24 Delicious Make-Ahead Meals for Busy Weeknights

Make-ahead meals are a lifesaver for anyone looking to save time in the kitchen while still enjoying delicious home-cooked food. These meals can be prepped in advance and stored for later, making busy weeknights a breeze. They offer convenience without sacrificing flavor, so you can enjoy a hearty dinner whether you're coming home late or just want to kick back and relax.

Spicy Lentil Soup

Spicy Lentil Soup is a warm and comforting dish packed with flavor and nutrition. With a delightful blend of spices, lentils, and vegetables, this soup is not only simple to make but also perfect for meal prep. It has a satisfying kick that will awaken your taste buds while providing a hearty meal.

This recipe is great for busy weeknights or when you want a healthy, ready-to-eat option on hand. It stores well in the refrigerator and can easily be frozen for future enjoyment. Plus, you can customize it by adding your favorite vegetables or adjusting the spice level to suit your taste.

Creamy Chicken Alfredo Bake

Creamy Chicken Alfredo Bake is a comforting and satisfying dish that's perfect for busy weeknights. With tender pieces of chicken, rich creamy sauce, and pasta baked to perfection, it's a meal that's sure to please everyone at the table. Plus, this dish is simple to make ahead, allowing you to enjoy a delicious homemade dinner with minimal effort.

The flavors blend beautifully, creating a dish that's both creamy and savory. With just the right amount of cheese and herbs, it feels indulgent while being quite straightforward to prepare. You can whip it up in no time and store it in the fridge or freezer for later. Here’s how to make it:

Ingredients

• 2 cups cooked pasta (like penne or rotini)
• 2 cups cooked chicken, diced
• 2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked pasta, diced chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix well until everything is evenly coated.
3. Transfer the mixture to a greased baking dish and spread it out evenly.
4. Sprinkle the mozzarella and Parmesan cheeses on top.
5. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven and let it cool slightly. Garnish with chopped parsley before serving.

Beef and Broccoli Stir Fry

This Beef and Broccoli Stir Fry is a quick and tasty meal perfect for busy days. With tender beef and crisp broccoli coated in a savory sauce, it offers a delightful balance of flavors and textures. Plus, it’s incredibly easy to whip up, making it a great addition to your meal prep rotation.

This dish brings together the rich umami of the beef and the freshness of the broccoli, all served over steaming rice. It’s not only satisfying but also packs a nutritious punch. Ideal for make-ahead meals, you can store it in the fridge and enjoy it throughout the week!

Ingredients

• 1 pound beef (flank steak or sirloin), sliced thinly
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• Sesame seeds for garnish
• Cooked rice for serving

Instructions

1. Marinate the Beef: In a bowl, combine sliced beef with soy sauce, oyster sauce, and cornstarch. Let it sit for about 15-20 minutes.
2. Sauté the Vegetables: Heat vegetable oil in a large pan or wok over medium-high heat. Add broccoli and bell pepper, stir-frying for about 3-4 minutes until tender-crisp. Remove and set aside.
3. Cook the Beef: In the same pan, add more oil if needed and sauté garlic and ginger for 30 seconds. Add the marinated beef and cook until browned, about 5-7 minutes.
4. Combine: Return the vegetables to the pan, tossing everything together until heated through.
5. Serve: Plate the stir fry over cooked rice and garnish with sesame seeds.

Classic Lasagna

Classic lasagna is a comforting dish that layers pasta, rich meat sauce, creamy ricotta, and gooey mozzarella. The flavors blend beautifully, creating a hearty meal that is perfect for sharing with family or friends. This recipe is simple to make and can easily be prepared in advance, making it a great option for busy weeknights or gatherings.

Each layer of this lasagna brings a delicious combination of textures and tastes. The tender noodles contrast with the savory meat sauce, while the cheeses add creaminess and depth. It's a dish everyone can enjoy, and the best part is that it reheats wonderfully!

Ingredients

• 9-12 lasagna noodles
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 24 ounces marinara sauce
• 15 ounces ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a skillet, brown the ground beef with the chopped onion and garlic until the meat is no longer pink. Drain excess fat and stir in the marinara sauce. Simmer for about 5 minutes.
4. In a separate bowl, mix the ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
5. In a baking dish, spread a layer of meat sauce, followed by noodles, ricotta mixture, and mozzarella cheese. Repeat layers until ingredients are used, finishing with meat sauce and mozzarella on top.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
7. Let the lasagna cool for a few minutes before serving. Garnish with fresh basil if desired.

Stuffed Bell Peppers

Stuffed bell peppers are a fun and colorful way to enjoy a nutritious meal. These delightful veggies are filled with a mixture of grains, beans, and spices, creating a wholesome dish that is both satisfying and tasty. The bright flavors of the peppers combined with the savory filling make it a family favorite.

Making stuffed bell peppers is easy, and they can be prepared ahead of time for busy weeknights. You can customize the fillings based on your preferences or what you have on hand, making them a versatile option for meal prep.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice or quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup diced tomatoes (fresh or canned)
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Cilantro for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Arrange them upright in a baking dish.
3. In a large bowl, combine cooked rice or quinoa, black beans, corn, onion, garlic, cumin, chili powder, diced tomatoes, salt, and pepper. Mix well.
4. Spoon the filling into each bell pepper, packing it down slightly. If using cheese, sprinkle it on top of the filling.
5. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil in the last 10 minutes to allow the cheese to melt and brown if desired.
6. Garnish with cilantro before serving.

Vegetable Quinoa Salad

This Vegetable Quinoa Salad is a colorful and nutritious dish that's perfect for meal prep. It combines fluffy quinoa with fresh veggies, making it not only tasty but also satisfying.

The flavors are bright and refreshing, thanks to the addition of herbs and a zesty dressing. Plus, it's easy to whip up, making it a great choice for busy weeknights or packed lunches.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
2. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, bell pepper, onion, feta cheese (if using), and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Serve cold or at room temperature, and enjoy your healthy meal!

Baked Ziti with Spinach

Baked Ziti with Spinach is a delicious and comforting dish that combines tender pasta with rich tomato sauce, fresh spinach, and gooey cheese. This recipe is perfect for meal prepping, as it can be made ahead of time and stored for later use. It's easy to whip up and will satisfy your cravings for something warm and cheesy.

This dish is not just tasty; it’s also filled with nutrients from the spinach, making it a great way to sneak in some greens into your meal. The layers of cheese create a deliciously rich topping that melts beautifully in the oven. Whether you're cooking for a family dinner or meal prepping for the week, this baked ziti is sure to be a hit!

Ingredients

• 12 oz ziti pasta
• 2 cups fresh spinach
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Preheat your oven to 375°F (190°C). Boil the ziti in salted water according to package instructions until al dente. Drain and set aside.
2. Mix the Cheese Filling: In a bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
3. Combine Ingredients: In a large bowl, mix the cooked ziti with marinara sauce and fresh spinach. Stir in half of the mozzarella cheese. Then fold in the ricotta mixture until evenly combined.
4. Assemble the Ziti: Spread half of the ziti mixture in a greased baking dish. Top with half of the remaining mozzarella and Parmesan cheese. Add the rest of the ziti mixture and top with the remaining mozzarella.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
6. Serve: Let it cool for a few minutes before serving. Enjoy!

Hearty Vegetable Chili

Hearty vegetable chili is a comforting dish that packs a punch of flavors. It's perfect for meal prep, as it stores well and tastes even better after a day in the fridge. This recipe combines a variety of vegetables, beans, and spices for a filling meal that warms you up from the inside out.

Simple to make, this chili is both nutritious and satisfying. Whether you're looking for a quick weekday dinner or a cozy meal on the weekend, it's an excellent choice. Serve it with some bread or over rice for a complete experience!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened.
2. Stir in the bell pepper, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
3. Add the potatoes, diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.
5. Serve hot, garnished with fresh cilantro. Enjoy with bread or over rice!

Marinated Grilled Chicken

This marinated grilled chicken is a fantastic make-ahead meal. It’s juicy, flavorful, and perfect for weeknight dinners or meal prep. The marinade infuses the chicken with herbs and spices, creating a deliciously savory dish that pairs well with a variety of sides.

With just a few ingredients, this recipe is simple to prepare, making it an ideal option for busy days. You can grill the chicken ahead of time and store it in the fridge for quick meals throughout the week or even enjoy it cold in salads or wraps.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• Fresh parsley for garnish

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, oregano, pepper, and salt.
2. Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over the chicken, seal or cover, and refrigerate for at least 2 hours (or overnight for more flavor).
3. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink inside.
4. Rest and Serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley and serve with your favorite sides.

Savory Mushroom Risotto

Mushroom risotto is a creamy, comforting dish that brings together the earthy flavors of mushrooms with the rich texture of arborio rice. This recipe is simple to make, perfect for a cozy dinner at home or as a meal prep option for those busy weekdays. The delightful taste of savory mushrooms combined with a hint of Parmesan makes every bite satisfying.

Making this risotto ahead of time is a breeze. Once cooked, it can be portioned and stored in the fridge, ready to be reheated whenever you need a quick meal. The key is to slightly undercook the risotto initially, allowing it to retain some firmness when reheated.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
3. Add the Mushrooms: Stir in the sliced mushrooms and cook until they are golden brown, about 5 minutes.
4. Cook the Rice: Add the arborio rice to the skillet, stirring to coat it with the mushroom mixture. Pour in the white wine, if using, and simmer until mostly absorbed.
5. Gradually Add the Broth: Begin adding the warm broth one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more. Continue this until the rice is creamy and al dente, about 18-20 minutes.
6. Finish the Risotto: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley before serving or store in the fridge for later use.

Beef Stew with Root Vegetables

Beef stew with root vegetables is a hearty and comforting meal that's perfect for any day of the week. The rich, savory flavors combine beautifully, creating a dish that warms both body and soul. It’s also quite simple to make, making it ideal for busy schedules.

This stew melds tender chunks of beef with a colorful array of root vegetables like carrots and potatoes, all simmered in a flavorful broth. It’s a make-ahead meal that tastes even better the next day, allowing the flavors to deepen and develop. Serve it with warm bread for a satisfying dinner!

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 2 cups carrots, chopped
• 2 cups potatoes, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Brown the Beef: In a large pot, heat olive oil over medium heat. Add beef cubes and brown on all sides. Remove from pot and set aside.
2. Sauté Vegetables: In the same pot, add onions and garlic. Sauté until onions are translucent. Add tomato paste and stir well.
3. Add Ingredients: Return the beef to the pot. Pour in beef broth, add carrots, potatoes, thyme, bay leaf, salt, and pepper. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and let simmer for about 2 hours, until the beef is tender.
5. Serve: Discard the bay leaf and serve hot. Enjoy your delicious beef stew!

Coconut Curry Chickpeas

Coconut Curry Chickpeas are a delightful and vibrant dish that's both nutritious and satisfying. The creamy coconut milk pairs perfectly with tender chickpeas, creating a rich and flavorful curry experience. This dish is not just tasty; it's also easy to prepare, making it a great option for meal prep.

The combination of spices, along with fresh spinach and a squeeze of lime, makes this curry pop with flavor. It's perfect served over rice or quinoa, and leftovers taste even better as the flavors meld together. Enjoy it for lunch or dinner throughout the week!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 lime wedges
• Salt and pepper to taste
• Cooked rice or quinoa, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute until fragrant. Stir in curry powder, cumin, and turmeric, mixing well.
3. Pour in the coconut milk and add the chickpeas. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally.
4. Fold in the fresh spinach and let it wilt for 2-3 minutes. Season with salt and pepper to taste.
5. Serve the curry over cooked rice or quinoa, garnished with lime wedges for a fresh squeeze of flavor.

Turkey and Spinach Stuffed Shells

This recipe for Turkey and Spinach Stuffed Shells is a delicious and satisfying meal that’s perfect for busy days. The combination of tender pasta shells filled with a savory mixture of ground turkey and fresh spinach, all smothered in marinara sauce and topped with cheese, creates a flavor that everyone will love. It’s simple to prepare, making it a fantastic choice for meal prep or a make-ahead dinner.

These stuffed shells offer a great balance of protein and veggies, making them not just tasty but also healthy. Plus, they can be assembled ahead of time and baked right before serving, which is perfect for those hectic weeknights. Your family will appreciate the hearty filling, and you’ll enjoy the ease of getting this meal on the table.

Ingredients

• 20 jumbo pasta shells
• 1 pound ground turkey
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. Prepare the Filling: In a skillet, cook the ground turkey over medium heat until browned. Add chopped spinach and cook until wilted. Remove from heat and stir in ricotta cheese, half of the mozzarella, garlic powder, onion powder, salt, and pepper.
3. Stuff the Shells: Preheat the oven to 375°F (190°C). Spread a small amount of marinara sauce on the bottom of a baking dish. Stuff each cooked shell with the turkey and spinach filling and place them in the dish.
4. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella and Parmesan cheese.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Vegetarian Enchiladas

Vegetarian enchiladas are a fantastic make-ahead meal bursting with flavor. These rolled tortillas are typically filled with a mix of beans, cheese, and colorful veggies, then topped with a zesty sauce. They’re not only satisfying but also easy to prepare, making them perfect for a busy week.

Each bite delivers a delightful combination of textures and tastes, from the soft tortillas to the cheesy filling. Plus, they’re versatile; you can customize the ingredients based on what you have on hand. Preparing these enchiladas in advance means you can enjoy a hearty meal with minimal effort on a busy day!

Ingredients

• 8 corn tortillas
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup enchilada sauce
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine black beans, corn, diced bell pepper, cumin, chili powder, and half of the cheese. Season with salt and pepper.
3. Lightly warm the tortillas in a skillet or microwave to make them pliable. Spoon the filling into each tortilla, roll them up, and place seam-side down in a greased baking dish.
4. Pour enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
5. Bake for 20 minutes until heated through and the cheese is bubbly. Garnish with fresh cilantro before serving.

Pasta Primavera

Pasta Primavera is a vibrant and fresh dish that showcases seasonal vegetables tossed with pasta. It’s light, colorful, and bursting with flavor, making it a perfect option for a quick meal. This dish is not only straightforward to prepare but also allows for flexibility in ingredient choices, making it suitable for any palate.

Whether you're looking for a healthy lunch or a light dinner, Pasta Primavera can easily be made ahead of time. Just cook your pasta and vegetables, toss them together with a zesty dressing, and store it in the fridge. Enjoy it cold or reheat for a warm meal that's just as delicious!

Sheet Pan Lemon Herb Salmon

Sheet Pan Lemon Herb Salmon is a delightful blend of fresh flavors that's perfect for busy weeknights. This dish combines tender salmon with zesty lemon and fragrant herbs, creating a light and refreshing meal that’s easy to prepare. It's not just delicious; it’s also a breeze to clean up since everything cooks together on a single pan!

The combination of the juicy salmon, crisp asparagus, and roasted potatoes makes for a filling and satisfying dinner. Plus, it’s versatile enough to customize with your favorite seasonal vegetables. This meal is not just good for your taste buds; it’s also healthy and nutritious!

Ingredients

• 4 salmon fillets
• 2 lemons (sliced)
• 1 tablespoon olive oil
• 2 teaspoons fresh dill (or 1 teaspoon dried)
• 2 teaspoons fresh parsley (or 1 teaspoon dried)
• Salt and pepper to taste
• 1 pound baby potatoes, quartered
• 1 bunch asparagus, trimmed

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the quartered baby potatoes with olive oil, salt, and pepper. Spread them out in a single layer.
3. Bake the potatoes for about 20 minutes, until they start to soften.
4. While the potatoes are baking, prepare the salmon. In a small bowl, mix the dill, parsley, and a pinch of salt and pepper.
5. After 20 minutes, remove the pan from the oven and add the asparagus and salmon fillets. Top each salmon fillet with lemon slices and sprinkle the herb mixture evenly over everything.
6. Return to the oven and bake for an additional 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Serve immediately, enjoying the fresh flavors and simple cleanup!

Pulled Pork Tacos

Pulled pork tacos offer a delightful mix of flavors and textures that is sure to please everyone at the table. The tender, shredded pork is infused with spices and slow-cooked to perfection, making it juicy and full of taste. Wrapped in soft tortillas and topped with fresh cilantro and zesty lime, these tacos are both comforting and refreshing.

This recipe is simple to prepare, allowing you to make a large batch ahead of time. Perfect for busy weeknights or gatherings, these tacos can be customized with your favorite toppings for a fun, delicious meal.

Ingredients

• 2 pounds pork shoulder
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• Cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
2. In a slow cooker, combine the pork shoulder, cooked onion and garlic, barbecue sauce, chili powder, cumin, smoked paprika, salt, and pepper. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
3. Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker, stirring to combine with the sauce.
4. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a generous amount of pulled pork, and top with fresh cilantro.
5. Serve with lime wedges on the side for squeezing over the tacos.

Baked Chicken Parmesan

Baked Chicken Parmesan is a delicious and comforting dish that's perfect for any night of the week. It features tender chicken breasts coated in a light breadcrumb mixture, baked until crispy, and then topped with rich marinara sauce and melted cheese. This recipe delivers a fantastic blend of flavors that your whole family will love.

Not only is it simple to prepare, but it also makes an excellent make-ahead meal. You can assemble everything in advance and pop it in the oven when you're ready to eat. It's a great way to save time while still enjoying a homemade dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
3. Brush chicken breasts with olive oil and coat them in the breadcrumb mixture.
4. Place the chicken on a baking sheet and bake for 20 minutes.
5. Remove from the oven and spoon marinara sauce over each piece. Sprinkle mozzarella cheese on top.
6. Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is bubbly.
7. Let cool slightly before serving. Enjoy!

Sweet Potato and Black Bean Burritos

Sweet Potato and Black Bean Burritos are a fantastic option for make-ahead meals. These burritos bring a wonderful balance of flavors, combining the natural sweetness of sweet potatoes with the earthy richness of black beans. They're hearty, satisfying, and packed with nutrients, making them a great choice for lunch or dinner.

This recipe is quite simple to whip up. You can prepare a batch over the weekend and store them in the fridge or freezer for easy meals throughout the week. Just heat them up when you're ready to enjoy!

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 large flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• 1 cup salsa

Instructions

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with a little olive oil. Season with salt and pepper. Roast for about 25 minutes or until tender.
2. In a large bowl, combine the roasted sweet potatoes, black beans, diced bell pepper, cumin, chili powder, and additional salt and pepper to taste.
3. Lay a tortilla flat and spoon some of the sweet potato mixture in the center. Wrap the sides over the filling, then roll it up tightly. Repeat with the remaining tortillas.
4. If you prefer, you can heat a skillet over medium heat and lightly toast the burritos on each side for a few minutes. This adds a nice texture.
5. Serve the burritos warm, topped with sliced avocado, fresh cilantro, and salsa.

Mediterranean Couscous

Mediterranean couscous is a light, refreshing dish that bursts with vibrant flavors. It combines fluffy couscous with tangy feta, juicy cherry tomatoes, and briny olives, making it a delightful meal that’s perfect for any occasion. This recipe is not only simple to prepare but also makes for a satisfying make-ahead meal that can be enjoyed for lunch or dinner throughout the week.

The combination of fresh ingredients creates a balance of textures and tastes, ensuring every bite is delicious. With minimal cooking involved and the option to customize with your favorite veggies or proteins, this Mediterranean couscous is a versatile dish that anyone can whip up in no time.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, cubed
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the broth.
2. Fluff the Couscous: After the couscous has rested, fluff it with a fork to separate the grains.
3. Mix the Ingredients: In a large bowl, combine the fluffed couscous, cherry tomatoes, black olives, feta cheese, and parsley.
4. Add Dressing: Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
5. Serve or Store: You can serve it immediately or refrigerate it for later. This dish is best enjoyed chilled or at room temperature.

Ratatouille with Polenta

Ratatouille with polenta is a delightful dish that brings together the rich, earthy flavors of roasted vegetables with the creamy texture of polenta. It’s not only comforting but also offers a burst of flavor in every bite. This recipe is simple to make, making it a perfect option for a make-ahead meal. You can prepare the ratatouille in advance and reheat it when you're ready to serve, saving time during busy weeknights.

The combination of fresh vegetables like zucchini, bell peppers, and tomatoes, paired with the smooth polenta, creates a satisfying and balanced meal. It’s a great way to incorporate more veggies into your diet while enjoying a hearty dish that feels special.

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish
• Olive oil

Instructions

1. Cook the Polenta: In a pot, bring vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously. Reduce heat and simmer for about 20-25 minutes until thickened. Stir in salt and a splash of olive oil, if desired.
2. Prepare the Ratatouille: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Add eggplant, zucchini, and bell pepper; cook until tender, about 5-7 minutes. Stir in cherry tomatoes and herbs, and season with salt and pepper. Cook for another 5 minutes until the tomatoes soften.
3. Assemble the Dish: Serve the ratatouille over a generous scoop of polenta. Garnish with fresh basil before serving.
4. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat before enjoying!

Zesty Cilantro Lime Rice

Zesty Cilantro Lime Rice is a refreshing and vibrant side dish that pairs perfectly with a variety of meals. The bright flavors of lime and cilantro add a delightful twist to plain rice, making it a favorite for taco nights, grilled dishes, or as a base for burrito bowls. Plus, it's incredibly simple to prepare, allowing you to whip it up quickly for a weeknight dinner or to make ahead for meal prep.

This rice dish is not just tasty; it also provides a great balance of flavors that will elevate your meals. The zesty lime juice combined with fresh cilantro creates a light and aromatic experience that complements any protein or vegetable. Best of all, it can easily be prepared in advance and stored in the fridge, making it a practical choice for busy days.

Ingredients

• 2 cups long-grain white rice
• 4 cups water or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon salt
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon garlic powder (optional)

Instructions

1. Cook the Rice: In a large pot, combine the rice, water (or broth), olive oil, and salt. Bring to a boil over high heat.
2. Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and all the liquid is absorbed.
3. Fluff and Flavor: Remove the pot from heat. Let it sit covered for another 5 minutes, then fluff the rice with a fork.
4. Add Lime and Cilantro: Stir in the lime juice, chopped cilantro, and garlic powder, if using. Mix well to combine.
5. Serve or Store: This rice is best served warm but can be made ahead of time and stored in the fridge for up to 4 days. Reheat when ready to enjoy!

Chickpea Salad Sandwich

This Chickpea Salad Sandwich is a tasty and satisfying meal that’s perfect for any time of day. It combines the nutty flavor of chickpeas with fresh veggies and a light dressing, making it a healthy choice that doesn’t skimp on taste. It’s incredibly simple to whip up and can be made in advance, making it ideal for meal prep.

The sandwich offers a delightful crunch from the lettuce and a burst of freshness from the tomatoes, all nestled between hearty slices of bread. This makes it a perfect option for lunchboxes or quick dinners.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/4 cup mayonnaise or yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup lettuce, chopped
• 1 tomato, sliced
• Whole grain or your favorite bread

Instructions

1. In a bowl, mash the chickpeas with a fork until mostly smooth, but still chunky.
2. Add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix until well combined.
3. Spread the chickpea mixture onto slices of bread.
4. Top with lettuce and tomato slices.
5. Close the sandwich and enjoy immediately, or wrap it up for later!

Balsamic Roasted Brussels Sprouts

Balsamic roasted Brussels sprouts are a delicious and simple side dish that packs a punch of flavor. The crispy edges and tender centers of the sprouts are perfectly complemented by the rich, tangy balsamic glaze. Add in a handful of toasted walnuts, and you've got a delightful mix of textures and tastes.

This recipe is not only easy to prepare but also makes a great make-ahead option for busy weeknights or special gatherings. Just roast the sprouts in advance, and warm them up when you're ready to serve!

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
3. Add the Brussels sprouts to the bowl and toss to coat evenly with the dressing.
4. Spread the coated sprouts on a baking sheet in a single layer.
5. Roast in the oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
6. In the last 5 minutes of roasting, add the chopped walnuts to the baking sheet to toast them slightly.
7. Remove from the oven and let cool for a few minutes before serving. Enjoy!

Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats are a delicious and easy breakfast option that you can prepare in advance. With the creamy taste of peanut butter and the natural sweetness from bananas, this recipe is not only satisfying but also packed with nutrients. It's perfect for those busy mornings when you want something quick yet wholesome.

Making these overnight oats is super simple. Just combine rolled oats, chia seeds, milk, peanut butter, and banana in a jar. Let it sit overnight in the fridge, and you'll wake up to a tasty breakfast ready to go!

Ingredients

• 1 cup rolled oats
• 1 cup milk (dairy or non-dairy)
• 1/2 ripe banana, mashed
• 2 tablespoons peanut butter
• 1 tablespoon chia seeds
• 1 teaspoon honey or maple syrup (optional)
• 1/4 teaspoon vanilla extract (optional)

Instructions

1. In a jar or container, combine rolled oats, chia seeds, mashed banana, and peanut butter.
2. Add milk and stir until well mixed. If you like it sweeter, add honey or maple syrup.
3. Stir in vanilla extract if using, then cover the jar and refrigerate overnight.
4. In the morning, give it a good stir and top with banana slices or any other toppings you prefer.

Savory Oatmeal with Eggs

Savory oatmeal with eggs is a cozy and nutritious meal that's perfect for any time of the day. This dish combines the creamy texture of oatmeal with the richness of eggs, creating a filling breakfast or brunch option that will keep you satisfied. The flavors are warm and inviting, with a hint of herbs to brighten things up.

Making this dish is quite simple. You just cook the oats, top them with a poached or fried egg, and add your favorite seasonings. It’s a versatile recipe, so you can mix in vegetables or spices as you like. Enjoy this delightful meal on busy mornings or as a comforting make-ahead option!

Ingredients

• 1 cup rolled oats
• 2 cups water or broth
• 1/2 teaspoon salt
• 2 eggs
• Fresh herbs (like parsley or cilantro) for garnish
• Salt and pepper to taste
• Optional: chopped vegetables (spinach, tomatoes, or bell peppers)

Instructions

1. Cook the Oats: In a saucepan, bring water or broth to a boil. Add the oats and salt, then reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally, until the oats are creamy.
2. Prepare the Eggs: While the oats are cooking, poach or fry the eggs in a separate pan. If poaching, bring water to a gentle simmer and crack the eggs into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny.
3. Assemble the Dish: Once the oats are cooked, divide them into bowls. Place an egg on top of each bowl of oatmeal.
4. Garnish: Sprinkle fresh herbs, salt, and pepper over the top. Add any optional vegetables for extra flavor.
5. Serve: Enjoy your savory oatmeal warm, perfect for a hearty breakfast or meal prep for the week!