MY GO TO meal prep recipes

Written By Sydney Haney

Meal prepping is one of the easiest ways to stay organized, save time, and eat healthier throughout the week. Whether you’re juggling work, family, or simply want to make your days smoother, having meals ready to go can make a huge difference. The best part? Meal prep doesn’t have to be complicated or time-consuming. With a few simple recipes, you can have delicious, ready-to-eat meals waiting for you whenever you need them. Here are my top three favorite recipes that are always in my rotation. If you are new to meal prep, check out my Meal Prep Essentials and Meal Planning Guides that will help you get started.

 

ONE: Turkey taco bowl. or regular taco bowl… whichever you prefer

These are my favorite. Few ingredients, easy to make, and still taste great all week. There are also so many ways you can alter this recipe to your taste.

Makes 4 servings

  • 1 lb of ground turkey or beef

  • Taco seasoning

  • Cheese - I like shredded colby jack, but you can use any

  • 2 cups of rice - I like to use instant rice.

  • 1 can of Beans - black beans, pinto beans, refried beans

  • 2 cups of lettuce

  • Sala - optional

  • Sour cream - optional

  • Avacado - optional

Directions:

Brown the meat on medium heat in a large skillet. Add taco seasoning and cook according to package directions. While cooking the meat, cook your rice according to directions. My rice cooker from Amazon saves me so much time and mess. Lay out 4 meal prep containers. These glass containers from Amazon are all you need. To each container, add 1/4 of the meat, 1/4 of the rice, and 1/4 of the beans of choice.

I like to add my lettuce and cheese to 4 zip-lock baggies, 1 to go with each container. Add the salsa, sour cream, or avacado to smaller go containers. I use these condiment containers almost everyday.


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TWO: Pesto pasta

These are great, balanced meals. Protein, healthy fats, carbs, and veggies. They also reheat perfectly.

Makes 4 servings.

  • 12 oz pasta (penne, rotini, or bowtie)

  • 1 lb chicken breast or Italian sausage - I like Italian sausage because I’m not a fan of reheated chicken

  • 1 cup cherry tomatoes

  • 1 cup broccoli florets

  • 1 cup spinach

  • ½ cup pesto

  • 2 tbsp olive oil

  • Salt & pepper to taste

  • Grated parmesan - optional

Directions

Cook the pasta according to package directions. Drain and set aside, saving 1/4 cup of the pasta water.

In a large skillet, heat 1 tbsp olive oil over medium heat.

  • If using chicken, cut into bite-sized pieces and season with salt and pepper. Cook until golden and fully cooked.

  • If using Italian sausage, remove from casing and cook until browned, breaking it apart with a spatula.

While the meat is cooking, cut your veggies. A veggie chopper saves me so much time, and the veggies also come out perfectly. Sauté the veggies. In the same skillet, add the remaining 1 tbsp olive oil. Add broccoli and sauté 3–4 minutes. Add cherry tomatoes and cook another 2–3 minutes. Add spinach last and stir until wilted. Season lightly with salt and pepper.

Reduce heat to low. Add the cooked pasta, meat, and pesto to the skillet with the veggies.
Pour in a splash of pasta water to help the sauce coat everything evenly.

Lay our 4 meal prep containers. Add 1/4 of the pasta mixture to each container. I like to add grated parmesan cheese to small zip=lock baggies to take with my pasta.

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THREE: Chicken Salad Jars

Chicken salad is another one you can easily alter to your liking. If there is a veggie or fruit you are not a fan of in this recipe, then don’t add it! Chicken salad is perfect for meal prep because it is easy to make and doesn’t have to be reheated. These meal prep jars are perfect for storing your chicken salad, and they also work great for overnight oats.

  • 2 cups cooked chicken, shredded or diced. I love to use a rotisserie chicken and shred it using my chicken shredder.

  • ½ cup mayonnaise (or Greek yogurt)

  • 1 celery stalk, finely chopped

  • 2 tbsp red onion, finely diced

  • 1 cup of red grapes

  • 1 tsp Dijon mustard

  • Fresh dill, finely chopped

  • Salt & pepper to taste

  • Crackers, bread, or croissants (my favorite)

Directions

Add chicken, celery, and onion to a bowl. Stir in mayo, Dijon, salt, and pepper. Mix until fully coated, adding salt and pepper to taste.

Lay our 4 meal prep jars. Add 1/4 of chicken salad to each jar. That’s it!!!

When indulging, put it on bread or croissant, or eat with crackers if desired.

Sydney Haney