HEALTHY MEAL PREP RECIPES WE’RE MAKING FOR LUNCHES (AND LOVING)

Who else is meal prepping like a BOSS these days?  We’re on a roll in our house and I’m loving all of the new things we’re trying (and repeating because they’re so awesome).  Here are a few meal prep recipes we are super excited about this month!  

HEALTHY MEAL PREP RECIPES THAT ROCK!

Stuffed Peppers (2 ways)

These are INSANE good.  The first one we make (not pictured here) is a Spinach and Ricotta stuffed version, which we roast and serve over some type of brown rice or quinoa for Monday/Wednesday lunches.  We were inspired by this recipe originally and opted out of including the roasted cherry tomatoes.  We also use less parm cheese and part-skim ricotta.

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Another stuffed pepper recipe we are LOVING (pictured here) is along the same lines – but we stuff this one with broccoli and cheese.  We combine this recipe (the one I mentioned above) and this one to make it our own.  Super easy.  Here’s how we do it:

INGREDIENTS: a boatload of garlic (around 3 cloves),  a bunch of fresh spinach (probably around 1 cup or so, chopped), 1 bag organic broccoli florets (thawed & diced super tiny-we use the organic stuff from Stop & Shop), about 1/4 of a large onion (we like the purple ones, but you can rock whatever onion you like!), 2 packages of whatever brown, wild, long grain rice or quinoa (we use the organic, microwave kind to make this recipe super quick), 3 peppers, whatever color you like (cut in half with seeds removed), 2 cups ricotta (part skim), salt & pepper (pretend you’re a chef and eyeball it)

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Preheat oven to 425 degrees, place peppers in a baking dish (whatever fits), spray it if you wish and stuff those peppers with all the goodness (literally dump it all in a bowl, mix it up and then fill the peppers with it).  If you’re feelin’ fancy, top it with a little cheese of your choice (we used cheddar) and bake for 25-30 minutes (until everything looks brown and melty).

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This is an incredibly light dish, despite the cheese. We let them cool and dish them out into glass meal prep containers and eat them for lunches (usually Mondays and Wednesdays).  NOTE:  I am full with 1/2 of a pepper, but the hubs needs a whole one to make it a hardy meal.

SWEET AND LIMEY BUDDHA BOWL

This little number is my own concoction, inspired by a friend’s recommendation.  I like to call it the Sweet Limey Buddha Bowl, because I can’t say “Sweet and Limey” without giggling.  Whatever.

The recipe is below.  This is super simple.  We also make this for lunches (usually Tuesday/Thursdays) and its delicious.  Super filling.  So yummy.

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INGREDIENTS:  2 Large sweet potatoes, a bunch of spinach (probably 3 cups or so), chopped, 1 can of corn (drained), 1 can of black beans (drained), 2 packages of brown, wild, long grain rice or quinoa (we use the microwave kind to make this recipe super quick), 1/4 of a medium size red onion, a couple of tablespoons of fresh cilantro, chopped), salt & pepper to taste.  DRESSING: 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1/4 cup lime juice, 1/4 teaspoon cumin, drizzle of honey (however much you like for sweetness, I usually mess with it until I get the desired taste – start with a teaspoon and go from there)

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Dice your sweets, drizzle with a bit of EVOO and cinnamon and roast for around 45 minutes at 425 degrees (stirring half way through).  While those are roasting, mix everything else together in a bowl, then mix up all of the ingredients for the dressing and set aside.  Once the sweeties have roasted and cooled, mix them with everything else, drizzle with dressing and prepare to have your mind blown.  We make this for Tuesday/Thursday dishes (this recipe splits into 4 equal servings – my hubby ads some roasted chicken to it if he needs extra protein).

Oh, and PS – if you’re wondering what a Buddha Bowl is, here’s a pretty good explanation 🙂   We add Feta, because OMG, Feta makes this dish amazing.

SOMETHIN’ SWEET

DIY Peanut Butter and Jelly Cups.

Oh, sweet love of all that’s delicious.  These DIY treats are amazing.  We found the original recipe here via Delish.   We follow this recipe exactly, except we didn’t have peanuts to chop and put on top so we used cashews.  Super filling, yummy, healthy sweet treat and easy to make!

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Mmmmmmkay…So, what are you prepping this week?  If you have any quick, healthy meal prep recipes to share, drop me the links in the comments below.  I’m always looking for new recipes to try.  Tootles!

Looking to have organic meals prepped and delivered to your door instead? Check this out before ya go!


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