20 Simple Meal Prep Ideas to Simplify Your Weekly Planning

Meal prepping doesn’t have to be a chore; it can be the key to a stress-free week! Here are 20 easy meal prep ideas that will have you cooking less and enjoying more delicious homemade meals. From quick snacks to hearty dinners, these ideas make planning your week a breeze.

Lentil Soup with Carrots and Celery

This lentil soup is a warm hug in a bowl, perfect for meal prep and those busy weeknights. It’s packed with nutritious ingredients like lentils, carrots, and celery, making it both satisfying and hearty. The flavors meld beautifully as it simmers, creating a comforting dish that’s easy to whip up.

Making this soup is a breeze! Simply chop your veggies, sauté them, and let everything simmer to perfection. In no time, you’ll have a delicious meal ready to enjoy or store for later.

Ingredients

• 1 cup lentils (any variety)
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 teaspoon thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until translucent.
2. Add diced carrots and celery, cooking for about 5 minutes until softened.
3. Stir in the lentils, diced tomatoes, vegetable broth, thyme, and cumin. Bring to a boil.
4. Reduce heat and simmer for 30-35 minutes, or until lentils are tender. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Chicken Teriyaki Bowls

Chicken teriyaki bowls are a quick and satisfying meal that’s bursting with flavor. The sweet and savory teriyaki sauce pairs perfectly with tender chicken and fresh vegetables, creating a delicious balance that’s hard to resist. This dish is not only tasty but also simple to prepare, making it ideal for meal prep.

With just a few ingredients, you can whip up a batch of these bowls for the week ahead. They store well and can be easily customized with your favorite vegetables or grains. It’s a great way to enjoy a homemade meal without spending hours in the kitchen!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup teriyaki sauce
• 2 cups cooked white or brown rice
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions

1. Cook the Chicken: In a large skillet, heat a little oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side until fully cooked. Remove from the skillet and let rest for a few minutes before slicing.
2. Add Vegetables: In the same skillet, add the sliced bell pepper, zucchini, and broccoli. Stir-fry for about 4-5 minutes until tender-crisp.
3. Combine: Return the sliced chicken to the skillet. Pour the teriyaki sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
4. Assemble the Bowls: Divide the cooked rice among bowls. Top with the chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds if using.

Mediterranean Couscous

Mediterranean Couscous is a bright and refreshing dish that brings together the rich flavors of the Mediterranean. It’s light yet satisfying, making it a perfect choice for meal prep. Packed with vibrant veggies and a hint of tangy feta, this dish is sure to please anyone at the table.

Easy to make, this couscous comes together quickly, making it a great option for busy weeknights. You can enjoy it warm or cold, which makes it an excellent addition to your lunchbox. Plus, it’s versatile—feel free to customize with your favorite proteins or additional veggies.

Ingredients

• 1 cup couscous
• 1 cup vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth or water to a boil. Add couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed.
2. Fluff and Cool: Using a fork, fluff the couscous and allow it to cool slightly.
3. Add the Veggies: In a large bowl, combine the cooled couscous, cherry tomatoes, olives, feta, bell pepper, and cucumber.
4. Dress the Salad: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour over the couscous mixture and stir gently to combine.
5. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.

Egg Muffins with Spinach and Feta

Egg muffins with spinach and feta are a delightful and nutritious option for meal prep. They are packed with protein and veggies, making them a perfect breakfast or snack that is both tasty and satisfying. Simple to make, these muffins come together quickly, and you can customize them with your favorite ingredients.

The combination of fluffy eggs, fresh spinach, and creamy feta cheese creates a delicious flavor profile that keeps you coming back for more. Ideal for busy mornings or a quick lunch, these muffins can be made ahead and stored in the fridge for a grab-and-go meal.

Ingredients

• 8 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Cooking spray or olive oil for greasing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
3. Stir in the chopped spinach and crumbled feta, mixing well.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way full.
5. Bake for 18-20 minutes, or until the muffins are set and slightly golden on top.
6. Let them cool for a few minutes before removing them from the tin. Store in an airtight container in the fridge for up to a week.

Quinoa and Black Bean Salad

This Quinoa and Black Bean Salad is a fantastic option for meal prep. Bursting with flavor, it combines the nutty taste of quinoa with the hearty texture of black beans, making it satisfying and nutritious. The crunchy bell peppers and fresh herbs add a vibrant touch, while a zesty lime dressing brings it all together.

Not only is it simple to make, but it’s also versatile. You can easily adjust the ingredients based on what you have on hand. Perfect for lunch or as a side dish, this salad is a great way to keep your weekly meals fresh and healthy.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup corn (fresh or frozen)
• 1/2 red onion, diced
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
2. Mix the Salad: In a large bowl, combine the cooled quinoa, black beans, bell peppers, corn, red onion, and cilantro.
3. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Toss Everything Together: Pour the dressing over the salad and mix well. Adjust seasoning if needed.
5. Store: Transfer to an airtight container and refrigerate. Enjoy cold or at room temperature!

Turkey and Veggie Stir-Fry

This Turkey and Veggie Stir-Fry is a quick and tasty meal that’s perfect for busy weeks. Packed with lean turkey and colorful vegetables, it’s both satisfying and nutritious. The flavors blend beautifully, providing a fresh and hearty dish that everyone will enjoy.

With its straightforward preparation, this stir-fry can be whipped up in no time, making it a great option for meal prep. You can customize the veggies based on what you have on hand, ensuring you get some variety throughout the week.

Ingredients

• 1 pound ground turkey
• 2 bell peppers (any color), sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it apart as it cooks.
2. Stir in garlic and ginger, cooking for about 1 minute until fragrant.
3. Add sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
4. Pour in soy sauce, mixing well. Season with salt and pepper to taste.
5. Serve over cooked rice or quinoa, and enjoy your healthy meal prep!

Overnight Oats with Berries

Overnight oats are a fantastic breakfast option that make mornings a breeze. With a mix of creamy oats and fresh berries, this dish is not only satisfying but also packed with nutrients. The sweetness of honey complements the natural tartness of the fruits, creating a delightful balance that’s sure to please your taste buds.

Plus, making overnight oats is incredibly easy! Just combine your ingredients the night before, let them chill in the fridge, and you’re ready to enjoy a delicious meal the next day. They’re customizable too, so you can switch up the fruits and toppings based on your cravings.

Ingredients

• 1 cup rolled oats
• 2 cups milk (or any dairy-free alternative)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup raspberries
• 1/4 cup Greek yogurt (optional)

Instructions

1. In a mixing bowl, combine the rolled oats, milk, honey, and vanilla extract. Stir until well mixed.
2. Layer half of the oat mixture into a jar or container. Add a layer of blueberries, strawberries, and raspberries.
3. Pour the remaining oat mixture on top and add more berries as desired.
4. If using Greek yogurt, add a dollop on top.
5. Cover the jar and refrigerate overnight.
6. In the morning, stir the oats and enjoy cold or warmed up!

Spaghetti Squash with Marinara

Spaghetti squash is a fantastic substitute for traditional pasta, offering a light and healthy option that still satisfies your cravings. When roasted, the flesh transforms into tender strands reminiscent of spaghetti, making it perfect for pairing with marinara sauce.

This dish is not only delicious but also easy to prepare, perfect for meal prep. With a few simple ingredients and steps, you can whip up a nutritious meal that keeps well for the week.

Ingredients

• 1 medium spaghetti squash
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
4. Once cooked, use a fork to scrape the flesh out into spaghetti-like strands.
5. In a saucepan, heat the marinara sauce until warm. Pour it over the spaghetti squash strands.
6. Garnish with fresh basil and serve!

Salmon with Asparagus

This salmon with asparagus recipe is a quick and tasty meal prep option that packs a punch of flavor. The combination of tender salmon and crisp asparagus pairs well, making it a delightful dish for any weeknight dinner.

Cooking this dish is simple, requiring minimal ingredients and just a few steps. The salmon is rich in omega-3 fatty acids, while asparagus adds a healthy crunch, making it a nutritious choice as well.

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, arrange the asparagus and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat.
3. In a small bowl, mix the remaining olive oil, minced garlic, lemon juice, and zest.
4. Place the salmon fillets on the baking sheet with the asparagus. Brush the garlic lemon mixture over the salmon and sprinkle with salt and pepper.
5. Bake for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
6. Garnish with fresh parsley and serve warm.

Vegetarian Chili

Vegetarian chili is a hearty and satisfying dish that’s perfect for meal prep. It combines a variety of beans, vegetables, and spices to create a rich and flavorful experience. Not only is it simple to make, but it also packs a punch in the taste department, making it a favorite among both vegetarians and meat lovers alike.

This chili is versatile and can be customized with your favorite toppings, such as avocado, cilantro, or cheese. It’s great for freezing, ensuring you have a delicious meal ready to go whenever you’re short on time. You’ll love how easy it is to whip up a big batch!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 1 zucchini, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• Cilantro (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in bell pepper, carrots, and zucchini. Cook for another 5 minutes until the vegetables begin to soften.
3. Add the kidney beans, black beans, corn, crushed tomatoes, chili powder, cumin, salt, and pepper. Stir well to combine.
4. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 20-30 minutes, stirring occasionally.
5. Serve hot, topped with avocado slices and fresh cilantro.

Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a classic dish that’s both quick and satisfying. The tender pieces of beef paired with crisp broccoli create a delightful texture and flavor combination. It’s a simple recipe that packs a punch with its savory sauce, making it perfect for meal prep or a weeknight dinner.

This dish is not just tasty; it’s also packed with nutrients. The bright green broccoli adds a nice crunch, and the beef provides protein to keep you full. Plus, it comes together in about 30 minutes, making it an easy choice for busy days. Serve it over rice or noodles for a complete meal!

Ingredients

• 1 pound beef sirloin, sliced thin
• 2 cups broccoli florets
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup water
• Cooked rice or noodles for serving

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the sliced beef and cook for about 3-4 minutes, until browned. Remove from the pan and set aside.
2. In the same pan, add the garlic and ginger. Sauté for about 30 seconds until fragrant.
3. Add the broccoli florets and stir-fry for 2-3 minutes until they are bright green and tender-crisp.
4. Return the beef to the pan. In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce into the pan and stir well to coat everything. Cook for another 2-3 minutes until the sauce thickens.
5. Serve the stir-fry over cooked rice or noodles and enjoy your meal!

Coconut Curry Chickpeas

Coconut curry chickpeas are a delicious and comforting dish that’s perfect for meal prep. The combination of creamy coconut milk and warm spices creates a rich, flavorful sauce that pairs wonderfully with chickpeas. This dish is not just tasty; it’s also simple to make and provides a satisfying meal for any day of the week.

Whether you’re serving it over rice or enjoying it on its own, this recipe is a great way to add variety to your weekly meal planning. Plus, it’s a hit for both vegetarians and meat-eaters alike!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced onion and sauté until translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add curry powder, turmeric, and cumin to the pan, stirring for about 30 seconds to bloom the spices.
4. Mix in the chickpeas, followed by coconut milk and vegetable broth. Bring the mixture to a simmer.
5. Let it cook for about 10-15 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro, over rice or your favorite grain.

Stuffed Bell Peppers

Stuffed bell peppers are a colorful and satisfying dish that combines vibrant peppers with a hearty filling. They are packed with flavor and can be customized to your taste, making them a great option for meal prep. Not only are they visually appealing, but they’re also simple to make, perfect for busy weeknights.

This recipe features a delightful mix of ground meat, rice, and vegetables, all stuffed into bell peppers and baked until tender. Each bite is a burst of flavor, making it a favorite for both adults and kids. Plus, they store well in the fridge, so you can enjoy them throughout the week!

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet over medium heat, cook the ground meat until browned. Add the onions and garlic, cooking until softened.
4. Mix in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Stir until well combined.
5. Fill each bell pepper with the meat and rice mixture. Top with cheese if desired.
6. Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender.
7. Garnish with fresh parsley before serving.

Zucchini Noodles with Pesto

Zucchini noodles with pesto offer a fresh and vibrant twist on the classic pasta dish. This meal is not only flavorful but also light and satisfying, making it perfect for anyone looking to enjoy a healthier option. With the rich taste of basil and garlic from the pesto, combined with the tender crunch of zucchini, you’ll find this dish to be a delightful treat.

Making zucchini noodles is super easy and can be done in just a few minutes. Whether you spiralize them yourself or buy them pre-spiraled, the prep work is minimal. Toss in some cherry tomatoes for a pop of color and flavor, and you’ve got a meal that’s both nutritious and delicious!

Ingredients

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved

Instructions

1. Make the Pesto: In a food processor, combine basil, nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the machine running, slowly add olive oil until smooth. Season with salt and pepper.
2. Prepare the Zucchini Noodles: Use a spiralizer or vegetable peeler to create noodles from the zucchinis. If you prefer, you can also cut them into thin strips.
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until coated. Add the cherry tomatoes and mix gently.
4. Serve: You can enjoy it cold or sauté the noodles in a pan for a minute or two to warm them up. Serve immediately.

Chickpea Salad with Avocado

This Chickpea Salad with Avocado is a fresh and satisfying dish that’s perfect for meal prep. Packed with protein, fiber, and healthy fats, it’s not only good for you but also bursting with flavor. The creamy avocado pairs wonderfully with the chickpeas and crunchy veggies, making each bite enjoyable.

Simple to make and ready in just a few minutes, this salad is ideal for busy weeks. Toss it together for a quick lunch or serve it as a side dish at dinner. It’s versatile and can easily be customized with your favorite ingredients!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup diced cucumber
• 1 bell pepper, diced (any color)
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, diced avocado, cucumber, bell pepper, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Serve immediately or refrigerate for up to 2 days for flavors to meld.

Shrimp Tacos with Cabbage Slaw

Shrimp tacos with cabbage slaw are a delightful and fresh meal option that brings a burst of flavor to your week. The plump, juicy shrimp pair perfectly with the crunchy, vibrant slaw, creating a balance of textures that is simply irresistible. With a zesty lime dressing, these tacos are both refreshing and satisfying, making them a fantastic choice for lunch or dinner.

Making shrimp tacos is straightforward and quick, ideal for busy weeknights or meal prep. You can whip them up in under 30 minutes, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen. Let’s dive into the recipe!

Roasted Vegetable Quinoa Bowl

This Roasted Vegetable Quinoa Bowl is a delightful blend of flavors and textures. The quinoa serves as a hearty base, while the roasted veggies bring warmth and sweetness, creating a balanced meal that’s both nutritious and satisfying. It’s an easy and flexible recipe, perfect for meal prep or a quick weeknight dinner.

With its vibrant colors and fresh ingredients, this bowl is not just appealing to the eyes but also packed with essential nutrients. You can feel free to customize it with your favorite vegetables or whatever you have on hand. It’s a crowd-pleaser that everyone will enjoy!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup butternut squash, cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup pumpkin seeds (optional)
• Fresh herbs for garnish, like parsley or cilantro

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then combine it with vegetable broth or water in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, toss the diced zucchini, bell pepper, cherry tomatoes, and butternut squash with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet.
4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly golden.
5. Once the quinoa and vegetables are ready, assemble the bowl by placing quinoa at the bottom, topping it with roasted vegetables, and sprinkling pumpkin seeds and fresh herbs on top. Serve warm.

Pasta Primavera

Pasta Primavera is a delightful dish that combines fresh, colorful vegetables with pasta for a light and satisfying meal. The flavors are bright, thanks to the mix of seasonal veggies and herbs, making it a perfect option for meal prep. It’s simple to make and versatile enough to suit everyone’s taste. You can easily customize it by adding your favorite proteins or adjusting the vegetables based on what you have on hand.

This recipe is not only easy to whip up but also a great way to sneak in some veggies into your diet. It’s a delicious choice for lunch or dinner throughout the week. Plus, it tastes just as good reheated as it does fresh!

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook 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 minced garlic and sauté for about 30 seconds until fragrant. Add the mixed vegetables and Italian seasoning. Cook for 5-7 minutes until the vegetables are tender.
3. Combine: Add the cooked pasta to the skillet with the vegetables. Toss everything together and season with salt and pepper to taste.
4. Serve: Plate the pasta primavera and garnish with fresh basil and grated Parmesan cheese if desired. Enjoy!

Honey Garlic Chicken

Honey Garlic Chicken is a delightful blend of sweet and savory flavors, making it a perfect dish for meal prep. This recipe is simple, requiring just a few ingredients, yet it packs a punch with its delicious taste. You can enjoy it with rice and steamed broccoli for a complete meal that’s satisfying and nutritious.

Preparing this dish takes minimal time, making it ideal for busy weeknights or meal prepping for the week ahead. The honey glaze adds a sticky sweetness that complements the tender chicken perfectly. Let’s get cooking!

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix honey, soy sauce, minced garlic, ginger, olive oil, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a resealable bag or a dish and pour the marinade over them. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken (reserve the marinade) and cook for about 5-7 minutes on each side until fully cooked.
4. Reduce the Marinade: In a separate pot, bring the reserved marinade to a boil, then reduce to a simmer for about 5 minutes until it thickens slightly.
5. Serve: Drizzle the thickened sauce over the chicken and garnish with chopped green onions. Pair with rice and vegetables for a complete meal.

Pumpkin Soup with Toasted Seeds

This pumpkin soup is a warm hug in a bowl, perfect for those cozy evenings. It’s creamy, slightly sweet, and has a hint of spice that brings out the natural flavor of the pumpkin. With toasted seeds on top, each spoonful offers a delightful crunch that contrasts beautifully with the smooth soup.

Making this recipe is super simple! You’ll find that most of the ingredients are easy to work with, and the steps are straightforward. It’s a great option for meal prep, as it stores well in the fridge and you can easily reheat it throughout the week.

Ingredients

• 1 medium pumpkin, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• Sour cream or yogurt for garnish
• 2 tablespoons pumpkin seeds, toasted

Instructions

1. Prepare the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
2. Add Pumpkin: Stir in the diced pumpkin and cook for a few minutes until slightly softened.
3. Add Broth and Spices: Pour in the vegetable broth, cumin, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the pumpkin is tender.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches.
5. Serve: Ladle the soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of toasted pumpkin seeds before enjoying.