Being healthy and proactive with your food might seem difficult, especially if you don’t have time to cook every single day (because, you know, you’re at work!), but this is where meal prepping comes in and saves the day. Meal prep recipes have become super popular these last few years, and it’s easy to see why. Not only does meal prepping help you stay healthy, but it also gives you the opportunity to keep all the flavor you want even when you’re watching what you eat.
Meal prepping will also help you stop worrying about what to make for lunch or dinner daily, and it will keep you away from fast food takeout!
With these 3 meal prepping recipes I’ve gathered for you, you’ll be able to get a few ideas on what to eat for lunch, dinner, and even breakfast in this coming week.
So, plan in advance, prep your meals, be healthy, and you’ll be as happy as a clam!
Keep on reading to find out my 3 favorite meal prepping recipes!


Honey Sriracha Glazed Meatballs (8 servings)

Honey Sriracha Glazed Meatballs

For the meatballs:

2 lb. lean ground turkey
1 cup whole-wheat panko breadcrumbs
2 eggs
¼ cup green onions, chopped
½ tsp. garlic powder
½ tsp. salt
½ tsp. black pepper

For the sauce:

¼ cup Sriracha
3 Tbsp reduced-sodium soy sauce
3 Tbsp rice vinegar
3 Tbsp honey
1 Tbsp grated fresh ginger
3 cloves garlic, minced
½ tsp. toasted sesame oil


  • Preheat your oven to 375 degrees F.
  • In a large bowl, mix together the turkey, breadcrumbs, eggs, green onions, garlic powder, and salt/pepper until they are well combined. Shape the mixture into 1½-inch balls (you’ll make roughly 40 balls) and place them spaced apart on the prepared baking sheets lightly sprayed with cooking spray.
Honey Sriracha Glazed Meatballs Prep
Honey Sriracha Glazed Meatballs Prep
  • Bake your meatballs for 20 to 25 minutes, or until browned and cooked through.
  • While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
  • Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Coconut Mango Chicken (4 servings)

Coconut Mango Chicken
Coconut Mango Chicken


4 chicken breasts, sliced in half lengthwise
2 cups cooked basmati or jasmine rice
1 avocado, sliced
1/4 cup shredded sweetened coconut
Extra cilantro, for garnish

For the mango marinade:

1 mango
2 tbsp olive oil
2 tbsp lime juice
1 tbsp honey
1 tbsp Sriracha
2 cloves garlic minced
1 tsp salt

For the corn salsa:

1 cups Corn
1/2 can black beans, drained
1/2 red pepper, diced
1 small red onion, diced
1 tbsp lime juice
1/4 cup chopped cilantro
3/4 tsp salt


Preheat your BBQ to med-high heat (alternatively, preheat your oven to 425 F). Cook the rice in a rice cooker according to package directions.
Blend your ingredients for mango sauce together, then marinate the chicken (each breast sliced in half lengthwise) in half of the mixture for 10 min.

IMPORTANT: when saving half your marinade, you want to make sure to mix the marinade ingredients in a bowl separate from the chicken FIRST so as to avoid contamination. Divide the mixture in half, save the uncontaminated version for after you’re done cooking everything, and the other half for marinating your chicken.
Meanwhile, mix together ingredients for corn salsa.
Add chicken to grill and cook for 4 min per side. Remove from heat. Divide rice among four glass meal prep bowls. Add 2 pieces of chicken to each bowl (there should have been 8 slices total) and top with extra reserved mango sauce, corn salsa, shredded coconut, and extra cilantro. Add slices of avocado and refrigerate up to 5 days in the fridge.

Breakfast Egg Muffins (6 servings)

Breakfast Egg Muffins
Breakfast Egg Muffins


cooking spray
6 eggs
salt and pepper to taste
1/2 cup cooked chopped spinach
1/3 cup crumbled cooked bacon
1/3 cup shredded cheddar cheese
diced tomatoes and chopped parsley for garnish


Preheat your oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
Crack the eggs into a large bowl. Use a Braun MultiQuick 7 Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
Add the spinach, bacon, and cheese to the egg mixture and stir to combine.
Divide the egg mixture evenly among the muffin cups.
Bake for 15-18 minutes or until eggs are set.
Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.


And here it is, 3 meal prep ideas for breakfast, lunch, and dinner to get you through the week! Pretty fancy, right?


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