Easy Meal Prep Recipes
The first time I dabbled with meal prepping, I remember feeling SO overwhelmed and the process took over an hour as I was paging through cookbooks and food blogs. It seemed daunting to plan recipes for the entire week when I used to go day-by-day. Now, it takes me 20 minutes maximum, and I’m eating a lot healthier because I’m not running out to the grocery store in the middle of the week to pick up frozen food. Trust me on this, the more you do it, the quicker it will get, and your body and budget will thank you!
Now that I have been meal planning for over a year, I thought I would put some of my favorite recipes and websites to help you meal plan too.
Oatmeal is great staple to have in the pantry, it has vitamins, minerals, fiber, and antioxidants. One thing to beware of is the sugar intake in oatmeal, to be honest I can’t eat plain oatmeal it tastes like cardboard to me, so if I’m having it for breakfast I like Nature Path’s Organic in Apple Cinnamon.
Hardboiled eggs with avocado toast
Hardboiled eggs are great to make on a Sunday because they last for the entire week and have protein. I like to pair it with sourdough toast (the best type of bread for you) and avocados (great source for potassium, vitamins, and fiber).
Here’s how I prep hardboiled eggs:
Add eggs to a pot and cover them with cold water by one inch
Bring to a boil over medium-high heat
Once the water is boiling, set a timer for nine minutes
When the timer goes off, remove from heat, drain the water, and pour cold water over the eggs
Remove them from the pot, let cool, and place in the fridge
Yogurt with granola and berries
I have a love-hate relationship with yogurt. Sometimes I really enjoy it and crave it, and other times the texture and consistency leaves me avoiding it. Over the summer, I really enjoyed Skyr Icelandic yogurt with granola and berries, it was really refreshing! I tried Siggy’s yogurt and absolutely hated it! Skyr has a much better consistency and taste in my opinion. Icelandic yogurt has numerous benefits including, protein, calcium, probiotics, and vitamins.
Growing up, I hated salads, I still don’t like lettuce, but I have found a salad recipe that is a staple for my weekly meal preps.
Arugula or spinach
Quinoa or couscous (I like Near East because the flavor combinations are delicious!)
I don’t remember if I found a recipe for this or if I created it myself, but I remember the first time I had it, I felt like I was eating at a restaurant.
Spices (oregano, thyme, tumeric, cayenne, red pepper flakes)
Preheat the oven to 350 degrees
Chop zucchini and pepper, add to a baking sheet, and drizzle olive oil and spices on top
Bake for 15 minutes
Add hummus to a wrap, top with the roasted veggies, spinach, and feta cheese
Roasted veggies with quinoa
This option is a mix of the first two! Instead of spinach or a wrap, it is just quinoa or couscous with roasted veggies, feta cheese, and hummus!
Soup is perfect for the colder months of the year, although New England Clam Chowder is probably the one exception I’ll make to that as it’s amazing on Cape Cod in the summer. I blogged a few weeks ago with two recipes that I use during this time of year, my grandma’s lentil soup and a cozy chicken noodle soup.
spinach lasagna roll-ups
I made these for the first time last week, they were so good, not to mention fun to make! I got the recipe off of Pinterest and bookmarked it to use again! My mom has made something similar to this, instead of using lasagna noodles, she put the filling into manicotti.
Similar to the previous recipe, I pulled this off of Pinterest and bookmarked it. I’ve made this twice since, and am planning on having it for dinner again this week. It is so tasty and the added spice is mouthwatering.
Here’s where I typically go to search for recipes:
Hope this helps!