Prepping your meals in advance can help make it easier to eat healthy during the week.
Shredded Chicken Master Recipe
This easy slow-cooker method preps chicken for a multitude of recipes.
Bonus: Rich-tasting chicken stock to keep on hand in your freezer as well.
Colorful Roasted Sheet-Pan Veggies
These easy roasted vegetables will give your plate a pop of color.
The broccoli, peppers and onion are naturally more tender than the butternut squash and cook more quickly.
That way everything ends up finishing at the same time.
Easy Brown Rice
Here’s the only recipe you oughta make perfect brown rice every time!
Basil Vinaigrette
Drizzle this basil salad dressing over sliced tomatoes or cooked green beans.
Or toss it into a grain salad for a pop of fresh summertime flavor.
Refrigerate for up to 5 days.
The vinaigrette will discolor, but will remain flavorful.
Aquafaba (the liquid from a can of chickpeas) makes this healthy dip extra smooth and creamy.
Serve with veggie chips, pita chips or crudites.
Serve with veggie chips, pita chips or crudites.
An addictively crunchy snack that’s actually good for you.
Honey-Mustard Vinaigrette
Here is a great, all-purpose salad dressing.
It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Rotating the chickens on the pan during roasting ensures all sides are evenly cooked and golden brown.
Basic Quinoa
This foolproof recipe for perfectly cooked quinoa is fast and easy!
Roasting instead of sauteing makes this even easier for a busy weeknight.
Homemade Trail Mix
Try this with portable mix with any combination of dried fruits and nuts.
Curried Chickpeas
Chickpeas roasted in the oven become a tasty, healthy snack in this easy recipe.
The headiness of the fruity olive oil truly elevates the flavors in this Italian meal-prep slow-cooker soup.
Chicken sausage with feta is especially good in this recipe.
The whole casserole can be built and left to hang out in the refrigerator for up to three days.
Let the kiddos load them up with the toppings at the table.
Easy Whole-Wheat Couscous
Feel free to double this simple recipe for whole-wheat couscous to suit your needs.
To add more flavor, swap reduced-sodium broth in for the water.
After cooking, cool, cover and refrigerate for up to 5 days.
Try it on a salad with fresh strawberries and spinach or arugula.
Refrigerate for up to 3 days.
If the oil solidifies, let dressing stand at room temperature for about 30 minutes before using.
Chicken Freezer Burritos
Transform leftover chicken into a hearty burrito filling!
Use immediately or refrigerate for up to 1 week.
In the morning, top the oatmeal with fresh fruit and toasted nuts.
Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
