7 Tasty Meal Prep Recipes for a Week of Easy Eating

Meal prepping doesn’t have to be boring! Here are 7 tasty recipes that are perfect for packing ahead, making your week smoother and more delicious. From hearty grains to mouthwatering proteins, these ideas will keep your taste buds happy and your schedule stress-free. Let’s get cooking!

Spicy Turkey and Sweet Potato Skillet

This Spicy Turkey and Sweet Potato Skillet is a delicious one-pan meal that packs a punch of flavor while keeping things simple. The combination of spicy turkey and sweet potatoes creates a perfect balance of heat and sweetness, making each bite satisfying. It’s not only tasty but also quick to prepare, making it a fantastic option for meal prep.

The vibrant colors and hearty ingredients mean that you can feel good about what you’re eating. Plus, it’s versatile enough to customize with your favorite veggies and spices, ensuring it never gets boring. Perfect for a weeknight dinner or meal prep, you’ll love how easy it is to whip up!

Coconut Curry Chickpeas

Coconut Curry Chickpeas are a delightful dish that balances creamy coconut milk with the warmth of spices. This recipe has a rich, comforting flavor that makes it a perfect choice for meal prep. It’s not just delicious but also quick and easy to put together, making it ideal for busy weeknights.

The chickpeas absorb the fragrant coconut curry, creating a satisfying meal that’s both hearty and nutritious. Serve it over rice for a complete dish, and enjoy the wonderful blend of flavors that come together so simply!

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced onion and sauté until translucent.
2. Add garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in curry powder and cook for another minute to release the flavors.
4. Add the chickpeas, coconut milk, and vegetable broth. Bring to a simmer and let cook for about 15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste. Serve over cooked rice and garnish with fresh cilantro.

Savory Chicken and Quinoa Bowls

Savory Chicken and Quinoa Bowls are a delightful and nutritious meal prep option that delivers a burst of flavor in every bite. This recipe combines tender chicken breast with fluffy quinoa, paired with a variety of fresh vegetables, making it not only satisfying but also visually appealing. The blend of spices and herbs gives it a savory taste that’s simply irresistible.

Preparing these bowls is easy and quick, making them perfect for busy weeks. You can customize the ingredients based on your preferences or what you have on hand. Each bowl can be stored in the fridge, allowing you to grab a healthy meal on the go!

Ingredients

• 1 cup quinoa
• 2 cups water or chicken broth
• 2 boneless, skinless chicken breasts
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced
• Fresh herbs (like parsley or cilantro) for garnish

Instructions

1. Cook the Quinoa: Rinse the quinoa in cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit for a few minutes.
2. Prepare the Chicken: While the quinoa cooks, season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper. Heat a skillet over medium heat and cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing.
3. Cook the Vegetables: In the same skillet, add a bit more olive oil if needed and toss in the broccoli, red bell pepper, and carrot slices. Sauté for about 5-7 minutes until the veggies are tender but still crisp.
4. Assemble the Bowls: In meal prep containers, layer the fluffy quinoa, sliced chicken, and sautéed vegetables. Garnish with fresh herbs.
5. Store: Let the bowls cool before sealing them. These can be stored in the refrigerator for up to 4 days.

Hearty Vegetarian Chili

This hearty vegetarian chili is a warm and comforting dish that’s perfect for meal prep. With a blend of beans, vegetables, and spices, it packs a flavorful punch while remaining simple to make. The taste is rich and satisfying, making it an ideal choice for lunch or dinner throughout the week.

Not only is this chili delicious, but it also fills you up without weighing you down. Plus, it’s easy to customize based on what veggies you have on hand. Let’s get started!

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for topping

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until translucent.
2. Add bell pepper, carrots, and zucchini. Cook for 5-7 minutes until the vegetables soften.
3. Stir in diced tomatoes, kidney beans, black beans, corn, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low and let it simmer for about 30 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve hot, topped with fresh cilantro. This chili can be stored in the fridge for up to a week or frozen for later!

Zucchini Noodles with Pesto

Zucchini noodles, often called “zoodles,” are a fresh and light alternative to traditional pasta. Tossed with a vibrant pesto sauce, this dish is bursting with flavor and is easy to whip up. Perfect for meal prep, these noodles can be enjoyed hot or cold, making them versatile for any meal.

The combination of the zesty pesto and the crunch of the zucchini creates a satisfying dish that feels indulgent while being healthy. Plus, it’s quick to make, so you’ll have more time to enjoy your meal!

Ingredients

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions

1. Spiralize the Zucchini: Use a spiralizer to turn the zucchinis into noodles. Place them in a colander and sprinkle with a little salt, letting them sit for about 10 minutes to draw out excess moisture.
2. Make the Pesto: In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Season with salt and pepper to taste.
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until well coated. You can serve them right away or let them chill in the fridge for a refreshing cold dish.
4. Serve: Top with halved cherry tomatoes for a burst of color and sweetness.

Lentil and Vegetable Stir-Fry

This Lentil and Vegetable Stir-Fry is a colorful, nutritious dish that packs a punch of flavor and can be whipped up in no time. It’s perfect for meal prep, offering a delightful mix of textures and tastes that makes each bite enjoyable. Simple to make, this recipe allows you to use whatever vegetables you have on hand, making it both versatile and efficient.

The lentils provide a hearty base, while the vibrant veggies add crunch and sweetness. Toss in your favorite seasonings, and you’ve got a meal that’s not just healthy, but also satisfying. It’s a great option for a quick lunch or dinner that you can prepare in advance.

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 bell pepper, chopped
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Cook the lentils: In a saucepan, bring vegetable broth to a boil. Add lentils and reduce heat to a simmer. Cook for about 20-25 minutes until tender. Drain any excess liquid.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for a minute until fragrant. Then, add the bell pepper, zucchini, and carrot. Stir-fry for about 5-7 minutes until they are tender-crisp.
3. Combine: Add the cooked lentils to the skillet with the vegetables. Stir in soy sauce, and season with salt and pepper. Mix everything together and cook for another 2-3 minutes to combine the flavors.
4. Serve: Transfer to meal prep containers and top with fresh cilantro. Enjoy warm or cold throughout the week!

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a comforting dish that’s both satisfying and easy to prepare. With its rich flavors and creamy texture, it’s perfect for meal prep or a quick weeknight dinner.

The combination of sautéed mushrooms and fresh spinach creates a deliciously savory base that pairs perfectly with al dente pasta. Plus, it’s a breeze to whip up, making it a go-to recipe for busy days!

Ingredients

• 8 ounces fettuccine pasta
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant. Then, add the sliced mushrooms and cook until they’re golden brown.
3. Add Spinach: Stir in the fresh spinach and cook until wilted.
4. Create the Sauce: Pour in the heavy cream and bring to a gentle simmer. Mix in the grated Parmesan cheese and season with salt and pepper.
5. Combine: Add the cooked pasta to the skillet, tossing to coat it well with the creamy sauce.
6. Serve: Garnish with fresh parsley and additional Parmesan cheese. Enjoy your creamy spinach and mushroom pasta!