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3 easy recipes to simplify your week
Meal prep doesn’t have to take all day or be boring. If you’re a busy parent trying to stay on top of meals for the week, this post is for you. In just one hour, you can prep three family-friendly recipes that are nutritious, delicious, and perfect for a family of 5. Whether you’re juggling work, school, or just the chaos of everyday life, these recipes will help you stay one step ahead.
Let’s jump into the lineup!
🍲 Sheet Pan Chicken & Veggies
Quick, healthy, and zero fuss
This sheet pan meal is a go-to for busy nights. Everything cooks on one pan, and cleanup is minimal. Plus, the flavors are customizable depending on what’s in your fridge.
✅I use these large non-stick sheet pans from Amazon every week. They’re sturdy, easy to clean, and hold enough for a full meal for 5.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3 bell peppers (any color), sliced
- 2 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried Italian herbs
- Salt & pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss chicken and veggies in a large bowl with olive oil and seasonings.
- Spread evenly on a sheet pan.
- Roast for 25–30 minutes, flipping halfway through.
- Cool and portion into containers. I personally have used these containers and loved them, though I’m starting to switch to these containers for me and my husband, the kiddos still use the plastic ones for now.
🍝 Pasta Bake with Hidden Veggies
Comforting, cheesy, and kid-approved
This pasta bake sneaks in veggies without anyone noticing, great for picky eaters! It’s freezer-friendly and makes delicious leftovers.
✅I use this grater for quickly prepping zucchini and carrots. If you’re short on time, use pre-shredded cheese and veggies. There is no cheating in meal prep!
Ingredients
- 1 lb pasta (penne or rotini)
- 1 jar marinara sauce (24 oz)
- 1 cup ricotta cheese or cottage cheese
- 2 cups shredded mozzarella
- 1 cup frozen spinach, thawed and squeezed dry
- 1 zucchini, grated
- ½ cup grated carrot
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta, drain, and return to pot.
- Mix in marinara, ricotta, veggies, and half the mozzarella.
- Transfer to a 9×13 dish and top with remaining cheese.
- Bake for 25–30 minutes until bubbly and golden.
- Cool and portion into meal prep containers.
🌯 Southwest Rice Bowls
All the flavor, none of the quinoa
These bowls are hearty, flavorful, and easy to customize. Use brown rice, jasmine rice, or even cauliflower rice. Honestly, if you’re into quinoa, you can use that too.
🍚 I make rice and beans weekly (Mexican household here!) as it’s a staple on many of my dishes. I used these glass containers to keep everything fresh and neatly packed in the fridge.
Ingredients
- 2 cups uncooked rice (white, brown, or jasmine)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 avocado, sliced (add fresh day-of)
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Cook rice according to package instructions. Fluff and let cool. ***
- In a large bowl, combine rice, beans, corn, bell pepper, and onion.
- In a small bowl, whisk lime juice, olive oil, cumin, chili powder, and salt.
- Pour over the rice mixture and toss well.
- Portion into containers. Add avocado before eating to keep it fresh.
***I usually cook my Mexican rice at least once a week and store it; but when I’m out of time (and out of rice) I do cook the rice according to the package instructions. I sub water for chicken stock or broth (or even a tomato-chicken flavor bouillon- just add it to the water and let the flavors enhance your rice).
🧑🍳 Time-Saving Tips
- Cook rice and pasta at the same time
- Use two sheet pans for the chicken and veggies
- Label your containers with these labels and grab this meal planner to plan ahead
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