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26 Insanely Good Snacks You Can Make Ahead And Eat All Week

Prep once, snack like a champ for a week. No more sad handfuls of sad almonds.

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1. Assemble some crunchy parfait bites with fruit and yogurt.

Bake wonton shells till they are crispy and then fill them with yogurt, fruit, and granola and you've got a tray of snacks you can keep in the fridge or freezer.

Get the recipe here.

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3. Whip up five-minute fruit-on-the-bottom yogurt cups.

Tammy / Via organizeyourselfskinny.com

Storebought fruit-on-the-bottom yogurt cups are packed with added sugar. These are way healthier with only the naturally occurring sugar present in fruit plus your favorite yogurt, and maybe a sprinkle of granola on top. Just to make things even more convenient, you can use frozen fruit if you don't have any fresh berries on hand.

Get the recipe here.

4. Bake sweet potato chips that will satisfy your chip jones all week..

Skinny Ms. / Via skinnyms.com

A single medium-sized sweet potato (along with olive oil and curry powder) yields about 40 of these deliciously crunchy chips. Make ahead and portion into baggies when the chip craving hits hard.

Get the recipe.

5. Make and freeze some mini–breakfast sandwiches ahead of time.

Stack egg, meat, and cheese on the bread of your choice and freeze them in halves (or use mini-bagels) for sandwiches in the portions that you want. Reheat them in the microwave or toaster oven.

Get the recipe here.

6. Prep some savory beef and cheddar roll ups.

Tammy / Via organizeyourselfskinny.com

For your savory afternoon protein boost, just roll up roast beef, cheese, tomato, onion, and Thousand Island (or whatever dressing you like), and wrap it up for later. Make a bunch at once and snack for a week.

Recipe here.

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8. Make a batch of five-ingredient, no-bake granola bars.

Dana Shultz / Via minimalistbaker.com

This recipe makes 10 bars, and even though it calls for peanut butter and almonds, you can use the nut butter and nuts of your choice and include any other add-ins you want — dried fruit, other nuts, even chocolate chips... we don't judge.

Get the recipe here.

9. Blend up some five-minute, five-ingredient hummus.

Dana Shultz / Via minimalistbaker.com

Whip up a batch of this rich, garlicky hummus, and portion it into containers to use throughout the week to make those sad, sad baby carrots much more satisfying.

Get the recipe here.

10. Make a batch of sweet and spicy nuts that will last at least a week or two.

Livvy Zimmerman / Via 86lemons.com

Trade in that handful of almonds for these sweet and savory mixed nuts. This recipe makes two and a half cups.

Get the recipe here.

11. Make a jar of almond butter and jelly.

Skinny Ms. / Via skinnyms.com

There's just a single tablespoon of honey (which you can leave out entirely tbh) in this entire recipe, which makes about three cups and will keep in the fridge for a good three weeks. Portion some into a small jar or Tupperware and keep it on hand as a dip for fruit or veggies, or to spread on toast.

Get the recipe here.

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12. Make some containers of mini burritos-in-a-jar to keep in the fridge.

Skinny Ms. / Via skinnyms.com

Line up five small Mason jars or Tupperware containers, spoon salsa, beans, and shredded cheese into each, and stick them in the fridge for a hearty grab-and-go snack with healthy carbs and protein and a bit of fat. Add plain Greek yogurt if you want a healthier sour cream alternative.

Get the recipe here.

13. Make grab-and-go veggie cups with an avocado-based dip.

Lauren Swanson / Via chefmom.sheknows.com

This recipe makes four to six cups of delicious green goddess dip. Portion it into containers with pre-sliced veggies and you've got yourself a nice little portable snack.

Get the recipe here.

14. Master refrigerator oatmeal in a bunch of flavor combos.

Tammy / Via organizeyourselfskinny.com

Combine the milk of your choice (dairy, almond, coconut, etc.) with oats and your favorite add-ins. Leave the jars overnight and the next day you've got a bunch of already packaged snacks that are great for the late-morning slump or a post-workout refuel.

Get 20 different recipes here.

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18. Make a bunch of pomegranate oatmeal snack cups for a delicious bite-size snack.

These fruit juice–sweetened oatmeal cups feel like a treat, which is why you should make this recipe (which yields 12 snack cups) and keep them on hand for when you want an afternoon snack with plenty of whole carbs, healthy fat, and a bit of protein.

Get the recipe here

19. Make a bunch of pint-size instant ramen soups.

Go super heavy on the veggies and lighter on the noodles for a lighter snack. Eat them all week or keep them in freezer-friendly jars and keep them around for longer.

Get the recipe here.

20. Make zesty, crunchy, super-satisfying roasted chickpeas.

Gina Homolka / Via skinnytaste.com

All you need is a can of chickpeas, oil spray, and some seasonings and you've got an addictive snack with some carbs and protein that you portion out and munch on anytime.

Get the recipe here

21. Make a few DIY Starbucks Protein Bistro Boxes.

Amanda Plott / Via theskinnyfork.com

This is just like the thing you get at Starbucks but with even more protein, and it's crazy easy to prep ahead of time and carry with you.

Get the recipe here.

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22. Assemble some quesadillas, freeze them, and pop them in the skillet for just a few minutes.

Beth / Via budgetbytes.com

These are super quick to assemble, freeze, and then reheat when you're ready eat them. This recipe makes five quesadillas but you can slice in eighths (instead of fourths) to make the portions snack-size.

Get the recipe here

25. Make a few different kinds of freezer oatmeal to keep on hand.

Cook up a big batch of oatmeal and separate it out into muffin tins with your favorite toppings. Put the muffin trays in the freezer and once they're all frozen, pop them out and wrap them up. Take them out to thaw the night before you want to eat them or just nuke them in the microwave to heat them up.

Get the recipe here

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