23 Healthy 700 Calorie Meals

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 with Broccoli, Beets, & Farro Salad

Chicken with Broccoli, Beets and Farro Salad (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

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

Ingredients

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

Instructions

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

2. Chicken and Sweet Potato Meal Prep

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

Recipe details: Prep: PT25M · Cook: PT40M · Total: PT65M · Yield: [‘4’, ‘4 food containers’]

Transform your mealtime with this chicken and sweet potato meal prep recipe while keeping your weeknight cooking stress-free. This filling, easy lunch is easy to make and will help you achieve your fitness goals. An easy, flavorful chicken recipe anyone can make!

Ingredients

• 4 large sweet potatoes (diced)
• 4 tbsp olive oil
• 2 tsp paprika
• 1 tsp cinnamon
• 2 tsp oregano
• ¼ tsp salt
• ¼ tsp black pepper
• 2 red onions (roughly chopped)
• 1 tbsp olive oil
• 2 lbs chicken breast (cut into small pieces)
• 4 tbsp olive oil
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 1 tbsp garlic powder
• 1 tsp onion powder
• 2 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 4 medium tomatoes
• Dill
• Pinch of salt

Instructions Sweet Potatoes

1. Preheat the oven to 400F. Take out a large bowl and add olive oil, paprika, cinnamon, oregano, salt, and black pepper. Mix all of the ingredients together.
2. Add in the diced sweet potatoes and cover them with oil thoroughly.
3. Arrange sweet potatoes on a sheet pan, leaving some space in the corner.
4. Add chopped red onions into the corner and drizzle with olive oil.
5. Bake in the oven for 30 minutes

Chicken

1. Take out a large bowl and add olive oil, paprika, cayenne pepper, garlic, onion powder, Italian seasoning, salt and black pepper. Mix all of the ingredients together.
2. Add in the chicken and thoroughly cover with a spice mixture.
3. Heat up your frying pan to high heat, and add in all of the chicken with the oil.
4. Cook for 12-15 minutes until browned and fully cooked.

Fresh Veggies

1. Chop tomatoes, add in the dill and salt. Combine the ingredients.

Assembly

1. Take out 4 food containers. Add in the cooked sweet potatoes, then cooked red onion, chicken, and fresh veggies.
2. Heat up before serving! You can also store the fresh veggies separately and add them in after heating. Enjoy!

3. Red Beans & Rice with Sausage

Red Beans & Rice with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Canned red kidney beans, drained and rinsed (2 cans, 15 oz each)
• Smoked sausage (Andouille or kielbasa), 12 oz, sliced
• Olive oil, 1 tablespoon
• Medium onion, 1, diced
• Green bell pepper, 1, diced
• Celery stalks, 2, diced
• Garlic, 3 cloves, minced
• Long-grain white rice, 1 cup (uncooked)
• Water, 2 cups (to cook rice)
• Low-sodium chicken stock, 1 1/2 cups
• Cajun seasoning, 2 teaspoons
• Bay leaf, 1
• Salt and black pepper, to taste
• Parsley, chopped, for garnish

Instructions

1. 1. Cook the rice: Rinse 1 cup of rice and combine with 2 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until tender and water is absorbed; fluff.
2. 2. In a large skillet, warm the olive oil over medium heat and brown the sausage, about 5 minutes. Remove and set aside.
3. 3. In the same skillet, sauté onion, bell pepper, and celery until softened, 6–8 minutes.
4. 4. Add garlic and cook 1 minute longer.
5. 5. Stir in Cajun seasoning and bay leaf; add beans and stock. Simmer 8–10 minutes to meld flavors.
6. 6. Return sausage to the pan and cook 2–3 minutes more to heat through.
7. 7. Remove bay leaf, season with salt and pepper to taste.
8. 8. Serve the bean mixture over rice and garnish with parsley.

4. Easy Cassava Flour Waffles

Easy Cassava Flour Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Cassava flour, 1 1/2 cups
• Baking powder, 2 teaspoons
• Salt, 1/4 teaspoon
• Eggs, 2 large
• Milk (dairy or plant-based), 1 1/4 cups
• Melted coconut oil or light olive oil, 3 tablespoons
• Vanilla extract, 1 teaspoon
• Butter or oil for greasing waffle iron
• Maple syrup or fruit for serving

Instructions

1. 1. Preheat a waffle iron according to the manufacturer’s instructions.
2. 2. In a bowl, whisk together cassava flour, baking powder, and salt.
3. 3. In a separate bowl, whisk eggs, milk, vanilla, and melted oil until well combined.
4. 4. Pour the wet ingredients into the dry and stir until just combined; let batter rest briefly.
5. 5. Lightly grease the waffle iron and cook batter in batches until golden and crisp, about 3–4 minutes each.
6. 6. Serve warm with butter and maple syrup.

5. Spicy Chickpea Meal Prep Bowl

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

Ingredients

• Cans of chickpeas (2 x 15 oz), drained and rinsed
• Quinoa, 1 cup (dry)
• Red bell pepper, 1, diced
• Red onion, 1 small, sliced
• Fresh spinach or kale, 4 cups
• Olive oil, 3 tablespoons
• Garlic, 2 cloves, minced
• Ground cumin, 1 teaspoon
• Smoked paprika, 1 teaspoon
• Chili flakes, 1/2 teaspoon (optional)
• Lemon juice, 2 tablespoons
• Salt and pepper, to taste
• Tahini dressing: Tahini, 1/4 cup; Lemon juice, 1 tablespoon; Water, 1–2 tablespoons; Salt, to taste
• Fresh parsley, chopped, for garnish
• Avocado (optional), sliced

Instructions

1. 1. Rinse quinoa and cook with 2 cups water according to package directions until fluffy.
2. 2. In a skillet, heat 1–2 tablespoons oil; sauté onion and bell pepper until softened.
3. 3. Add garlic and cook 1 minute; stir in cumin, paprika, and chili flakes.
4. 4. Add chickpeas and heat through, seasoning with salt and pepper.
5. 5. In bowls, layer greens, quinoa, and chickpeas. Drizzle with tahini-lemon dressing and garnish with parsley; add avocado if using.

6. English Breakfast with Baked Beans

English Breakfast with Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Pork sausages, 4
• Eggs, 4
• Baked beans (canned), 2 cups
• Button mushrooms, 1 cup, sliced
• Tomatoes, 2 medium, halved
• Butter, 2 tablespoons
• Olive oil, 1 tablespoon
• Whole grain bread, 4 slices
• Salt and pepper, to taste

Instructions

1. 1. In a skillet, cook sausages over medium heat until browned and cooked through; remove and keep warm.
2. 2. In the same pan, sauté mushrooms in 1 tablespoon butter until golden; set aside.
3. 3. Toast the bread in a separate pan with a little butter until golden.
4. 4. Warm baked beans in a small pot or microwave.
5. 5. Fry eggs to your liking in a bit of butter or oil.
6. 6. Plate sausages with eggs, beans, mushrooms, tomatoes, and toast; season with salt and pepper.

7. Pecan Chicken Recipe

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

Ingredients

• Chicken breasts, 4 (boneless, skinless)
• Pecans, 3/4 cup, finely chopped
• All-purpose flour, 1/4 cup
• Eggs, 2
• Maple syrup, 1/3 cup
• Dijon mustard, 1 teaspoon
• Salt and pepper, to taste
• Olive oil, 2 tablespoons
• Butter, 1 tablespoon
• Fresh parsley, chopped, for garnish
• Lemon juice, 1 tablespoon (optional)

Instructions

1. 1. Pound chicken to an even thickness and season with salt and pepper.
2. 2. Dredge in flour, dip in beaten eggs, then press to coat with chopped pecans.
3. 3. Heat olive oil in a skillet over medium heat and cook chicken until crust is golden and meat is cooked through, about 4–6 minutes per side.
4. 4. Remove chicken, melt butter in the pan, and whisk in maple syrup and Dijon until a glossy glaze forms.
5. 5. Return chicken to the pan and spoon glaze over to coat well; cook 1–2 minutes more.
6. 6. Garnish with parsley and a squeeze of lemon if desired.

8. Peanut Chicken Quinoa

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

Ingredients

• Chicken breasts, 1 lb, cut into 1-inch pieces
• Quinoa, 1 cup (dry)
• Peanut butter, 1/2 cup
• Soy sauce, 3 tablespoons
• Honey or brown sugar, 2 tablespoons
• Rice vinegar, 1 tablespoon
• Garlic, 2 cloves, minced
• Ginger, 1 teaspoon grated
• Sesame oil, 1 teaspoon
• Chicken broth or water, 1/2 cup
• Olive oil, 1 tablespoon
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1. Cook quinoa in 2 cups water until fluffy.
2. 2. In a skillet, heat olive oil and cook chicken pieces until just cooked through; season with salt and pepper.
3. 3. In a bowl, whisk peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and broth to form a sauce.
4. 4. Add sauce to the chicken and simmer 2–3 minutes until slightly thickened; coat evenly.
5. 5. Serve over quinoa and garnish with cilantro.

9. Vegan Peanut Noodles

Vegan Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Rice noodles, 8 oz
• Peanut butter, 1/3 cup
• Soy sauce, 3 tablespoons
• Rice vinegar, 1 1/2 tablespoons
• Sesame oil, 1 teaspoon
• Garlic, 2 cloves, minced
• Ginger, 1 teaspoon grated
• Honey or maple syrup, 1 tablespoon
• Water, 1/4 cup
• Red bell pepper, 1 cup, thinly sliced
• Carrots, 1 cup shredded
• Snow peas, 1 cup
• Lime juice, 1 tablespoon
• Crushed peanuts, 2 tablespoons
• Cilantro or green onions, 2 tablespoons chopped
• Salt and pepper, to taste

Instructions

1. 1. Prepare rice noodles according to package directions; drain and rinse.
2. 2. In a bowl, whisk peanut butter, soy sauce, rice vinegar, sesame oil, garlic, ginger, honey, and water until smooth; adjust thickness with more water if needed.
3. 3. Stir-fry bell pepper, carrots, and snow peas in a little oil until just tender.
4. 4. Toss noodles with sauce and vegetables; garnish with crushed peanuts and cilantro or scallions.

10. Bali Bowl with Tempeh

Bali Bowl with Tempeh is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Tempeh, 8 oz, sliced
• Tamari or soy sauce, 2 tablespoons
• Garlic powder, 1/2 teaspoon
• Ginger, 1 teaspoon grated
• Coconut oil, 1 tablespoon
• Cooked brown rice, 3 cups (about 1 cup dry)
• Cucumber, 1 cup, sliced
• Carrot, 1 cup shredded
• Red cabbage, 1 cup shredded
• Peanut sauce, 1/3 cup
• Lime wedges, for serving
• Sesame seeds, 1 tablespoon
• Green onions, 2 tablespoons chopped
• Salt and pepper, to taste

Instructions

1. 1. Marinate tempeh in tamari with garlic powder and grated ginger for 15 minutes.
2. 2. Sear tempeh in coconut oil until browned on all sides.
3. 3. Assemble bowls with brown rice and a mix of cucumber, carrot, and red cabbage.
4. 4. Top with tempeh and drizzle with peanut sauce; garnish with sesame seeds, lime wedges, and green onions.

11. Steak Fajita Salad

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

Ingredients

• Flank steak, 12 oz
• Bell peppers, 2, sliced
• Onion, 1 large, sliced
• Romaine lettuce, 6 cups, chopped
• Avocado, 1, sliced
• Cheddar cheese, 1 cup shredded
• Sour cream or crema, 1/2 cup
• Fresh cilantro, 2 tablespoons chopped
• Olive oil, 2 tablespoons
• Lime juice, 2 tablespoons
• Ground cumin, 1 teaspoon
• Chili powder, 1 teaspoon
• Garlic powder, 1/2 teaspoon
• Salt and pepper, to taste
• Tortilla chips, 1 cup (for crunch, optional)

Instructions

1. 1. Season steak with cumin, chili powder, garlic powder, salt; sear in a skillet to desired doneness, then rest and slice.
2. 2. In the same skillet, sauté peppers and onions in olive oil until tender.
3. 3. In bowls, layer chopped romaine, then add steak slices, peppers, onions, avocado, and cilantro.
4. 4. Drizzle with lime juice and crema; sprinkle with cheese and optional tortilla chips.

12. Loaded Burger Bowls

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

Ingredients

• Ground beef (80/20), 1 lb
• Taco seasoning or chili powder, 1–2 tablespoons
• Cooked white rice, 3 cups
• Cheddar cheese, 1 cup shredded
• Lettuce, 2 cups shredded
• Tomatoes, 1 cup diced
• Pickles (dill), 1/2 cup sliced
• Red onion, 1/2 small, thinly sliced
• Bacon, 4 slices, cooked and crumbled
• Sour cream or Greek yogurt, 1/2 cup
• Chives or green onions, 2 tablespoons sliced
• Salt and pepper, to taste

Instructions

1. 1. Brown the ground beef with taco seasoning until fully cooked; drain excess fat.
2. 2. Layer bowls with a base of rice; top with beef and shredded cheese.
3. 3. Add lettuce, tomatoes, pickles, and red onion.
4. 4. Scatter bacon over bowls and top with sour cream; garnish with chives.

13. Salmon Avocado Salad

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

Ingredients

• 1 lb (450 g) salmon fillet, skin removed
• 2 medium avocados, sliced
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. 1. Preheat the oven to 400°F (200°C) or preheat a grill. Lightly season the salmon with salt and pepper and brush with 1 teaspoon of olive oil.
2. 2. Bake the salmon for 12–15 minutes, or until flaky and just cooked through. Let cool slightly and flake into large pieces.
3. 3. In a large bowl, combine greens, cherry tomatoes, cucumber, and red onion.
4. 4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. 5. Drizzle the dressing over the salad and toss to coat.
6. 6. Arrange avocado slices and salmon on top of the salad. Scatter cilantro over the top.
7. 7. Serve immediately for best texture.

8.

14. Asado Chicken & Sauteed Lemon Zucchini

Asado Chicken & Sauteed Lemon Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 medium zucchinis, sliced into half-moons
• 1 lemon (zest and juice)
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley (optional)
• 1 cup cooked quinoa or rice to serve (optional)

Instructions

1. 1. In a bowl, toss the chicken with 1 tablespoon olive oil, paprika, oregano, cumin, salt, and pepper. Let rest 10 minutes.
2. 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate.
3. 3. In the same skillet, add the garlic and zucchini. Sauté 4–5 minutes until tender-crisp.
4. 4. Return the chicken to the pan. Add the lemon juice and zest and toss to combine.
5. 5. Remove from heat and garnish with parsley if using. Serve with quinoa or rice on the side if desired.

6.

15. Baja Fish Tacos

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

Ingredients

• 1 lb white fish fillets (cod or tilapia), cut into strips
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 8 small corn tortillas
• 2 cups shredded red cabbage
• 1/2 cup pico de gallo or diced tomatoes
• 1 avocado, sliced
• 1/4 cup plain yogurt or sour cream
• 1 tablespoon lime juice
• Lime wedges for serving

Instructions

1. 1. Mix chili powder, cumin, paprika, and salt; coat fish with the spice mix.
2. 2. Heat oil in a skillet; cook fish until opaque and flaky, about 3–4 minutes per side.
3. 3. Warm tortillas in a dry skillet or microwave.
4. 4. In a small bowl, mix yogurt with lime juice and a pinch of salt to make a sauce.
5. 5. Assemble tacos: tortilla, cabbage, fish, pico de gallo, avocado; drizzle with the yogurt sauce. Serve with lime wedges.

6.

16. Chicken Meatballs with Quinoa & Curried Cauliflower

Chicken Meatballs with Quinoa & Curried Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs or almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 tablespoon chopped parsley
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dry quinoa
• 2 cups water or broth
• 1 large head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• Salt to taste
• 1/2 cup plain yogurt (optional)
• 1 teaspoon lemon juice (optional)
• Pinch salt (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). In a bowl, combine meatball ingredients and mix well; form 1-inch balls.
2. 2. Place meatballs on a baking sheet and bake 15–20 minutes, until cooked through.
3. 3. Rinse quinoa and cook according to package directions (about 15 minutes with water or broth).
4. 4. Toss cauliflower florets with olive oil, curry powder, and a pinch of salt; roast on a sheet for 20–25 minutes until tender and golden.
5. 5. If using, whisk yogurt with lemon juice and a pinch of salt to make a sauce.
6. 6. Serve meatballs over quinoa with curried cauliflower on the side; drizzle with yogurt sauce if desired.

7.

17. Pork Fajita Bowl

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

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 teaspoons fajita seasoning
• 1 cup cooked brown rice
• Chopped cilantro, lime wedges, salsa, and avocado for toppings (optional)

Instructions

1. 1. Toss the pork with fajita seasoning.
2. 2. Heat olive oil in a skillet; cook pork until browned and cooked through; transfer to a plate.
3. 3. In the same skillet, sauté peppers and onion until tender-crisp.
4. 4. Return pork to the skillet and toss with vegetables; heat through.
5. 5. Spoon over brown rice and garnish with cilantro, lime, salsa, and avocado if desired.

6.

18. Philly Cheesesteak in a Bowl

Philly Cheesesteak in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb thinly sliced beef (such as sirloin)
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup beef broth
• 4 slices provolone or 6 slices Swiss cheese
• 2 cups cooked white rice or quinoa
• Salt and pepper to taste

Instructions

1. 1. In a large skillet, heat olive oil and sauté onions, peppers, and mushrooms until softened.
2. 2. Add beef and cook until browned.
3. 3. Pour in beef broth and simmer 3–4 minutes to reduce slightly.
4. 4. Layer cheese over the beef and vegetables and cook until melted.
5. 5. Spoon the mixture over rice or quinoa and serve.

6.

19. Easy Low Carb Cheeseburger Soup

Easy Low Carb Cheeseburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 cup shredded cheddar cheese
• 4 oz cream cheese or 1/2 cup heavy cream
• Salt and pepper to taste
• Optional garnish: chopped pickles or chives

Instructions

1. 1. Brown ground beef with onion in a large pot; drain excess fat.
2. 2. Add garlic and cook 30 seconds more.
3. 3. Stir in broth, crushed tomatoes, tomato paste, Worcestershire, and paprika; simmer 10–15 minutes.
4. 4. Stir in cheddar cheese and cream cheese until melted and smooth.
5. 5. Season to taste and serve hot.

6.

20. French Onion Chicken Casserole Recipe

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

Ingredients

• 1.5 lb chicken thighs or breasts, diced
• 3 cups sliced onions
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 cup shredded Gruyere or Swiss cheese
• 1/2 cup breadcrumbs or almond flour
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1 cup sliced mushrooms

Instructions

1. 1. Preheat oven to 375°F (190°C). In a skillet, melt butter and cook onions (and mushrooms if using) until deeply golden.
2. 2. Add garlic and cook 1 minute; remove from heat.
3. 3. In a baking dish, combine chicken, onions, broth, sour cream, thyme; season with salt and pepper.
4. 4. Top with cheese and breadcrumbs.
5. 5. Bake 25–30 minutes until bubbling and cheese is melted; let rest a few minutes before serving.

6.

21. Fully Loaded Burger Bowls

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

Ingredients

• 1 lb ground beef
• 2 cups cooked rice or quinoa
• 4 cups chopped romaine or iceberg lettuce
• 2 tomatoes, diced
• 1 cup shredded cheddar cheese
• 1 avocado, sliced
• 1/2 cup dill pickle slices
• 1/2 cup crispy onion strings
• 2 tablespoons mayonnaise (or dressing of choice)
• 1 tablespoon ketchup
• 1 tablespoon mustard

Instructions

1. 1. Cook beef in a skillet, seasoning with salt and pepper; crumble as it cooks.
2. 2. Build bowls with a base of rice, layer with lettuce, then beef.
3. 3. Top with tomatoes, cheese, avocado, pickles, and onion strings.
4. 4. Drizzle with a simple sauce made from mayo, ketchup, and mustard; toss to combine before serving.

5.

22. Chicken Shawarma Bowl

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

Ingredients

• 1.5 lb chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups cooked basmati rice
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup chopped greens (romaine or mixed)
• 1/2 cup tzatziki or plain yogurt sauce
• Lemon wedges for serving

Instructions

1. 1. Marinate chicken with olive oil and all spices for 30–60 minutes.
2. 2. Cook chicken in a skillet until browned and cooked through.
3. 3. Assemble bowls with rice, greens, cucumber, tomatoes, and chicken.
4. 4. Drizzle with tzatziki and squeeze lemon over the top before serving.

5.

23. Garlic Butter Steak & Lemon Green Beans Skillet

Garlic Butter Steak & Lemon Green Beans Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 24 oz (1.5 lb) ribeye steak, trimmed and cut into four portions
• 12 oz fresh green beans, ends trimmed
• 2 Tbsp olive oil, divided
• 4 cloves garlic, minced
• 4 Tbsp unsalted butter
• Zest of 1 lemon
• 2 Tbsp fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 2 Tbsp chopped fresh parsley (optional)

Instructions

1. 1. Season the steak with salt and pepper.
2. 2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat and sear steaks about 3–4 minutes per side for medium-rare; adjust for desired doneness. Remove and rest 5 minutes.
3. 3. In the same skillet, add the remaining 1 Tbsp olive oil and the butter. Add garlic and sauté 30 seconds.
4. 4. Add green beans and cook 5–7 minutes until crisp-tender.
5. 5. Stir in lemon zest and lemon juice; season with salt and pepper to taste.
6. 6. Slice the rested steak and serve with lemon butter green beans. Garnish with parsley if desired.

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