Freezer-Friendly Breakfast Burritos
A stash of breakfast burritos in the freezer means a hot breakfast on busy mornings with no cooking. These are filled with scrambled eggs, crispy potatoes, black beans, spinach and cheese, and…
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Make-Ahead Burrito Bowls for the Week
Burrito bowls are a meal-prep favorite because each part keeps well on its own: cilantro-lime rice, seasoned beans or chicken, a quick corn salsa and some crunchy vegetables. Pack them in separate…
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Baked Falafel Wraps with Lemon-Tahini Sauce
Traditional falafel is made with soaked, uncooked chickpeas and deep-fried. This baked version keeps the soaked-chickpea base, which gives the right fluffy, herby interior, but cooks the patties on an oiled sheet…
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Quinoa Stuffed Peppers with Black Beans
Stuffed peppers look like effort but are mostly oven time. The filling here is quinoa, black beans, corn and tomatoes seasoned with cumin and smoked paprika, topped with a little cheese that…
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How to Cook Dried Beans on the Stovetop
A bag of dried beans costs a fraction of the same amount canned, takes up little space and, once cooked, tastes noticeably better: creamier, with more flavor of its own. The cooking…
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Sunday Meal Prep: 5 Organic Lunches from One Shopping Trip
A good lunch prep doesn't mean eating the same box five days in a row. This plan cooks four components in about 90 minutes: a tray of roasted vegetables, a pot of…
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Lentil and Vegetable Soup That Freezes Well
Brown or green lentils hold their shape after freezing, which makes this one of the most reliable soups to batch-cook. It is thick, savory and built from pantry staples plus whatever vegetables…
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One-Pan Chicken and Vegetable Rice
Chicken, vegetables and rice all cook together in one covered pan, so the rice soaks up the flavor of the chicken and the broth. It is an easy weeknight dinner and divides…
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Sweet Potato Breakfast Hash with Eggs
A skillet of crispy sweet potato, onion and bell pepper with eggs cooked right on top is a satisfying weekend breakfast, and the hash itself reheats well for weekday mornings.
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How to Meal-Prep Vegetables for the Week (Wash, Cut, Store)
Washed and cut vegetables get eaten; a crisper drawer full of whole ones often doesn't. Spending 30–45 minutes after shopping makes weeknight cooking and snacking much easier.
