The Ultimate Guide to Cheap and Easy Meal Prep: 60 Recipes for Breakfast, Lunch, and Dinner

Finding the time and energy to cook healthy, affordable meals can be a significant challenge. This comprehensive guide is here to solve that problem. We’ve compiled 60 delicious, budget-friendly recipes for breakfast, lunch, and dinner that are perfect for meal prepping. Whether you’re looking to save money, eat healthier, or simply reclaim your weeknights, these recipes will help you achieve your goals. Get ready to transform your kitchen into a hub of efficiency and enjoy stress-free meals all week long.

Breakfast Recipes

1. Overnight Oats

Overnight oats are the ultimate time-saver for busy mornings. This no-cook recipe is endlessly customizable and provides a balanced and filling start to your day.

Ingredients:

• ½ cup old fashioned oats
• ½ cup milk (dairy or non-dairy)
• ½ Tbsp brown sugar
• ⅛ tsp cinnamon
• ½ Tbsp chia seeds
• Pinch of salt

Instructions: Combine all ingredients in a jar or container with a lid. Stir or shake well to ensure everything is evenly mixed. Refrigerate for at least 4 hours, or overnight. In the morning, give it a stir and add your favorite toppings like fresh fruit, nuts, or a dollop of yogurt.

2. Baked Oatmeal

Warm, custardy, and comforting, baked oatmeal is like having a healthy cake for breakfast. A single batch can provide breakfast for the entire week.

Ingredients:

• 2 cups rolled oats
• 1/3 cup maple syrup
• 1 tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp salt
• 2 cups milk
• 1 large egg
• 2 Tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1 cup of fruit (fresh or frozen berries, chopped apples, or bananas)

Instructions: Preheat your oven to 375°F (190°C). In a large bowl, mix together the oats, baking powder, cinnamon, and salt. In a separate bowl, whisk together the maple syrup, milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir to combine. Gently fold in the fruit. Pour the mixture into a greased 8×8 inch baking dish and bake for 35-45 minutes, or until the center is set. Let it cool before slicing into portions. Store in the refrigerator and reheat individual slices in the microwave.

3. Breakfast Cookies

Cookies for breakfast? Yes, please! These are not your average sugary dessert. Packed with whole grains, healthy fats, and fruit, they are a perfectly acceptable and delicious way to start your day.

Ingredients:

• 1 ½ cups rolled oats
• ½ cup whole wheat flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 2 ripe bananas, mashed
• ¼ cup peanut butter
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• ½ cup add-ins (chocolate chips, raisins, chopped nuts)

Instructions: Preheat your oven to 350°F (175°C). In a bowl, combine the oats, flour, baking soda, cinnamon, and salt. In another bowl, mix the mashed bananas, peanut butter, honey, and vanilla. Add the wet ingredients to the dry and stir until just combined. Fold in your chosen add-ins. Drop spoonfuls of dough onto a baking sheet and flatten slightly. Bake for 12-15 minutes. Store in an airtight container.

4. Granola Bars

Skip the store-bought granola bars, which are often high in sugar and preservatives. Making your own is easy, cheaper, and allows you to control the ingredients.

Ingredients:

• 2 cups rolled oats
• 1 cup chopped nuts and/or seeds
• ½ cup honey or maple syrup
• ½ cup peanut butter or other nut butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions: In a large bowl, combine the oats, nuts, and seeds. In a small saucepan, heat the honey and peanut butter over low heat until melted and smooth. Remove from heat and stir in the vanilla and salt. Pour the wet mixture over the dry ingredients and stir until everything is well coated. Press the mixture firmly into a greased or parchment-lined 8×8 inch pan. Refrigerate for at least one hour before cutting into bars.

5. Homemade Muesli

Muesli is a traditional European breakfast cereal made from a base of raw rolled oats and other wholesome ingredients. It’s incredibly simple to make a big batch to last you for weeks.

Ingredients:

• 4 cups rolled oats
• 1 cup chopped nuts (almonds, walnuts, pecans)
• ½ cup seeds (sunflower, pumpkin, flax)
• 1 cup dried fruit (raisins, cranberries, chopped apricots)
• 1 tsp cinnamon

Instructions: In a large airtight container, combine all the ingredients and shake well to mix. To serve, scoop a portion into a bowl and soak with milk or yogurt for at least 15 minutes, or overnight for a softer texture. Top with fresh fruit.

6. Egg Muffins

These high-protein, low-carb muffins are a meal-prepper’s dream. They are easy to customize with your favorite vegetables and cheeses.

Ingredients:

• 10 large eggs
• ½ cup cottage cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 ½ cups chopped add-ins (spinach, bell peppers, onions, mushrooms, cooked sausage, feta or cheddar cheese)

Instructions: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin. Distribute your chosen add-ins evenly among the muffin cups. In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until smooth. Pour the egg mixture over the add-ins in the muffin tin. Bake for 18-20 minutes, or until the eggs are set. Let them cool slightly before removing from the tin. [2]

7. Freezer Breakfast Burritos

A hearty, portable breakfast that will keep you full all morning. Make a big batch on the weekend and have a quick breakfast ready for the whole week.

Ingredients:

• 12 large eggs, scrambled
• 1 lb breakfast sausage or bacon, cooked and crumbled
• 1 bell pepper, diced
• 1 onion, diced
• 2 cups shredded cheddar cheese
• 8-10 large flour tortillas

Instructions: Sauté the bell pepper and onion until soft. In a large bowl, combine the scrambled eggs, cooked sausage/bacon, sautéed vegetables, and shredded cheese. Lay out the tortillas and spoon the filling into the center of each. Fold in the sides of the tortilla, then roll it up tightly. Wrap each burrito in parchment paper or foil and store in a freezer bag. To reheat, remove the wrapping and microwave for 1-2 minutes, or until heated through. [3]

8. Mini Quiches

These elegant little quiches are perfect for a grab-and-go breakfast or a fancy brunch. A store-bought pie crust makes them incredibly easy to prepare.

Ingredients:

• 1 refrigerated pie crust
• 6 large eggs
• ½ cup milk or cream
• ½ tsp salt
• ¼ tsp pepper
• 1 cup add-ins (cooked bacon, spinach, Swiss or Gruyere cheese)

Instructions: Preheat oven to 375°F (190°C). Roll out the pie crust and use a round cookie cutter to cut out circles that will fit into a muffin tin. Press the crust circles into the greased muffin cups. In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in your add-ins. Pour the egg mixture into the crusts. Bake for 20-25 minutes, or until the filling is set.

9. Breakfast Casserole

This is the perfect dish for feeding a crowd or for having a hearty breakfast prepped for several days. It’s a versatile recipe that can be adapted to your family’s tastes.

Ingredients:

• 6 slices of bread, cubed
• 1 lb breakfast sausage, cooked and crumbled
• 2 cups shredded cheddar cheese
• 8 large eggs
• 2 cups milk
• 1 tsp dry mustard
• Salt and pepper to taste

Instructions: Grease a 9×13 inch baking dish. Layer the bread cubes, cooked sausage, and shredded cheese in the dish. In a bowl, whisk together the eggs, milk, dry mustard, salt, and pepper. Pour the egg mixture evenly over the layers in the baking dish. Cover and refrigerate overnight. The next morning, preheat the oven to 350°F (175°C). Bake uncovered for 45-55 minutes, or until the casserole is golden brown and the center is set.

10. Breakfast Scramble

While a scramble is quick to make fresh, you can also prep the components ahead of time to make your morning even faster. Simply chop your veggies and cook your meat in advance.

Ingredients:

• 2 large eggs per person
• Splash of milk
• Diced vegetables (onions, bell peppers, mushrooms, spinach)
• Cooked meat (sausage, bacon, ham)
• Shredded cheese
• Salt and pepper

Instructions: In the morning, simply whisk the eggs with a splash of milk, salt, and pepper. Sauté your pre-chopped veggies in a pan until soft, add the eggs and cooked meat, and scramble until the eggs are cooked to your liking. Top with shredded cheese.

Lunch Recipes

21. Greek Chicken Bowls

These bowls are fresh, flavorful, and packed with protein. The components can be stored separately and assembled just before eating to maintain freshness.

Ingredients:

• 1 lb boneless, skinless chicken breast, cooked and chopped
• 2 cups cooked quinoa
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ cup Kalamata olives
• ½ cup crumbled feta cheese
• For the dressing: ¼ cup olive oil, 2 Tbsp lemon juice, 1 tsp dried oregano, salt, and pepper

Instructions: Prepare the chicken and quinoa ahead of time. In a small jar, shake together the dressing ingredients. Portion the quinoa, chicken, cucumber, tomatoes, and olives into individual containers. Keep the feta and dressing in separate small containers to add just before serving.

22. Quinoa Salad with Lemon Vinaigrette

This light and refreshing salad is a perfect vegetarian option. It’s packed with plant-based protein and fiber.

Ingredients:

• 2 cups cooked quinoa
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup chopped fresh parsley
• ½ red onion, finely diced
• For the vinaigrette: ¼ cup olive oil, ¼ cup lemon juice, 1 clove garlic (minced), salt, and pepper

Instructions: In a large bowl, combine the cooked quinoa, chickpeas, parsley, and red onion. In a small bowl, whisk together the vinaigrette ingredients. Pour the dressing over the salad and toss to combine. This salad will keep well in the refrigerator for several days.

23. Sweet Potato and Black Bean Bowls

These hearty and satisfying bowls are full of flavor and nutrients. The combination of sweet potatoes and black beans is a classic for a reason.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 Tbsp olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 2 cups cooked rice
• Toppings: avocado, salsa, cilantro

Instructions: Preheat oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender. Divide the rice, roasted sweet potatoes, and black beans among your meal prep containers. Add the toppings just before serving.

24. Taco Salad Jars

Layering the ingredients in a jar keeps the lettuce from getting soggy. It’s a fun and portable way to enjoy a taco salad.

Ingredients:

• 1 lb ground turkey or beef, cooked and seasoned with taco seasoning
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup corn (canned or frozen)
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 cups chopped romaine lettuce
• Crushed tortilla chips

Instructions: Layer the ingredients in a large mason jar in the following order: salsa, cooked meat, black beans, corn, cheese, lettuce, and crushed tortilla chips. When you’re ready to eat, shake the jar to distribute the dressing and pour it into a bowl.

25. White Bean and Tuna Salad

This is a healthier, mayo-free version of tuna salad that is packed with protein and fiber.

Ingredients:

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (5 ounce) can tuna in water, drained
• ½ red onion, finely diced
• ¼ cup chopped fresh parsley
• For the dressing: 3 Tbsp olive oil, 2 Tbsp lemon juice, salt, and pepper

Instructions: In a medium bowl, gently combine the cannellini beans, tuna, red onion, and parsley. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the tuna and bean mixture and toss to combine. Serve with crackers or on a bed of greens.

26. Tuna Salad Sandwich

A classic for a reason, tuna salad is a quick, easy, and affordable lunch option.

Ingredients:

• 1 (5 ounce) can tuna, drained
• ¼ cup mayonnaise
• 1 celery stalk, finely chopped
• 2 Tbsp finely chopped red onion
• Salt and pepper to taste
• Whole wheat bread or crackers

Instructions: In a bowl, mix together the tuna, mayonnaise, celery, and onion. Season with salt and pepper. Store the tuna salad in an airtight container and assemble your sandwich just before eating to prevent the bread from getting soggy.

27. Chicken Salad Wraps

Use a rotisserie chicken to make this recipe even easier. The grapes add a surprising and delicious sweetness.

Ingredients:

• 2 cups cooked and shredded chicken
• ½ cup mayonnaise
• ½ cup halved red grapes
• 1 celery stalk, chopped
• Salt and pepper to taste
• Large flour tortillas

Instructions: In a bowl, combine the chicken, mayonnaise, grapes, and celery. Season with salt and pepper. Store the chicken salad in the refrigerator. When you’re ready for lunch, spoon the salad into a tortilla and roll it up.

28. Egg Salad Sandwich

Egg salad is a simple and satisfying lunch that is very budget-friendly.

Ingredients:

• 6 hard-boiled eggs, peeled and chopped
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 2 Tbsp chopped chives or green onions
• Salt and pepper to taste
• Bread or lettuce cups

Instructions: In a bowl, gently mix the chopped eggs, mayonnaise, mustard, and chives. Season with salt and pepper. Like tuna salad, it’s best to store this in a container and assemble your sandwich right before you eat.

29. Turkey and Cheese Roll-ups

These are a great low-carb alternative to a traditional sandwich. They are quick to assemble and easy to eat on the go.

Ingredients:

• 8 slices of deli turkey
• 4 slices of provolone or Swiss cheese
• 4 Tbsp cream cheese
• Optional: spinach leaves, roasted red peppers

Instructions: Lay out the turkey slices. Spread a thin layer of cream cheese on each slice. Place a slice of cheese (and any other fillings) on top. Roll up tightly. These can be made ahead and stored in the refrigerator.

30. Hummus and Veggie Wraps

A simple and healthy vegetarian wrap that is full of flavor and texture.

Ingredients:

• Large flour tortillas
• Hummus
• Spinach or other leafy greens
• Shredded carrots
• Sliced cucumber
• Sliced bell peppers

Instructions: Spread a generous layer of hummus on a tortilla. Top with a handful of spinach, shredded carrots, and sliced cucumber and bell peppers. Roll up the tortilla tightly. You can make these ahead of time, but they are best when assembled just before eating.

31. Cold Peanut Noodle Salad

This salad is so flavorful and satisfying, you’ll forget you’re eating a budget-friendly meal.

Ingredients:

• 8 oz spaghetti or linguine, cooked and cooled
• For the sauce: ½ cup peanut butter, ¼ cup soy sauce, 2 Tbsp honey or maple syrup, 2 Tbsp rice vinegar, 1 Tbsp sesame oil, 2-4 Tbsp hot water to thin
• Toppings: shredded carrots, sliced cucumbers, chopped peanuts, cilantro

Instructions: In a bowl, whisk together all the sauce ingredients until smooth. Add hot water as needed to reach your desired consistency. Pour the sauce over the cooked noodles and toss to coat. Portion into containers and top with your desired toppings before serving.

32. Pasta Salad with Italian Dressing

A classic potluck dish that also makes a great meal prep lunch. It’s easy to customize with your favorite vegetables.

Ingredients:

• 1 lb rotini pasta, cooked and cooled
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1 (6 ounce) can black olives, drained
• 1 cup Italian dressing
• Optional: mini pepperoni, mozzarella balls

Instructions: In a large bowl, combine the cooked pasta, tomatoes, cucumber, and olives. Pour the Italian dressing over the top and toss to combine. This salad gets more flavorful as it sits, so it’s perfect for meal prep.

33. DIY Instant Noodles

Healthier and more flavorful than the store-bought version, these DIY noodle jars are a game-changer for lunch.

Ingredients (per jar):

• 1 tsp chicken or vegetable bouillon base
• 1 tsp soy sauce
• ½ tsp sriracha (optional)
• A handful of cooked noodles (ramen, soba, or rice noodles work well)
• A handful of frozen vegetables (corn, peas, edamame)
• A few slices of cooked chicken, tofu, or a soft-boiled egg

Instructions: In a pint-sized mason jar, layer the bouillon, soy sauce, and sriracha at the bottom. Add the noodles, vegetables, and protein. When you’re ready to eat, fill the jar with hot water, screw on the lid, and let it sit for 5-10 minutes. Stir and enjoy.

34. Vegetable Fried Rice

Fried rice is a great way to use up leftover rice and vegetables. It’s a quick and easy one-pan meal.

Ingredients:

• 3 cups cooked and chilled rice
• 1 Tbsp vegetable oil
• 1 cup frozen peas and carrots
• 2 cloves garlic, minced
• 2 large eggs, lightly beaten
• 3 Tbsp soy sauce

Instructions: Heat the oil in a large skillet or wok. Add the frozen vegetables and garlic and cook until tender. Push the vegetables to one side of the skillet and pour the eggs on the other side. Scramble the eggs, then mix them in with the vegetables. Add the chilled rice and soy sauce to the skillet. Stir-fry until everything is heated through and well combined.

35. Chicken and Rice Soup

A comforting and nourishing soup that is perfect for a chilly day. Make a big pot on the weekend for easy lunches all week.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 8 cups chicken broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 onion, chopped
• 1 cup long-grain white rice
• Salt and pepper to taste

Instructions: In a large pot, combine the chicken, broth, carrots, celery, and onion. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and stir in the rice. Simmer for another 15-20 minutes, or until the rice is tender. Season with salt and pepper.

36. Hummus and Veggie Box

This is less of a recipe and more of an assembly job. It’s a great no-cook lunch option that is both healthy and satisfying.

Ingredients:

• Hummus
• Pita bread or crackers
• A variety of fresh vegetables for dipping (cucumber, carrots, bell peppers, cherry tomatoes, broccoli florets)

Instructions: Portion the hummus into a small container. Chop the vegetables and pack them alongside the hummus and pita bread in a bento-style lunch box.

37. Lentil Soup

Lentil soup is incredibly cheap to make, and it’s packed with protein and fiber. It also freezes well, so you can make a double batch.

Ingredients:

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes
• 1 tsp cumin
• Salt and pepper to taste

Instructions: In a large pot, heat the olive oil. Sauté the onion, carrots, and celery until soft. Add the garlic and cook for another minute. Stir in the lentils, broth, tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the lentils are tender. Season with salt and pepper.

38. Caprese Salad Skewers

A fun and easy way to enjoy the classic flavors of a Caprese salad. These are perfect for a light and refreshing lunch.

Ingredients:

• 1 pint cherry tomatoes
• 1 (8 ounce) container of fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze for drizzling
• Skewers

Instructions: Thread a cherry tomato, a basil leaf, and a mozzarella ball onto each skewer. Repeat until all the ingredients are used. Drizzle with balsamic glaze just before serving.

39. Sloppy Joe Stuffed Peppers

This is a healthier, low-carb take on a classic sloppy joe. The bell peppers add a nice crunch and sweetness.

Ingredients:

• 4 bell peppers, any color
• 1 lb ground turkey or beef
• 1 onion, chopped
• 1 (15 ounce) can tomato sauce
• 2 Tbsp brown sugar
• 1 Tbsp Worcestershire sauce
• 1 tsp mustard

Instructions: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds. In a skillet, cook the ground meat and onion until the meat is browned. Drain any excess fat. Stir in the tomato sauce, brown sugar, Worcestershire sauce, and mustard. Simmer for 5-10 minutes. Spoon the sloppy joe mixture into the bell pepper halves. Place in a baking dish and bake for 20-25 minutes, or until the peppers are tender.

40. Curry Chicken Salad

A flavorful twist on a classic chicken salad. The curry powder and raisins add a unique sweet and savory flavor.

Ingredients:

• 2 cups cooked and shredded chicken
• ½ cup mayonnaise
• 2 tsp curry powder
• ¼ cup raisins
• 1 celery stalk, chopped
• Salt and pepper to taste

Instructions: In a bowl, combine all the ingredients and mix well. Serve on bread, in a wrap, or on a bed of lettuce.

11. Shakshuka

This flavorful Middle Eastern and North African dish of eggs poached in a spicy tomato sauce is a fantastic and impressive breakfast that can be partially prepped ahead.

Ingredients:

• 1 Tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• 6 large eggs
• Fresh parsley or cilantro, for garnish

Instructions: The tomato sauce can be made ahead of time and stored in the refrigerator. To make it, heat olive oil in a large skillet. Sauté the onion and bell pepper until soft. Add the garlic and cook for another minute. Stir in the crushed tomatoes and spices. Simmer for 15-20 minutes. When you’re ready to eat, reheat the sauce in a skillet. Make small wells in the sauce and crack an egg into each one. Cover and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Garnish with fresh herbs.

12. Banana Bread

Banana bread is a classic for a reason. It’s a delicious way to use up overripe bananas and it makes the whole house smell amazing. It’s also a perfect make-ahead breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract

Instructions: Preheat oven to 350°F (175°C). Grease a loaf pan. In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the butter and brown sugar. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

13. Breakfast Biscuit Cups

These savory cups use refrigerated biscuit dough as a shortcut, making them incredibly easy to assemble.

Ingredients:

• 1 can (8 count) refrigerated biscuits
• 6 large eggs
• ¼ cup milk
• ½ cup cooked, crumbled sausage or bacon
• ½ cup shredded cheddar cheese
• Salt and pepper to taste

Instructions: Preheat oven to 375°F (190°C). Press each biscuit into a cup of a greased muffin tin, forming a cup shape. In a bowl, whisk the eggs, milk, salt, and pepper. Stir in the sausage and cheese. Pour the egg mixture into the biscuit cups. Bake for 15-20 minutes, or until the biscuits are golden and the eggs are set.

14. Blueberry Muffins

A classic muffin that’s always a crowd-pleaser. Make a batch on Sunday for an easy breakfast all week.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• ¾ cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Instructions: Preheat oven to 400°F (200°C). Grease a muffin tin or line with paper liners. In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg, milk, oil, and vanilla. Pour the wet ingredients into the dry and mix until just combined. Gently fold in the blueberries. Fill the muffin cups about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

15. French Toast Casserole

All the flavor of French toast without the hassle of standing over a hot skillet. This overnight casserole is perfect for a special occasion or a lazy weekend morning.

Ingredients:

• 1 loaf of French bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups milk
• ½ cup heavy cream
• ¾ cup sugar
• 2 Tbsp vanilla extract
• For the topping: ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, ½ cup cold butter, cubed

Instructions: Arrange the bread cubes in a greased 9×13 inch baking dish. In a large bowl, whisk together the eggs, milk, cream, sugar, and vanilla. Pour the mixture over the bread. Cover and refrigerate overnight. The next morning, preheat the oven to 350°F (175°C). In a separate bowl, make the topping by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping over the casserole. Bake for 45-55 minutes, until golden brown and the center is set.

16. Chia Seed Pudding

This simple, no-cook pudding is packed with fiber, protein, and healthy fats. It’s a light yet filling breakfast that can be prepped in minutes.

Ingredients:

• ¼ cup chia seeds
• 1 cup milk (dairy or non-dairy)
• 1-2 Tbsp maple syrup or honey
• ½ tsp vanilla extract

Instructions: In a jar or bowl, whisk together all the ingredients. Let it sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours, or overnight. Serve chilled with your favorite toppings, like fresh fruit, granola, or nuts.

17. Breakfast Tacos

Who says tacos are just for dinner? Breakfast tacos are a fun, customizable, and easy way to start the day.

Ingredients:

• Corn or flour tortillas
• Scrambled eggs
• Toppings: black beans, avocado, salsa, cheese, cilantro

Instructions: Prep all your toppings in advance. In the morning, simply scramble some eggs and warm up the tortillas. Let everyone build their own tacos with their favorite toppings.

18. Sausage Cheese Puffs

These savory, bite-sized puffs are dangerously addictive and incredibly easy to make with just a few ingredients.

Ingredients:

• 1 lb breakfast sausage
• 2 cups baking mix (like Bisquick)
• 2 cups shredded cheddar cheese

Instructions: Preheat oven to 350°F (175°C). In a large bowl, combine the cooked sausage, baking mix, and cheese. Mix with your hands until well combined. Roll the mixture into 1-inch balls and place them on a baking sheet. Bake for 20-25 minutes, or until golden brown.

19. Huevos Rancheros

A classic Mexican breakfast that is both hearty and flavorful. The ranchero sauce can be made ahead of time for a quick assembly in the morning.

Ingredients:

• 1 Tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 (4 ounce) can chopped green chiles
• Corn tortillas
• Fried eggs
• Toppings: black beans, avocado, cotija cheese

Instructions: To make the sauce, sauté the onion and garlic in olive oil until soft. Add the tomatoes and green chiles, and simmer for 10-15 minutes. In the morning, reheat the sauce. Lightly fry the corn tortillas and top with a fried egg. Spoon the warm sauce over the top and add your favorite toppings.

20. Sheet Pan Pancakes

This genius method allows you to make a large batch of pancakes at once, with customizable toppings for everyone.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 Tbsp baking powder
• ¾ tsp salt
• 1 ½ cups milk
• 2 large eggs
• 4 Tbsp butter, melted
• 1 tsp vanilla extract
• Toppings: berries, chocolate chips, sliced bananas

Instructions: Preheat oven to 425°F (220°C). Grease an 11×17-inch rimmed baking sheet. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients. Pour the wet into the dry and mix until just combined. Pour the batter into the prepared baking sheet and spread evenly. Sprinkle with your desired toppings. Bake for 18-20 minutes, or until golden brown. Slice and serve.

Dinner Recipes

41. Turkey Sausage and Kale Casserole

This creamy and comforting casserole is a perfect one-dish meal. It’s packed with flavor and nutrients, and it reheats beautifully.

Ingredients:

• 1 lb ground turkey sausage
• 1 bunch of kale, stems removed and chopped
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 (15 ounce) container ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions: Preheat oven to 375°F (190°C). In a large skillet, cook the turkey sausage until browned. Add the onion, mushrooms, and garlic and cook until softened. Stir in the kale and cook until wilted. In a bowl, combine the ricotta, half of the mozzarella, and Parmesan cheese. Season with salt and pepper. Add the sausage and vegetable mixture to the cheese mixture and stir to combine. Spread the mixture in a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese. Bake for 25-30 minutes, or until bubbly and golden brown.

42. Twice Baked Potato Casserole

All the flavors of a twice-baked potato in a convenient casserole form. This is a comforting and hearty dish that is sure to be a family favorite.

Ingredients:

• 2 lbs potatoes, baked and cooled
• 1 cup sour cream
• ½ cup milk
• 4 Tbsp butter
• 1 cup shredded cheddar cheese
• 6 slices of bacon, cooked and crumbled
• 4 green onions, chopped
• Salt and pepper to taste

Instructions: Preheat oven to 350°F (175°C). Scoop the flesh out of the baked potatoes into a large bowl, leaving a thin shell. Mash the potato flesh with the sour cream, milk, and butter. Stir in half of the cheese, half of the bacon, and half of the green onions. Season with salt and pepper. Spoon the mixture back into the potato shells or into a greased casserole dish. Top with the remaining cheese, bacon, and green onions. Bake for 20-25 minutes, or until heated through and the cheese is melted.

43. Vegan Lasagna

This dairy-free and meatless lasagna is so rich and flavorful, you won’t even miss the cheese and meat. The tofu ricotta is a game-changer.

Ingredients:

• 1 (16 ounce) package lasagna noodles
• 1 lb firm tofu, pressed
• ¼ cup nutritional yeast
• 2 Tbsp lemon juice
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 (24 ounce) jar marinara sauce
• 1 cup cooked lentils
• 2 cups spinach

Instructions: Preheat oven to 375°F (190°C). Cook the lasagna noodles according to package directions. In a food processor, combine the tofu, nutritional yeast, lemon juice, basil, and oregano. Blend until smooth. In a bowl, mix the marinara sauce with the cooked lentils. To assemble, spread a thin layer of the lentil marinara in the bottom of a 9×13 inch baking dish. Layer with noodles, tofu ricotta, spinach, and lentil marinara. Repeat the layers, ending with a layer of marinara on top. Bake for 30-40 minutes, or until bubbly.

44. Chicken and Rice Casserole

A classic comfort food dish that is both easy and affordable. It’s a one-dish meal that the whole family will love.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup milk
• 1 cup long-grain white rice, uncooked
• 1 (10 ounce) package frozen peas and carrots
• Salt and pepper to taste

Instructions: Preheat oven to 375°F (190°C). In a large bowl, combine the chicken, cream of chicken soup, milk, rice, and frozen vegetables. Season with salt and pepper. Pour the mixture into a greased 9×13 inch baking dish. Cover and bake for 45-55 minutes, or until the rice is cooked and the chicken is no longer pink.

45. Ground Turkey Stir Fry

A quick and healthy weeknight dinner that is packed with vegetables. You can use any vegetables you have on hand.

Ingredients:

• 1 lb ground turkey
• 1 Tbsp sesame oil
• 1 bag (16 oz) frozen stir-fry vegetables
• For the sauce: ¼ cup soy sauce, 2 Tbsp honey, 1 Tbsp rice vinegar, 1 tsp grated ginger, 2 cloves garlic (minced)
• Cooked rice for serving

Instructions: In a large skillet or wok, cook the ground turkey until browned. Add the sesame oil and frozen vegetables. Cook until the vegetables are tender-crisp. In a small bowl, whisk together the sauce ingredients. Pour the sauce over the turkey and vegetables and cook for another 1-2 minutes, until the sauce has thickened slightly. Serve over rice.

46. One-Pot Pasta

This genius recipe cooks the pasta and the sauce all in one pot, which means less cleanup for you!

Ingredients:

• 12 oz linguine or spaghetti
• 1 (12 ounce) can diced tomatoes
• 1 onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tsp dried oregano
• 4 ½ cups vegetable or chicken broth
• Fresh basil and Parmesan cheese for serving

Instructions: Combine the pasta, tomatoes, onion, garlic, oregano, and broth in a large pot. Bring to a boil, then reduce heat and simmer, stirring frequently, for about 10-12 minutes, or until the pasta is cooked and the liquid has reduced to a sauce. Serve with fresh basil and Parmesan cheese.

47. Cheesy Kidney Bean Quesadillas

These quesadillas are a quick, easy, and incredibly cheap meal. They are perfect for a busy weeknight.

Ingredients:

• 1 (15 ounce) can kidney beans, rinsed and mashed
• 1 tsp chili powder
• ½ tsp cumin
• 8 large flour tortillas
• 2 cups shredded cheddar or Monterey Jack cheese

Instructions: In a bowl, combine the mashed kidney beans with the chili powder and cumin. Spread a layer of the bean mixture on one half of each tortilla. Sprinkle with cheese. Fold the other half of the tortilla over the filling. Cook in a lightly oiled skillet over medium heat for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.

48. Skillet Mac and Cheese

This homemade mac and cheese is so much better than the boxed version, and it’s almost as easy to make.

Ingredients:

• 1 lb elbow macaroni
• 4 Tbsp butter
• ¼ cup all-purpose flour
• 3 cups milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

Instructions: Cook the macaroni according to package directions. While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until the sauce is smooth. Bring the sauce to a simmer and cook until it has thickened. Remove from heat and stir in the cheese until melted. Season with salt and pepper. Drain the cooked pasta and add it to the cheese sauce. Stir to combine.

49. Slow Cooker Pulled Pork

This recipe is incredibly easy and results in tender, flavorful pulled pork that can be used in sandwiches, tacos, or on its own.

Ingredients:

• 4 lb pork shoulder
• 1 onion, chopped
• 1 cup barbecue sauce
• ½ cup apple cider vinegar
• ¼ cup brown sugar
• 1 Tbsp paprika
• Salt and pepper to taste

Instructions: Place the chopped onion in the bottom of a slow cooker. Place the pork shoulder on top. In a bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, paprika, salt, and pepper. Pour the sauce over the pork. Cook on low for 8-10 hours or on high for 4-6 hours. Shred the pork with two forks and stir it into the sauce.

50. Instant Pot Chicken and Dumplings

A classic comfort food made even easier in the Instant Pot. The dumplings are light, fluffy, and delicious.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 Tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups chicken broth
• 1 can (10 count) refrigerated biscuits

Instructions: Set the Instant Pot to the sauté function. Add the olive oil and cook the chicken until browned on both sides. Remove the chicken and set aside. Add the onion, carrots, and celery to the pot and cook until softened. Return the chicken to the pot and add the broth. Secure the lid and cook on high pressure for 10 minutes. Quick release the pressure. Remove the chicken and shred it. Return the shredded chicken to the pot. Cut each biscuit into quarters and drop them into the simmering stew. Cook for another 5-10 minutes, until the dumplings are cooked through.

51. Slow Cooker Lentil Soup

This hearty and healthy soup is a perfect set-it-and-forget-it meal. It’s packed with plant-based protein and fiber.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika

Instructions: Combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Season with salt and pepper to taste before serving.

52. Instant Pot Chili

Chili is a classic meal prep recipe, and the Instant Pot makes it even faster and more flavorful.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (28 ounce) can crushed tomatoes
• 2 Tbsp chili powder
• 1 Tbsp cumin

Instructions: Set the Instant Pot to the sauté function. Brown the ground meat with the onion and garlic. Drain any excess fat. Stir in the remaining ingredients. Secure the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure.

53. Sheet Pan Sausage and Veggies

This is a super easy and customizable dinner. Just toss everything on a sheet pan and roast!

Ingredients:

• 1 lb smoked sausage, sliced
• 1 lb broccoli florets
• 1 lb baby potatoes, halved
• 1 red onion, cut into wedges
• 2 Tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions: Preheat oven to 400°F (200°C). On a large sheet pan, toss the sausage, broccoli, potatoes, and onion with the olive oil, Italian seasoning, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and the sausage is browned.

54. Sheet Pan Chicken Fajitas

All the flavor of fajitas with less cleanup. This is a great way to feed a crowd or meal prep for the week.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 Tbsp olive oil
• 1 packet of fajita seasoning
• Flour tortillas and your favorite fajita toppings for serving

Instructions: Preheat oven to 400°F (200°C). On a large sheet pan, toss the chicken, bell peppers, and onion with the olive oil and fajita seasoning. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Serve with warm tortillas and your favorite toppings.

55. Sheet Pan Lemon Herb Chicken and Asparagus

This is an elegant and healthy meal that is surprisingly easy to make. The lemon and herbs give the chicken a bright, fresh flavor.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 1 bunch of asparagus, trimmed
• 1 lemon, sliced
• 2 Tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions: Preheat oven to 400°F (200°C). On a sheet pan, toss the chicken and asparagus with the olive oil, thyme, rosemary, salt, and pepper. Arrange the lemon slices over the chicken. Roast for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender.

56. Lentil Loaf

This vegan lentil loaf is a hearty and satisfying main course. It’s packed with protein and flavor.

Ingredients:

• 2 cups cooked brown or green lentils
• 1 cup breadcrumbs
• 1 onion, chopped
• 2 carrots, grated
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 Tbsp soy sauce
• For the glaze: ¼ cup ketchup, 2 Tbsp brown sugar, 1 Tbsp apple cider vinegar

Instructions: Preheat oven to 350°F (175°C). In a large bowl, combine all the ingredients for the loaf and mix well. Press the mixture into a greased loaf pan. In a small bowl, whisk together the glaze ingredients. Spread the glaze over the top of the loaf. Bake for 45-55 minutes, or until the loaf is firm.

57. Stuffed Bell Peppers

Stuffed peppers are a classic meal prep recipe. They are easy to make, and they hold up well in the refrigerator or freezer.

Ingredients:

• 4 bell peppers, any color
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 (15 ounce) can diced tomatoes, drained
• 1 onion, chopped
• 1 cup shredded cheddar cheese

Instructions: Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. In a skillet, cook the ground meat and onion until the meat is browned. Stir in the cooked rice and diced tomatoes. Spoon the mixture into the bell peppers. Place the stuffed peppers in a baking dish and top with cheese. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted.

58. Black Bean Burgers

Homemade black bean burgers are so much better than the store-bought version. They are flavorful, hearty, and easy to make.

Ingredients:

• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 1 tsp cumin
• ½ tsp chili powder
• Burger buns and your favorite toppings for serving

Instructions: In a bowl, mash the black beans until they are partially broken down. Stir in the breadcrumbs, egg, onion, cumin, and chili powder. Form the mixture into patties. Cook the patties in a lightly oiled skillet over medium heat for 3-4 minutes per side, or until browned and cooked through. Serve on buns with your favorite toppings.

59. Chicken and Broccoli Pasta

A simple and satisfying pasta dish that comes together in no time. The broccoli adds a nice crunch and a boost of nutrients.

Ingredients:

• 1 lb penne pasta
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 head of broccoli, cut into florets
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• Grated Parmesan cheese for serving

Instructions: Cook the pasta according to package directions. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. While the pasta is cooking, heat the olive oil in a skillet. Sauté the chicken and garlic until the chicken is cooked through. Drain the pasta and broccoli and add it to the skillet with the chicken. Toss to combine and serve with Parmesan cheese.

60. Shepherd’s Pie

A classic comfort food dish that is perfect for a chilly evening. The mashed potato topping is irresistible.

Ingredients:

• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 carrots, chopped
• 1 cup frozen peas
• 1 cup beef broth
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• For the topping: 2 lbs potatoes, peeled and cubed, ¼ cup milk, 2 Tbsp butter

Instructions: Boil the potatoes until tender. Drain and mash with the milk and butter. Season with salt and pepper. While the potatoes are boiling, cook the ground meat, onion, and carrots in a skillet until the meat is browned and the vegetables are tender. Stir in the frozen peas, beef broth, tomato paste, and Worcestershire sauce. Simmer for 5-10 minutes. Pour the meat mixture into a baking dish and top with the mashed potatoes. Bake at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown.

With these 60 cheap and easy recipes, you have a wealth of options to make your meal prep a success. Say goodbye to the stress of figuring out what to eat and hello to delicious, homemade meals every day of the week.