Easy, inexpensive meal prep ideas and recipes

NVintage

Here are easy, cheap meal prep ideas and recipes I've found on the internet. Feel free to add more!

NVintage

https://youtu.be/ft0FMx-6dtE

NVintage

https://youtu.be/Ljyc-IgrIZ0

NVintage

https://youtu.be/nbJsUKsn5XI

NVintage

https://youtu.be/7gCvNw_HYjk

NVintage

https://youtu.be/WiVSn84tlqs


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https://youtu.be/uywmpEmZLnA

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ehju0901

I've been doing quinoa with a bit of black bean salsa and some steamed veggies. If you wanted to add a meat you could add some chicken as well. It's very filling, easy to make and tastes good!

cwolfman13

Any sheet pan meal...we do quite a bit of that during the work week...super fast and easy and everything is cooked on one baking sheet in the oven.

NVintage

Quality over quantity!!!!

https://youtu.be/ZbmPbeLY8qw

NVintage

Working from home and trying to maintain my weight is hard! Starting my dinner already at 7am! This is a new recipe for me, a slow cooked stew...

Easy Brunswick Stew
Okra, barbecued pork, lima beans, and chopped chicken make this stew a hearty, filling option for the slow-cooker.
Prep:
15 mins
Cook:
6 hrs 30 mins
Total:
6 hrs 45 mins
Yield:
Makes 14 cups
Easy Brunswick Stew
Ingredients
Ingredient Checklist
1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns, thawed** (I used regular potato)
¾ pound barbecued pork, chopped
1 cup chopped cooked chicken
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (15-ounce) can tomato sauce
1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
1 (15 1/4-ounce) can lima beans, drained
2 cups chicken broth
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon Worcestershire sauce
Directions
Instructions Checklist
Step 1
Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

Step 2
NOTE: For testing purposes only, we used Ore-Ida Southern Style Potatoes adn Texas BBQ Southern Style Pulled Pork Barbeque with sauce.

© Copyright 2022 MyRecipes. All rights reserved.
Printed from https://www.myrecipes.com 02/10/2022

hesn92

I've been doing "grain bowls" pretty much every week for over a year now lol. It's just really easy to prep and it's healthy. All I do is cook up a batch of a grain (quinoa usually), and roast some type of vegetable and chick peas (or another protein). Throw all of that in a big container together. And then each day I dish out some greens (kale bc it holds up better when you heat it up) add some of my quinoa mixture, warm it up, add some sauce. In the summer I eat that same thing basically but I don't warm it up so it's more of a salad. I really should mix it up but I'm lazy.

NVintage

I do the same for lunch, usually, an easy burrito bowl or turkey instead of beans...I might do the roasted veggies idea for something different!

The Best Baked Rice and Beans
Due to certain worldwide events, I've been getting lots of requests for easy, hearty recipes that can be made using basic dry and canned goods. This incredibly delicious Spanish-style baked rice and beans is all that and more. You'll also see a fantastic, foolproof way of making perfect rice, every time. Garnish with Monterey Jack cheese, sour cream, and chopped cilantro, if you like.
By Chef John
Prep:
10 mins
Cook:
1 hr 10 mins
Total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
The Best Baked Rice and Beans
Ingredients
Ingredient Checklist
3 cups basmati rice
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chili powder
¼ teaspoon cayenne pepper (Optional)
¼ teaspoon dried oregano
¼ cup olive oil
1 (16 ounce) jar tomato salsa
2 cups chicken broth
2 (15 ounce) cans kidney beans, rinsed and drained
Directions
Instructions Checklist
Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.

Step 3
Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Chef's Notes:
Any long-grain white rice will work.

Tips
You can use paprika instead of chili powder. Feel free to use melted butter instead of olive oil--it'll have the same effect.

Tips
You can use any canned beans of your choice--pintos would also be great, as would black beans. You can use water instead of chicken broth.

Tips
Once you unwrap the dish from the oven, taste to make sure rice is cooked before fluffing with a fork. If it's not, re-cover and continue to bake until tender.

Nutrition Facts
Per Serving: 422 calories; protein 12.4g; carbohydrates 76.1g; fat 8.6g; cholesterol 1.5mg; sodium 1344.2mg.
© Copyright 2022 Allrecipes. All rights reserved.
Printed from https://www.allrecipes.com 02/11/2022

NVintage

https://youtu.be/Lb0DHow7UFY

I did this for lunch today with microwavable quinoa/rice mix and a few deviled eggs I made earlier...really fast and easy!

NVintage

NVintage

https://www.hollywoodkitchenshow.com/post/michael-curtiz-hungarian-goulash

AdahGreen2022

Crockpot Oatmeal- (half cup Bob's Red Mill extra thick oats, 1 cup spring water, and 1 4oz cup Mott's apple sauce cooked on high 2-2.5 hrs... then about 3 teaspoons of butter, 3tsp organic maple syrup added, and topped with cinnamon sugar)

AdahGreen2022

Pasta de Sardine
Pasta de sardine is a great dish for anyone who likes seafood with their pasta. This dish is not only fast and easy to prepare, but it is also delicious. It's of regional Spanish-Italian authenticity and goes well with either red wine or beer.

Recipe by SONNYCHIBA Updated on November 17, 2022
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 5 mins
Total Time: 35 mins
Ingredients
8 ounces dry fettuccine pasta

2 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, crushed

1 medium lemon, juiced

1 (3.75 ounce) can sardines in tomato sauce

¼ cup freshly grated Parmesan cheese

1 pinch red pepper flakes, or to taste

Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.

While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.

Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

Nutrition Facts

calories
350
total fat 13g saturated fat 3g cholesterol 21mg sodium 192mg total carbohydrate 47g dietary fiber 4g total sugars 3g protein 15g vitamin c 24mg calcium 158mg iron 3mg potassium 295mg