15 Easy 5-Ingredient Meal Prep Recipes for Busy Weekdays

Preparing meals doesn’t have to be a hassle, especially when you only need five ingredients! This simple approach to meal prep makes cooking easy and efficient, freeing up your time while still letting you enjoy tasty, wholesome meals. Get ready to simplify your weeknight dinners with quick and delicious recipes that keep things fresh and fun!

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a delightful dish that brings comfort to your table. The combination of fresh spinach and earthy mushrooms creates a beautiful balance of flavors. The pasta is coated in a rich, creamy sauce that ties everything together perfectly.

Making this dish is simple and requires just a few ingredients. You’ll love how quickly it comes together, making it ideal for meal prep. It’s perfect for busy weeknights or when you want a satisfying meal without spending hours in the kitchen.

The vibrant green spinach adds a pop of color, while the mushrooms provide a lovely texture. Topped with a sprinkle of cheese, this dish is not only delicious but also visually appealing.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 cups fresh spinach
• 1 cup sliced mushrooms
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions. Drain and set aside.
2. Sauté the Mushrooms: In a skillet, heat a little olive oil over medium heat. Add the sliced mushrooms and cook until they are tender and golden brown.
3. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
4. Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
5. Combine: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Season with salt and pepper to taste.
6. Serve: Plate the pasta and sprinkle with extra Parmesan cheese if desired. Enjoy!

Sweet Potato and Black Bean Tacos

Sweet potato and black bean tacos are a fantastic choice for meal prep. They are colorful, nutritious, and packed with flavor. The image shows three tacos filled with vibrant orange sweet potatoes, black beans, and fresh cilantro, all nestled in soft tortillas. A wedge of lime adds a zesty touch, perfect for squeezing over the top.

These tacos are not only easy to make, but they also use just a few simple ingredients. Sweet potatoes provide a hearty base, while black beans add protein and fiber. The fresh cilantro and red onion give a nice crunch and brightness. You can whip these up in no time, making them ideal for busy weeknights or meal prep sessions.

Let’s get cooking! Here’s how to make these delicious tacos:

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1/2 red onion, thinly sliced
• 1 cup fresh cilantro, chopped
• 6 small corn tortillas
• 1 lime, cut into wedges
• Olive oil, salt, and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until tender.
2. While the sweet potatoes are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
3. Once the sweet potatoes are done, assemble the tacos by placing a scoop of sweet potatoes, black beans, and red onion on each tortilla.
4. Top with fresh cilantro and a squeeze of lime juice for added flavor.
5. Serve immediately and enjoy your tasty meal prep tacos!

Chickpea Salad with Avocado

This Chickpea Salad with Avocado is a refreshing and nutritious option for meal prep. It’s colorful, packed with protein, and super easy to make. The combination of chickpeas, fresh veggies, and creamy avocado makes it a satisfying dish for lunch or dinner.

The salad features chickpeas as the star ingredient, providing a great source of protein and fiber. Cherry tomatoes add a burst of sweetness, while diced cucumbers give it a nice crunch. The creamy avocado not only enhances the flavor but also adds healthy fats.

To bring it all together, a simple dressing can be made using your favorite ingredients. This salad is versatile, so feel free to add or swap out veggies based on what you have on hand.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 tablespoons tahini or your favorite dressing
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, and cucumber.
2. Add the tahini or dressing and mix gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or store in the fridge for up to 3 days.

Vegetable Quinoa Stir-Fry

Vegetable quinoa stir-fry is a quick and healthy meal that packs a punch of flavor. This dish features colorful veggies and fluffy quinoa, making it a perfect choice for meal prep. You can easily customize it with your favorite vegetables or sauces.

The vibrant colors of bell peppers, tomatoes, and greens not only make it visually appealing but also provide a variety of nutrients. The addition of black beans adds protein, making this dish satisfying and filling.

To prepare, simply sauté your chosen vegetables in a pan, mix in cooked quinoa, and top it off with your favorite sauce. It’s that easy! This meal can be stored in the fridge for several days, making it ideal for busy weeks.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add diced bell pepper and cook for 3-4 minutes until tender. Stir in cherry tomatoes and black beans, cooking for another 2-3 minutes.
3. Combine: Add the cooked quinoa to the skillet. Sprinkle with garlic powder, salt, and pepper. Stir well to combine all ingredients.
4. Serve: Enjoy warm or let it cool before storing in meal prep containers.

One-Pan Lemon Garlic Chicken

One-Pan Lemon Garlic Chicken is a simple and tasty meal that brings together juicy chicken and colorful veggies. This dish is perfect for meal prep, making it easy to enjoy healthy meals throughout the week. The vibrant colors of the bell peppers, zucchini, and lemon slices make it visually appealing, while the garlic adds a wonderful aroma.

This recipe is all about convenience. You can cook everything on one pan, which means less cleanup and more time to relax. The lemon and garlic work together to create a zesty flavor that enhances the chicken and veggies. Plus, it’s a great way to sneak in some extra nutrients!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 lemon, sliced
• 2 cups mixed bell peppers, chopped
• 1 cup zucchini, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, place the chicken breasts. Drizzle with olive oil and season with salt, pepper, and minced garlic.
3. Arrange the chopped bell peppers and zucchini around the chicken. Add lemon slices on top.
4. Bake for 25-30 minutes, or until the chicken is cooked through and the veggies are tender.
5. Remove from the oven and let it rest for a few minutes before serving.

Egg Fried Rice with Peas

Egg fried rice with peas is a simple yet satisfying dish that’s perfect for meal prep. This recipe combines fluffy rice, vibrant green peas, and perfectly cooked eggs, making it a colorful and nutritious option. The dish is not only easy to prepare but also versatile. You can enjoy it as a main course or a side dish.

The ingredients are straightforward. You’ll need cooked rice, fresh or frozen peas, eggs, soy sauce, and a bit of oil. This combination creates a delightful meal that can be made in under 30 minutes. It’s a great way to use leftover rice and is sure to please everyone at the table.

To make this dish, start by heating oil in a pan. Add the peas and cook until tender. Push them to one side and scramble the eggs in the same pan. Once the eggs are cooked, mix in the rice and soy sauce. Stir everything together until heated through. Serve warm, and enjoy!

Ingredients

• 2 cups cooked rice
• 1 cup peas (fresh or frozen)
• 2 large eggs
• 2 tablespoons soy sauce
• 2 tablespoons oil

Instructions

1. Heat oil in a large pan over medium heat.
2. Add peas and cook for about 2-3 minutes until tender.
3. Push peas to one side of the pan and crack the eggs into the other side. Scramble until fully cooked.
4. Add the cooked rice and soy sauce to the pan. Stir everything together until heated through.
5. Serve warm and enjoy your egg fried rice with peas!

Mediterranean Couscous Bowl

This Mediterranean Couscous Bowl is a colorful and nutritious dish that brings a taste of the Mediterranean right to your table. The fluffy couscous serves as a perfect base, topped with vibrant cherry tomatoes, creamy feta cheese, and briny olives. Fresh herbs add a delightful aroma and flavor, making this meal both satisfying and refreshing.

Preparing this bowl is a breeze. You can whip it up in no time, making it ideal for meal prep. Just cook the couscous, chop your veggies, and toss everything together. It’s a great option for lunch or dinner, and it stores well in the fridge for those busy days.

Enjoy this dish warm or cold, and feel free to customize it with your favorite ingredients. You can add grilled chicken, chickpeas, or even some roasted vegetables for extra flavor and nutrition.

Ingredients

• 1 cup couscous
• 1 1/4 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, cubed
• 1/2 cup black olives
• Fresh herbs (like parsley or thyme)
• Salt and pepper to taste

Instructions

1. Cook the Couscous: In a saucepan, bring water or vegetable broth to a boil. Add couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
2. Prepare the Veggies: While the couscous is cooking, chop the cherry tomatoes and cube the feta cheese.
3. Combine Ingredients: In a large bowl, mix the cooked couscous with cherry tomatoes, feta cheese, and olives. Toss gently to combine.
4. Season: Add salt and pepper to taste. Sprinkle fresh herbs on top for added flavor.
5. Serve: Enjoy your Mediterranean Couscous Bowl warm or chill it in the fridge for a refreshing meal later.

Beef and Broccoli Skillet

This Beef and Broccoli Skillet is a quick and tasty meal that’s perfect for meal prep. The vibrant colors of the broccoli and tomatoes make it visually appealing, while the tender beef adds a hearty touch. It’s a simple dish that packs a punch of flavor and nutrition.

To make this dish, you’ll need just a few ingredients. The combination of beef, broccoli, and tomatoes creates a satisfying meal that’s easy to whip up any night of the week. Plus, it’s great for leftovers!

Ingredients

• 1 pound beef, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 3 tablespoons soy sauce
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add the beef and cook until browned, about 5-7 minutes.
2. Add the broccoli and tomatoes to the skillet. Stir well to combine.
3. Pour in the soy sauce and stir again. Cook for another 5-7 minutes until the broccoli is tender.
4. Remove from heat and serve warm. Enjoy your meal prep!

Zucchini Noodles with Pesto

Zucchini noodles, or zoodles, are a fun and healthy alternative to traditional pasta. They are light, fresh, and perfect for a quick meal prep. In the image, you can see vibrant green zucchini noodles tossed with a rich, green pesto sauce. Cherry tomatoes add a pop of color and sweetness, while nuts provide a delightful crunch.

This dish is not only easy to make but also packed with flavor. The pesto can be homemade or store-bought, making it a versatile option for busy days. You can enjoy this meal warm or cold, making it perfect for lunchboxes or a light dinner.

Let’s get into the ingredients and steps to whip up this delicious meal!

Ingredients

• 2 medium zucchinis
• 1 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts or walnuts
• Salt and pepper to taste

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. If you don’t have one, a vegetable peeler can work too.
2. Cook the Zoodles: In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Avoid overcooking to keep them crisp.
3. Add Pesto: Remove the skillet from heat and stir in the basil pesto until the noodles are well coated.
4. Mix in Tomatoes and Nuts: Gently fold in the halved cherry tomatoes and nuts. Season with salt and pepper to taste.
5. Serve: Plate the zoodles and enjoy! You can top with extra nuts or cheese if desired.

Honey Garlic Salmon with Asparagus

This Honey Garlic Salmon with Asparagus is a fantastic choice for meal prep. The salmon is perfectly cooked, glistening with a sweet and savory glaze. The asparagus adds a vibrant green touch, making the plate look fresh and inviting. Lemon slices provide a zesty kick, balancing the flavors beautifully.

This dish is not only visually appealing but also packed with nutrients. Salmon is rich in omega-3 fatty acids, while asparagus is a great source of vitamins A, C, and K. Together, they create a wholesome meal that’s easy to prepare and perfect for busy days.

Meal prepping this dish is simple. You can bake the salmon and asparagus together, saving time and effort. Just pack it in containers, and you’re set for the week!

Ingredients

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon slices for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix honey, minced garlic, soy sauce, olive oil, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Arrange the asparagus around the salmon.
4. Drizzle the honey garlic mixture over the salmon and asparagus.
5. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Garnish with lemon slices before serving.

Caprese Chicken Bake

Caprese Chicken Bake is a simple and delicious dish that brings together the classic flavors of a Caprese salad. Imagine juicy chicken breasts topped with fresh mozzarella, ripe tomatoes, and fragrant basil. This dish is not only easy to prepare but also makes for a beautiful presentation.

The chicken is baked to perfection, soaking up all the flavors from the tomatoes and herbs. Each bite is a delightful mix of savory and fresh, making it a great option for meal prep. You can easily whip this up at the beginning of the week and enjoy it for several days.

Pair it with a side of quinoa or a fresh green salad for a complete meal. It’s perfect for busy weeknights when you want something healthy and satisfying without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a baking dish, place the chicken breasts and drizzle with olive oil. Season with salt, pepper, and Italian seasoning.
3. Top each chicken breast with sliced mozzarella and halved cherry tomatoes.
4. Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly.
5. Remove from the oven and sprinkle fresh basil on top before serving.

Spicy Shrimp Tacos with Slaw

These spicy shrimp tacos are a fantastic choice for meal prep. They are quick to make and packed with flavor. The shrimp are seasoned perfectly and paired with a crunchy slaw that adds a nice texture. Each taco is a delightful bite of zest and freshness.

The shrimp are cooked until just tender, then tucked into warm tortillas. The slaw, made from cabbage and a hint of lime, complements the shrimp beautifully. You can customize the spice level to suit your taste, making these tacos a hit for everyone.

Perfect for lunch or dinner, these tacos are easy to prepare in advance. Just store the shrimp and slaw separately until you’re ready to eat. Then, assemble and enjoy!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 8 small tortillas
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Season the shrimp with olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper.
2. Heat a skillet over medium heat. Cook the shrimp for about 2-3 minutes on each side until they are pink and cooked through.
3. In a bowl, mix the shredded cabbage, mayonnaise, lime juice, salt, and pepper to make the slaw.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing shrimp in each tortilla and topping with slaw. Serve with lime wedges on the side.

Coconut Curry Lentil Soup

This Coconut Curry Lentil Soup is a warm hug in a bowl. It’s rich, creamy, and packed with flavor. The vibrant orange color comes from the sweet potatoes and lentils, making it not only delicious but also visually appealing. Fresh cilantro and a wedge of lime add a pop of freshness, balancing the richness of the coconut milk.

Making this soup is super simple. You can whip it up in no time with just a few ingredients. It’s perfect for meal prep, as it stores well and tastes even better the next day. Enjoy it on its own or pair it with some crusty bread for a complete meal.

Ingredients

• 1 cup red lentils
• 1 medium sweet potato, diced
• 1 can coconut milk (400ml)
• 4 cups vegetable broth
• 2 tablespoons curry powder
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and curry powder, cooking for another minute until fragrant.
3. Add diced sweet potato, red lentils, vegetable broth, and coconut milk. Bring to a boil.
4. Reduce heat and let it simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender.
5. Season with salt and pepper. Use an immersion blender to blend the soup until smooth, if desired.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Savory Oatmeal with Spinach and Egg

This savory oatmeal dish is a delightful twist on traditional breakfast. Imagine a warm bowl filled with creamy oatmeal, vibrant spinach, and a perfectly poached egg sitting right on top. The colors are inviting, with the rich yellow yolk contrasting beautifully against the green spinach and the soft oatmeal. It’s not just a feast for the eyes; it’s a meal packed with nutrients.

Oatmeal is often seen as a sweet breakfast option, but it can be just as satisfying when prepared in a savory style. The spinach adds a fresh, earthy flavor, while the egg provides protein and richness. This dish is perfect for meal prep, making it easy to grab a nutritious breakfast on busy mornings.

To make this dish, you’ll need just a few simple ingredients. It’s quick to prepare and can be customized with your favorite toppings. Whether you’re looking for a healthy start to your day or a comforting meal at any time, this savory oatmeal is sure to hit the spot.

Ingredients

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 2 cups fresh spinach
• 2 large eggs
• Salt and pepper to taste
• Optional: diced tomatoes or herbs for garnish

Instructions

1. Cook the Oats: In a pot, bring the vegetable broth or water to a boil. Add the rolled oats and reduce the heat. Simmer for about 5 minutes, stirring occasionally, until the oats are soft and creamy.
2. Add Spinach: Stir in the fresh spinach and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
3. Poach the Eggs: In a separate pot, bring water to a gentle simmer. Crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks remain runny.
4. Assemble: Divide the savory oatmeal into bowls. Top each bowl with a poached egg. Add diced tomatoes or herbs if desired.
5. Serve: Enjoy your savory oatmeal warm, digging into the yolk for added creaminess!

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers are a colorful and nutritious meal option that’s perfect for meal prep. In this dish, vibrant red, yellow, and green peppers are filled with a hearty mixture of quinoa, black beans, and spices. They not only look great but also pack a punch of flavor and nutrition.

Quinoa is a fantastic base for this recipe. It’s high in protein and gluten-free, making it a great choice for everyone. The black beans add extra protein and fiber, while the peppers provide essential vitamins and minerals. Topped with a sprinkle of cheese and fresh herbs, these stuffed peppers are sure to be a hit!

Making these stuffed bell peppers is simple. You can prepare them in advance and store them in the fridge for quick meals throughout the week. Just pop them in the oven when you’re ready to eat, and you’ll have a delicious, healthy meal in no time.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
4. In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If using cheese, sprinkle it on top.
6. Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to let the cheese melt and brown slightly.
7. Garnish with fresh cilantro before serving. Enjoy your healthy meal prep!