Weekly Meal Prep 5/24/26

Ingredients:

(makes one bowl)

• 1 tbsp basil pesto (homemade or store-bought!)

• 1 tsp extra virgin olive oil

• 1 tsp lemon juice

• 1/2 cup cooked orzo

• 5 oz cooked chicken breast, cubed

• 2 tbsp chopped red onion

• 2 tbsp chopped tomato

• 1/4 cup chopped cucumber

How To:

1. Cook your chicken breast - I used the Fire and Smoke All Purpose Seasoning, but your favorite chicken rub will work! Bake, sear, grill - whatever method you prefer! You can also save time by using rotisserie chicken. Allow to cool completely before assembling the jars.

2. Cook the orzo according to package instructions. Allow to cool completely before assembling the jars.

3. Chop your vegetables and set aside

4. Assemble your jars, starting with the pesto, olive oil and lemon juice

5. Add the orzo, chicken breast, tomato, onion and cucumber (in this order!)

6. Cover with a lid and store in the fridge.

7. Serve cold. When ready to eat, dump onto a plate and mix together.

These are one of my go to simple lunches to make for my husband!

Ingredients:

(makes 4 bowls)

• 2 lb ground turkey

• 1 tbsp + 1 tsp olive oil

• 2 tbsp bbq seasoning (we love Meat Church)

• 1 orange belle pepper, chopped

• 1 red belle pepper, chopped

• 1 yellow onion, chopped

• 2 cups cooked rice

• 8 oz cheese, shredded (monterey jack or pepper jack)

How To:

1. Make your oven rice (my favorite way to cook rice hands free while i’m prepping other ingredients!)

2. Heat a pan on medium and add the olive oil.

3. When the oil is heated, add the ground turkey and seasoning

4. Cook until cooked through and starting to brown, then remove from the pan and set aside to cool

5. Chop the belle peppers and yellow onion into 1 inch pieces.

6. To the same pan you cooked the ground turkey in, add the remaining teaspoon of olive oil, then the chopped peppers and onions. Optional, but you can add a sprinkle of additional seasoning if desired!

7. Saute until the peppers and onions are soft and cooked through and starting to brown.

8. Allow all items (rice, vegetables, turkey) to cool completely before assembling bowls.

9. Assemble each lunch bowl starting with 1/2 cup of cooked rice and 7oz cooked ground turkey. Evenly distribute the cooked peppers and onions between each bowl and top all of them with the shredded cheese.

10. Cover each with a lid and store in the fridge for up to 5 days.

Ingredients:

• 1 lb trimmed, boneless, skinless chicken thighs

• 1 tbsp olive oil

• 1 tsp each: salt, garlic powder, cumin, chili powder

• 1/2 tsp each: black pepper, onion powder, dried oregano

• juice of 1 lime

How To:

1. Add all ingredients to a bowl and mix to combine. Coat the chicken thighs completely, then cover and allow to marinate in the fridge for 30 minutes - 1 hour.

2. Cook on the grill for best results! Use in tacos, burritos, rice bowls, etc!

We love having this on hand for tacos or burrito bowls!

Ingredients:

• 2 roma tomatoes, seeds removed

• 1 jalapeño (optional to leave the seeds and rib in for extra spice!)

• 1/2 yellow onion

• salt and pepper to taste

• juice of 1/2 a lime

How to:

1. Finely dice the tomatoes, jalapeño and onion

2. add to a bowl along with the lime juice, salt and pepper

3. mix together and store in an airtight container in the fridge

Ingredients:

• 3 cups quick oats

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 1 1/2 tsp salt

• 2 tsp cinnamon

• 1/3 cup avocado or melted coconut oil

• 1/3 cup maple syrup

How To:

1. preheat oven to 365ºF

2. Add all the dry ingredients to a bowl and mix until combined

3. Add the oil and maple syrup, then mix again until everything is fully combined.

4. To a large baking sheet, add a sheet of parchment paper (this makes transferring to a container later easier!

5. Spread the granola mixture in an even layer on the baking sheet.

6. Bake for 30 minutes, and make sure to stir half way through

7. When it’s finished baking, the color should be golden brown.

8. Allow to completely cool before transferring to a glass jar

Ingredients:

• 1 large beet, skin removed

• 2 oranges, peel removed

• 1 lemon, peel removed

• 1 inch piece of ginger

• 1 inch piece of turmeric

• 8oz baby carrots

• 1 pineapple, skin removed

For best results, I recommend adding the items to your juicer in the order listed above!

My juicer is linked here!

Links to my favorite products that make meal prep easier!

Food Prep Gloves (I wear size small!)

Caraway Saute Pan (Code: MAKAYLASMUCKER10)

Caraway Non Stick Baking Sheet (Code: MAKAYLASMUCKER10)

Glass Containers with Bamboo Lids (RECTANGLE)

Glass Containers with Bamboo Lids (ROUND)

My Juicer! (Code: MAKAYLA10)

Glass Juice Bottle Set (Code: MAKAYLA10)

My Cutting Board Set