Top 19 Meal Prep Ideas Perfect for Diabetic-Friendly Eating

Planning meals ahead makes managing diabetes so much easier while keeping your taste buds happy. These recipes focus on balanced nutrition without sacrificing flavor.

Each dish stores beautifully and reheats perfectly, giving you delicious homemade meals ready whenever hunger strikes throughout your busy week.

01. Protein-Packed Strawberry Peanut Butter Overnight Oats

Creamy overnight oats loaded with Greek yogurt, peanut butter, and fresh strawberries. This grab-and-go breakfast delivers 17 grams of protein to fuel your morning.

Ingredients: 1 cup old-fashioned rolled oats, 1 cup unsweetened soy milk, ½ cup plain Greek yogurt, 2 tablespoons natural peanut butter, 1 cup fresh strawberries (chopped), 2 tablespoons chia seeds, 1 tablespoon honey, ½ teaspoon vanilla extract.

How To Make Protein-Packed Strawberry Peanut Butter Overnight Oats

1. Combine oats, soy milk, Greek yogurt, and chia seeds in a large mixing bowl, whisking thoroughly to prevent clumps from forming. The mixture should look smooth and creamy at this stage.

2. Stir in peanut butter, honey, and vanilla extract until completely incorporated. The peanut butter should be evenly distributed throughout the mixture without any streaks remaining.

3. Gently fold in chopped strawberries, reserving a few pieces for topping. Divide mixture evenly between four mason jars or containers with tight-fitting lids.

4. Refrigerate overnight or at least 4 hours until oats are soft and mixture has thickened to pudding consistency. Top with reserved strawberries before serving. Keeps fresh for up to 3 days.

02. Colorful Rainbow Vegetable Soup

Vibrant vegetable soup packed with anti-inflammatory ingredients like lycopene-rich tomatoes. This wholesome soup supports healthy blood sugar levels with every colorful spoonful.

Ingredients: 2 cups diced tomatoes, 1 cup chopped carrots, 1 cup diced bell peppers, 1 cup chopped zucchini, 1 cup chopped onion, 3 cloves garlic (minced), 4 cups low-sodium vegetable broth, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Colorful Rainbow Vegetable Soup

1. Heat olive oil in a large pot over medium heat until shimmering. Add onions and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add minced garlic, carrots, and bell peppers to the pot. Cook for 5 minutes, stirring frequently, until vegetables begin to soften and release their natural aromas.

3. Stir in diced tomatoes, zucchini, oregano, salt, and pepper. Cook for another 3 minutes until zucchini starts to soften but still holds its shape.

4. Pour in vegetable broth and bring mixture to a boil. Reduce heat to low and simmer for 15-20 minutes until all vegetables are tender when pierced with a fork.

5. Divide soup into meal prep containers, leaving space at the top for expansion. Cool completely before refrigerating for up to 5 days or freezing for 3 months.

03. Make-Ahead Breakfast Burritos with Eggs and Spinach

Satisfying breakfast burritos filled with scrambled eggs, cheese, and fresh spinach. These freezer-friendly wraps reheat in minutes for busy morning convenience.

Ingredients: 8 large flour tortillas, 12 large eggs, 2 cups fresh spinach (chopped), 1 cup shredded cheese, 2 serrano peppers (diced), ¼ cup milk, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Make-Ahead Breakfast Burritos with Eggs and Spinach

1. Whisk eggs with milk, salt, and pepper in a large bowl until well combined. Heat olive oil in a large non-stick skillet over medium-low heat.

2. Pour egg mixture into the heated skillet and let sit for 30 seconds. Using a spatula, gently push cooked edges toward center, tilting pan to let uncooked eggs flow underneath.

3. When eggs are almost set but still slightly wet, add chopped spinach and diced serrano peppers. Continue cooking for 1-2 minutes until spinach wilts and eggs are fully cooked.

4. Warm tortillas in microwave for 20 seconds to make them pliable. Place ⅓ cup egg mixture in center of each tortilla, top with cheese, then fold bottom edge up and sides in.

5. Roll tightly to form burritos, then wrap individually in aluminum foil. Freeze for up to 3 months. To reheat, remove foil and microwave for 2-3 minutes, flipping halfway through.

04. Canned Tuna Rice Bowl

Quick and flavorful rice bowl combining pantry-staple tuna with fresh vegetables. Heart-healthy omega-3s meet crunchy textures in this satisfying meal.

Ingredients: 2 cans tuna in water (drained), 2 cups cooked brown rice, 1 cup kimchi, 1 cucumber (diced), 1 avocado (sliced), 2 nori sheets (torn), 3 tablespoons mayonnaise, 1 tablespoon sriracha, 2 teaspoons sesame oil.

How To Make Canned Tuna Rice Bowl

1. Cook brown rice according to package directions and let cool to room temperature. Fluff with a fork and divide evenly between four meal prep containers.

2. Drain tuna thoroughly and flake into large chunks using a fork. Mix with sesame oil in a small bowl, keeping the pieces chunky for better texture.

3. Combine mayonnaise and sriracha in a separate bowl, whisking until smooth and evenly colored. Adjust spice level by adding more sriracha if desired.

4. Arrange tuna, kimchi, diced cucumber, and avocado slices in separate sections over the rice. Top with torn nori pieces for added umami flavor and crunch.

5. Store sriracha mayo in small containers alongside the bowls. Drizzle over bowl just before eating and mix everything together. Keeps fresh in refrigerator for up to 4 days.

05. High-Protein Strawberry Muffins

Fluffy strawberry muffins made with Greek yogurt and almond flour for extra protein. Fresh berries add natural sweetness and potassium for heart health.

Ingredients: 1½ cups almond flour, ½ cup all-purpose flour, 1 cup plain Greek yogurt, 3 large eggs, ⅓ cup honey, 1 cup fresh strawberries (diced), 1 teaspoon baking powder, ½ teaspoon vanilla extract, ¼ teaspoon salt.

How To Make High-Protein Strawberry Muffins

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease with cooking spray. This prevents sticking and ensures easy removal.

2. Whisk together almond flour, all-purpose flour, baking powder, and salt in a large bowl until evenly combined and no lumps remain visible.

3. In a separate bowl, beat eggs, Greek yogurt, honey, and vanilla extract until smooth and creamy. The mixture should be well incorporated without any streaks.

4. Pour wet ingredients into dry ingredients and gently fold together until just combined. Don’t overmix, as this can make muffins tough and dense.

5. Fold in diced strawberries carefully to avoid breaking them up. Divide batter evenly among muffin cups, filling each about ¾ full.

6. Bake for 18-22 minutes until tops are golden brown and a toothpick inserted in center comes out clean. Cool in pan for 5 minutes before transferring to wire rack.

06. Chipotle-Lime Cauliflower Taco Bowls

Smoky roasted cauliflower with bold chipotle-lime flavors over quinoa. This meal-prep version delivers satisfying plant-based protein and fiber.

Ingredients: 1 large head cauliflower (cut into florets), 1 cup quinoa, 2 chipotle peppers in adobo (minced), 2 tablespoons lime juice, 3 tablespoons olive oil, 1 cup black beans (drained), 1 avocado (diced), ¼ cup cilantro (chopped), salt to taste.

How To Make Chipotle-Lime Cauliflower Taco Bowls

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cook quinoa according to package directions and set aside to cool.

2. Whisk together olive oil, minced chipotle peppers, lime juice, and salt in a large bowl until well combined. The mixture should be smooth and fragrant.

3. Add cauliflower florets to the chipotle mixture and toss until evenly coated. Every piece should be covered with the smoky marinade for maximum flavor.

4. Spread cauliflower in a single layer on prepared baking sheet. Roast for 25-30 minutes until edges are golden brown and florets are tender when pierced with a fork.

5. Divide cooked quinoa among meal prep containers. Top with roasted cauliflower, black beans, diced avocado, and fresh cilantro. Store for up to 4 days in refrigerator.

07. Pineapple-Ginger-Turmeric Wellness Shots

Bright anti-inflammatory shots blending turmeric, ginger, and sweet pineapple. These powerful little drinks support healthy blood pressure and hydration.

Ingredients: 1 cup fresh pineapple chunks, ½ cup fresh orange juice, ¼ cup coconut water, 1 tablespoon fresh ginger (grated), 1 tablespoon fresh turmeric (grated), pinch of black pepper, 1 teaspoon honey (optional).

How To Make Pineapple-Ginger-Turmeric Wellness Shots

1. Add pineapple chunks, fresh orange juice, and coconut water to a high-speed blender. Blend on high for 30 seconds until pineapple is completely smooth and no chunks remain.

2. Add grated ginger, turmeric, and black pepper to the blender. The pepper helps your body absorb the turmeric’s beneficial compounds more effectively.

3. Blend on high speed for 60 seconds until mixture is completely smooth and vibrant orange in color. Taste and add honey if you prefer additional sweetness.

4. Strain mixture through fine-mesh sieve into a bowl, pressing solids with a spoon to extract maximum liquid. Discard pulp for smoothest shots.

5. Pour into small glass bottles or ice cube trays for individual portions. Refrigerate for up to 3 days or freeze for up to 3 months. Shake before drinking.

08. Bean and Pasta Salad

Satisfying pasta salad loaded with plant-based protein from fiber-rich beans. Whole wheat noodles and zesty vinaigrette create perfect meal-prep harmony.

Ingredients: 8 oz whole wheat pasta, 1 can cannellini beans (drained), 1 cup cherry tomatoes (halved), ½ cup red onion (diced), ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic (minced), ¼ cup fresh basil (chopped).

How To Make Bean and Pasta Salad

1. Cook pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking process and cool completely.

2. While pasta cooks, whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic in a large bowl until emulsified and smooth.

3. Add cooled pasta to the vinaigrette and toss well to coat every piece. The pasta should glisten with dressing but not be swimming in it.

4. Fold in drained beans, halved cherry tomatoes, and diced red onion. Mix gently to combine without breaking up the beans or tomatoes.

5. Add fresh basil and toss one final time. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to let flavors meld. Keeps for 5 days.

09. Crunchy Chopped Salad

Fresh chickpea-cabbage salad featuring carrots and cucumbers for maximum crunch. This fiber-loaded salad promotes gut health while keeping carbs low.

Ingredients: 1 can chickpeas (drained and rinsed), 3 cups cabbage (finely chopped), 1 cup carrots (diced), 1 cup cucumber (diced), ¼ cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Crunchy Chopped Salad

1. Drain and rinse chickpeas thoroughly under cold water until water runs clear. Pat dry with paper towels to remove excess moisture for better texture.

2. Chop cabbage into very fine pieces, about ¼-inch thick. The smaller pieces will absorb dressing better and create a more cohesive salad texture.

3. Dice carrots and cucumber into uniform ¼-inch pieces for consistent crunch in every bite. Keep pieces small enough to fit easily on a fork.

4. Whisk together olive oil, lemon juice, honey, and Dijon mustard in a small bowl until smooth and well combined. Season with salt and pepper.

5. Combine chickpeas, cabbage, carrots, and cucumber in a large bowl. Pour dressing over vegetables and toss until evenly coated. Refrigerate for up to 5 days.

10. Tuna Salad Lettuce Wraps

Light and refreshing tuna salad wrapped in crisp lettuce leaves. Greek yogurt boosts protein while keeping carbs low for blood sugar management.

Ingredients: 2 cans tuna in water (drained), ½ cup plain Greek yogurt, 1 apple (diced), ¼ cup red onion (minced), 2 celery stalks (chopped), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 8 large butter lettuce leaves, salt and pepper to taste.

How To Make Tuna Salad Lettuce Wraps

1. Drain tuna completely and flake into medium-sized chunks in a large mixing bowl. Don’t break it up too much – you want some texture remaining.

2. Stir in Greek yogurt, lemon juice, and Dijon mustard until tuna is evenly coated. The mixture should be creamy but not too wet or soggy.

3. Add diced apple, minced red onion, and chopped celery to the tuna mixture. Fold gently to combine while maintaining the crunch of the fresh ingredients.

4. Season with salt and pepper to taste, then refrigerate for at least 30 minutes to let flavors meld together beautifully.

5. Carefully separate butter lettuce leaves and rinse gently under cold water. Pat dry with paper towels. Spoon tuna salad into lettuce cups just before serving to prevent wilting.

11. Sweet Potato Kale Chicken Salad with Peanut Dressing

Hearty kale salad with roasted sweet potatoes and grilled chicken. The creamy peanut dressing adds richness while keeping this meal-prep friendly.

Ingredients: 4 cups kale (chopped), 2 sweet potatoes (cubed), 2 chicken breasts, ¼ cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, ¼ cup roasted peanuts (chopped), 2 tablespoons olive oil.

How To Make Sweet Potato Kale Chicken Salad with Peanut Dressing

1. Preheat oven to 425°F. Toss cubed sweet potatoes with 1 tablespoon olive oil and roast for 25-30 minutes until tender and lightly caramelized around edges.

2. Season chicken breasts with salt and pepper. Heat remaining olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side until internal temperature reaches 165°F.

3. Let chicken rest for 5 minutes, then slice into bite-sized strips. The resting period helps keep the meat juicy and prevents it from drying out.

4. Remove thick stems from kale and chop leaves into small pieces. Massage with a pinch of salt for 2 minutes until leaves soften and become more tender.

5. Whisk together peanut butter, soy sauce, rice vinegar, and honey until smooth. Combine kale, sweet potatoes, and chicken in bowls. Store dressing separately and add just before serving with chopped peanuts.

12. Chickpea Quinoa Bowl with Roasted Red Pepper Sauce

Protein-packed vegetarian bowl combining quinoa and chickpeas for steady glucose levels. The vibrant roasted red pepper sauce adds Mediterranean flair.

Ingredients: 1 cup quinoa, 1 can chickpeas (drained), 2 roasted red peppers, ¼ cup tahini, 2 tablespoons lemon juice, 2 cloves garlic, 1 cucumber (diced), 1 cup cherry tomatoes (halved), ¼ cup fresh parsley (chopped), 3 tablespoons olive oil.

How To Make Chickpea Quinoa Bowl with Roasted Red Pepper Sauce

1. Rinse quinoa under cold water until water runs clear. Cook according to package directions, then fluff with a fork and let cool to room temperature.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add drained chickpeas and cook for 5-7 minutes, stirring occasionally, until lightly golden and crispy.

3. For the sauce, combine roasted red peppers, tahini, lemon juice, garlic, and remaining olive oil in a food processor. Blend until completely smooth and creamy.

4. Divide cooked quinoa among four meal prep containers. Top each with crispy chickpeas, diced cucumber, and halved cherry tomatoes in separate sections.

5. Sprinkle fresh parsley over each bowl and store red pepper sauce in separate small containers. Drizzle sauce over bowl just before eating and mix everything together. Keeps for 5 days refrigerated.

13. Sesame-Honey Roasted Cashews

Sweet and savory roasted cashews with toasty sesame seeds and honey. These protein-rich snacks are perfect for on-the-go munching or salad toppings.

Ingredients: 2 cups raw cashews, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons sesame seeds, ½ teaspoon sea salt, ¼ teaspoon garlic powder, pinch of red pepper flakes.

How To Make Sesame-Honey Roasted Cashews

1. Preheat oven to 325°F and line a large baking sheet with parchment paper. This lower temperature prevents the honey from burning while cashews roast evenly.

2. Whisk together honey, sesame oil, sea salt, garlic powder, and red pepper flakes in a large bowl until well combined and fragrant.

3. Add raw cashews to the honey mixture and toss until every nut is evenly coated. The cashews should glisten with the sweet and savory coating.

4. Spread cashews in a single layer on prepared baking sheet, making sure they don’t overlap. Sprinkle sesame seeds evenly over the top.

5. Roast for 12-15 minutes, stirring halfway through, until cashews are golden brown and fragrant. They’ll continue cooking slightly after removing from oven.

6. Let cool completely on the baking sheet before transferring to an airtight container. Store at room temperature for up to 5 days for maximum crunchiness.

14. High-Protein Mason Jar Salad

Convenient layered salad in a portable mason jar with protein and fiber. This customizable lunch won’t spike blood sugar while keeping you satisfied.

Ingredients: 4 mason jars, ¼ cup olive oil vinaigrette, 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1 can chickpeas (drained), 2 hard-boiled eggs (chopped), 4 cups mixed greens, ¼ cup feta cheese (crumbled), ¼ cup sunflower seeds.

How To Make High-Protein Mason Jar Salad

1. Start by adding 1 tablespoon vinaigrette to the bottom of each mason jar. This creates a barrier between dressing and vegetables to prevent sogginess.

2. Layer cherry tomatoes and diced cucumber next, as these sturdy vegetables can handle contact with dressing without wilting or becoming mushy.

3. Add chickpeas and chopped hard-boiled eggs as your protein layer. These ingredients add substance and help keep you full between meals.

4. Pack mixed greens tightly into the top portion of each jar, pressing down gently to fit as many leaves as possible while leaving some headroom.

5. Top with crumbled feta cheese and sunflower seeds just before sealing. Store in refrigerator for up to 4 days. Shake well before eating to distribute dressing evenly.

15. Cumin Chicken and Chickpea Skillet

Quick protein-rich skillet inspired by shawarma spices like cumin and paprika. This freezer-friendly meal delivers anti-inflammatory benefits for blood sugar management.

Ingredients: 1 lb chicken thighs (boneless, skinless), 1 can chickpeas (drained), 2 teaspoons ground cumin, 1 teaspoon paprika, ½ teaspoon black pepper, 1 onion (sliced), 3 cloves garlic (minced), 2 tablespoons olive oil, ¼ cup chicken broth, salt to taste.

How To Make Cumin Chicken and Chickpea Skillet

1. Cut chicken thighs into bite-sized pieces and season with cumin, paprika, black pepper, and salt. Let marinate for 15 minutes while you prep other ingredients.

2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken pieces and cook for 5-6 minutes until golden brown on all sides.

3. Add sliced onion to the skillet and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

4. Add drained chickpeas and chicken broth to the skillet. Reduce heat to medium and simmer for 8-10 minutes until chicken is fully cooked and liquid has reduced.

5. Divide into meal prep containers and cool completely before refrigerating for up to 4 days or freezing for up to 3 months. Reheat thoroughly before serving with couscous or steamed vegetables.

16. Peach-Oatmeal Breakfast Bars

Fiber-rich breakfast bars made with oats, ripe peaches, and brown sugar. These portable bars help regulate blood sugar by slowing carbohydrate breakdown.

Ingredients: 2 cups old-fashioned oats, 1 cup all-purpose flour, ½ cup brown sugar, ½ cup butter (melted), 2 cups fresh peaches (diced), 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon salt.

How To Make Peach-Oatmeal Breakfast Bars

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Grease the parchment lightly with cooking spray.

2. Combine oats, flour, brown sugar, cinnamon, and salt in a large bowl. Mix thoroughly until all dry ingredients are evenly distributed throughout.

3. Whisk together melted butter, egg, and vanilla extract in a separate bowl until smooth. Pour wet ingredients into dry mixture and stir until just combined.

4. Press half the oat mixture firmly into prepared pan to create an even bottom layer. Top with diced peaches, then crumble remaining oat mixture over fruit.

5. Bake for 35-40 minutes until top is golden brown and edges are set. Cool completely in pan before cutting into bars. Store covered for 5 days or freeze for 3 months.

17. Elote-Inspired Pasta Salad

Zesty pasta salad capturing the flavors of Mexican street corn with creamy sauce. Whole wheat pasta and healthy fats make this diabetes-friendly.

Ingredients: 8 oz whole wheat pasta, 2 cups corn kernels, ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup cotija cheese (crumbled), 2 tablespoons lime juice, 1 teaspoon chili powder, ¼ cup cilantro (chopped), 1 jalapeño (minced).

How To Make Elote-Inspired Pasta Salad

1. Cook whole wheat pasta according to package directions until al dente. Drain and rinse with cold water to stop cooking and cool completely for salad use.

2. Heat a large dry skillet over medium-high heat. Add corn kernels and cook for 5-6 minutes, stirring occasionally, until lightly charred and fragrant.

3. Whisk together mayonnaise, sour cream, lime juice, and chili powder in a large bowl until smooth and well combined. This creates the creamy elote-style dressing.

4. Add cooled pasta and charred corn to the dressing. Toss gently until every piece is coated with the creamy, tangy sauce.

5. Fold in crumbled cotija cheese, chopped cilantro, and minced jalapeño. Refrigerate for at least 1 hour before serving to let flavors develop. Keeps for 4 days refrigerated.

18. Everything Bagel Cottage Cheese Snack Jar

High-protein snack layering creamy cottage cheese with crunchy vegetables and chickpeas. Everything bagel seasoning brings bold flavors to every bite.

Ingredients: 2 cups cottage cheese, 1 cup bell peppers (diced), 1 cup roasted chickpeas, 2 tablespoons everything bagel seasoning, 1 tablespoon olive oil, ¼ teaspoon garlic powder, 4 small mason jars.

How To Make Everything Bagel Cottage Cheese Snack Jar

1. Preheat oven to 400°F. Drain and rinse canned chickpeas, then pat completely dry with paper towels. Moisture will prevent them from getting crispy.

2. Toss dried chickpeas with olive oil and garlic powder until evenly coated. Spread on baking sheet and roast for 20-25 minutes until golden and crunchy.

3. Let roasted chickpeas cool completely while you prepare other components. They’ll continue to crisp up as they cool to room temperature.

4. Divide cottage cheese evenly among four small mason jars or containers. The creamy base provides protein and calcium for sustained energy.

5. Top each jar with diced bell peppers and cooled crispy chickpeas. Sprinkle everything bagel seasoning over the top just before eating. Store refrigerated for up to 4 days.

19. High-Protein Blueberry Peanut Butter Chia Pudding

Creamy make-ahead chia pudding with blueberries and peanut butter layers. Fiber and protein keep you energized while anthocyanins support diabetes management.

Ingredients: ¼ cup chia seeds, 1 cup unsweetened almond milk, ½ cup fresh blueberries, 3 tablespoons natural peanut butter, 2 tablespoons maple syrup, ½ teaspoon vanilla extract, pinch of salt.

How To Make High-Protein Blueberry Peanut Butter Chia Pudding

1. Combine chia seeds, almond milk, 1 tablespoon maple syrup, vanilla extract, and salt in a bowl. Whisk vigorously for 2 minutes to prevent clumping.

2. Let mixture sit for 5 minutes, then whisk again thoroughly. This second whisking ensures chia seeds are evenly distributed and won’t settle into clumps.

3. Cover and refrigerate for at least 4 hours or overnight until mixture has thickened to pudding consistency. The chia seeds will absorb liquid and expand significantly.

4. Blend fresh blueberries with remaining maple syrup until smooth and vibrant purple. This creates a beautiful natural fruit layer for the pudding.

5. Layer chia pudding, blueberry mixture, and small dollops of peanut butter in glasses or jars. Swirl gently with a spoon to create marbled effect before serving. Keeps 3 days refrigerated.

Final Thoughts

These diabetes-friendly meal prep recipes prove that healthy eating doesn’t mean sacrificing flavor or convenience. Each dish balances nutrients perfectly for stable blood sugar.

Start with just a few favorites and gradually build your meal prep routine. Your future self will thank you for these delicious, ready-to-eat options.