51 Easy Cheap Dinner Ideas

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

1. Sheet Pan Chicken Drumsticks and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘2’, ‘2 servings’]

These sheet pan chicken drumsticks with potatoes and brussels sprouts are so easy to make. This easy recipe is perfect for a weeknight dinner!

Ingredients

• 4-6 chicken drumsticks
• 10 small potatoes, such as petite gold or red (halved)
• 12 ounces fresh brussels sprouts (halved)
• 2 tablespoons minced garlic
• the juice of one large lemon (about three tablespoons if using bottled lemon juice)
• 2 tablespoons grated Parmesan cheese
• extra virgin olive oil (for drizzling)
• salt and pepper (to taste)

Instructions

1. Spray your sheet pan with non-stick spray.
2. Cut your brussels sprouts and potatoes in half. Drizzle the olive oil over the chicken, potatoes, and brussels sprouts.
3. Squeeze the lemon juice over everything as evenly as possible.
4. Next, add the salt, pepper, and garlic over the ingredients.
5. Bake for 40 minutes at 400 degrees or until the juices of the chicken run clear.
6. If desired, sprinkle about two tablespoons of Parmesan cheese the last ten minutes your sheet pan meal is baking (use caution with the hot pan).

2. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

3. Panera Black Bean Soup

Panera Black Bean Soup (Copycat Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’]

Comforting Panera Black Bean Soup, an easy copycat recipe for a quick and healthy dinner.

Ingredients

• 1 onion (small-medium)
• 3 garlic cloves
• 1 carrot (small-medium)
• 2 celery stalks (small )
• ½ red bell pepper (small )
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon red chili flakes (more or less to taste)
• ¼ teaspoon fine sea salt (more to taste)
• 2 tablespoons tomato paste
• 2 cans black beans (each 15 oz)
• 2 cups vegetable broth
• 2 teaspoons cornstarch
• ½ – 1 tablespoon lemon juice
• avocado
• red onions
• lime wedges
• cilantro
• tortilla chips
• sour cream
• cheddar cheese

Instructions

1. Chop: Finely chop the onions, garlic, carrots, celery, and pepper.
2. Cook vegetables: Heat the oil in a large pot. Cook the vegetables with a pinch of salt, on medium heat, for about 7 minutes until softer. Add a splash of water and cook for further 3 minutes. The onions should be soft, as they will not soften anymore once you add the tomato paste. Add cumin and red pepper flakes and stir for about 30 seconds. Add tomato paste and stir well for about 1 minute.
3. Cook soup: Pour in about 2 cups vegetable stock. Drain the beans. Add them to the pot. Increase the heat, bring to a boil, lower the heat again and cook for 20 minutes.
4. Blend: Scoop about 4 cups and blend in a blender until smooth (Note 2). Return to the pot. Alternatively, use an immersion blender or potato masher to mash the soup partially; it should not be smooth but creamy yet chunky.
5. Thicken: Mix the cornstarch with cold water. Slowly add to the soup and let bubble for 1-2 minutes until thicker. For a thinner consistency, add more vegetable stock, and don’t thicken the soup with cornstarch slurry. In this case, you might want to add more cumin and red pepper flakes as well. For a smoother consistency, you can blend the soup more thoroughly.
6. Adjust: Remove from the heat and adjust the taste with lemon juice and salt.
7. Serve: Serve hot, garnish with any of the suggested items.

4. Spicy Pineapple Chicken

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

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

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

Ingredients

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

Instructions

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

5. Instant Pot Lemon Garlic Chicken

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

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

Instant Pot lemon garlic chicken is a quick & flavorful dinner meal! In less than 30 minutes, you’ll have zesty chicken thighs on the table!

Ingredients

• 2 lbs chicken thighs (boneless/skinless)
• 4 cloves garlic (minced)
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• lemon zest from 2 lemons
• 2 tbsp avocado oil
• ¼ cup low sodium chicken broth
• juice of 1 lemon
• fresh basil or parsley for garnish

Instructions

1. Toss your chicken thighs in minced garlic, salt, pepper, garlic powder, onion powder, and fresh lemon zest.
2. Heat the avocado oil using the saute setting in your Instant Pot.
3. Once the oil is heated, sear your chicken thighs for 3-4 minutes on each side, so they’re brown on both sides. You may have to do this in batches if the chicken thighs don’t fit in one single layer in the Instant Pot.
4. Remove the seared chicken, then add the chicken broth to the pot, and deglaze the pan. Scrape up all the brown bits, then turn your Insant Pot off (hit cancel). Add the chicken back to the Instant Pot, along with the lemon juice.
5. Close the lid, then set the steam release knob to “sealing”. Press “manual”, then set the time to 6 minutes, and hit “manual” again.
6. Once the Instant Pot is done cooking, set the steam release knob to “venting”, and allow all the steam to vent out and for the metal pin to drop. Check the chicken thighs to make sure they’re cooked through, sprinkle with fresh basil, then serve!

Freezer Pack Instructions:

1. Place the chicken thighs in a gallon sized, freezer safe ziplock bag. Add in the minced garlic, salt, black pepper, garlic powder, onion powder, and lemon zest.
2. Close the bag, then mix the bag contents until the chicken appears well coated with the seasonings. Label and date the bag, then place in the freezer for up to 3 months.
3. Thaw overnight in the refridgerator before cooking. Heat the oil in the Instant Pot, then add the freezer pack contents. Sear the chicken for 3-4 minutes on each side.
4. Remove the seared chicken, then add the chicken broth to the pot, and deglaze the pan. Scrape up all the brown bits, then turn your Insant Pot off (hit cancel). Add the chicken back to the Instant Pot, along with the lemon juice.
5. Close the lid, then set the steam release knob to “sealing”. Press “manual”, then set the time to 6 minutes, and hit “manual” again.
6. Once the Instant Pot is done cooking, set the steam release knob to “venting”, and allow all the steam to vent out and for the metal pin to drop. Check the chicken thighs to make sure they’re cooked through, sprinkle with fresh basil, then serve!

6. Crockpot Bruschetta Chicken

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘4’, ‘4 servings’]

This crockpot bruschetta chicken is so easy to make. It is perfect over pasta or risotto.

Ingredients

• 4-6 boneless skinless chicken thighs (may also sub 3 large chicken breast)
• 1 small red onion (diced)
• 2 tablespoons minced garlic
• 1 teaspoon Italian spice blend
• salt and pepper (to taste)
• 1 can diced tomatoes with basil, oregano, and garlic (about 14.5 ounces)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons balsamic vinegar (or to taste )
• 1/2 cup mozzarella cheese
• 2 tablespoons Parmesan cheese (shredded or grated)
• 1 large tomato (diced)
• 1/4 cup fresh basil (chopped)

Instructions

1. Spray your crockpot or slow cooker with non-stick spray.
2. Add the sliced onions and minced garlic, then place the chicken on top. Next, sprinkle the salt, pepper, and Italian spices over the chicken.
3. Drizzle the chicken with olive oil and balsamic vinegar. Top with the canned tomatoes with their juices.
4. Cook on low for 6 to 8 hours or on high for 4 hours.
5. Top with mozzarella, Parmesan, diced tomatoes, and diced basil.
6. Drizzle with extra olive oil and balsamic vinegar, if desired.
7. Serve over pasta or with freshly toasted bread.

7. Pesto Chicken Tray Bake

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘2’, ‘2 servings’]

This pesto chicken tray bake is so flavourful, and yet the easiest recipe to put together for a family meal. Simply make the pesto and coat the chicken, add the vegetables and then let the oven do the work! Serves two with generous portions.

Ingredients

• 2 chicken breasts (cut into smaller pieces, if required)
• 1 red bell pepper (diced)
• 1/2 green bell pepper
• 2 small leeks (diced)
• 1/2 cup chicken broth
• 1/4 cup basil leaves (tightly packed)
• 1/4 cup pumpkin seeds
• 1/8 cup olive oil
• 1 garlic clove
• pinch salt

Instructions

1. Preheat the oven to 200C / 390F.
2. Make the pesto by combining all the ingredients in a blender, and blending to the texture of your preference.
3. Add vegetables to your baking tray and nestle chicken breasts in between. Spoon the pesto onto the chicken breasts. Pour the chicken broth around the chicken and over the vegetables. Bake for 40-45 minutes or until the chicken is full cooked with an internal temperature of 165F.

8. Sheet Pan Chicken Thighs

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

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

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

Ingredients

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

Instructions

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

9. Mexican Bean Salad

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

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

10. Creamy Green Chicken Chili

Creamy Green Chicken Chili (Instant Pot or Slow Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Green Chili Chicken is a super easy weeknight dinner made in a slow cooker or an Instant Pot. It’s made with boneless skinless chicken, a jar of salsa verde, fresh onions and peppers, and some pantry staples, such as canned cannellini beans and frozen corn.

Ingredients

• 1 ½ lb boneless skinless chicken thighs (or breasts)
• 12 oz salsa verde (I like Trader Joe’s)
• 1 green bell pepper (diced)
• ½ jalapeno pepper (diced, seeds removed)
• 1 medium onion (diced)
• 1 can cannellini beans (drained)
• 1 cup frozen corn
• 1 tsp chili powder
• 2 ounces reduced fat cream cheese (increase to 4 oz for creamier chili)
• Salt and pepper to taste
• Optional toppings: chopped cilantro (avocado slices)

Instructions

1. Place cannellini beans, frozen corn, diced onion, green bell pepper and jalapeno pepper in the slow cooker or pressure cooker (Instant Pot).
2. Remove any visible fat from the boneless skinless chicken thighs, then nestle the thighs in the vegetable mixture.
3. Pour a jar of salsa verde over the chicken and vegetables and add all seasonings: chili powder, salt and pepper.

Slow Cooker Method

1. Slow cook for 8 hours on low or 4 hours on high. Open the lid and shred the chicken with 2 forks – the meat will be falling apart easily. Add cream cheese so it’s completely submerged, close the lid and cook on high until cream cheese dissolves, about 30 minutes more. Give the chili a stir and serve.

Pressure Cooker Method

1. Close the lid of your pressure cooker and cook at high pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then use manual release to get rid of remaining pressure. Open the lid, wait a minute or so and then shred the chicken with two forks – the meat will be falling apart easily. Set the pressure cooker to low “sauté” and add the cream cheese. Allow the cheese to dissolve, stirring often. This will take about 10-15 minutes. Serve with your favorite toppings.

11. Cherry Tomato and Chicken Sausage Pasta

Cherry Tomato and Chicken Sausage Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Cherry Tomato and Chicken Sausage Pasta is a quick and easy dish that’s the perfect every day meal. It’s bursting with flavor from the cherry tomatoes and fresh basil – and just screams summer!

Ingredients

• 8 ounces pasta
• 1/2 pound mild italian chicken sausage, casing removed
• 1 pint cherry tomatoes, quartered
• 2 cloves garlic, minced
• 1 teaspoon plus 1 tablespoon olive oil, divided
• sea salt, to taste
• dash of crushed red pepper
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh basil, sliced

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the sausage to the skillet. Cook, breaking up the sausage until cooked through and slightly browned, about 5 minutes.  Set aside.
3. Using a damp paper towel, wipe down the skillet. Heat one tablespoon olive oil over low heat. Add garlic and cook about 1 minutes until fragrant and golden. Add cherry tomatoes and season with sea salt. Simmer for about 10 minutes until the pasta is ready.
4. In the meantime, cook pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
5. Add pasta and sausage into the skillet with the tomatoes. Slowly mix in the reserved 1/4 cup of pasta water mixing well. Season with a dash of crushed red pepper.
6. Serve topped with fresh basil and parmesan cheese.

12. Roasted Veggie Tacos with Black Beans

Roasted Veggie Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These vegan Roasted Veggie Tacos are a great healthy meatless meal! They’re made with beans and topped with a creamy cashew cilantro sauce.

Ingredients

• 4-5 cups cauliflower florets (equals 1 head cauliflower)
• 1 bell pepper (any color)
• 3 Tbsp. olive oil (split)
• 1 can pinto beans (black beans or refried beans work as well)
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 5 corn tortillas
• 1-2 cups lettuce (or any leafy greens)
• 1 cup cashews (raw and unsalted)
• 2 cloves garlic
• 1/2 cup water
• 4 Tbsp. lime juice (equals 2-3 limes)
• 1/2 cup fresh cilantro
• 3/4 tsp. kosher salt
• 1/2 tsp. pepper

Instructions For The Sauce:

1. Place 1 cup of raw, unsalted cashews in a small bowl. Top with enough water to cover the cashews.
2. Allow the cashews to soak for 2 hours. After 2 hours, drain and rinse the cashews with cold water.
3. Peel 2 cloves of garlic and cut them in half. Cut 1 jalapeno pepper in half and remove the seeds and membranes. Chop the jalapeno into chunks. Roughly chop a heaping ½ cup of fresh cilantro. Squeeze 4 Tbsp. of fresh lime juice.
4. Place the rinsed cashews, garlic cloves, jalapeno pepper, cilantro, the lime juice, 3/4 tsp. kosher salt, and ¼ tsp. pepper into a high speed blender (such as a Vitamix) or food processor. Place the cover securely on the top.
5. Pulse all of the ingredients a few times.Slowly pour ½ cup of water through the opening of the cover and puree the mixture at a high speed until the sauce reaches a smooth consistency (you may need to use the tamper to scrape and push the ingredients to the bottom of the blender).A regular blender or food processor may be used to make this sauce, but the texture will likely be grainier than if using a high speed blender.

For The Tacos:

1. Heat oven to 400 degrees Fahrenheit.
2. Remove any outer leaves from 1 head of cauliflower and discard. Cut the cauliflower in half and then chop it into florets, making sure that all of the cauliflower is relatively the same size to ensure that it cooks evenly (yields 4-5 cups).
3. Cut 1 bell pepper (any color) into strips. Chop the strips in half. Discard the seeds and membranes of the pepper.
4. Place the cauliflower florets on a large baking sheet. Drizzle with 2 Tbsp. olive oil. Sprinkle 1 tsp. each garlic powder, chili powder, and cumin over the cauliflower, along with ¼ tsp. each kosher salt and pepper. Toss the cauliflower until completely coated in the oil and spices.
5. Place the chopped bell peppers on a separate baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle a bit of kosher salt and pepper over the peppers. Toss until completely coated.
6. Place the baking sheets in the oven and roast for 20-22 minutes. Stir the veggies once during the roasting process to prevent sticking. Remove the pans once the veggies are roasted and set aside.Feel free to roast a few minutes longer if needed.
7. Heat 1 can of pinto beans (or beans of choice) on the stove top as the veggies are roasting according to package instructions.
8. Chop 1-2 cups of lettuce or leafy greens of choice. Prepare any additional toppings.
9. To serve: Spoon some of the heated beans onto a warmed corn tortilla. Top with roasted veggies, lettuce, and any other toppings of choice. Add a generous scoop of the cashew cilantro sauce on top of the taco and any other sauces of choice.

13. Enchilada Casserole

Beef Enchilada Casserole Recipe 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’, ‘8-10 servings’]

This bold-flavored, hearty and cheesy Beef Enchilada Casserole recipe is one you’ll definitely want in your regular meal rotation. It’s super easy, has only 5 ingredients and is quick to prep and get in the oven.

Ingredients

• 18 (6″) corn tortillas
• 5 cups homemade enchilada sauce (or canned enchilada sauce)
• 2 lbs lean ground beef, browned and drained
• 5 cups extra sharp Cheddar, Monterey Jack (or a combination of the two), grated
• 1 (10 oz bag) frozen corn
• optional garnishes: sour cream, cilantro, green onions, tomatoes, avocado

Instructions

1. ground beef in a *12″ cast iron skillet.  Drain and set aside.
2. enchilada sauce, if you are making homemade, instead of using canned.
3. 6 corn tortillas in the bottom of an ungreased *9×13 baking pan.  (There will be some overlap.)
4. 1 1/2 cups of enchilada sauce over the tortillas and use a *pastry brush or spatula to spread it out evenly.
5. 1/2 of the browned and drained ground beef over the sauce.
6. 1/2 of the frozen corn kernels over the meat layer and then 1 1/2 cups of the cheese over the corn.
7. the entire process, to create a second layer: 6 tortillas, 1 1/2 cup sauce, 1/2 of meat, 1/2 the corn & 1 1/2 cups cheese.
8. , arrange 6 tortillas over the top.
9. the last 2 cups of enchilada sauce over the top and sprinkle with the final 2 cups of cheese.
10. at 350° for 30-40 minutes, until it’s bubbling around the edges and cheese is melted.
11. from oven and cool on a cooling rack for 5 – 10 minutes before cutting.  That will allow your casserole to set and cut into nice slices.
12. with your favorite Mexican sides and toppings.

14. Zucchini Stir Fry with Garlic and Sesame Seeds

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

15. Chickpea Tacos

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 tacos’]

Chickpea tacos are one of my all-time favorite meals. Cozy and warming chickpeas are a step out of the ordinary from the usual black or pinto beans. These tacos are a real crowd pleaser. Finish your tacos with any optional toppings like cilantro, jalapeño peppers, or hot sauce.

Ingredients

• 1 teaspoon avocado oil (or other neutral-flavored cooking oil)
• 1/2 medium yellow onion (chopped in even medium pieces)
• 2 cloves garlic (minced)
• 1 can (15 ounce) chickpeas (drained and rinsed (1 1/2 cups))
• 1 Tablespoon lime juice
• 1/4 cup water (plus additional if needed)
• 1 teaspoon ancho chili powder
• 1/2 teaspoon paprika
• 1 teaspoon cumin
• Salt (to taste)
• 6 taco shells (or tortillas)
• 1 cup green leaf lettuce (roughly chopped)
• 1/2 cup chopped tomatoes
• 1 batch guacamole (or sliced avocado)

Instructions

1. Preheat oven to 365 degrees.
2. In a skillet, bring oil to a medium heat. Set a Tablespoon of the onions aside to use as a topping and mince them. Add the remaining onions and garlic to the skillet. Sauté for 5 minutes, until they are fragrant and translucent.
3. Add chickpeas, lime juice, water, ancho chili powder, paprika, cumin, and a pinch of salt to skillet. Saute for 10 minutes until heated through. If the chickpeas become dry and the spices start sticking to the pan, lower heat and add a tablespoon or two of water and combine to deglaze the pan. Smash some of the chickpeas with a fork for texture, and so that they don’t roll out of the tacos. Taste for salt and add more if necessary. Remove from heat.
4. Put the shells or tortillas on a baking sheet and heat in the oven for 3-5 minutes until warm.
5. Remove the shells or tortillas from the oven. Fill each shell or tortilla with the chickpea mixture, some of the lettuce, onions, tomatoes, guacamole or avocado, and any optional toppings like cilantro, jalapeño peppers, or hot sauce.

16. One-Pan Chicken Legs with 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.

17. Chicken Enchiladas

Tasty Chicken Enchiladas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 1

For an easy, delicious chicken enchiladas recipe, try these Campbell’s Soup chicken enchiladas. It only takes 15 minutes of prepping time!

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10 3/4 ounces) Campbell’s® Condensed Creamy Poblano & Queso Soup
• 1/4 cup chunky Salsa
• 1/2 cup shredded Monterey Jack cheese or crumbled queso fresco
• 1/4 cup milk
• 6 corn tortillas (6-inch), warmed
• Chopped tomato
• Sliced green onion
• Chopped fresh cilantro leaves

Instructions

1. Heat the oven to 400°F.
2. Stir the chicken, 1/2 cup soup, the salsa and cheese in a medium bowl.Stir the remaining soup and the milk in a small bowl.
3. Divide the chicken mixture among the tortillas.  Roll up the tortillas around the filling.  Place the filled tortillas, seam-side down, into an 11x8x2-inch baking dish.
4. Pour the soup mixture over the filled tortillas.  Cover the baking dish.Bake for 30 minutes or until the enchiladas are hot and bubbling.
5. Top with the tomato, green onion and cilantro.

18. Air Fryer Ham Casserole

Air Fryer Ham Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

A great way to use leftover holiday ham.

Ingredients

• 4 cups cooked pasta
• 1 ½ cups Alfredo sauce (or more, warmed)
• 1 ½ cups chopped ham (already cooked)
• 1-2 sprigs fresh rosemary
• 1 1/2 cups chopped mozzarella or bocconcini cheese

Instructions Air Fryer Instructions:

1. Preheat an air fryer to 350F / 180C.
2. In an air fryer-safe dish, combine the pasta, sauce, ham, and a little bit of the cheese.
3. Top the casserole with the remaining cheese and the rosemary sprigs.
4. Place the dish into the air fryer basket and cook for between 7-11 minutes or until the pasta sauce is bubbling and the cheese has melted.

Oven Instructions:

1. Preheat the oven to 350F / 180C.
2. Combine the ingredients in a casserole dish and add an extra 1 to 1 ½ cups of sauce.
3. Bake for about 25 minutes until bubbly.
4. If desired, broil for a few minutes at the end to brown the cheese.
5. Cover with foil for most of the cooking time if you don’t want it too brown.

19. Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Quick and easy Asian inspired Chicken cabbage stir-fry prepared in a skillet pan. This dish is my last-minute dinner idea, and it’s very beginner-friendly.

Ingredients

• 2-3 Green Onions (bulb and stalks separated and sliced)
• 8.5 ounces Chicken Boneless (*see Notes)
• 1 inch Ginger Fresh (fresh)
• 2-3 Garlic Cloves (fresh)
• ⅓ small head Cabbage shredded (Green or napa *see Notes)
• 1 Tablespoon Oil (I.e. vegetable, canola, sunflower, )
• 2 Tablespoon Soy Sauce (Thin regular type, *see Notes)
• ¼ cup Water (not needed if you use napa cabbage!)
• Sesame Seeds or Sesame Oil
• Red Chili Pepper Flakes (aka Red Chili Flakes)

Instructions

1. Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut the chicken into bite-sized pieces. Shred cabbage. Chop ginger and garlic.
2. Heat oil in a pan and stir-fry the onion bulb slices on a higher heat setting.
3. Add the chopped ginger and garlic and stir-fry for a minute as well. Reduce the heat slightly.
4. Add the cabbage and stir, cook for 2 minutes over a high heat setting, or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
5. Quickly pour the soy sauce and water over the cabbage stir-fry and mix well. Stir, cook 2–3 minutes over a high heat until water dissolves and cabbage cooks through. (If you use napa cabbage, don’t add water and just cook for 1–2 mins until half cooked through)
6. Reduce the heat setting to medium-high, make some space in the center and add chicken strips and stir-fry.
7. Mix the cabbage over the chicken and cook everything through. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on super high heat for all too long.
8. Once the chicken is cooked, the cabbage is crisp and tender and the liquids have dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.

20. Cauliflower Gnocchi Cheeseburger Skillet

Cauliflower Gnocchi Cheeseburger Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘6’]

A healthy homemade hamburger helper inspired recipe using cauliflower gnocchi with ground beef, delicious spices and flavors, that come together for the perfect one pot meal.

Ingredients

• 1 Bag Frozen Cauliflower Gnocchi
• 2 tbsp. Olive Oil
• 1 Small Onion (diced )
• 2 Garlic Cloves (minced )
• 1 Lb. Ground Beef
• 1 tsp. Paprika
• 1 tsp. Chili Powder
• 1/3 cup Beef Broth
• 1/4 cup Tomato Sauce ((I used Rao’s))
• 1/4 cup Heavy Cream
• 1/2 cup Cheddar Cheese (shredded )
• Salt and Pepper (to taste )

Instructions

1. Preheat 1 tbsp. of the olive oil into a Dutch oven pan or skillet to medium heat and pour in the frozen cauliflower gnocchi (it doesn’t need to be boiled first like traditional gnocchi).
2. Let it cook in the skillet 5 minutes or so until all sides are nice and golden brown, stirring occasionally so it doesn’t stick to the pan. Remove once brown and set aside.
3. Using the same skillet, add the remaining oil and then add your onion and garlic. Sauté for a few minutes until aromatic then add the ground beef.
4. Cook the ground beef all the way through until brown and season with some salt, pepper, and then add in the paprika and chili powder. Cook for an additional minute.
5. Next, add in the beef broth. If you have browning on the bottom of your pan use your spatula and the liquid from the beef broth to scrap and deglaze the pan at this time as well.
6. Add in the tomato sauce and heavy cream. Stir until everything is thoroughly combined.
7. Slowly add the shredded cheese in, a little at a time and mix it so it melts. Repeat until the cheese is fully incorporated.
8. Toss the browned cauliflower gnocchi back into the skillet and fold it in gently so it’s one mixture. Remove from the heat and serve!

21. Oven Baked Creamy Green Chile Chicken

Oven Baked Creamy Green Chile Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2–2 lb total)
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 4 oz diced green chilies (one small can, drained)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• optional: chopped cilantro for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a bowl, whisk together cream cheese, sour cream, broth, garlic powder, and salt until smooth.
3. 3. Place chicken breasts in a baking dish; spread a third of the sauce over them and scatter green chilies over the top. Pour remaining sauce around the chicken and sprinkle with cheddar cheese.
4. 4. Bake 25–30 minutes until chicken is cooked through and the sauce is bubbling. Optional: broil 2–3 minutes to brown the cheese. Garnish with cilantro if desired.

22. Vegan Lentil Soup

Anti-Inflammatory Veggie Soup with Turmeric is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’]

Make this easy one-pot anti-inflammatory soup with veggies, lentils, wilted greens and cozy spices like turmeric and ginger! Perfect for meal prep, low-budget and family-friendly.

Ingredients

• 1 onion (finely diced)
• 3 garlic cloves (minced)
• 2 medium carrots (sliced)
• 3 celery stalks (sliced)
• 12 oz potatoes (340 g, peeled and cubed)
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp paprika
• 1- inch ginger piece (peeled and grated)
• 1 tsp salt
• Freshly ground black pepper to taste
• 4 cups low-sodium vegetable broth (880 ml)
• 1 tbsp tomato paste
• 8.5 oz crushed tomatoes (240 g)
• 6 oz red lentils (170 g, dry)
• 2 cups baby spinach (60 g)
• ½ cup fresh parsley (14 g, finely chopped)
• 1 tbsp lemon juice

Instructions Sauté veggies

1. Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
2. Sauté everything in a splash of water for 5 minutes, stirring frequently.

Add liquids & lentils

1. Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.

Cook

1. Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.

Add kale, parsley & lemon juice

1. Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
2. Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls. Enjoy!

23. Cheeseburger Bowls

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

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

These cheeseburger bowls are rich, zesty, smoky and filling. Perfect for comforting lunch yet high protein, gluten-free and low in carbs!

Ingredients

• 1 lb lean ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp pickle relish
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper (to taste)
• 4 cups lettuce (chopped)
• 2 cups cherry tomatoes (halved)
• 1 cup cheddar cheese (shredded)
• 1/2 red onion (sliced)
• 1/2 cup pickles (sliced)
• 1/4 cup pickled jalapeno slices
• 1/2 cup cooked bacon (crumbled)

Instructions

1. Heat up skillet over medium high heat. Add in the ground beef, garlic powder, onion powder and Italian seasoning. Season with salt and black pepper and stir to cover the beef.
2. Cook until it browns up. It should take around 7-10 minutes.
3. Drain the excess fat and set the beef aside.
4. In a small bowl combine all of the burger sauce ingredients.
5. Assemble 4 bowls. Start with chopped lettuce, then cooked beef, cherry tomatoes, cheddar cheese, red onion, pickles, pickled jalapenos and cooked bacon.
6. Drizzle with burger sauce.

24. Dutch Oven Chicken Breast and Vegetables

Dutch Oven Chicken Breast and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Dutch oven chicken breast recipe is juicy, simple, and creamy, too! Grab some boneless chicken breast and make this one-pot dinner!

Ingredients

• 1 ½ lbs chicken breasts (cut in half lengthwise )
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp smoked paprika
• ¼ tsp black pepper
• 3 tbsp avocado oil (divided)
• 4 carrots (chopped)
• 8 oz mushrooms (sliced)
• 1 yellow onion (sliced)
• 1 ¼ cup low sodium chicken broth (divided)
• ¼ cup flour
• 1 tbsp Dijon mustard
• ½ cup half n half
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 400°. Cut your chicken breasts in half lengthwise and set aside.
2. Mix together garlic powder, salt, smoked paprika, and black pepper in a small bowl. Divide the seasoning mixture in half, then season all sides of your 4 pieces of chicken breast evenly using half of your seasoning mixture. Reserve the other half of the seasoning mixture for step 5.
3. Heat 2 tbsp of oil in your dutch oven on medium, then add your chicken breasts to the pot. Cook about 3-4 minutes on each side until browned. Remove from pot and set aside.
4. Add the remaining 1 tbsp of oil to the Dutch oven and heat on medium. Add the carrots, mushrooms, and onion, and ¼ cup chicken broth to the pot. Scrape up any brown bits on the bottom of the Dutch oven, and cook the vegetables for 7-8 minutes, stirring occasionally.
5. Meanwhile, whisk together the remaining 1 cup chicken broth, flour, remaining seasoning, and Dijon mustard until no clumps remain and pour over the vegetables. Add the half n half as well, stir, and bring to a boil.
6. Once boiling, turn off the heat and nestle the chicken into the liquid and vegetables so the chicken breasts are mostly submerged in the liquid. Sprinkle with fresh thyme leaves, then cover and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°. Serve!

25. Leftovers Shepherds Pie

Easy Shepherds Pie | Made with Leftovers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Make this Easy Shepherds Pie with left over vegetables from Easter, Thanksgiving, or Christmas dinner or if you are just having a bumper crop of summer vegetables on a summer weeknight!

Ingredients

• 1 pound ground chuck ( (turkey or venison))
• 3/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup roughly chopped cooked carrot
• 3/4 cup 1-inch pieces cooked green beans (or English peas)
• 1/2 cup corn kernels
• 1 12 oz package Simply Better Beef Gravy (McCormick)
• 3 cups cooked mashed potatoes
• 3/4 cup preshredded Cheddar, Colby Jack or other cheese, divided ((3-oz))

Instructions

1. Preheat oven to 375F degrees. Cook ground chuck, onion, salt and pepper together in a large (10- to 12-inch) cast iron or oven-proof skillet 12 minutes, stirring often, until browned. Drain in a colander and return to the skillet.
2. Add carrots, green beans, corn, and gravy to the skillet and stir well. If you are not using an oven proof skillet, transfer meat mixture into a casserole or baking dish.
3. Stir together mashed potatoes and half the cheese. Dollop the mashed potatoes over the meat mixture. If your mashed potatoes are cold, warm them in the microwave. Spread the mashed potatoes to the edge of the skillet or casserole dish.
4. Sprinkle the remaining half of cheese over the potatoes. Bake at 375F degrees for 25 minutes or until gravy is bubbly around the edges.

26. Lentil and Potato Stew

Lentil and Potato Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

This budget friendly, healthy vegan lentil and potato stew is full of comfort food goodness and seasonal ingredients, like carrots, greens, & winter herbs.

Ingredients

• 2 teaspoons olive oil
• 1 small onion (chopped)
• 500 grams potatoes (cut into 2cm pieces)
• 250 grams carrots (cut into 1 cm slices)
• 4 cloves garlic (minced)
• 1 tablespoon rosemary leaves (finely chopped*)
• 1 teaspoon sea salt (to taste)
• 1 teaspoon pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon apple cider vinegar
• 750 ml vegetable stock
• 150 grams brown lentils (soaked if possible**)
• 1 teaspoon coconut sugar or honey*
• 1/2 teaspoon dijon mustard
• 3 tablespoons thyme (finely chopped)
• 70 grams rucola (arugula or other greens**)

Instructions

1. In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until softened and fragrant. Stir in the potatoes and carrots and cook for another five minutes, stirring occasionally, to brown slightly.
2. Add the garlic and rosemary, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the stock.
3. Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender.
4. Take the pot off the heat and stir in the coconut sugar, mustard, thyme, and greens. Serve hot and keep leftovers in the fridge for up to 3 days. The stew will thicken slightly as it sits.

27. Chicken Potato Soup

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

Ingredients

• 1 rotisserie chicken (remove meat and shred)
• 32 oz chicken stock
• 4 Idaho potatoes (diced)
• 3 stalks of celery (chopped)
• 1 onion (diced)
• 3 roma tomatoes (diced)
• 1/2 a head of cabbage (chopped)
• 1 bay leaf
• 3 teaspoons of salt (more to taste)
• 2 teaspoons pepper
• 1 tablespoon cinnamon
• 1 cup sour cream
• parsley for garnish

Instructions

1. In a large soup pot add the olive oil and heat over medium heat.
2. Add onion and celery. Sautee for 4 minutes until onions are translucent.
3. Pour in chicken stock and add potatoes, cabbage, salt, pepper, and cinnamon.
4. Bring to a boil and simmer for 15 minutes until potatoes are tender.
5. Stir in chicken and tomatoes, cook for an additional 5-10 minutes.
6. Turn off the heat and stir in the sour cream then garnish with parsley.
7. Enjoy!

28. Greek Yogurt Mac and Cheese

Greek Yogurt Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘5’, ‘5 Servings’]

This greek yogurt mac and cheese is creamy, cheesy, and made lighter with plain Greek yogurt — all the comfort of classic mac with more protein and less butter. One pot, 20 minutes, family-friendly.

Ingredients

• 8 oz. uncooked elbow macaroni (or rotini, shells, cavatappi)
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cup milk (1% or 2%)
• 1 1/4 cup shredded sharp cheddar cheese (preferably freshly shredded)
• 1/4 teaspoon salt
• 1/2 cup plain Greek yogurt (2% or full-fat recommended)

Instructions

1. Boil pasta in heavily salted water (1 tbsp salt per 2 quarts water) according to package directions until al dente. Drain and set aside.
2. Return the empty pot to low to medium-low heat. Melt the butter.
3. Whisk flour into the melted butter. Cook 1–2 minutes, whisking constantly, until golden and nutty-smelling.
4. Whisk in milk. Cook 2–3 minutes, whisking continuously, until thickened with no flour lumps remaining.
5. Reduce the heat to low. Whisk in the cheddar cheese, salt, and Greek yogurt until smooth and creamy.
6. Stir in the cooked pasta until fully coated. Serve immediately.

29. Honey Chicken Wings

3-Ingredient Honey Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

30. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

31. Mexican Red Bean Quinoa Casserole

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

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

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

Ingredients

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

Instructions

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

32. Sheet Pan Ground Turkey Quesadilla

Sheet Pan Ground Turkey Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: [‘6’, ‘6-12 servings’]

Whip up a baked Sheet Pan Ground Turkey Quesadilla with just a handful of ingredients and minimal prep time. Layers of melty cheese, fajita-seasoned ground turkey, peppers, and onions are sandwiched between extra-large tortilla shells and then baked in the oven, saving you loads of hands-on cooking time!

Ingredients

• (8) 10″ flour tortillas
• 1 pound ground turkey
• 4 large bell peppers – sliced
• 1 yellow onion – sliced
• (1) 15-ounce can black beans – drained and rinsed
• 4 tablespoons fajita seasoning blend
• 2 cups shredded Mexican cheese blend
• 3 tablespoons olive oil – divided

Instructions

1. Preheat your oven to 425°F, grease one 13×18″ baking sheet with one tablespoon of olive oil, and set aside a second 13×18″ baking sheet.
2. Place two tortillas on the long sides of the greased baking sheet, using a total of four tortillas. The tortillas will overlap where they meet in the center, and half the tortilla should hang over the edge of the baking sheet.
3. Place a tortilla in the middle of the short sides of the baking sheet, using a total of two tortillas. Half of the tortilla should hang over the edge of the baking sheet.
4. Place a single tortilla in the center of the baking sheet, covering the remaining open space in the center of the pan.
5. Heat one tablespoon of olive oil in a large frying pan over medium heat. Add the sliced peppers and onions to the pan and cook until soft, about 5-7 minutes.
6. Remove the cooked peppers and onions from the pan and set them aside. Add the ground turkey to the frying pan and cook the turkey until no pink remains, about 5 minutes.
7. Return the peppers and onions to the pan with the ground turkey. Add the black beans and mix until well combined.
8. Sprinkle the fajita seasoning over the ground turkey mixture. Mix until the turkey, peppers, onions, and beans are fully coated in the seasoning, then remove the quesadilla filling from the heat.
9. Cover the prepared tortilla shells in a layer of shredded cheese.
10. Top the cheese with the ground turkey and pepper mixture.
11. Place the remaining tortilla shell in the center of the ground turkey mixture, on top of the filling ingredients.
12. Fold the overhanging tortilla shells towards the center of the sheet pan, overlapping them as you go. Start with the tortillas on the short sides of the pan and finish with the tortillas on the long sides.
13. Lightly brush the remaining tablespoon of olive oil on the tops of the tortilla shells, then place the second sheet pan on top of the quesadilla to weigh it down.
14. Transfer both baking sheets to the oven and bake the ground turkey quesadilla for 20 minutes, then remove the top baking sheet and continue baking the quesadilla for an additional 5 minutes. When finished, remove from the oven and let it cool for at least 10 minutes before slicing into squares.
15. Top with your favorite quesadilla toppings, serve, and enjoy!

33. Cinnamon Chicken

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

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘6’]

A versatile chicken dish with a surprising burst of complex flavor!

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion (peeled, cut in half and sliced)
• 6 chicken thighs (bone in and skin on)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground paprika
• Salt and black pepper (to taste)
• 1 teaspoon honey or maple syrup
• 1 cup (250ml) chicken broth

Instructions

1. Preheat oven to 400F / 204C / gas 6
2. Sauté onions in a skillet until tender, then transfer to a baking dish.
3. Brown the chicken for 2-3 minutes per side and place skin side up over the onions in the baking dish.
4. Combine cinnamon, paprika, salt, pepper, honey (or maple syrup), and chicken broth and pour it over the chicken.
5. Bake 30-35 minutes or until juices run clear and the temperature reaches 165F / 74C

34. Bulgur Wheat Salad with Avocado

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

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

35. Brussels Sprouts Sausage Pasta

Orecchiette, Brussels Sprouts & Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘Serves 8’]

A simple weeknight skillet with pasta, five cups of green veggies and sausage.

Ingredients

• ½-pound orecchiette pasta
• 6 tablespoons olive oil, divided
• 1-pound spicy ground Italian sausage (all-natural)
• 2 cups Brussels sprouts, thinly sliced
• 2 cups spinach leaves
• 3-4 cloves garlic, minced
• 2 tablespoons dried oregano leaves
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• ¼-½ teaspoon crushed red pepper flakes
• ½ cup freshly grated or shaved Parmesan cheese

Instructions

1. Bring a large pot of water to a boil. Cook orecchiette according to package directions. Drain and set aside.
2. In a large cast iron skillet, heat 3 tablespoons olive oil to medium. Add sausage and cook until slightly browned, about 3 minutes, stirring to break up the sausage. Stir in Brussels sprouts and cook 4-5 minutes. Stir in spinach and cook 3-4 minutes, until spinach is wilted and sausage is completely browned. Stir in garlic, oregano, salt, pepper and crushed red pepper flakes. Stir in cooked orecchiette and remaining 3 tablespoons olive oil. Taste and adjust seasoning, if necessary.
3. Serve with freshly grated or shaved Parmesan cheese.

36. 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.

37. Taco Pasta Casserole

Taco Pasta Casserole (5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Just 5 ingredients, this cheesy taco pasta is a quick and easy dinner casserole recipe, perfect for busy weeknights. Made with salsa, ground beef, cheese, and taco seasoning! Bake or make on the stove top.

Ingredients

• 2 lbs ground beef (or use chicken and/or turkey )
• 16 oz pasta shells
• 15.5 oz salsa
• 1/2 cup shredded cheddar or Mexican blend cheese
• 2 (1oz) packets taco seasoning ((1/4 cup if using bulk taco seasoning))
• 1 1/2 cups water
• 1/2 cup cream cheese or sour cream
• Add All Ingredients to Your Walmart Cart (Adds everything with one click! You can edit items before you check out.)

Instructions

1. Preheat oven to 400˚F.
2. Cook pasta. Prepare pasta according to package, drain and set aside.
3. Cook meat. Heat a large dutch oven or oven-safe skillet to high and add meat. Stir and cook until browned. When done, drain off excess grease.
4. Combine pasta and meat. Add cooked pasta to the meat. If you don’t have a dutch oven or cast iron skillet, you can move everything to a casserole dish.
5. Add seasoning and salsa. Sprinkle taco seasoning over the meat then pour water over top. Add salsa then stir to combine.
6. Add cheese. Top your taco bake with shredded cheese. Fro creamy sauce, stir in sour cream or cream cheese.
7. Bake. Add casserole to the preheated oven and bake for 18-22 minutes or until cheese is melted and sauce is bubbly.
8. Add optional toppings. Remove from oven and let cool for 5 minutes. Top with any taco-style toppings you’d like. See above post for ideas!

38. Instant Pot Chicken Tacos

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

Whip up a quick weeknight meal with this Instant Pot Chicken Tacos recipe. Chicken:

Ingredients

• 80 ml 0.75 cup chicken stock
• 3 large chicken breast (about 500g/1.1 lbs)
• 235 ml 1 cup tomato salsa
• 1 tbsp taco seasoning
• 2 tbsp chopped coriander (cilantro, optional)
• 1/4 tsp lime zest (optional)
• 8 Corn tortillas,
• corn, radishes, limes, sour cream, cheese , coriander , avocadoes

Instructions

1. Add stock to Instant Pot insert.
2. Add chicken breast in the stock.
3. Mix together, salsa, seasoning, coriander and lime zest.
4. Top chicken breast with mix.
5. Close pot, set valve to sealing, select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 8 mins (thin breast) or 10 mins (thick breast).
6. Do a NPR and take out chicken and shred.
7. Sauté the remaining liquid till it reduces in about half, switch off heat and add the shredded chicken back in.
8. Assemble tacos.

39. Cheesy Bolognese Pasta Bake

Cheesy Bolognese Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 People’]

An easy weeknight dinner recipe, Cheesy Bolognese Pasta Bake.Beef mince cooked with onions, pancetta, mushrooms, passata, garlic, tomato and optional chilli, if you like it spicy? Mix the bolognese with cooked pasta shells, into a casserole dish, sprinkle with Mozzarella and Parmesan and oven bake.A simple twist on the classic spaghetti bolognese.

Ingredients

• 1 tbsp Olive Oil
• 1 Onion (or 2 shallots)
• 500 g Beef Mince (1 lb) (Lean 5% mince if wanting to keep low fat or 15-20% for best flavour)
• 90 g Pancetta (3 oz) (or substitute bacon lardons / chopped bacon)
• 150 grams Mushrooms (5 oz) (chopped)
• 2 tbsp Tomato and Garlic Puree (or substitute with 2tbsp regular tomato puree and 1 clove of crushed garlic.)
• 1 tsp Chilli Puree / 1 fresh finely chopped chilli or 1/2 tsp chilli flakes (Optional)
• 500 grams Passata (2 ¼ cup) (substitute with strained, sieved tomatoes or tin of chopped tomatoes)
• 1 tbsp Mixed Herbs (We used Italian mixed herbs)
• 1 Bay leaf
• 300 grams Pasta Shells (3 cups) (or any pasta shape you like/have to hand)
• 100 grams Cherry Tomatoes (about 12) (optional)
• 100 grams Mozzarella or medium-mature cheddar (1 cup) (see note in the blog post about which cheese to use)
• Parmesan (if stronger taste desired)
• Salt & Pepper
• Fresh Basil or Parsley (torn & scattered on top)
• Parmesan Cheese

Instructions

1. Fry onions/shallots in olive oil over medium heat for 5 minutes until soft and golden
2. Add mince and pancetta, fry on medium heat, breaking down the mince with a spatula until the mince has just started to brown. (Do not overcook at this point as it will dry the meat out, remember it will continue to cook in sauce & in the oven.)
3. Add mushroom and stir through.
4. Stir through the tomato & garlic puree, chilli puree (if using), passata, herbs and season with salt & pepper before bringing to the boil. Leave to simmer for 15 minutes uncovered.Preheat Oven at 180°C fan/ 200°C /400°F/ Gas Mark 6.
5. Meanwhile, cook your pasta for 1/2 the recommended time stated on the packet. (remember it will continue to cook in the sauce in the oven so it’s ok that it is still firm when drained)
6. Add cherry tomatoes & drained pasta to the sauce and stir through making sure it is well mixed.
7. Pour the pasta and bolognese into a large ovenproof casserole dish
8. Sprinkle with your choice of cheese
9. Bake in the preheated oven (180°C fan/ 200°C /400°F/ Gas Mark 6) , uncovered for 15 minutes.
10. Finish with a sprinkle of fresh herbs and extra cheeseServe as it is, or with salad or garlic bread.

40. Lemon Chickpea Rice Casserole

Lemon Chickpea and Rice Casserole (Vegan, Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A super easy dump-and-bake meatless meal for the family! This Lemon Chickpea and Rice Casserole is a healthy, hearty, vegan, gluten-free, and allergy-free dinner idea! Dairy-free, creamy, and zesty, this casserole recipe can be made ahead of time, is freezer-friendly, and a comforting weeknight meal everyone will love!

Ingredients

• 1 Cup Diced Sweet Onion
• 1/2 Cup Chopped Celery
• 1 Tsp Minced Garlic
• 1 TB Vegan/Allergy-Free Butter (or Olive Oil)
• 2 1/2 Cups Low-Sodium Vegetable Stock (if using unsalted, add salt to taste)
• 1 Cup Full-Fat Unsweetened Canned Coconut Milk
• 1/4 Cup Diced Fresh Parsley (or 4 Tsp dried parsley)
• 1/4 Cup Fresh Lemon Juice
• 1 Tsp Lemon Zest
• 1/2 Tsp Black Pepper (to taste)
• 3 Cups Instant White Rice*
• 2 15 oz Cans Chickpeas (about 3 Cups)
• 1 Cup Frozen Green Peas (defrosted, or other veggies)

Instructions

1. Preheat the oven to 375°F.
2. In a large pot, heat the vegan butter before adding the onion, garlic, and celery to saute for about 3-5 minutes, until softened.
3. Now add the vegetable stock and coconut milk. Bring the pot to a low boil before removing it from the heat and stirring in the lemon juice, lemon zest, parsley, and black pepper.
4. Grease a 9×13 casserole dish (3 quarts) with more vegan butter or olive oil before adding in the uncooked instant rice, chickpeas, and defrosted vegetables. Spread everything evenly in the pan.
5. Pour in the hot liquid from the pot directly over everything in the casserole dish before covering the dish with foil.
6. Bake the casserole for about 20 minutes. Remove the foil and bake for an additional 10 minutes until the top begins to get a nice golden brown crisp around the edges.
7. Remove and serve the casserole warm with additional parsley and lemon slices if desired.

41. Oven-Roasted Sausage and Potatoes

Oven-Roasted Sausage and Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’12’, ’12 servings’]

Simple and delicious, this one-pan Sausage and Potatoes Recipe is filled with onion, Italian sausage, bell peppers, and baby potatoes. Enjoy this hearty, family-friendly meal as a quick weeknight meal and enjoy the leftovers for meal prep the next afternoon.

Ingredients

• 1.5 pounds baby potatoes (halved)
• 2 large onions (peeled and cut into wedges)
• 2 red bell peppers (seeded and chopped)
• 1 tablespoon olive oil
• 6 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 12 sweet Italian sausage (pricked with a fork)
• 3/4 cup dry white wine

Instructions

1. Preheat oven to 425 degrees F.
2. Transfer all of the ingredients except for the sausage and the wine to a large ziplock bag. Seal the bag and shake well to coat vegetables in oil and spices.
3. Transfer the seasoned veggies to a large roasting dish or rimmed baking sheet. Spread evenly across the bottom (see notes).
4. Place the sausage in the same ziplock bag that the vegetables were in and gently shake to coat the sausage with any remaining olive oil and herbs.
5. Place the sausage directly on top of the vegetables and transfer the baking pan(s) to the oven. Roast for 30 minutes or until the vegetables are golden and crispy around the edges.
6. Remove the pan from the oven and carefully toss the vegetables and sausage in the cooking juices. Add the wine to the pan and return the pan to the oven. Bake for an additional 15-20 minutes, or until the sausage is fully cooked and the potatoes are tender.
7. Serve hot with a side of mustard, fresh bread, or applesauce, if desired. Enjoy!

42. Halloumi Pasta with Brown Butter and Burst Tomatoes

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

Halloumi Pasta with Brown Butter and Burst Tomatoes

Ingredients

• 1/2 cup butter
• 1 cup halloumi cheese (grated)
• 16 oz pasta
• 8 oz grape tomatoes
• 3 Tbsp parsley (chopped)

Instructions

1. Cook the pasta in well salted water.
2. While the pasta cooks brown the butter and set aside.
3. Place the tomatoes on a baking sheet. Toss with a drizzle of olive oil and S&P. Roast at 450 for 10 minutes.*
4. Reserve about a cup of pasta water before draining.
5. Toss the cooked pasta with the browned butter and enough pasta cooking water to make a sauce.
6. Top the buttered pasta with the tomatoes, the grated halloumi and the parsley.

43. Tuna Broccoli Pasta Bake

Tuna Broccoli Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz pasta (penne or ziti)
• 1 can (5 oz) tuna, drained
• 2 cups broccoli florets
• 1 cup milk
• 1 tablespoon all-purpose flour
• 2 cloves garlic, minced
• 1/4 onion, minced
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon olive oil
• salt and pepper to taste

Instructions

1. 1. Cook pasta in salted water until al dente; during the last 3 minutes, add broccoli to the pot. Drain and set aside.
2. 2. In a small saucepan, sauté onion and garlic in olive oil until translucent. Stir in flour and cook 1 minute, then whisk in milk to form a white sauce; simmer until thickened.
3. 3. Add tuna and most of the cheddar cheese to the sauce; season with salt and pepper.
4. 4. In a baking dish, mix pasta, broccoli, tuna sauce, and remaining cheddar. Sprinkle with Parmesan.
5. 5. Bake at 375°F (190°C) for 15–20 minutes until hot and bubbly. Let rest a few minutes before serving.

44. 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.

45. Baked Herb Chicken Breasts with 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.

46. Instant Pot Vegetable Beef Soup

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 cups’]

This instant pot vegetable beef soup is the perfect healthy soup recipe! This one pot meal is packed with savory flavor and is ready in 30 minutes!

Ingredients

• 2 lbs top or bottom round steak (cubed) (See Notes for other beef cut options)
• 4 cups beef broth or stock
• 1 packet au jus gravy mix (1 oz)
• 1 can diced tomato (14.5 oz)
• 1 medium onion (yellow or sweet)
• 1 cup sliced mushrooms
• 4 carrots (sliced)
• ½ cup frozen peas
• ½ cup frozen corn
• 2-3 garlic cloves (pressed or minced)
• ½ cup pearled barley (uncooked)
• ½ tsp thyme
• ½ tsp rosemary
• ½ tsp black pepper
• 1 tsp italian seasoning
• salt (to taste, if necessary)

Instructions

1. Chop/slice your vegetables.
2. Cut your beef into ½ inch cubes.
3. Set frozen peas and corn aside.
4. In Instant Pot, combine remaining ingredients (beef, beef broth, au jus gravy mix, diced tomato, onion, mushrooms, carrots, garlic, barley, thyme, rosemary, Italian seasoning and black pepper).
5. Stir to make sure no ingredients are sticking to the bottom of the Instant Pot.
6. Cook on high pressure for 20 minutes.
7. Once finished, press cancel and quick release remaining pressure.
8. Stir in peas and corn. Enjoy!

47. Easy Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

48. Beef Taco Salad

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

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

Seasoned beef, black beans, juicy grape tomatoes, creamy avocado and sweet corn, fresh lettuce, cheese, and crispy tortilla strips are all combined to perfection in this easy Beef Taco Salad recipe.

Ingredients

• 1 lb ground beef (lean)
• 4 large gluten-free corn tortillas (cut into thin strips)
• 1 cup black beans (drained, rinsed)
• ½ head iceberg lettuce (finely chopped)
• 1 large ripe avocado (chopped)
• 2 cups cherry or grape tomatoes (quartered)
• ½ small red onion (diced, small)
• 1 cup frozen sweet corn (warmed)
• ¾ cup Mexican Blend Cheese (finely shredded)
• 3-4 cloves garlic (minced)
• 2 tbsp fresh lime juice
• 3 tbsp extra virgin olive oil (divided)
• ½ tsp onion powder
• 1½ tsp chipotle powder (halved)
• ½ tsp chili powder
• 1 tsp smoked paprika
• 2 tsp ground cumin
• sea salt and black pepper (to taste)

Instructions

1. Preheat the oven to 450°F and line a rimmed baking sheet with either a Silpat mat or parchment paper. Set aside.
2. Heat a large skillet over medium heat then add the garlic and ground beef. Season with the cumin, chili powder, paprika, onion powder, and 1 teaspoon of chipotle powder, Season with salt and pepper to taste. Mix well to combine.
3. Cook, stirring occasionally until the meat is browned, about 8-10 minutes. Be sure to break up the beef into small chunks with a spatula while stirring.
4. While beef is browning, arrange strips of tortilla on the prepared baking sheet. brush lightly with 1 tablespoon of olive oil. Place in oven until crispy – about 6-8 minutes.
5. Stir the black beans into the skillet with the beef until thoroughly coated with the seasonings. Remove from heat, drain excess fat from skillet, and set aside.
6. In a large salad bowl, combine the lettuce, avocado, corn, tomatoes, and onion. Sprinkle with remaining olive oil, chipotle, and fresh lime juice. Liberally season to taste with black pepper and salt, then toss to combine.
7. To serve, transfer salad to platter and top with the seasoned beef black bean mixture, the Mexican Cheese, and tortilla strips.

49. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

50. Skillet Chicken with Snap Peas

Skillet Chicken with Snap Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone-in or skin-on chicken thighs
• 2 cups snap peas
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 teaspoon olive oil
• salt and pepper to taste
• optional: chopped parsley for garnish

Instructions

1. 1. Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown chicken on both sides; remove and set aside.
2. 2. In the same skillet, sauté garlic for about 30 seconds, then add snap peas and cook 2–3 minutes until bright and tender-crisp.
3. 3. Return the chicken to the pan; add broth and cream. Simmer 8–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens.
4. 4. Stir in lemon juice, adjust seasoning, and garnish with parsley before serving.

51. Easy 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.

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.