Freezer Bean & Cheese Burritos
This copycat version of store-bought frozen burritos is perfect for meal prepping.
Make a big batch to store in the freezer for healthy packable lunches or a quick campsite meal.
To keep it vegan, opt for vegetable broth instead of chicken broth.
These muffins can be eaten over several days or frozen and enjoyed for up to a month.
This set-it-and-forget-it slow-cooker soup recipe is just that.
Using bone-in chicken is the key to making rich soup without adding broth.
This makes enough for a workweek’s worth of smoothies!
Chicken Freezer Burritos
Transform leftover chicken into a hearty burrito filling!
Enjoy the muffins warm right from the oven.
All you have to do is pop the frozen ingredients into your multicooker and turn it on.
The addition of chopped zucchini and corn gives each bowl a nutritional boost.
Serve with your favorite toppings–we like sour cream, salsa and hot sauce.
The headiness of the fruity olive oil truly elevates the flavors in this Italian meal-prep slow-cooker soup.
Pumpkin-Oatmeal Muffins
These healthy pumpkin-oatmeal muffins will get you in the mood for fall.
Sprinkling the muffins with pecans adds a nutty crunch to every bite.
Serve them for breakfast or as a grab-and-go snack.
