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup rolled oats
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup finely chopped onion
• 2 large eggs
• 1/2 cup milk (dairy or plant-based)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil (for frying)
• Optional: chopped herbs (parsley or chives)
• Optional: yogurt or chutney for serving

Instructions

1. In a bowl, pulse or finely grind oats to a coarse meal, then transfer to a mixing bowl.
2. Stir in grated zucchini, carrot, onion, eggs, milk, baking powder, and salt; mix until a thick batter forms. Let rest 5 minutes.
3. Heat a nonstick skillet with a thin layer of oil over medium heat. Scoop batter to form pancakes; cook 2–3 minutes per side until golden and set.
4. Serve warm with yogurt or chutney; garnish with herbs if desired.

18. Herb Chicken Couscous

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

Ingredients

• 1 cup couscous (dry)
• 1 1/4 cups chicken broth or water
• 1 tablespoon olive oil
• 1 lb chicken breast, cut into cubes
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 garlic clove, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 cup mixed vegetables (e.g., bell peppers, peas, cucumber)
• Salt and pepper to taste

Instructions

1. Bring broth to a simmer; stir in couscous, remove from heat, cover, and let stand 5 minutes; fluff with a fork.
2. In a skillet, heat olive oil; cook chicken until browned and cooked through, about 6–8 minutes; season with thyme, parsley, garlic, salt, and pepper.
3. Stir in vegetables and cook until just tender.
4. Fold in lemon zest and juice with the couscous; top with the chicken and vegetables; serve.

19. Instant Pot Pulled Chicken Sandwiches

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

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 4 sandwich buns
• 2 cups coleslaw mix or shredded cabbage
• 1 tablespoon apple cider vinegar
• 1 teaspoon brown sugar
• Salt and pepper to taste
• Optional: pickles, onion slices

Instructions

1. Place chicken, BBQ sauce, and broth in an Instant Pot; lock lid and cook on high pressure for 12 minutes with natural release for 10 minutes.
2. Shred the chicken with two forks and mix back into the sauce; adjust seasoning if needed.
3. Toast buns if desired; pile pulled chicken onto buns and top with coleslaw and optional toppings; serve.

20. Sheet Pan Eggs for Sandwiches

Sheet Pan Eggs for Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 cup diced bell peppers
• 1/2 cup diced onion
• 1 cup spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 sandwich buns or slices of bread
• Tomato slices or avocado for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. Whisk eggs with milk, salt, and pepper.
3. Spread diced peppers and onions on a parchment-lined sheet pan; drizzle with olive oil and roast 8–10 minutes to soften.
4. Pour beaten eggs over vegetables; sprinkle with cheese. Bake 12–15 minutes until fully set; cool slightly and cut into 4 rectangles.
5. Assemble sandwiches with egg sheets, tomato or avocado slices; serve warm.

21. Healthy Eggs Salad Bowls

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

Ingredients

• 4 large eggs, hard-boiled and peeled
• 2 cups mixed greens (spinach, arugula, or romaine)
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup cooked quinoa (optional for extra filling)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. 1. Place the greens on four bowls or plates as a base.
2. 2. Top each with equal portions of sliced eggs, avocado, cherry tomatoes, and cucumber.
3. 3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. 4. Scatter optional quinoa and herbs if using; serve immediately.

22. Spinach Pinwheels

Spinach Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 whole-wheat tortillas (or spinach tortillas)
• 2 cups fresh spinach, roughly chopped
• 8 oz dairy or dairy-free cream cheese, softened
• 1 cup shredded carrot
• 1/2 cup finely diced red onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Spread an even layer of cream cheese over each tortilla.
2. 2. Layer with spinach, carrot, and red onion.
3. 3. Sprinkle with salt and pepper; roll up tightly and wrap in plastic.
4. 4. Chill for 15–30 minutes, then slice into pinwheels for serving.

23. No Bake Granola Bars

No Bake Granola Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup chopped almonds
• 1/2 cup dried cranberries
• 1/3 cup peanut butter
• 1/4 cup honey or maple syrup
• 2 tablespoons chia seeds (optional)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. In a bowl, mix oats, almonds, cranberries, chia seeds (if using), and salt.
2. 2. In a small saucepan over low heat, warm peanut butter and honey until smooth; stir in vanilla.
3. 3. Pour the warm mixture over the dry ingredients and mix until well combined.
4. 4. Press the mixture firmly into a parchment-lined pan and refrigerate for at least 1 hour.
5. 5. Cut into 4 bars and serve.

24. Chickpea Salad

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

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground cumin (optional)
• Salt and black pepper to taste

Instructions

1. 1. In a large bowl, combine chickpeas, cucumber, tomatoes, and red onion.
2. 2. Whisk olive oil, lemon juice, garlic, parsley, cumin (if using), salt, and pepper to make a dressing.
3. 3. Pour dressing over the chickpea mix and toss to coat.
4. 4. Adjust seasoning and serve immediately or chill for later.

25. Zucchini Slice

Zucchini Slice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups grated zucchini
• 1 cup self-raising flour (or 1 cup all-purpose flour + 1 tsp baking powder)
• 3 large eggs
• 1/2 cup grated cheddar cheese (or dairy-free cheese)
• 1/2 cup finely chopped onion
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment.
2. 2. In a bowl, combine zucchini, flour, cheese, onion, tomatoes, and salt/pepper.
3. 3. In a separate bowl, whisk eggs and olive oil; fold into the zucchini mixture until just combined.
4. 4. Spread the batter evenly in the pan and bake for 25–30 minutes until golden and set.
5. 5. Cool slightly and cut into 8 slices.

26. Salmon with Veggies

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

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 cups broccoli florets
• 2 cups carrot coins or baby carrots
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. Toss broccoli and carrots with half the olive oil, garlic, salt, and pepper; spread on the sheet.
3. 3. Place salmon fillets on the sheet; brush with remaining olive oil and drizzle with lemon juice and soy sauce.
4. 4. Bake 12–15 minutes until salmon is just cooked through and vegetables are tender.
5. 5. Garnish with lemon wedges and serve.

27. Savoury Bacon and Vegetable Muffins

Savoury Bacon and Vegetable Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell pepper
• 1/2 cup chopped spinach or green onions
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat oven to 350°F (175°C) and grease four muffin cups.
2. 2. In a bowl, whisk eggs with milk, salt, and pepper.
3. 3. Stir in bacon, cheese, bell pepper, and spinach.
4. 4. Divide mixture evenly among muffin cups and bake 18–20 minutes until set.
5. 5. Let cool briefly before removing muffins from cups.

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.