18 Make-Ahead High-Protein Dinners for Hectic Weeknights
Busy weeknights call for smart meal planning that doesn’t sacrifice nutrition or flavor. These protein-packed dinner recipes are designed to be prepared ahead of time.
Each dish delivers satisfying protein while being freezer-friendly or refrigerator-ready. You’ll love having these hearty meals waiting when life gets crazy.
01. Hearty Cabbage Roll Soup
All the comforting flavors of traditional stuffed cabbage in an easy soup form. This protein-rich bowl delivers satisfaction without the tedious rolling and stuffing process.
Ingredients: 1 pound ground beef (85% lean), 1 large onion (diced), 3 cloves garlic (minced), 4 cups cabbage (chopped), 1 can diced tomatoes (14.5 oz), 6 cups beef broth, ¾ cup uncooked white rice, 2 teaspoons paprika, 1 teaspoon dried dill, salt and pepper to taste.
How To Make Hearty Cabbage Roll Soup
1. Brown the ground beef in a large Dutch oven over medium-high heat, breaking it into small crumbles with a wooden spoon. Cook until no pink remains, about 6-8 minutes, then drain excess fat.
2. Add diced onion to the same pot and cook until softened and translucent, about 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add chopped cabbage, diced tomatoes with juice, beef broth, rice, paprika, and dill. Bring mixture to a rolling boil, then reduce heat to low and simmer covered for 25 minutes until rice is tender and cabbage is soft.
4. Season with salt and pepper to taste. Cool completely before storing in refrigerator for up to 4 days or freeze in portions for up to 3 months.
02. Herb-Crusted Salmon with Green Sauce
Flaky roasted salmon paired with a vibrant herb sauce that brightens every bite. This omega-3 rich dinner feels restaurant-elegant but comes together surprisingly quickly at home.
Ingredients: 4 salmon fillets (6 oz each), 1 cup fresh parsley (packed), ¼ cup fresh cilantro, 2 cloves garlic, ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 jalapeño (seeded), ½ teaspoon salt, ¼ teaspoon black pepper.
How To Make Herb-Crusted Salmon with Green Sauce
1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Pat salmon fillets completely dry with paper towels and season both sides generously with salt and pepper.
2. Place seasoned salmon on the prepared baking sheet and roast for 12-15 minutes until fish flakes easily with a fork and reaches an internal temperature of 145°F.
3. While salmon cooks, make the chimichurri by combining parsley, cilantro, garlic, jalapeño, olive oil, vinegar, and salt in a food processor. Pulse until finely chopped but not completely smooth.
4. Let cooked salmon rest for 3 minutes before serving. Spoon the fresh herb sauce generously over each fillet. Store leftover sauce in the refrigerator for up to 5 days.
5. For meal prep, cook salmon and store separately from sauce. Reheat gently and add fresh sauce just before serving for the best flavor and texture.
03. Make-Ahead Bean and Rice Wraps
Protein-packed burritos that freeze beautifully for grab-and-go convenience. Mashing the beans creates a creamy base that holds all the flavors together in every single bite.
Ingredients: 8 large flour tortillas, 2 cans black beans (drained and rinsed), 2 cups cooked brown rice, 1 cup shredded Mexican cheese blend, 1 can diced tomatoes (drained), 2 jalapeños (minced), 1 teaspoon cumin, ½ teaspoon chili powder, salt to taste.
How To Make Make-Ahead Bean and Rice Wraps
1. Mash half of the black beans in a large bowl using a potato masher or fork, leaving some texture. Stir in the remaining whole beans, cooked rice, drained tomatoes, minced jalapeños, cumin, and chili powder.
2. Season the mixture with salt and let it sit for 10 minutes to allow flavors to meld together. The filling should hold together when squeezed but not be completely smooth.
3. Warm tortillas in the microwave for 30 seconds to make them more pliable. Place ⅓ cup filling in the center of each tortilla, sprinkle with cheese, then fold in the sides and roll tightly from bottom to top.
4. Wrap each burrito individually in aluminum foil and freeze for up to 3 months. To reheat, remove foil and microwave frozen burritos for 2-3 minutes, flipping halfway through until heated completely.
04. Low-Carb Shrimp Cauliflower Rice
All the satisfying flavors of fried rice with extra vegetables and lean protein. This quick dinner packs impressive nutrition while keeping carbs in check for lighter eating.
Ingredients: 1 pound large shrimp (peeled and deveined), 4 cups cauliflower rice, 3 large eggs (beaten), 2 tablespoons sesame oil, 3 green onions (sliced), 2 cloves garlic (minced), 2 tablespoons soy sauce, 1 cup frozen peas and carrots.
How To Make Low-Carb Shrimp Cauliflower Rice
1. Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. Add remaining oil to the same pan and scramble the beaten eggs until just set, breaking them into small pieces with a spatula. Push eggs to one side of the pan.
3. Add cauliflower rice, frozen vegetables, and minced garlic to the empty side of the pan. Stir-fry for 4-5 minutes until cauliflower is tender and vegetables are heated through.
4. Return cooked shrimp to the pan and add soy sauce and sliced green onions. Toss everything together for 1-2 minutes until well combined and heated through.
5. Cool completely before storing in meal prep containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat in microwave, stirring halfway through.
05. Comfort Food Shepherd’s Pie Makeover
Classic shepherd’s pie gets a healthy twist with creamy cauliflower mash instead of potatoes. This satisfying casserole delivers all the comfort food feels with extra vegetables sneaked in.
Ingredients: 1 pound ground beef (90% lean), 1 large head cauliflower (cut into florets), 1 onion (diced), 2 carrots (diced), 1 cup frozen peas, 2 tablespoons tomato paste, 1 cup beef broth, 2 tablespoons butter, ¼ cup cream cheese, salt and pepper.
How To Make Comfort Food Shepherd’s Pie Makeover
1. Steam cauliflower florets until very tender, about 12-15 minutes. Drain well and mash with butter and cream cheese until smooth and creamy. Season with salt and pepper, then set aside.
2. Brown ground beef in a large oven-safe skillet over medium-high heat, breaking it into small pieces. Add diced onion and carrots, cooking until vegetables soften, about 5 minutes.
3. Stir in tomato paste and cook for 1 minute until fragrant. Add beef broth and frozen peas, simmering until liquid reduces slightly, about 3-4 minutes.
4. Spread the mashed cauliflower evenly over the beef mixture, creating peaks with a fork for extra browning. Bake at 400°F for 20-25 minutes until golden brown on top.
5. Cool completely before covering and refrigerating for up to 3 days. Reheat covered at 350°F for 25-30 minutes until heated through and bubbly around the edges.
06. Mexican-Inspired Quinoa Power Bowl
A protein-packed bowl loaded with fresh Mexican flavors and creamy hummus dressing. This nutritious dinner delivers all the satisfaction of a taco salad in a healthier package.
Ingredients: 1 cup quinoa, 1 can black beans (drained and rinsed), 2 tomatoes (diced), 1 avocado (sliced), ¼ cup red onion (minced), ¼ cup fresh cilantro (chopped), ¼ cup hummus, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon cumin.
How To Make Mexican-Inspired Quinoa Power Bowl
1. Cook quinoa according to package directions using vegetable broth instead of water for extra flavor. Fluff with a fork and let cool to room temperature before assembling bowls.
2. Make fresh pico de gallo by combining diced tomatoes, minced red onion, chopped cilantro, and half the lime juice. Season with salt and let sit for 10 minutes to develop flavors.
3. Whisk together hummus, remaining lime juice, olive oil, and cumin until smooth. Add 1-2 tablespoons water if needed to reach a drizzling consistency for the dressing.
4. Divide cooled quinoa among meal prep containers or serving bowls. Top with black beans, pico de gallo, and sliced avocado. Drizzle with hummus dressing just before serving.
5. Store components separately for best results. Quinoa and beans keep for 5 days refrigerated, while avocado and dressing should be added fresh when ready to eat.
07. Homestyle Chicken Noodle Soup
The ultimate comfort soup made healthier with whole wheat noodles and extra vegetables. Simmering bone-in chicken creates rich, homemade flavor that beats any canned version hands down.
Ingredients: 2 pounds bone-in chicken breasts, 8 cups low-sodium chicken broth, 2 cups whole wheat egg noodles, 3 carrots (sliced), 3 celery stalks (chopped), 1 onion (diced), 2 cloves garlic (minced), 1 bay leaf, fresh parsley, salt and pepper.
How To Make Homestyle Chicken Noodle Soup
1. Place chicken breasts and bay leaf in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer partially covered for 25-30 minutes until chicken reaches 165°F internally.
2. Remove chicken from broth and let cool enough to handle safely. Shred the meat into bite-sized pieces, discarding skin and bones. Strain the enriched broth and return it to the pot.
3. Bring broth back to a simmer and add diced onion, sliced carrots, and chopped celery. Cook for 8-10 minutes until vegetables begin to soften but still have some bite.
4. Add egg noodles and minced garlic to the pot. Cook according to noodle package directions, usually 6-8 minutes, until noodles are tender but not mushy.
5. Return shredded chicken to the pot and simmer for 2-3 minutes to heat through. Season with salt, pepper, and fresh chopped parsley before serving.
6. Store cooled soup in refrigerator for up to 4 days or freeze for 3 months. Note that noodles may absorb liquid during storage, so add extra broth when reheating.
08. Middle Eastern Chicken and Chickpea Stew
Aromatic spices transform simple ingredients into an exotic, protein-rich stew. This warming dish freezes beautifully and tastes even better after the flavors have time to develop overnight.
Ingredients: 1½ pounds boneless chicken thighs (cut into chunks), 2 cans chickpeas (drained and rinsed), 1 can diced tomatoes, 1 onion (diced), 3 cloves garlic (minced), 2 teaspoons ground cumin, 1 teaspoon paprika, ½ teaspoon black pepper, 2 cups chicken broth.
How To Make Middle Eastern Chicken and Chickpea Stew
1. Season chicken chunks generously with salt, cumin, paprika, and black pepper. Heat oil in a large Dutch oven over medium-high heat and brown chicken pieces on all sides, about 6-8 minutes total.
2. Add diced onion to the same pot and cook until softened, about 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant and golden.
3. Pour in diced tomatoes with their juice, chickpeas, and chicken broth. Bring mixture to a boil, then reduce heat to low and simmer covered for 20 minutes.
4. Remove lid and continue simmering for 10-15 minutes until sauce thickens slightly and chicken is tender enough to shred easily with a fork.
5. Taste and adjust seasoning with additional salt, pepper, or spices as needed. Cool completely before storing in refrigerator for 5 days or freezer for 3 months.
09. Slow Cooker Pineapple Pork Tacos
Tender, flavorful pulled pork with a healthy twist on traditional al pastor flavors. Using lean pork loin keeps the protein high while the slow cooker does all the work.
Ingredients: 2 pounds pork loin, 1 cup fresh pineapple (diced), 1 onion (sliced), 3 cloves garlic (minced), 2 chipotle peppers in adobo (chopped), 1 tablespoon adobo sauce, 1 teaspoon oregano, 1 teaspoon cumin, corn tortillas, fresh cilantro.
How To Make Slow Cooker Pineapple Pork Tacos
1. Season pork loin all over with salt and pepper. Heat oil in a large skillet and sear the pork on all sides until golden brown, about 2-3 minutes per side for better flavor.
2. Transfer seared pork to your slow cooker and add diced pineapple, sliced onion, minced garlic, chopped chipotle peppers, adobo sauce, oregano, and cumin around the meat.
3. Cook on low for 6-8 hours until pork shreds easily with two forks. Remove pork from slow cooker and shred into bite-sized pieces using two forks.
4. Strain the cooking liquid and return 1 cup to the slow cooker with shredded pork. Mix well to keep meat moist and flavorful for serving.
5. Serve in warm corn tortillas with fresh cilantro, diced onion, and lime wedges. Store leftover pork in refrigerator for 4 days or freeze for 3 months.
10. Make-Ahead Chicken Enchilada Bake
All the flavors of enchiladas in an easy casserole form that assembles ahead beautifully. This family-friendly dinner can wait in your refrigerator for up to three days before baking.
Ingredients: 3 cups cooked chicken (shredded), 12 corn tortillas, 2 cups Mexican cheese blend (divided), 1 can crushed tomatoes, 1 packet taco seasoning, 1 can diced green chiles, ½ cup chicken broth, 1 onion (diced), sour cream and cilantro for serving.
How To Make Make-Ahead Chicken Enchilada Bake
1. Make quick enchilada sauce by combining crushed tomatoes, taco seasoning, diced green chiles, and chicken broth in a bowl. Whisk until smooth and well combined.
2. Mix shredded chicken with diced onion and ½ cup of the enchilada sauce. This mixture should be moist but not soupy for the best texture in the finished casserole.
3. Spread ⅓ of the remaining sauce in the bottom of a greased 9×13 inch baking dish. Layer 6 tortillas over sauce, overlapping slightly to fit.
4. Spread half the chicken mixture over tortillas, then sprinkle with ⅔ cup cheese. Repeat layers once more, ending with remaining tortillas, sauce, and cheese on top.
5. Cover tightly with foil and refrigerate for up to 3 days, or bake immediately at 375°F for 25-30 minutes until bubbly and cheese is melted and golden brown.
6. Let rest for 10 minutes before serving. Top with sour cream, fresh cilantro, and any other desired taco toppings for a complete meal.
11. Set-and-Forget Chicken Chickpea Soup
The ultimate hands-off dinner that simmers all day into liquid comfort. Bone-in chicken thighs create incredibly rich broth while dried chickpeas become perfectly tender and creamy.
Ingredients: 2 pounds bone-in chicken thighs, 1 cup dried chickpeas (soaked overnight), 1 onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 4 cloves garlic (minced), 6 cups water, 2 bay leaves, 1 teaspoon dried thyme, salt and pepper.
How To Make Set-and-Forget Chicken Chickpea Soup
1. Drain and rinse soaked chickpeas, then add them to your slow cooker along with chicken thighs, diced onion, sliced carrots, chopped celery, and minced garlic.
2. Pour water over everything and add bay leaves and thyme. The liquid should cover ingredients by about 1 inch, so add more water if needed for proper cooking.
3. Cook on low for 8 hours until chickpeas are tender and chicken easily falls off the bone. The long cooking time develops incredible depth of flavor naturally.
4. Carefully remove chicken thighs and let cool enough to handle. Shred meat into bite-sized pieces, discarding skin and bones, then return meat to the slow cooker.
5. Remove bay leaves and season soup generously with salt and pepper. The chickpeas should be creamy and tender, and the broth should be rich and flavorful.
6. Cool completely before storing in refrigerator for up to 5 days or freeze in portions for up to 4 months. Reheat gently, adding water if needed.
12. Rustic Slow Cooker Vegetable Stew
Hearty vegetables and beans create a satisfying plant-based meal that’s incredibly filling. This versatile stew welcomes whatever vegetables you have on hand for endless customization possibilities.
Ingredients: 2 cans cannellini beans (drained and rinsed), 4 large potatoes (cubed), 1 can crushed tomatoes, 2 carrots (chopped), 2 celery stalks (chopped), 1 onion (diced), 4 cloves garlic (minced), 3 cups vegetable broth, 2 teaspoons Italian seasoning, salt and pepper.
How To Make Rustic Slow Cooker Vegetable Stew
1. Add cubed potatoes, chopped carrots, chopped celery, and diced onion to your slow cooker. These hearty vegetables form the foundation of this satisfying stew.
2. Stir in drained cannellini beans, crushed tomatoes, minced garlic, and Italian seasoning. Pour vegetable broth over everything until ingredients are just covered with liquid.
3. Cook on low for 6-7 hours until potatoes are fork-tender and vegetables are soft but not mushy. The stew should be thick and hearty when finished.
4. Season generously with salt and pepper, tasting and adjusting as needed. For extra richness, stir in a dollop of pesto or sprinkle with Parmesan cheese before serving.
5. Store cooled stew in refrigerator for up to 5 days or freeze in portions for up to 3 months. Add fresh vegetables like zucchini or corn when reheating for extra nutrition.
13. Spiced Slow Cooker Beef with Root Vegetables
Warm baking spices transform ordinary beef stew into something extraordinary and aromatic. The combination of cinnamon, allspice, and cloves creates surprising depth that pairs beautifully with tender vegetables.
Ingredients: 2 pounds beef chuck roast (cubed), 4 large carrots (chunked), 3 turnips (cubed), 1 onion (sliced), 2 cups beef broth, 2 tablespoons tomato paste, 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon ground cloves, salt and pepper.
How To Make Spiced Slow Cooker Beef with Root Vegetables
1. Season beef cubes generously with salt and pepper. Heat oil in a large skillet over medium-high heat and brown beef on all sides, working in batches to avoid overcrowding.
2. Transfer browned beef to slow cooker and add chunked carrots, cubed turnips, and sliced onion. The vegetables will become incredibly tender during the long cooking process.
3. Whisk together beef broth, tomato paste, cinnamon, allspice, and cloves until smooth. Pour this aromatic mixture over the beef and vegetables in the slow cooker.
4. Cook on low for 8 hours until beef shreds easily with a fork and vegetables are melt-in-your-mouth tender. The spices will create an amazing aroma throughout your home.
5. Taste and adjust seasoning with additional salt, pepper, or spices as desired. Serve over creamy polenta, mashed potatoes, or buttered egg noodles for a complete meal.
14. Freezer-Ready Chicken Burritos
Transform leftover chicken into convenient grab-and-go meals that reheat perfectly from frozen. These protein-packed wraps are ideal for busy lunch breaks or quick dinners on hectic nights.
Ingredients: 3 cups cooked chicken (shredded), 8 large flour tortillas, 2 cups cooked rice, 1 can black beans (drained and rinsed), 1½ cups shredded cheese, 1 bell pepper (diced), ½ cup salsa, 1 packet taco seasoning, ¼ cup water.
How To Make Freezer-Ready Chicken Burritos
1. Combine shredded chicken with taco seasoning and water in a skillet over medium heat. Cook for 3-4 minutes until chicken is well coated and heated through with seasoning.
2. Mix seasoned chicken with cooked rice, black beans, diced bell pepper, and salsa in a large bowl. The mixture should be moist but not wet for the best freezing results.
3. Warm tortillas in microwave for 30 seconds to make them pliable. Place ⅓ cup filling and 3 tablespoons cheese in center of each tortilla.
4. Fold in sides of tortilla, then roll tightly from bottom to top, ensuring filling stays contained. Wrap each burrito individually in foil for freezer storage.
5. Freeze wrapped burritos for up to 3 months. To reheat, remove foil and microwave frozen burrito for 2-3 minutes, flipping halfway through until heated completely.
15. Quick Plant-Based Chili
Satisfying vegetarian chili that comes together in just thirty minutes using pantry staples. Multiple varieties of beans provide plenty of protein while bold spices create layers of complex flavor.
Ingredients: 1 can kidney beans (drained and rinsed), 1 can black beans (drained and rinsed), 1 can diced tomatoes, 1 onion (diced), 1 bell pepper (diced), 3 cloves garlic (minced), 2 tablespoons chili powder, 1 teaspoon cumin, 1 cup vegetable broth.
How To Make Quick Plant-Based Chili
1. Heat oil in a large pot over medium heat. Add diced onion and bell pepper, cooking until softened and slightly caramelized, about 6-7 minutes for better flavor development.
2. Stir in minced garlic, chili powder, and cumin, cooking for 1 minute until spices become fragrant and toasted. This step intensifies the spice flavors significantly.
3. Add both varieties of drained beans, diced tomatoes with their juice, and vegetable broth. Bring mixture to a boil, then reduce heat and simmer for 20 minutes.
4. Use a potato masher to lightly mash about ¼ of the beans against the side of the pot. This creates a thicker, more cohesive texture while keeping some beans whole.
5. Season with salt and pepper to taste. Serve with your favorite toppings like avocado, cilantro, cheese, or cornbread. Store leftovers for up to 5 days refrigerated or freeze for 3 months.
16. Italian Chicken and Bean Soup
Rustic Italian-inspired soup that transforms rotisserie chicken into an elegant dinner. This comforting bowl pairs perfectly with crusty bread and a glass of red wine for restaurant-quality dining at home.
Ingredients: 1 rotisserie chicken (meat removed and shredded), 2 cans cannellini beans (drained and rinsed), 6 cups chicken broth, 1 can diced tomatoes, 1 onion (diced), 3 cloves garlic (minced), 2 cups fresh spinach, 1 teaspoon dried oregano, ¼ cup fresh basil.
How To Make Italian Chicken and Bean Soup
1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until translucent and softened, about 5 minutes, stirring occasionally to prevent browning.
2. Add minced garlic and dried oregano, cooking for another minute until fragrant. The garlic should be golden but not browned for the best flavor.
3. Pour in chicken broth, diced tomatoes with juice, and cannellini beans. Bring mixture to a gentle boil, then reduce heat and simmer for 15 minutes to blend flavors.
4. Stir in shredded rotisserie chicken and fresh spinach. Cook for 3-4 minutes until chicken is heated through and spinach is wilted but still bright green.
5. Remove from heat and stir in fresh basil leaves. Season with salt and pepper to taste. This soup tastes even better the next day after flavors have melded overnight.
17. Veggie-Packed Zucchini Lasagna Spirals
Fun, family-friendly dinner that sneaks extra vegetables into every bite. These individual zucchini rolls are perfect for kids to help make and create an impressive presentation that looks restaurant-worthy.
Ingredients: 3 large zucchini, 1 container ricotta cheese (15 oz), 1 cup smoked mozzarella (shredded), ½ cup Parmesan cheese (grated), 1 large egg, 2 cups marinara sauce, 2 cloves garlic (minced), ¼ cup fresh basil (chopped), salt and pepper.
How To Make Veggie-Packed Zucchini Lasagna Spirals
1. Using a vegetable peeler or mandoline, slice zucchini lengthwise into thin, uniform strips about ⅛-inch thick. Lay strips on paper towels, sprinkle with salt, and let sit 15 minutes to draw out moisture.
2. Mix ricotta cheese, half the mozzarella, Parmesan, egg, minced garlic, and chopped basil in a bowl. Season with salt and pepper until mixture is smooth and well combined.
3. Pat zucchini strips completely dry with paper towels. Spread 2 tablespoons cheese mixture along each strip, leaving a small border at one end for easier rolling.
4. Roll each strip tightly from the filled end, creating individual spirals. Place seam-side down in a baking dish coated with ½ cup marinara sauce.
5. Top rolls with remaining marinara sauce and mozzarella cheese. Bake at 375°F for 25-30 minutes until cheese is golden and bubbly and zucchini is tender.
6. Let rest for 5 minutes before serving to allow rolls to set. These can be assembled a day ahead and baked when ready to serve.
18. Hearty Low-Carb Beef Stew
Rich, satisfying stew that swaps potatoes for turnips without sacrificing comfort or flavor. The earthy turnips provide similar texture while keeping carbs low and nutrition high.
Ingredients: 2 pounds beef stew meat, 4 large turnips (cubed), 3 carrots (chunked), 1 onion (diced), 2 cups beef broth, 2 tablespoons tomato paste, 2 tablespoons flour, 2 bay leaves, 1 teaspoon thyme, salt and pepper.
How To Make Hearty Low-Carb Beef Stew
1. Season beef cubes generously with salt and pepper, then toss with flour until evenly coated. Heat oil in a Dutch oven over medium-high heat and brown beef on all sides.
2. Remove beef and add diced onion to the same pot, cooking until softened, about 4 minutes. Stir in tomato paste and cook for 1 minute until darkened and fragrant.
3. Return beef to pot and add cubed turnips, chunked carrots, beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and cover.
4. Simmer for 1.5 to 2 hours until beef is fork-tender and turnips have a potato-like texture. Stir occasionally and add water if needed to prevent sticking.
5. Remove bay leaves and season with additional salt and pepper to taste. The stew should be thick and rich with vegetables that hold their shape but are completely tender.
Final Thoughts
These make-ahead protein dinners prove that eating well doesn’t require daily cooking marathons. With smart planning, you can enjoy nutritious, satisfying meals even during your busiest weeks.
Start with just two or three recipes that appeal to you most. Once you experience the convenience of having healthy dinners ready to go, you’ll want to expand your meal prep repertoire.
