40 Freezer Meal Prep Ideas to Make Ahead

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 Burritos

Chicken, Sweet Potato, Black Bean Freezer Burritos 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’]

Savory, spicy black bean burritos with chicken and roasted sweet potatoes. Great fresh, freezes great, and makes a quick but healthy meal on the go.

Ingredients

• 1 pound chicken breast, cut into bite sized pieces
• 1 tbsp olive oil
• salt, pepper, and spices to taste
• 2 sweet potatoes, cubed into small pieces
• 2 tbsp olive oil
• salt, pepper, and spices to taste
• 1 can black beans
• 8 tortillas of choice
• 1 tbsp taco seasoning mix
• salsa, shredded cheese, hot peppers, of your choice for garnish

Instructions

1. Toss chicken pieces in olive oil and seasonings
2. Place on sheet pan
3. Toss sweet potatoe pieces in remaining olive oil and seasoning
4. Place on a seperate sheet pan
5. Roast at 400 for about 10-15 minutes until chicken is done (internal temperature of 165 and no longer pink in the middle of each piece)
6. Remove from oven and continue to roast sweet potatoes until done (takes about 30 minutes depending on size)
7. Set aside to cool
8. Mix taco mix with drained black beans
9. Wrap tortillas in a damp towel
10. Microwave for 1 minute to soften
11. Lay tortillas out and top with chicken, sweet potatoes, beans, a sprinkle of cheese, a spoon of salsa and whatever else you’d like keeping in mind what doesn’t freeze well as listed above
12. Roll tightly and place in a freezer container with an air tight lid

2. Healthy Baked Egg Cups

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

Recipe details: Prep: PT15M · Cook: PT17M · Total: PT32M · Yield: [‘6’, ‘6 servings’]

These quick and easy Baked Egg Cups are made with real ingredients in about 30 minutes – perfect to meal prep for the week!

Ingredients

• 5 eggs
• ¼ cup unsweetened almond milk
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ – ¾ cup ground pork sausage (see notes)
• ½ – ¾ cup fresh spinach (ripped into small pieces)
• ¼ red bell pepper (diced)

Instructions

1. Prep: Preheat oven to 350℉. Spray muffin tin with a non-stick cooking spray and set aside.
2. Whisk: In a large bowl, whisk together 5 eggs, ¼ cup unsweetened almond milk, ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
3. Sausage: Bring a cast iron skillet to a medium-high heat, add ½ – ¾ cup ground pork sausage, move around the pan and break apart. Continue cooking until browned.
4. Assemble: Take the prepared muffin tin and add about a tablespoon of cooked sausage, a tablespoon of ripped spinach, and a tablespoon of diced bell pepper to each muffin well. Pour the egg mixture over top, filing so there is a little room left at the top (it will expand and rise as it cooks – but will deflate once it cools).
5. Bake: Place in the preheated oven for about 17 minutes of cook time. Remove from oven, if the top isn’t fully cooked, return to oven for 2-3 minute increments until fully cooked.
6. Serve: Enjoy immediately or store for later in the fridge.

3. 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.

4. Vegetable Pasta Bake

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

Ingredients

• 340 g (12 oz) penne pasta
• 2 cups mixed vegetables (for example broccoli florets, bell pepper, and zucchini)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat the oven to 375 F (190 C).
2. 2. Cook the pasta in salted water until just al dente, then drain.
3. 3. In a large skillet, heat olive oil over medium heat. Sauté garlic 1 minute, then add vegetables and cook until crisp-tender, about 4-5 minutes.
4. 4. Stir in marinara sauce, Italian seasoning, salt, and pepper; simmer 2 minutes.
5. 5. Toss the cooked pasta with the sauce and vegetables until evenly coated.
6. 6. Transfer to a baking dish and top with mozzarella and Parmesan cheese.
7. 7. Bake until cheese is melted and bubbly, about 15-20 minutes.
8. 8. Let the bake rest 5 minutes before serving.

5. Spicy Lentil Chili

Easy Spicy Lentil Chili – Instant Pot Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT16M · Total: PT45M · Yield: [‘4’]

This lentil chili Instant Pot recipe is easy to make and packed with flavor. It’s hearty and filling with fiber from lentils, pinto beans, and veggies. Make it for a quick family lunch or dinner.

Ingredients

• 2 teaspoons olive oil (light)
• ½ onion (diced)
• ½ bell pepper (yellow, diced)
• ½ bell pepper (orange, diced)
• 1 clove garlic (chopped)
• ½ cup lentils (dried, brown)
• 1 cup vegetable broth or water
• 15 ounces pinto beans (low sodium, canned, drained)
• 28 ounces petite diced tomatoes (canned, with juice)
• 2 teaspoons chili powder
• ½ teaspoon cumin (ground)
• ½ teaspoon oregano (dried)
• ½ teaspoon cayenne pepper
• 1 bay leaf

Instructions

1. Set the Instant Pot to sauté, on high for 6 minutes. Add the olive oil, onion, peppers, and garlic. Stir the ingredients occasionally to prevent them from browning.
2. Sort through the lentils and rinse them. Add them to the Instant Pot along with all other ingredients. Set on Pressure Cook, high, for 10 minutes (it takes about 9 minutes to get up to pressure).
3. Allow for natural pressure release, or release after 10 minutes.
4. Remove the bay leaf and serve the chili over rice, quinoa, or noodles if desired.

6. 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.

7. Chicken Broccoli Rice Casserole

Make Ahead Freezer Chicken Broccoli Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’]

Creamy, rich, cheesy broccoli rice casserole with chicken.

Ingredients

• 4 chicken breasts (diced)
• 2 tablespoons olive oil
• 2 c rice
• 1/2 c butter
• 2 c chicken stock ()
• 3 c whole milk
• 1/2 c flour
• salt and pepper to taste
• 1/2 tsp dried thyme
• 12 oz frozen broccoli cooked
• 3 c shredded cheddar cheese

Instructions

1. If you are not freezing this meal, preheat your oven to 350.
2. In a saucepan, add the butter over medium heat.
3. Once the butter is melted, add the flour and stir and cook until it just starts to brown.
4. Add the stock and milk all at once.
5. Cook and stir continuously until mixture thickens. If it’s too thick, add more stock or milk. If it’s too thin, keep cooking until it’s the desired thickness like soup.
6. Season with salt and pepper and set to the side.
7. Place 4 cups of water in a large pot and heat over medium high heat.
8. Once the water boils, add in your rice and a pinch of salt and reduce to simmer.
9. Cover the rice.
10. Check rice for doneness at 18 minutes.
11. Remove from heat and leave lid on for another 5-10 minutes.
12. Fluff up rice.
13. While the rice is cooking, place a skillet over medium heat.
14. Add olive oil and your diced chicken.
15. Sprinkle on a pinch of salt and pepper.
16. Saute until browned.
17. In a large bowl or a 9 x 13 casserole dish, add rice, cooked chicken, broccoli, thyme, and sauce.
18. Mix everything until combined.
19. Top with shredded cheddar cheese.
20. Cover your casserole dish.
21. Cook for 20-30 minutes.

8. Freezer Lasagna

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

Recipe details: Prep: PT30M · Cook: PT65M · Total: PT95M · Yield: [‘8’, ‘8 servings’]

Stock your freezer with a homemade frozen lasagna for an easy meal on a busy day. This Freezer Lasagna is a stress-free way to get a comforting meal on the table with very little effort and easy cleanup.

Ingredients

• 1 tablespoon olive oil
• 16 ounces Italian sausage (pork, turkey, or plant-based)
• 1 teaspoon salt (divided)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon minced garlic
• 15 ounces part-skim ricotta cheese (divided)
• 1 egg
• ⅓ cup chopped fresh basil (plus additional for garnish, if desired)
• 8 ounces cremini mushrooms (divided)
• 48 ounces marinara sauce ((2 24-ounce jars), divided)
• 9 ounce package no boil lasagna ((16 sheets Barilla Oven Ready Lasagne), divided – see Notes section below)
• 12 to 16 ounces mozzarella (shredded, divided)
• 1 cup shredded Parmesan cheese (divided)

Instructions

1. Coat the bottom of a large skillet with the olive oil and place over MEDIUM heat. If using link sausage, remove it from the casings by slicing through one side with a sharp knife. Discard casings and place the sausage in heated skillet. Cook and stir, breaking up the sausage, until no longer pink. Drain as much grease from the pan as possible and return the pan to the heat. Add the garlic, ½ teaspoon salt and the pepper. Cook and stir for another minute or two and then remove the pan from the heat and set aside.
2. In a small mixing bowl, combine the ricotta, egg, remaining ½ teaspoon salt, and chopped basil. Set aside.
3. Remove the stems, chop the mushrooms and set aside.
4. Lightly coat the bottom of a deep, freezer safe 13- x 9-inch pan with 1 cup of marinara sauce. Place 4 lasagna sheets over the sauce, overlapping just slightly, if needed. Spoon ⅓ of the ricotta mixture over the lasagna sheets and spread it out evenly with a knife. Sprinkle ⅓ of the cooked sausage over the ricotta. Top with ⅓ of the chopped mushrooms, purposely allowing some to fill in edges of the pan around the lasagna. Sprinkle with ¼ of both the mozzarella and Parmesan and then pour 1 cup (no more) of marinara evenly over the top.
5. Layer as directed above 2 more times for a total of 3 layers.
6. Top with the remaining 4 lasagna sheets and pour the remaining marinara sauce over the top. Use a knife or spatula to smooth out the sauce over the pasta sheets. Sprinkle with remaining mozzarella and Parmesan. See Notes section below for instructions to bake immediately, or follow as directed to freeze the lasagna.

Freezer Instructions

1. Generously coat the bottom of a large piece of heavy duty foil with nonstick cooking spray. Cover the unbaked lasagna with the foil, crimping edges of foil around the pan. Wrap the covered pan completely in one or two more sheets of foil. Place the pan in the freezer.
2. Frozen homemade lasagna will keep well in freezer for 3 to 4 months.

Cooking Thawed Lasagna

1. Defrost the lasagna completely in the refrigerator overnight or follow the directions below for transport.
2. Preheat oven to 375 degrees F. If your dish is very full, I recommend placing the foil covered lasagna on a rimmed baking sheet. Bake, covered, for 50 minutes. Remove the foil and continue to bake another 10 to 15 minutes until heated through and bubbly around edges.

Cooking Frozen Lasagna

1. Preheat oven to 375 degrees F. If your dish is very full, I recommend placing the foil covered lasagna on a rimmed baking sheet. Bake the lasagna straight from the freezer covered with foil for 1 hour and 10 minutes. Remove the foil and continue to cook for an additional 20 to 30 minutes or until cooked through and the internal temperature of the center portion reaches 165 degrees F with an instant read thermometer.

9. Chicken Enchiladas

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Easy Chicken Enchiladas Easy Chicken Enchiladas. Loaded with shredded chicken, black beans, enchilada sauce and shredded Mexican cheese!

Ingredients

• 2 10 ounce cans enchilada sauce, divided
• 1 tablespoon extra virgin olive oil
• 1 small onion (diced)
• 3 cloves garlic, minced
• 1 pound shredded chicken (about 2 cups, I used chicken thighs but breasts will also work)
• 1 4 ounce can diced green chiles
• 1 15.5 ounce can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups shredded Mexican cheese (divided)
• fresh cilantro (diced red onions, tomatoes for serving, if desired)

Instructions

1. Preheat oven to 350 degrees. Spread 1/4 cup of enchilada sauce on the bottom of a 13 x 9 pan, set aside.
2. In a small skillet heat olive oil. Add onion and sauté until golden brown and slightly tender, 3-4 minutes.Add in garlic and cook for an additional minute.
3. Transfer onion / garlic mixture to a large bowl along with the shredded chicken, green chilies, black beans, 1 cup of enchilada sauce and 2 cups of Mexican cheese. Stir to combine.
4. Lay out the 8 flour tortillas. Divide the filling between the tortillas. Roll them up and place in the prepared baking dish.
5. Pour the remaining 3/4 of enchilada sauce on top and sprinkle with the remaining shredded cheese.
6. Bake for 20 minutes uncovered or until warm.
7. Serve immediately with fresh cilantro, red onions and tomatoes for serving, if desired.

10. Instant Pot Salsa Chicken

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

Ingredients

• 1.5 lb (680 g) boneless, skinless chicken thighs
• 1 cup salsa
• 1/2 cup low-sodium chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Rub the chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
2. 2. Pour broth and salsa into the Instant Pot and spread evenly.
3. 3. Nestle the seasoned chicken into the sauce.
4. 4. Lock the lid, set to high pressure, and cook for 8 to 10 minutes.
5. 5. Allow natural release for 5 minutes, then quick release any remaining pressure.
6. 6. Remove the chicken and shred with two forks; return to the sauce and stir to coat.
7. 7. If desired, stir in a squeeze of lime juice and garnish with cilantro.
8. 8. Serve with cooked rice or warm tortillas.

11. Mississippi Chicken

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

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘4’, ‘4 servings’]

The crockpot makes easy work of this tasty Mississippi Chicken, a lighter version of the classic pot roast recipe.

Ingredients

• 2 pounds chicken breasts (boneless and skinless, Note 1)
• 1 1-ounce packet au jus mix (Note 2)
• 1 1-ounce packet ranch seasoning
• 2 tablespoons butter (sliced into pats)
• 6 pepperoncini peppers (or sliced banana peppers, Note 3)

Instructions

1. Add the chicken to the slow cooker.
2. Sprinkle on the au jus mix, and ranch seasoning, then top with butter and pepperoncini.
3. Cook on LOW for 3 hours, or on HIGH for 1.5 or 2 hours. When the chicken is ready, check for doneness by inserting the thermometer in the center of the chicken, and the internal temperature of the chicken should read 165°F or 74°C.
4. Let the chicken rest for 5 minutes, then shred it while it’s still warm using a hand mixer, 2 forks, or your hands.
5. Serve over mashed potatoes, pasta, or rice. To make sandwiches, serve on rolls or toasted buns with provolone cheese.

12. Instant Pot Chicken Wild Rice Soup

Instant Pot Chicken Wild Rice 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: [‘8’, ‘8 servings’]

Instant Pot Chicken Wild Rice Soup made with tender chicken, wild rice, mushrooms, and vegetables in a pressure cooker in less than an hour.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 large onion (finely chopped)
• 2 large garlic cloves (minced)
• 2 large carrots (coarsely chopped)
• 3 large celery stalks (diced)
• 2 large potatoes (diced)
• 1/2 cup dried mushrooms ( or 2 cups fresh brown mushrooms, sliced)
• 1 1/2 cups wild rice (uncooked)
• 9 cups water or chicken broth
• 1/2 tsp thyme (dried)
• 1 tbsp mustard
• 2 tsp garlic powder
• 2 tsp salt
• Ground black pepper (to taste)
• 2 cups whole milk
• Small bunch parsley (finely chopped)

Instructions

1. In 6 or 8 quart Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, mustard, garlic powder salt, and pepper.
2. Cover, set pressure valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes. I realize video says 30 minutes but 25 minutes is better.
3. After wait for 10 minutes to avoid food splatters. Then release pressure by turning valve to Venting.
4. Remove chicken onto plate and shred with 2 forks.
5. To Instant Pot, add milk and using an immersion blender give a few pulses until soup is desired thickness. Don’t forget to stir.
6. Add shredded chicken, parsley, stir and serve hot.

13. Creamy Green Lentil Dahl

Creamy Green Lentil Dahl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

This creamy and delicious green lentil dahl is packed with flavour and nutritious too. It freezes really well, so is ideal for batch cooking.

Ingredients

• 2 tbsp rapeseed or sunflower oil
• 1 red onion
• 2 garlic cloves
• thumb-sized piece fresh ginger
• 1 green chilli
• 2.5 tsp garam masala
• 1 tsp turmeric
• pinch chilli flakes
• 200 g dried green lentils
• 400 ml coconut milk (from a tin)
• 550 ml vegetable stock
• handful baby spinach or curly kale
• 1 lemon

Instructions

1. Heat the oil in a deep, lidded frying pan or casserole dish.
2. Peel and finely slice the red onion and fry gently for 3-4 minutes.
3. Add the garlic and ginger, cook for a further minute. De-seed and slice the chilli and add to the pan along with the garam masala, turmeric and chilli flakes.
4. Rinse the green lentils until the water runs clear, then add to the pan. Add most of the coconut milk, (keep back just a few tablespoons in the bottom of the tin), and vegetable stock. Season generously with salt and black pepper.
5. Bring to the boil, then reduce to a gentle simmer. Cover with the lid, and cook for 30 minutes, stirring regularly to stop the lentils sticking on the bottom. Remove the lid and cook for a further 15-20 minutes until the lentils are cooked through and the dahl is thick.
6. Roughly chop the spinach or kale and stir through the dahl for the final minute of cooking time.
7. Add the juice and zest of the lemon and the remaining coconut milk and stir through the dahl. Taste and adjust seasoning as required, then serve.

14. Slow Cooker Vegan Chili

The Best Slow Cooker Vegan Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT495M · Yield: [‘8’, ‘8 servings’]

The Best Slow Cooker Vegan Chili Recipe is wholesome, delicious and easy to make. Comforting and healthy freezable dinner packed with nutrients and flavors!

Ingredients

• 2 cups navy beans (soaked overnight or two 14 oz cans cooked beans)
• 2 cups black beans (soaked overnight or two 14 oz cans cooked beans)
• 1 cup grain mix (a combo of wheat berries, rye, spelt, millet and barley (see notes below), soaked overnight)
• 1 big yellow onion
• 3 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 cup or 14 oz can sweet corn
• 2 14 oz cans diced tomatoes
• 2 14 oz cans tomato sauce
• 5-6 cups vegetable stock
• 2 red chili peppers (or jalapenos, adjust the hoteness to your liking)
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 2 bay leaves
• salt and freshly ground bell pepper to taste
• Vegan yogurt, avocados, lime and tortilla chips to serve

Instructions

1. Start with soaking your beans and grains in water overnight. If you don’t have time for that, just use canned beans and quinoa.
2. Dice the onion and bell peppers. Mince the garlic and chili peppers (I used two but if you like it hot, add more).
3. Put all the prepared ingredients in your slow cooker. Add sweet corn, diced tomatoes, tomato sauce and vegetable broth, as well as cumin, sweet paprika, bay leaves, salt and black pepper. Stir everything well to combine.
4. Cook on high for 6-8 hours or until cooked through. Adjust the seasoning to your taste. Serve hot with a spoonful of vegan yogurt, chopped avocados, jalapenos, lime and tortilla chips. Let cool and freeze in zipper bags for up to 3 months if desired. Enjoy!

15. 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.

16. Shredded Chicken Burrito

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’14’, ’14 Burritos’]

These Shredded Chicken Burritos come together in about 30 minutes and also make a great freezer meal. This recipe yields 14 Chicken Burritos!

Ingredients

• 1200 g Boneless Skinless Chicken Breasts (about 4 breasts)
• 2 Teaspoons Canola Oil
• 1½ Tablespoons Paprika
• 1½ Tablespoons Cumin
• 2 Teaspoons Salt
• 2 Teaspoons Onion Powder
• 2 Teaspoons Oregano
• 1 Teaspoon Garlic Powder
• ⅓ Cup Water
• 12 oz Corn (Drained)
• 14 oz Refried Beans
• 1 Medium Yellow Onion (Diced)
• 4 Cloves Garlic (Minced)
• 1 Red Pepper (Diced)
• 1½ Cups Uncle Bens Converted Rice (Or Long Grain White Rice)
• 3 Cups Water
• 1 Cube Chicken Bouillon
• 3 Tablespoons Tomato Paste
• ½ Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1 Tablespoon Jalapeno (Diced, (Optional))
• 3 Sprigs Cliantro
• ¼ Teaspoon Salt
• 14 10″ Tortillas
• ½ Cup Cheddar Cheese (Shredded)

Instructions Rice

1. Add the rice, water and all seasonings etc listed to a medium sized pot. If using uncle bens converted rice you will cook for 20 minutes. It will say how long to cook your rice on the package if you’re using a different variety of rice then I have listed. Stir the rice occasionally. Once cooked, set aside.

Chicken

1. Mix the seasonings together and then toss the chicken in the seasonings so that they are evenly coated.
2. In a Large pot or Dutch Oven add the canola oil and coat the pan evenly to make it non stick. Add in the chicken and sear each side. Now add the water and cover the pot. Let cook for 10 minutes or until cooked through.
3. Remove the chicken from the pot and shred it. I find the easiest and fast way to do this is with an electric hand blender!

Filling

1. While the chicken cooks, dice the onion, garlic and red pepper. Open the refried beans and corn. Drain the corn.
2. Once the chicken has been removed from the pot add in the onion, garlic and red pepper. It is ok if there is still some liquid left in the pot from the chicken, do not drain. Cook for a couple minutes, until tender.
3. Once onions etc are tender add the refried beans and corn to the pot and stir to combine. Now add the chicken back in. Stir to combine. Remove from heat and set aside. The mixture will thicken as it sits.

Assemble

1. Shred the cheese and lay out the tortillas
2. Add a couple tablespoons of cheese to each tortilla. Now add 1/4 cup rice to each tortilla and then 1 cup of filling. It helps to assemble all the tortillas at once so that you can evenly distribute the fillings.
3. Tip: Warm wraps are easier to roll than cold ones! If you’re having difficulties, warm your wraps up in the microwave for a few seconds before assembly.How to Roll: Have all the fillings on one side of the wrap. Fold in both sides to the center. Use your thumbs to roll the bottom forward and up over iteself. Keep the Tortilla tight the whole time. Fold the sides in again and roll until closed.
4. Once assembled, you can eat it as is or you can grill in a frying pan or on an electric sandwich press. You can also heat these in the oven at 350°F for 15 minutes. See notes in the FAQ section to learn more about freezing these and reheating from frozen.

17. Ground Turkey Sweet Potato Skillet

Ground Turkey Sweet Potato 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: [‘6’, ‘6 people’]

Ground Turkey Sweet Potato Skillet is a delicious fall harvest meal. An easy and healthy one-pan meal for breakfast, lunch, or dinner!

Ingredients

• 1 pound ground lean turkey
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup diced onion
• 1 teaspoon minced garlic
• 3.5 cups peeled and diced sweet potato
• 1.5 cups diced apples
• 1.5 cups sliced brussels sprouts
• 1/2 cup vegetable or chicken broth

Instructions

1. Heat a large skillet over medium heat and cook the ground turkey in the oil, salt and pepper until there is no pink.
2. Add the onions and minced garlic and cook an additional 3 minutes to soften them. Scoop the turkey and onions into a bowl to set aside.
3. Next, add the brussels sprouts, apples and sweet potatoes in the pan. Pour the chicken or vegetable broth and cover with a lid. Cook for 15 minutes or until softened.
4. Add the bowl of cooked turkey and onions back into the pan, mix well, cover and cook for an additional 5 minutes. Enjoy!

18. Instant Pot Butter Chicken

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Instant Pot Butter Chicken in 30 minutes with fragrant spices, savory sauce and creamy butter.

Ingredients

• 1 large onion (chopped)
• 4 large garlic cloves (minced)
• 2 inch fresh ginger (minced)
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 14 oz can coconut milk (full fat)
• 2 tbsp maple syrup or honey
• 2 lbs chicken breasts or thighs (boneless & skinless)
• 6 oz can tomato paste (low sodium)
• 2 tbsp butter
• 2 tbsp cold water
• 2 tbsp cornstarch
• Cilantro (for garnish)
• Instant Pot brown rice (for serving)

Instructions

1. In Instant Pot, add ingredients in exact order as listed above: onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, maple syrup, tomato paste and chicken.
2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 12 minutes.
3. After 12 minutes is up, wait 3 minutes or so, and release pressure using Quick Release by turning valve to Venting.
4. Open the lid, remove chicken onto a cutting board and cut into bite size pieces.
5. Press Sauté and add butter. In a small bowl, whisk cold water and cornstarch with a fork, pour into the pot and whisk. Cook for a few minutes until sauce has thickened a bit. Press Cancel.
6. Return chicken to the pot, stir and serve over brown rice garnished with cilantro.

19. Breakfast Sausage Sandwich

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

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

This seasoned pork patty is paired with a seasoned fluffy egg atop an airy English muffin.

Ingredients

• 1½ Pounds Ground Pork
• 2 Teaspoons Sage
• 2 Teaspoons Salt
• 1 Teaspoon Ground Pepper
• ¼ Teaspoon Dried Oregano
• 1 Tablespoon Brown Sugar
• ⅛ Teaspoon Red Pepper Flakes (Optional)
• ⅛ Teaspoon Ground Cloves
• 12 Large Eggs
• 2 Tablespoons Milk
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• ¼ Teaspoon Onion Powder
• ½ Teaspoon Parsley
• 12 English Muffins
• 12 Slices Cheddar Cheese

Instructions Sausage

1. Mix the ground pork and seasons well. Form into 12 equal pieces and then flatten to form the patty. I aim to have the patty the same size as the bun I am using. remember that as the meat cooks, it will shrink.
2. Let the formed sausage patties sit in the fridge to firm up – minimum of 20 minutes
3. In an electric griddle or frying pan on med-high heat, sear the meat and cook with a lid on. The lid will help contain the mess and keep the steam in to cook the meat through. Pork is cooked well done at an internal temperature of 170°F

Eggs

1. Preheat oven to 400°F
2. Whisk together the eggs, milk and seasonings. Pour into a 9×13″ pan that has been greased. Bake for 25 minutes. Check to see if the eggs are set in the middle. Remove once the eggs are set. Once cooked, cut into 12 equal pieces.

Assemble

1. Assemble each sandwich with cheese, sausage and a slice of egg.

Freeze (Optional)

1. Wrap in wax paper and place in a freezer safe airtight bag or container.

Reheat (Optional)

1. Thaw in the fridge overnight
2. Microwave: Remove wax paper and wrap in paper towel. Heat for one minute, flip and heat for an additional minute. As every microwave seems to heat differently please keep an eye on the sandwich and note how long it takes with your specific microwave.Oven: Preheat oven to 350°F. Remove wax paper. Place in a 9 x13″ dish and cover with tinfoil. Heat for 10-15minutes or until heated through.

20. Vegetable Spring Rolls

Vegetable Spring Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 rice paper wrappers
• 1 cup shredded lettuce
• 1 cup shredded carrot
• 1 cup thinly sliced cucumber
• 1 red bell pepper, thinly sliced
• 4 oz (115 g) vermicelli rice noodles, cooked and cooled
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, chopped (optional)
• Peanut dip: 1/3 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, water to thin

Instructions

1. 1. Prepare all vegetables and noodles for filling.
2. 2. Dip a rice paper wrapper in warm water until just pliable, then lay it flat on a damp towel.
3. 3. Place a small amount of filling near the lower third of the wrapper, add a little noodles and herbs.
4. 4. Fold the sides in and roll the wrapper tightly from bottom to top to seal.
5. 5. Repeat with remaining wrappers and filling.
6. 6. Serve rolls with peanut dipping sauce on the side.
7. 7. Store any leftovers wrapped in damp paper towel in the fridge for up to 1 day.

21. Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta 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 servings’]

Chicken Bacon Ranch Pasta: A comforting baked dish casserole recipe that’s easy to make with everyday ingredients that the whole family will love on a busy weeknight!

Ingredients

• 1 lb penne pasta (or favorite pasta, cooked al dente)
• 2 cups cooked shredded or diced chicken (rotisserie chicken or leftover chicken for ease!)
• 15 oz jar alfredo pasta sauce (we like Bertolli)
• 1/2 cup ranch dressing
• 8 slices cooked bacon (chopped)
• 1/2 cup shredded cheddar cheese
• 2 cups mozzarella cheese
• 3 Tbsp fresh parsley (optional)
• green onions (if desired)

Instructions

1. Preheat oven to 350 degrees and grease a 9×13 pan.
2. Cook penne pasta according to directions and drain.
3. In a large mixing bowl, pour in the pasta, chicken, alfredo sauce and ranch dressing and mix gently until combined.
4. Pour mixture into baking pan and top with the cooked chopped bacon and cheeses. 
5. Cover with aluminum foil and bake for 10 minutes. Remove cover and bake for an additional 10 minutes or until cheese is melted. 
6. Garnish with fresh parsley and green onions if desired, and serve.

22. Sheet Pan Pork Chops

Sheet Pan Pork Chops and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It’s a perfect dinner for the family that’s low calorie, gluten-free, low carb, high protein, and dairy-free.

Ingredients

• 4 boneless pork chops (1-inch thick, ideally)
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp paprika
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tbsp olive oil
• 1/4 tsp of salt

Instructions

1. Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
2. In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
3. Toss the pork in it, so it’s fully covered with the mixture.
4. In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
5. Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
6. Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.

23. Stir Fry

Beef and Broccoli, Cauliflower Stir Fry Freezer Meal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT30M · Total: PT65M · Yield: [‘6’]

Rich flavorful beef with broccoli and cauliflower seared at a high heat, infused with tons of flavor, and served over steamed rice.

Ingredients

• 1 lb beef steak or roast of choice
• 2 tbsp baking soda
• 2 c white rice
• 3 c beef stock
• salt to taste
• 2 tbsp soy sauce for marinade
• 1 tsp sesame oil
• 2 tbsp rice wine vinegar
• 1 inch ginger, chopped (or a teaspoon of powdered)
• 3 c broccoli florets
• 2 c shredded cabbage
• 1 c cauliflower florets
• 2 carrots, julienned
• 1 onion, julienned
• 3 cloves garlic, chopped
• 1/3 c additional soy sauce for cooking
• 3 tbsp honey
• red pepper flakes to taste

Instructions

1. Slice beef at an angle as thinly as possible with a very sharp knife against the grain. (Make sure you are cutting through the strands of muscle rather than along them)
2. Toss beef in baking soda and let set for 30 mintues.
3. Start rice cooking. (white rice takes about 30 minutes. Use 1 cup of rice with 1 1/2 cups of liquid, we are using beef stock for our liquid, and a dash of salt, bring mixture to a boil in a large sauce pan and reduce heat to simmer, cover and let cook for 20 minutes before checking. If most of the water is gone and the rice has puffed up, remove from heat and let sit covered for at least 10 minutes, then fluff with a fork)
4. While the beef is velveting and rice is cooking, cut all of your brocoli and cauliflower into bite sides pieces and set aside in two seperate bowls. Cauliflower takes a little longer to cook, so you’ll need them separarted. Slice up the carrots and onion into a thin julienne. Peel all the garlic and chop finely. Peel the ginger and chop finely as well.
5. Remove the beef from the baking soda. Rinse and pat dry. Then toss in a bowl with the soy sauce, sesame oil, rice wine vinegar, and ginger.
6. Let that sit for at least 5 minutes. Meanwhile, heat your wok or skillet on high until it just starts to smoke. Watch it carefully to make sure it doesn’t get too hot, but oyu want it very very hot.
7. Add coconut oil to the pan and immediately add the beef plus all of the marinade.
8. Cook and stir for about one minute and add the onions.
9. Cook and stir for about 30 seconds and add the carrots.
10. Cook and stir for about 30 seconds more and add the cauliflower and red pepper flakes.
11. Cook and stir for about 1-2 minutes (the cauliflower will lower the heat, so make sure it’s back to searing temperature again)
12. Add the broccoli, cabbage, additional soy sauce, garlic, and honey. Cook until broccoli is still crunchy, but edges are slightly browned and it has turned a bright green color.
13. Remove from heat, serve over a scoop of rice, and sprinkle with sesame seeds and sliced green onions.
14. Add more soy sauce to taste in individual dishes once served.
15. Allow to cool in the individual containers, once cool, cover tightly and freeze for up to 2 months.

24. Ranch Chicken Potato Casserole

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

Ingredients

• 1.5 lb (680 g) chicken breasts, boneless and skinless
• 2 cups thinly sliced potatoes
• 1 cup broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1 packet ranch seasoning mix (about 1 oz)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375 F (190 C).
2. 2. Season chicken with salt and pepper and sear briefly in olive oil until lightly browned.
3. 3. In a greased casserole, layer potatoes and broccoli, then place the chicken on top.
4. 4. In a bowl, whisk together sour cream, milk, and ranch seasoning; pour over the casserole.
5. 5. Sprinkle cheddar cheese over the top.
6. 6. Bake until potatoes are tender and the chicken is cooked through, about 40-50 minutes.
7. 7. Let rest 5 minutes before serving.

25. Mediterranean Lasagna

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

Recipe details: Prep: PT45M · Cook: PT45M · Total: PT105M · Yield: [’12’, ’12 people’]

This Mediterranean Lasagna is an easy, healthy comfort food meal! Made with eggplant, zucchini, lean beef and a basil sun-dried tomato cheese filling.

Ingredients

• 12-14 lasagna noodles
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 pound ground lean beef
• 2/3 cup chopped onion
• 2 cups chopped eggplant
• 2 cups chopped zucchini
• 28 ounces crushed tomatoes
• 2 cloves minced garlic
• 2 cups skim ricotta cheese
• 1 cup crumbled reduced-fat feta cheese
• 1 cup shredded reduced-fat parmesan cheese
• 2 eggs
• 1/2 cup chopped sun-dried tomatoes in oil
• 1/2 cup chopped basil
• 2 cloves minced garlic
• 1/4 teaspoon salt
• 1 cup shredded reduced-fat mozzarella cheese

Instructions Prep your Noodles

1. Preheat the oven to 375 degrees Fahrenheit.
2. Spray a baking sheet with olive oil or spread olive oil on the baking sheet and set aside.
3. Cook 14 lasagna noodles al dente according to package instructions (you’ll need just 12 noodles, but I recommend cooking an extra 2 noodles in case some tear or fall apart) remove from the water and place on the oiled baking sheet. Set aside until ready to assemble the lasagna.

Make the Ricotta Cheese Layer

1. Mix all the ingredients under the ricotta cheese layer except the mozzarella cheese together. Set aside until ready to assemble the lasagna.

Prep the Veggies and Meat Sauce

1. Heat a large saucepan over medium heat. Add the olive oil and salt and cook the ground beef until there is no pink left.
2. Add the onions, eggplant and zucchini and saute with the ground beef for 5 minutes.
3. Add the crushed tomatoes and rinse the sides of the can with water and add to the pan (about 1/2 cup – 1 cup water). Add the garlic and simmer for 5-10 minutes or until it thickens into a sauce.

Assemble the Lasagna

1. Start with a thin layer of the veggie and meat sauce in a 13×9 inch baking dish that is around 3 inches in depth. Next place 4 lasagna noodles on top, slightly overlapping. Top noodles with cheese layer. Cover cheese layer with meat and veggie sauce and repeat (noodles, cheese, meat and veggies) 2 more times so you have a total of 3 layers.
2. Cover the top of the lasagna (last layer of meat and vegetable sauce) with the mozzarella cheese.
3. Cover with foil and bake for 30-35minutes. Remove foil and allow it to bake an additional 10minutes or until the top is bubbly and golden.
4. Remove from the oven and allow the lasagna to sit for 15 minutes before serving.

26. Keto Ground Beef with Worcestershire Sauce

Easy Keto Ground Beef Recipe (Paleo, Whole30, Low carb) 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 people’]

Easy Keto ground beef recipe with noodles, inspired by beef stroganoff. This Paleo Whole30 Keto ground beef dish is easy and loaded with flavor!

Ingredients

• 4 oz. yellow onion (sliced, about half of one large onion)
• 5 oz. cremini or baby bella mushrooms (sliced, optional)
• 1 to 1.5 tbsp avocado or olive oil
• 1 lb. ground beef (alt. ground chicken or turkey)
• Coarse salt and pepper (to taste)
• ⅔ cup frozen peas and carrots (or any frozen veggies, optional)
• 1-2 tbsp ketchup
• ½ cup beef or chicken stock
• 3 tbsp tomato paste or ketchup
• 2 tbsp coconut aminos
• ¼ tsp each garlic (onion, and mustard powder)
• ⅛ tsp each coarse sea salt (black pepper, and cinnamon powder)

Instructions

1. Slice the onion and mushrooms, if using.
2. To make Paleo worcestershire sauce – In a large measuring cup, combine ingredients from stock to cinnamon powder. Stir-well and set aside ready to use.
3. In a large skillet, add 1 tbsp oil. Saute the onion with a pinch of salt until it sweats a bit, about 2 minutes.
4. Add the ground beef and season with 2 pinches of salt and pepper. Cook over medium to medium-high heat with a wooden spoon to break up the meat to fine bits, about 3-4 minutes.
5. Add mushrooms and/or frozen vegetables with ⅔ cup of the worcestershire sauce. You can also use 1 cup of the sauce if you prefer more saucy.
6. Mix and stir to distribute it evenly. Lower the heat to medium-low and simmer with a lid on about 3 to 4 minutes. Remember to stir the pot and scrape the bottom periodically to ensure nothing is stuck to the bottom of the pan.
7. Stir and mix-in ketchup. Taste test to add more salt or pepper, if desired. Aim on the less salty side as the flavor will come through further once the sauce turns cooler.
8. Serve with spaghetti noodles. low carb noodles, rice, or roasted sweet potatoes. Serve hot or warm.

27. Sweet Potato Lentil Soup

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

Recipe details: Prep: PT5M · Cook: PT40M · Yield: [‘4’, ‘4 servings’]

Gluten free, vegan sweet potato and lentil soup is a healthy and tasty meal that will satisfy both your hunger and your tastebuds. Sweet potato and lentil soup comes out creamy, savory, and decadent thanks to ingredients that not only taste amazing, but are nourishing for your body as well.

Ingredients

• 2-3 medium-sized sweet potatoes (peeled and diced)
• 1 yellow onion (cut into wedges)
• 4 cloves garlic (unpeeled)
• 2 tablespoons olive oil
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• one 14 oz can coconut milk (2 tablespoons reserved for garnishing)
• 3-4 cups vegetable broth/water (depending on how thick you want the soup to be)
• ½ cup red lentils
• Salt and pepper to taste
• Micro greens to garnish
• Crusty bread to serve (optional)

Instructions

1. Preheat the oven to 200 °C or 400 °F. Place the sweet potatoes, onion and unpeeled garlic cloves, smashed with a back of a knife, on a baking tray with the olive oil, cinnamon, paprika, cumin and dried coriander. Mix well and bake in oven for about 15 minutes, until golden brown.
2. In the meantime, boil red lentils in a medium saucepan. Bring them to a boil, cover and cook for about 15 minutes or use the instructions on the package.
3. Transfer the roasted vegetables to a bowl of a food processor, add coconut milk, vegetable broth or water and blend until smooth.
4. Transfer to a pot, add lentils and let it cook through over medium heat for about 5 more minutes. Season with salt and black pepper to taste. Garnish with coconut milk/yogurt and micro greens. Serve with crusty bread (optional). Enjoy!

28. Turkey and Mushroom Meatballs with Tomato Sauce

Freezer Meal: Turkey Meatballs in Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT60M · Yield: [‘6’]

Turkey and mushroom meatballs with a herbaceous tomato sauce is a quick and easy freezer meal that can save you time on those busy evenings. You can serve them with pasta, over rice or on their own as an appetizer.

Ingredients

• 1 pound ground turkey
• 1 cup button mushrooms (finely chopped)
• 4 ounces frozen chopped spinach (thawed and drained of liquid (1 ¼ cups))
• 2 eggs (beaten)
• ½ cup bread crumbs (plain)
• ¼ cup Parmesan cheese (grated)
• 1 tablespoon onion powder
• 2 garlic cloves (chopped)
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 1 garlic clove (minced)
• 1 teaspoon dried oregano
• 3 cups tomato sauce
• 2 tablespoons fresh parsley (chopped)
• 2 bay leaves
• salt and pepper (to taste)

Instructions Freezer Prep

1. In a bowl, mix all of the meatball ingredients until well combined.
2. Shape into 1 ½ inch balls. Place them on a sheet pan lined with wax paper, making sure they aren’t touching. Transfer to the freezer until sauce is prepared.
3. In a saucepan, heat the olive oil to medium heat. Sauté the garlic and oregano for about 30 seconds.
4. Add remaining sauce ingredients. Bring to a boil and then simmer, uncovered, for around 8 minutes, or until slightly thickened. Season with salt and pepper, to taste. Remove bay leaves and let cool.
5. Take the meatballs out of the freezer and transfer them from the sheet pan to a large zip-top freezer bag (about 10 x 10 inches). Pour the sauce in a separate medium zip-top bag (around 7 x 8 inches). Place the sauce bag inside the meatball bag and freeze.

Baking Instructions

1. When it’s time to prepare the meal – place the frozen meatballs in a shallow baking pan. Bake uncovered in the oven at 400ºF for around 25 minutes, or until they are no longer pink in the center and reach a minimum temperature of 165°F.
2. While they’re baking, thaw the sauce package in cold water. Then open it up and heat the sauce in a large saucepan over medium heat.
3. Add the meatballs to the sauce and serve over pasta, rice, or on their own.

29. Keto Crustless Pizza Casserole

Keto Pizza Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [’12’]

Keto Pizza Casserole (Crustless Pizza) is a low carb pizza night alternative with common ingredients. Great for meal prep and the entire family. No Cauliflower.

Ingredients

• 2 lbs Italian Sausage (hot or mild, casing removed)
• 2 tbsp Olive Oil
• 1 medium Yellow Onion (sliced thinly)
• 1 large bell pepper (I used red and green bell peppers, but you can use whatever you have on hand)
• 8 oz baby bella mushrooms (optional)
• 1/2 tsp Natural Ancient Sea Salt
• 1/2 tsp Black Pepper
• 5 oz Uncured Pepperoni
• 2 cups Tomato Basil Sauce (use DrDavinahS for 10% off!)
• 3 cups Pizza Blend Cheese

Instructions

1. Preheat your oven to 425 degrees
2. Heat a large skillet to medium-high heat. Brown the sausage meat, then set aside.
3. In the same pan that you browned the sausage meat, add the olive oil, vegetables, salt, and pepper. Saute the vegetables until translucent & tender.
4. Layer the casserole in a 9×13 baking pan. I made two layers with 1/2 sausage meat, 1 cup tomato sauce, 1/2 the vegetables, 1/2 the cheese, and 1/2 the pepperoni.
5. Bake in the oven until the top is browned and the cheese is fully melted (~15-20 minutes).

30. Creamy Broccoli Chicken Lasagna

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

Recipe details: Prep: PT40M · Cook: PT45M · Total: PT85M · Yield: [’12’, ’12 slices’]

A delicious cozy creamy chicken and broccoli lasagna perfect for meal prep or for feeding a crowd!

Ingredients

• 2 tablespoons olive oil
• 4 large shallots (finely diced, 1 cup)
• 2 medium carrots (finely diced, 1 cup)
• 6 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon chilli flakes (red pepper flakes)
• ½ teaspoon dried basil
• ¼ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2.2 pounds ground chicken thigh (1 kg or ground turkey thigh)
• 1 cup chicken stock (made with a stock pot or 1-2 tsp bouillon powder)
• 9 ounces mascarpone (250g)
• 3 heads broccoli (750g, 26 ounces)
• 1 ¾ cup milk
• 1 chicken stock pot (or 1-2 teaspoons bouillon powder)
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 10 lasagna noodles (500g)
• 1 ½ cups grated mozzarella
• 1 ½ cups grated cheddar

Instructions

1. Heat a large pan over a medium-high heat and add the oil. Sauté the onion and finely diced carrot until the onion is translucent and the carrot is tender, about 5-8 minutes, season with a pinch of salt and pepper.
2. Add the minced garlic and stir in the herbs and nutmeg, cook for 30-60 seconds.
3. Add in the ground turkey and season with the salt and pepper. Break it up with a wooden spoon and cook it until it is no longer pink, about 7-10 minutes. Once cooked, push the meat mixture to the side and tilt the pan allowing the juices to drain off. Scoop off and discard this liquid.
4. Once you’ve drained the liquid you can then add the chicken stock and mascarpone and stir it together until the cheese melts. Turn down the heat and simmer it until it creates a thick and creamy sauce, about 5-8 minutes. Set aside.
5. While your sauce is simmering boil or steam the broccoli until tender, about 10 minutes for steaming or 5 minutes for boiling. Drain and let steam dry for a couple of minutes.
6. Place the broccoli in the blender and add the milk and chicken stock pot or bouillon powder. Season with the salt and pepper. Blend until smooth.
7. Layer in the dish from the bottom up as follows:Spread 2 cups of the chicken mix on the bottom of the dish followed by 3 lasagna noodles, 1 ½ cups broccoli sauce, 1 cup grated cheese and repeat this until you have layered 3 layers finishing with broccoli sauce and cheese on top. (refer to process steps in post)
8. Cover in foil and bake for 30 minutes at 180C/350F then remove foil and bake for additional 15 minutes until cheese melted and lightly golden. Allow to rest for 10 minutes before cutting into 12 portions and serving.

31. Three Bean Chili

Easy Three Bean Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘6’]

This easy three bean chili is made in one pan and is packed with all the flavour you could possibly need. A great make ahead meal option for those cooler nights.

Ingredients

• 2 tablespoons olive oil
• 1 cup finely diced onion (1 medium onion)
• 3 garlic cloves (finely minced)
• 1 cup celery (finely diced, 2 sticks)
• 1 cup red bell pepper (finely diced, 1 pepper)
• 1 cup carrot (finely diced, 1 large carrot)
• 1 jalapeño (finely chopped)
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons chipotles en adobo
• 1 tablespoon tomato paste (purée)
• 14 ounce can red kidney beans (drained & rinsed, 400g)
• 14 ounce can black beans (drained & rinsed, 400g)
• 14 ounce can pinto beans (drained & rinsed, 400g)
• 14 ounce can diced tomatoes (400g)
• 2 cups stock (beef or vegetable)
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon cocoa powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoon chopped cilantro leaves
• ½ cup shredded cheddar
• ¼ cup sour cream
• 2 green onions (sliced)
• 2 cups tortilla chips

Instructions

1. Heat a large dutch oven over a medium-high heat, add the olive oil and sauté the onion, celery, carrot and red pepper with the salt and pepper and cook for 10 minutes until the onion has softened.
2. Add the garlic and jalapeño and fry for a minute. Add the chilli powder, cumin, paprika, smoked paprika, cinnamon and oregano and fry for a further 2 minutes.
3. Add the beans, canned tomatoes, chipotles en adobo, tomato paste, stock, bay leaf, stock, balsamic vinegar, Worcestershire sauce, sugar, cocoa powder and give it a good stir.
4. Bring to a simmer and turn down the heat and allow to simmer until the veggies are cooked and the sauce has reduced a bit, about 30 minutes. Serve with your choice of garnish.

32. Gluten-Free Egg Casserole with Salmon

Gluten-Free Egg Casserole with Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 6 oz cooked salmon, flaked
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese or feta
• 1/4 cup grated Parmesan
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or chives for garnish (optional)

Instructions

1. 1. Preheat oven to 375 F (190 C).
2. 2. Whisk eggs with milk, salt, and pepper.
3. 3. Sauté spinach in olive oil for 1-2 minutes, add tomatoes and cook briefly.
4. 4. Stir in salmon and herbs.
5. 5. Pour the egg mixture into a lightly greased baking dish and scatter cheese on top.
6. 6. Bake until set and lightly golden, about 20-25 minutes.
7. 7. Let cool a few minutes, slice, and serve.

33. Beef and Bean Burritos

Beef and Bean Burritos (Freezer-Friendly) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Skip the freezer aisle and make your own freezer-friendly Beef and Bean Burritos at home. Flour tortillas are layered with a well seasoned ground beef filling, two kinds of beans, and plenty of shredded cheese.

Ingredients

• 1 ½ pounds 90% to 93% lean ground beef
• ¾ cup diced yellow onion
• 2 tablespoons tomato paste
• 4 teaspoons Homemade Taco Seasoning Mix
• ½ cup water
• 4 ounce can diced green chiles (drained)
• Hot sauce (optional and to taste (we love Choluha flavors))
• 16 ounce can refried beans
• 16 ounce can pinto beans (rinsed and drained)
• 3 cups shredded cheese (sharp cheddar, Monterey Jack cheese or pepper Jack cheese (or a combo))
• 8 (10″) burrito size flour tortillas (room temperature)

Instructions

1. Coat a large nonstick skillet with nonstick cooking spray and place it over MEDIUM heat. Add the ground beef and onion and cook, stirring to break up the ground beef, until the beef is thoroughly cooked and no pink remains. Drain the grease from the skillet and return it to the heat. Add the tomato paste and taco seasoning and cook, stirring, until the tomato paste and spices are combined well with the beef. Add the water, diced green chiles, and a few generous shakes of your favorite hot sauce, or as much as desired to suit your taste. Reduce the heat to MEDIUM-LOW and simmer for 2 or 3 minutes, stirring occasionally, until the water has been absorbed. Remove the skillet from the heat and allow the mixture to cool slightly.
2. Meanwhile, combine the refried beans and pinto beans in a medium mixing bowl. Set aside.

Assemble the Burritos

1. Layer a tortilla with ¼ cup of the bean mixture, ½ cup of the beef mixture and about ⅓ cup shredded cheese. Fold the ends of the tortilla over the filling and then roll up tightly. Repeat with remaining tortillas and filling ingredients. (Important to fold ends over before rolling so filling will stay put when reheating.)

To Wrap and Freeze

1. Securely wrap the burritos in a sheet of parchment paper (can use plastic wrap or wax paper) and then in a sheet of foil (just regular foil – not heavy duty). Use a permanent marker to label them individually with the date or place them in a gallon size freezer-safe plastic storage bag and label the bag with the date and contents. Freeze for up to 3 months.

Heating the Frozen Burritos

1. Microwave: Remove and discard the foil and inner wrapping from one frozen burrito. Wrap it in a paper towel and place it on a microwave-safe plate. Microwave on high for 2 minutes. Flip the burrito over and cook for an additional 30 to 45 seconds or until heated through. Let stand, wrapped, for 20 seconds and then devour!
2. Conventional Oven: Preheat oven to 400 degrees F. If you used plastic wrap or wax paper, unwrap the burrito and wrap it again with just the foil (without the inner wrapping). If you used parchment paper, you can leave the burrito wrapped in both. Place the foil-wrapped burrito in the oven and bake for 45 minutes or until heated through, flipping halfway through the cooking time. If baking more than one burrito at a time you can place them on a baking sheet and it may take a bit longer.

34. Tuna Casserole

Easy Tuna Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’]

Ditch the Tuna Helper! This Easy Tuna Casserole is loaded with comforting pasta, cheesy sauce, flavorful tuna, and chunky bits of vegetables that are sure to satisfy even the pickiest of eaters!

Ingredients

• 16 ounces Bow tie pasta ((or rotini pasta))
• 4 tablespoons salted butter
• 1/2 cup onion (diced)
• 3 cloves garlic (minced)
• 1/4 cup all purpose flour
• 2 cups milk
• 2 1/2 cups cheddar (shredded)
• 2 15 ounce cans tuna in water, drained
• 1 can sweet corn (drained)
• 1 can sweet peas (drained)
• Parsley (chopped)

Instructions

1. Cook the pasta according to package directions. Drain and keep warm.
2. Preheat the oven to 350° and spray a 2 quart casserole dish with cooking spray.
3. Heat the butter in a large saucepan, add the onion and garlic and cook for 4 minutes.
4. Whisk in the flour and cook for an additional minute, then whisk in the milk till smooth.
5. Continue to stir and cook till the milk has thickened a little, then add 2 cups of cheese and stir till melted.
6. Stir in the tuna, corn and peas and heat through, then stir in the pasta.
7. Pour the pasta into the casserole dish and top with the remaining ½ cup of cheese.
8. Place in the oven and bake for 20 minutes until bubbly and the cheese has melted.
9. Remove and cool for 5 minutes before serving. Sprinkle with parsley.

35. Hamburger Hashbrown Casserole

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

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

Ground beef and frozen hashbrowns form the base of this hearty, creamy, cheesy Hamburger Hashbrown Casserole.

Ingredients

• 2 pounds ground beef
• ½ cup onion (diced)
• 1 30 oz package frozen hash brown potatoes, thawed
• 1 10.5 oz can cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 1 teaspoon salt
• ¾ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat the oven to 400 degrees. Spray a 9×13 baking pan with cooking spray.
2. Add the ground beef and onion to a large skillet. Brown over medium heat until cooked through, about 10 minutes. Drain fat.
3. Add the cooked beef, hash browns, cream of chicken soup, milk, sour cream, salt and pepper, garlic powder, parsley and 1 cup of the cheese to a large bowl or just mix it all up directly in the baking dish. Stir together until evenly combined.
4. Spread the mixture evenly over the pan. Bake in a preheated oven for 40 minutes. Hashbrowns should be beginning to brown on the top.
5. Remove from the oven and sprinkle with the remaining 1 cup of cheese. Return to the oven for another 5-10 minutes, or until the cheese is melted.
6. Serve immediately.

36. Meatballs

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

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

30 minute freezer meatballs that are made from beef and pork. Seasoned to work with any cuisine such as spaghetti or sweet and sour meatballs

Ingredients

• 1 Pound Lean Ground Beef
• 1 Pound Lean Ground Pork
• 1 Cup Breadcrumbs
• ½ Cup Milk
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• ½ Teaspoon Red Pepper Flakes (Optional)

Instructions

1. Preheat your oven to 400 Degrees Fharenheit. Line a baking sheet with aluminium foil or parchment papaer.If you have a convection oven (Fan) place a wire rack over the lined sheet. This will allow the air to circulate around the meatballs and you wont have to turn them over half way through baking.
2. Mix all of the ingredients together in a large bowl. Form the meat into 1½ inch balls. (medium sized cookie scoop) Placce the balls on your prepared baking sheet. Bake for 20 minutes or until cooked through. If you are using a conventional oven (no fan) you can turn the meat balls over halfway through cooking.
3. To Freeze: Allow to cool down and then you can pop them in the freezer while still on the tray and then once frozen, place them in a Ziploc freezer bag or other freezer container. If you don’t have room for the baking sheet in your freezer you can let them cool down on the baking sheet and then put them directly into your bag or container and freeze them. With this method it is more likely the meatballs will stick together but they do easily break apart from one another so its really no big deal!

37. Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large green cabbage
• 1 lb (450 g) ground beef
• 1 cup cooked rice
• 1 small onion, finely chopped
• 1 large egg, lightly beaten
• 1 can crushed tomatoes (28 oz)
• 1 cup beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Bring a large pot of water to a boil and blanch the cabbage leaves until pliable; trim thick rib.
2. 2. In a bowl, mix beef, cooked rice, onion, egg, salt, and pepper.
3. 3. Place a small amount of filling onto each leaf and roll tightly.
4. 4. Arrange rolls seam-side down in a slow cooker; pour crushed tomatoes and beef broth over them.
5. 5. Sprinkle paprika, garlic powder, and oregano over the top.
6. 6. Cover and cook on low 6-8 hours (or high 3-4 hours) until beef is cooked through.
7. 7. Serve the cabbage rolls with the tomato sauce ladled on top.

38. Honey Garlic Chicken Tenders

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

Ingredients

• 1.5 lb (680 g) chicken tenders
• 3 garlic cloves, minced
• 1/2 cup honey
• 1/3 cup soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon vegetable oil
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. 1. In a bowl, whisk honey, soy sauce, rice vinegar, and minced garlic to make the sauce.
2. 2. Toss the chicken with a portion of the sauce and let marinate 10-15 minutes if time allows.
3. 3. Sear or bake the chicken until just cooked through, about 6-8 minutes per side.
4. 4. In a small saucepan, simmer the remaining sauce with the cornstarch slurry until thickened.
5. 5. Toss the cooked chicken with the thickened sauce until evenly coated.
6. 6. Garnish with sesame seeds and green onions if desired.
7. 7. Serve with rice or steamed vegetables.

39. Crustless Quiche

Crustless Quiche to Make Ahead and Freeze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 people’]

Follow this basic recipe to make ahead and freeze Crustless Quiche. 

Ingredients

• 5 eggs (large; lightly beaten)
• 1 cup milk (whole)
• 1/2 cup ham (diced)
• 1 cup Swiss cheese (shredded)
• 1/4 cup green onion (chopped)
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions Assembly

1. Prepare the ingredients as indicated before beginning assembly.
2. Add all ingredients to a ziplock bag (or bowl if you will be cooking right away) and combine.
3. Follow the Cooking Instructions below to cook right away.
4. To freeze, seal ziplock bag, removing excess air.
5. Place ziplock bag with egg mixture inside another ziplock bag (for a little extra protection during the freezing and defrosting processes.)
6. Print the Recipe/Cooking instructions and place it between the two bags so the cooking instructions are handy when you are ready to cook the quiche.
7. Store in a flat position to minimize the defrost time and for easy storage.

Cooking

1. Thaw quiche in refrigerator for 24-36 hours, if frozen.
2. Preheat oven to 350F.
3. Pour mixture into pie or cake pan coated with cooking spray (or a frozen pie shell.)
4. Gently distribute egg mixture with fork.
5. Bake uncovered for approx. 60-70 minutes or until an inserted knife comes out clean. The top should be lightly brown and will continue to set after removed from the oven.
6. Allow quiche to sit for 10-15 minutes before cutting. Internal temperature should reach 160F.

40. Sheet Pan Chicken Thighs

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’12’, ’12 servings’]

Meal Prep Sheet Pan Chicken Thighs are perfect to make once every week or two and then use in various dishes as needed. Serve them for dinner as-is (my family loves them!), or have juicy chunks of chicken for salads, pastas, casseroles, soups, appetizers, lunches and more.

Ingredients

• 6 to 7 pounds chicken thighs (boneless skinless)
• 4 Tablespoons fat of choice: (butter, or avocado oil for dairy-free (coconut oil or lard are also fine if you prefer))
• 4 teaspoons sea salt
• freshly ground pepper (to taste, optional (omit for AIP))

Instructions

1. Preheat oven to 375° Fahrenheit. Add 4 Tablespoons fat of choice to large sheet pan (like this).
2. Lay chicken thighs upside down on the pan. (The fat can be anywhere on the pan. It will soon melt and spread out.)
3. Sprinkle 2 teaspoons sea salt evenly over the chicken thighs.
4. Bake thighs 25 minutes, then remove pan from the oven. They will be swimming in pan juices.
5. Use tongs to flip over all the thighs. Sprinkle the remaining 2 teaspoons sea salt on the top sides of the thighs. Move any fatter/thicker thighs to the outer edges of the pan, where they’ll cook hotter, and move smaller thighs to the center of the pan where they’ll be protected from over-cooking. Add optional black pepper (omit for AIP).
6. Return pan to the oven, and bake 25 additional minutes. Large thighs will be extra juicy but fully cooked through. (Just cut one open if you wish, to be sure.)
7. Thighs may now be used in a variety of ways. To use immediately, use tongs to transfer thighs to a cutting board. Slice into strips, or cut into cubes. If you wish, transfer cubes to a mixing bowl, add some of the hot pan juices from sheet pan, and add spice mix of choice from Notes section below. Or, see post for more ideas: to make Teriyaki Chicken or BBQ Chicken. Top Bowls, Salads or fill Wraps with warm chicken.
8. To refrigerate: Cool fully, then store in glass storage containers with rubber lids for up to 5 days. When ready to use, slice or chop for easy lunches, to top Salads, fill Wraps, or warm gently to top Bowls. To freeze: Cool fully, then store in glass storage containers with rubber lids for up to 3 months.

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.