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Set Yourself Up For Success With This Easy Meal Prep Plan

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Strawberry Banana Meal Prep Smoothie

Servings: 2

INGREDIENTS

2 cups strawberries, sliced

1 banana, sliced

1½ cups milk of choice

1 cup plain Greek yogurt

PREPARATION

1. Put fruit in a freezer bag. Seal and store in freezer for up to 8 -12 months.

2. When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.

3. Enjoy!

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Mixed Berry Meal Prep Smoothie

Servings: 2

INGREDIENTS

1 cup blueberries

1 cup strawberries, sliced

½ cup blackberries

½ cup raspberries

1½ cups milk of choice

1 cup plain Greek yogurt

PREPARATION

1. Put fruit in a freezer bag. Seal and store in freezer for up to 8-12 months.

2. When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.

3. Enjoy!

Fruit 'N' Yogurt Parfait Family Meal Prep

Servings: 5

INGREDIENTS

Granola

3 cups rolled oats

⅓ cup vegetable oil

½ cup honey

1 teaspoon cinnamon

1 teaspoon vanilla

Pinch of salt

Parfaits

Yogurt

Assorted fruits and nuts, to your liking

PREPARATION

1. Preheat oven to 350ºF (180ºC).

2. In a medium bowl, combine granola ingredients, stir until well mixed.

3. Pour mixture onto a greased baking sheet and bake for 40-45 minutes, tossing halfway through to ensure even baking.

4. Save granola for up to 2 months, or use right away.

5. Assemble parfaits in bowls or mason jars (great for on the go!). Layer yogurt with granola and your choice of assorted mixed fruits and/or nuts, alternating layers.

6. Enjoy!

Turkey Taco Bowls

Servings: 4

INGREDIENTS

2 tablespoons oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 large red onion, sliced

1 teaspoon salt

1 teaspoon pepper

1 pound ground turkey

1 1-ounce packet taco seasoning

1 28-ounce can diced tomatoes, drained

2 cups cooked rice

1 can black beans, drained and rinsed

1 can corn

1 jar salsa

1 lime, sliced into wedges

Cheddar cheese

Fresh cilantro, for garnish

PREPARATION

1. Heat oil in a large skillet over medium-high heat.

2. Add the peppers and onions, and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.

3. Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.

4. Season with taco seasoning and stir, cooking until meat has browned and is cooked through.

5. Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.

6. To assemble the taco bowls, add a base of rice to 4 food storage containers.

7. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.

8. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Roasted Shrimp & Veggie Salad With Chili-Lime Vinaigrette Dressing

INGREDIENTS

1 pound shrimp

1 cup cherry tomatoes, halved

1 cup carrots, shredded

1 cup yellow bell pepper, chopped

1 cup red onion, chopped

1 cup asparagus, chopped

Olive oil

Salt

Pepper

Chili powder

Oregano

Lime juice

Large handful of mixed greens

Chili-Lime Vinaigrette Dressing

3 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon chili powder

Salt, to taste

Pepper, to taste

PREPARATION

1.Preheat oven to 425˚F (220˚C).

2.On a baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, chili powder, and oregano.

3.Bake veggies in the oven for 15 minutes.

4.Meanwhile, on a separate baking sheet lined with parchment paper, add shrimp and season with olive oil, salt, pepper, chili powder, oregano, and lime juice.

5.Remove roasted veggies from oven. Add the shrimp to the oven and cook for 5-7 minutes, or until the shrimp are fully cooked.

6.Prepare chili-lime vinaigrette dressing and split the dressing between two quart-sized mason jars.

7.Add roasted veggies to both mason jars and then add shrimp on top. You may need to push everything down in the jar gently to make room for the mixed greens.

8.Fill the top with as much mixed greens as you can fit and close jar with lid. Store salads in the fridge for up to 4 days.

9.To serve, pour out contents into a large bowl and mix everything together.

10.Enjoy!

Chicken Teriyaki Meal Prep

Servings: 4

INGREDIENTS

½ cup low-sodium soy sauce

3 tablespoons water

½ tablespoon garlic, minced

1 tablespoon cornstarch

4 tablespoons honey

3 skinless chicken breasts

½ bell pepper, sliced

1 cup broccoli florets

1 cup baby carrots

1 cup green beans, trimmed

Salt, to taste

Pepper, to taste

Sesame seeds, for garnish

Green onion, for garnish

PREPARATION

1. Preheat oven to 400º F (200ºC).

2. In a medium-sized saucepan over medium heat, whisk together soy sauce, water, garlic, cornstarch, and honey. Allow sauce to begin bubbling and then stir until sauce thickens. Remove from heat.

3. Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay chicken on top of sauce. Lay bell pepper, broccoli, green beans, and carrots out on either side of the chicken.

4. Season vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce.

5. Bake 20 minutes or until chicken is cooked through and juices run clear.

6. Remove pan from oven and allow to cool. Slice chicken into strips.

7. Distribute chicken and vegetables evenly between 4 tupperware containers, separating vegetables for 4 different dishes, if desired.

8. Drizzle remaining sauce over chicken and garnish with sesame seeds and green onion.

9. Enjoy!

*Refrigerate up to 4 days.

Pesto Chicken And Veggies

INGREDIENTS

2 tablespoons olive oil

4 chicken thighs, boneless and skinless

Salt, to taste

Pepper, to taste

1 pound green beans

2 cups cherry tomatoes, halved

½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

4. Enjoy!

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