The Best Meal Prep Recipes for Make-Ahead Meals
From white chicken chili and orzo with cream recipes that can be cooked in a pressure cooker to recipes for sharing hot honey chicken dishes, tips for meal planning and other time-saving strategies are provided. Italian grinder sandwiches and ricotta appetizer recipes are best made shortly before serving. Other suggestions include Mexican street corn salad with prepped corn and dressing for appetizers and side dishes and other party-friendly main dishes for lunch and dinner.
Why These Meal Prep Recipes Are Beneficial
- One-Pot Main Dish: Creamy chicken sausage and broccoli orzo is simple to make and a good option to reheat for lunch the following day.
- Batched Hot Honey Chicken Bowls: Rice, chicken, sweet potatoes, and broccoli can be prepped before eating and portioned out for individual meals.
- Flexible Service Ideas: Menu items like grill sandwiches, ricotta appetizers, and Mexican street corn salad have prepped components that can be served fresh on the day they are cooked.
- Pressure Cooker Recipe: Creamy white chicken chili uses easy-to-find ingredients and is a fast option for weeknight dinners.
1. Ricotta Pistachio Honey Bites: 10-Minute Appetizer
Ricotta pistachio honey bites make 12 bite-size appetizers and can be prepared in advance and brought to a party. Ricotta pistachio honey bites can be put together close to serving to keep the crostini crisp and the ricotta light under the honey (the bit not suitable for preparation ahead of time). I coat both sides of the baguette slices with olive oil and bake at 375°F (190°C) until lightly golden and soft, about 5 to 7 minutes, flipping halfway through the baking process. Baking the slices on a baking sheet helps avoid overcrowding and gives them time to cool before adding ricotta. Whipping ricotta for about 1 minute can help make it creamier and fluffier, using a fork or other utensil if necessary. Whole milk and honey-infused ricotta are good options for this recipe because they don't share flavor with other ingredients in the dish and can be served on a platter or charcuterie board alongside olives and other cured meats. To cook this recipe for another tray, add a slice of fig or pear to the ricotta. Hot honey adds sweetness and spice, and fresh basil or mint leaves can be mixed with whipped ricotta. Other toppings you might try include fresh thyme leaves and a pinch of flaky sea salt.
2. Instant Pot White Chicken Chili: Creamy and Hearty for Easy Meal Prep
Ideal for meal preparation, this Instant Pot White Chicken Chili incorporates easy-to-store ingredients, thus making it appropriate for busy weeknights. With its hearty and creamy texture, it is lifted with a zesty lime finish that keeps the flavors bright. Main ingredients include chicken thighs, Great Northern beans, and cream cheese. These ingredients provide richness. The use of low-sodium chicken broth effectively helps in controlling salt levels, ensuring the creation of a satisfying, wholesome dish without any need for lengthy cooking times. As you cook, the aroma of spices like cumin and the sight of shredded chicken are cues that everything is on track to progress well. Avoid the common pitfall of burning by ensuring that the pot is deglazed properly for preventing any sticking during the sautéing phase. For serving, ladle into bowls and include toppings such as fresh avocado or crushed tortilla chips for crunch. Leftovers can be stored in the refrigerator for up to four days. They often taste even better after a day as flavors meld beautifully.
3. Chicken Sausage and Broccoli Orzo: A Creamy One-Pan Dinner
Chicken sausage and broccoli orzo is a dish I cook at home to eat for dinner and leftovers for lunch the next day. I can quickly separate leftovers of cooked orzo, chicken sausage, and broccoli after dinner for lunch. The sauce for orzo is creamy, like risotto. I like firm broccoli in this dish. I sauté the sausage slices in a large, heavy skillet after the oil shimmers. I don't move the slices while sautéing for 3 to 4 minutes, then lift the slices out of the pan once they are browned on the cut sides so that their drippings can flavor the broth and orzo. I boil the broth and stir it during cooking to help thicken the broth and pasta starch in the pan. I do not rinse the pasta. I lower the heat to a simmer before adding dairy to the pan. I use freshly grated parmesan cheese from a block to help create a smooth sauce. I serve it right away in shallow white ceramic bowls with additional toppings of grated parmesan cheese, coarse black pepper, and flat-leaf parsley. I also offer a side of fresh salad with lemon dressing. Another side I'd offer with a family dinner is broccoli cheese rice casserole.
4. Italian Grinder Sandwich with Provolone and Pepperoncini
This Italian grinder sandwich is made using one Italian loaf cut into four pieces. The four-piece grinder is a good choice for a lunch sandwich that can be put together right before serving with melted provolone and crisp lettuce inside the sandwich and other solid bread ingredients to hold up other sandwich ingredients after assembly. I eat this sandwich for lunch. Request thinly sliced deli meats and cheeses. Folded slices are less difficult to bite into than regular-size slices. A sandwich with folded slices of cheese and meat will also be less likely to bulge when placed in the bread and more convenient to eat if raw vegetables are included. Trim off some of the filling from the top piece of bread if needed for easier handling. I toast an open-faced sandwich on a baking sheet in the oven at 400°F (200°C) for 5-7 minutes or until the bread is toasted and the provolone cheese is melted. Cut tomatoes and add dressed lettuce to the sandwich after it comes out of the oven to keep the lettuce cool and the cheese from melting. Brush the bread slices with dressing and then reassemble the loaf. Do not prepare this sandwich well in advance. Slice the loaf with a sharp knife and serve. I suggest serving potato chips on the side with this sandwich. Another option is a pasta salad.
5. Hot Honey Chicken Bowls with Sweet Potatoes and Broccoli
These bowls of hot honey chicken are enough to serve four people as meal prep meals. All components except the sauce (the rice, chicken, sweet potatoes, and broccoli) can be cooked ahead of time and portioned into serving sizes. The sauce can be cooked ahead of time and added when serving the chicken. I place pieces of sweet potato on a rimmed baking sheet with some space between them. If the pieces touch, the sweet potatoes won't cook properly due to trapped steam. Bake for 20 to 25 minutes, flipping halfway through, until the edges are dark brown and shrunken. The browned edges I like are shown in the photographs here (darker brown edges). I suggest patting the chicken dry before cooking it in cast iron or stainless steel. Cook over medium-high heat without moving the chicken for 3 minutes before flipping to brown it. To avoid cooking the chicken in batches or ending up with pale chicken from its own juices, don't overcrowd the pan. Steam broccoli for 4 to 5 minutes. To serve immediately, do not cover and remove from heat when broccoli is bright green. Hot sauce and apple cider vinegar in the honey mixture help offset the sweetness of the dish. Cold butter in the honey mixture helps create a shiny sauce. I add chicken in the center of the broccoli and green onion and chili flakes on top.
6. Mexican Street Corn Salad With Charred Corn and Cotija
Dressings and corn have been made ahead of time. Other vegetables have been added to the Mexican-style salad at serving time. Six servings: A buffet or lunch or dinner side dish; grilled corn kernels have been combined with a cold chili-lime dressing (my preference). I use a large cast-iron skillet without a grill to cook my corn kernels over medium-high heat for 5-7 minutes until tender and slightly browned. Allow the corn kernels to cool slightly before preparing the salad dressing. Hot corn kernels can thin the dressing. I don't want the dressing to run off the corn kernels. Serve salad right away or refrigerate for 30 minutes before serving. Other good side dishes to serve with this salad include tacos and grilled chicken. I usually serve chips on the side as part of a meal that includes this dish. Sliced red onion contributes a sharp crunch to the salad. For a main-course salad, add grilled chicken or shrimp. Optional: Add steak. Slice an avocado and add it when serving. Optional: Add black beans for a heartier salad. Optional: Add jalapeño seeds for extra spice. Optional: Add cayenne pepper or hot sauce to the dressing.