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Ready to prep some meals? Here are 12 of our most popular recipes, primed for meal prep. Make 4 meals every Sunday and try all the combinations (or mix and match your favorites!). These are healthful, filling options that you’ll love.
Meal prep is always great in theory: perfectly portioned, healthful meals ready and waiting for you to enjoy. The reality is fraught with issues: Hours of cooking and cleaning up after, recipes you don’t like, and ultimately food waste (and maybe even a secret trip to McDonalds?).
I think the best way to approach Meal Prep is to take recipes you already love and already make and just convert those recipes into your meal prep routine. And don’t make too much! Make whatever you can consume within 4 days so it doesn’t spoil and you don’t get sick of it.
And switch it up! Here are 4 of my most favorite combinations and some of the most popular recipes on Culinary Hill (and a few tweaks to consider when you get bored).
These meatballs are made with ground turkey, brushed with olive oil, and baked until tender and brown. They are so so good. Eat them with some quinoa and roasted broccoli.
Need a sauce? Chipotle mayonnaise is my favorite here (just add 1-2 tbsp. mayonnaise in a bowl and stir in adobo sauce from canned chipotles to taste).
Leaner than beef, these Turkey Meatballs are healthy, packed with flavor, and incredibly moist on the inside. A combination of fresh and dried herbs give these meatballs an Italian flare while also providing a balance of flavors.
Skip the restaurant and make your own copycat Chipotle Chicken recipe at home. The marinade is quick, easy, healthy, and tastes even better than the real thing! Make white meat or dark meat and follow my instructions for either baking or grilling.
An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!
Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.