Effortless Weekday Wonders: Mastering Quick Meal Prep Containers for Diverse Dishes

📝 Ingredients

• For the Beef & Broccoli Bowls:
• 1.5 lbs lean ground beef or thinly sliced steak
• 2 heads fresh broccoli, cut into florets
• 1 bell pepper (any color), sliced
• 1 onion, thinly sliced
• 4 cups cooked brown rice or quinoa
• For the Sauce:
• 1/2 cup low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (optional)
• For the Lemon Herb Chicken with Roasted Veggies:
• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 zucchini, chopped
• 1 pint cherry tomatoes
• 1 red onion, cut into wedges
• 1 yellow bell pepper, chopped
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1 tbsp dried Italian herbs (oregano, thyme, rosemary)
• Salt and black pepper to taste
• For the Mediterranean Salmon & Couscous:
• 4 (4-6 oz) salmon fillets
• 1 cup whole wheat couscous (uncooked)
• 1.5 cups vegetable broth or water
• 1 cucumber, diced
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper
• For the Speedy Spinach & Sausage Pasta:
• 12 oz pasta (penne, rotini, or farfalle work well)
• 1 lb Italian chicken or turkey sausage, casings removed
• 5 oz fresh spinach
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup chicken or vegetable broth
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 tbsp olive oil
• Salt and pepper