Do you feel stressed at lunchtime? Are you looking for lighter options while still feeling full and satisfied? Here are the best meal prep recipes under 400 calories that are bursting with flavor and will keep you satisfied until dinner.  

Cheesy Chicken and Rice  

Makes 4 Servings 

Ingredients:  

1 Bag Frozen Cauliflower Rice 

2 Cups Chopped Broccoli 

1 Cup Low Fat Mozzarella Cheese  

1 Lb. Chicken Breast (cut into bite-sized pieces) 

2 Tbsp. Olive Oil 

½ Tsp. Onion Powder 

½ Tsp. Garlic Powder 

½ Tsp. Parsley Flakes 

Salt and Pepper To Taste 

Begin by seasoning the diced chicken breast. Brown the chicken in a large pan with olive oil until cooked. Cook the broccoli using your favorite method. 

If you’re using a bag of frozen riced cauliflower, heat it in the microwave according to the packaged instructions. Once cooked, divide it among four serving containers. Divide the chicken into the containers and top with ¼ cups of shredded mozzarella. Finish by adding the broccoli to each container. 

Mini BBQ Meatloaf  

Makes 4 Servings 

Ingredients: 

1 Lb. Ground Beef  

¼ Cup Rolled Oats 

Salt and Pepper To Taste 

½  Onion Diced 

2 Tbsp. Ketchup 

1 Teaspoon Garlic Powder 

1 Egg 

¼ Cup BBQ Sauce (divided as glaze)  

For Sides: 

1 Large Sweet Potato 

1 Large Broccoli Head of 2 Cups Broccoli Florets  

Begin by preparing the mini meatloaves. Add the ground beef, seasonings, onion, ketchup, oats, and egg in a large mixing bowl. Mix until combined.  

Place the mixture into a muffin tin pan to create mini meatloaf muffins. Top each with a spoonful of BBQ sauce and smooth along the surface. Bake at 400 degrees for 20-25 minutes.  

Along with the mini meatloaves, add the sweet potato to the oven and allow to cook until tender. This will take longer than the meatloaves. You could also stem the potatoes if you’d like.  

Steam the broccoli and add it to the containers. Next, divide the sweet potato and add two mini meat loaves to each of the four containers.  

Meal Prep Cobb Salads 

Makes 4 Servings  

Ingredients: 

4 Cups of Romain Lettuce (divided)  

4 Slices of Bacon 

4 Hard-Boiled Eggs  

¼ Cup Crumbled Blue Cheese  

2 Cups Diced Cucumber 

1 Cub Halved Cherry Tomatoes  

¼ Cup Chopped Green Onions  

8 Tbsp. Vinaigrette of Choice (divided)  

It is so easy and delicious, and having these salads ready to go makes sticking to your goals more manageable than ever.  

Begin by cooking your bacon until crispy. Hard boil four eggs and dice the cucumbers and tomatoes. Once you have everything prepped, divide the lettuce into four containers and add your toppings to each salad. Instead of a creamy ranch or blue cheese dressing, opt for a red wine vinaigrette and portion two tablespoons of the dressing into smaller cups for a grab-and-go salad.  

Wrapping Up The Best Meal Prep Recipes Under 400 Calories  

These super simple recipes will have you sticking to your goals while making lunch more manageable than ever! Delicious and full of flavor, these are way beyond diet meals. Enjoy every bite, knowing you’re nourishing your body with wholesome, satisfying dishes. 

Is your garden overflowing with fresh produce? What a fantastic problem to have! However, figuring out what delicious recipes to make can be a bit challenging. Don’t worry—we’ve got you covered! Let’s dive into some creative and mouth-watering ideas to help you make the most of your garden’s bounty. 

1. Fresh Tomato Tart  

This tangy, sweet, cheesy tomato tart is perfect for the tomatoes overflowing in your garden bed. It is a summer staple fresh from your garden.   

Begin with a puff pastry sheet. Cook according to the box instructions. While the pastry is cooking, layer sliced cherry or grape tomatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Bake until the tomatoes start to break down into their own juices.  

Combine ricotta cheese, freshly made pesto, and parmesan cheese in a mixing bowl. Spread the mixture onto the puff pasty, leaving about an inch of “crust.” Finally, add the roasted tomatoes to the ricotta and pesto mix and top with freshly shredded parmesan and sliced basil.   

2. Roasted Garden Carrots  

Carrots are so versatile and absolutely delicious in many dishes and recipes. But if you’re looking for a quick and easy dinner side dish, look no further!  

Remove the carrot tops and the skin of the carrots with a peeler. Slice the carrots in half and then again lengthwise. Place on a lined baking sheet and sprinkle with salt, pepper, garlic powder, olive oil, and a touch of honey. 

Bake at 350 degrees until tender and glistening. Sprinkle with fresh parsley or the reserved green tops of the carrots and serve.   

3. Roasted Beet Salad  

Beets are incredibly delicious, nutritious, and super easy to prepare. Place five large beets in a large pot of boiling water. Once cooked, remove and add the beets to a bowl of ice water. Once chilled, peel off the outer skin.   

Add salt, pepper, honey, olive oil, and balsamic vinegar to a small mixing bowl. Toss the diced beets with the homemade dressing and garnish with fresh basil and feta cheese. Fresh, delicious, and goes with any main dish!  

4. Simple Garden Pesto  

This delicious pesto is filled with your garden favorites. If you have an abundance of spinach and basil, you must make this pesto and serve it with your favorite pasta noodles and some grilled chicken!  

Begin by quickly blanching fresh garden spinach before placing it into ice water. Drain and add to a blender. Next, blend fresh basil, olive oil, salt, and one cup of walnuts. Allow that to sit, and sauté some onion and garlic in a small saucepan. Once the onion and garlic are fragrant, add them to the blender with parmesan cheese and give it another whirl. Simple, fresh, and a perfectly healthy dinner in a matter of minutes.  

Wrapping Up The Freshest Garden-To-Table Recipes  

Be sure to use all that delicious garden produce and not let a single ounce go to waste. There are so many ways to turn your produce into unique dishes—it just takes a bit of planning and creativity!  

With food prices on the rise, we have all felt the pinch in our pockets. But what if I told you that with a little planning, you can have these four dinners with leftovers for around forty dollars? Does that sound good to you? If so, keep reading to see exactly what you’ll make this week!  

Southwestern Salad With Black Beans  

Ingredients Needed:  

• 1 Head of Romaine Lettuce  

• 1 Ripe Avocado 

• 1 Red Onion 

• 1 Large Tomato 

• 1 Can of Yellow Corn 

• 1 Can of Black Beans 

• 1 Block of Cheddar Cheese (Shredded)  

Instructions: 

Cut and wash the head of romaine lettuce and add it to a large mixing bowl. Next, dice the onion, tomato, and avocado and add them to the lettuce. Drain and rinse the corn and black beans and add to the mixing bowl.  

Lastly, shred the cheddar cheese and toss everything together. Use whatever dressing you like! This salad is packed with healthy protein, fats, and veggies.  

Pizza Stuffed Zucchini Boats  

Ingredients Needed: 

• 3 Large Zucchini 

• 1 Package of Ground Italian Sausage 

• 1 Jar of Pizza Sauce 

• 1 Package of Pepperonis 

• 1 Bag of Shredded Mozzarella

Instructions: 

Prepare the zucchini by coring the seeds and setting them on a lined baking sheet. Next, brown the Italian sausage and add the jar of pizza sauce to the meat once it is done.  

Fill each zucchini with the sausage and sauce mixture and top with the mozzarella cheese and pepperoni slices. Bake at 400 degrees until the cheese has melted and begins to turn slightly golden.  

Egg Roll In A Bowl 

Ingredients Needed: 

• 1 Lb. of Ground Beef 

• 2 Bags of Coleslaw Mix  

• ¼ Cup Soy Sauce 

• ⅓ Cup Sesame Oil  

• Green Onion (diced)  

Instructions: 

In a large skillet, brown the ground beef and season it with salt, pepper, onion powder, garlic powder, and ground ginger. Once browned, add the bagged coleslaw mix, soy sauce, and sesame oil. Once everything is cooked and the flavors have blended together, serve and garnish with some chopped green onion.   

Sheet Pan Chicken Fajitas  

Ingredients Needed: 

• 1 Lb. of Boneless Chicken Breast Cut into Slices  

• 1 Green Pepper 

• 1 Red Pepper 

• 1 Yellow Pepper 

• 1 Yellow Onion 

• 1 Taco Seasoning Packet  

• 1 Package of Corn Tortillas   

Instructions: 

Slice the chicken breast into thin slices. Add to a mixing bowl. Slice the bell pepper and onions, and add the chicken and veggies to a sheet pan. Season everything with taco seasoning, and bake at 400 degrees until the chicken reaches temperature and the veggies are tender. Serve on warmed corn tortillas, and enjoy!  

Wrapping Up 10 Dollar Dinners  

There’s no reason not to enjoy healthy, tasty meals, even on a tight budget. All it takes is a bit of planning and paying attention to what you’re placing in your cart at the grocery store. But with these delicious recipes, you have a week of dinners and one day of leftovers to enjoy!  

Is the summer heat making you wonder what to cook? Step away from the stove and dive into these delicious crockpot meals! Simple, tasty, and you don’t have to stand over a hot stove. These meals pack a punch with flavor and are the perfect crockpot summer dinners.  

Stuffed Bell Peppers 

Stuffed bell peppers are a classic dish—almost everyone uses their own specific spin on it. Why not make them in the crockpot? 

Begin by browning a pound of ground beef in a skillet. Season well and add onions, the tops of the cored bell peppers, garlic, and Italian seasonings. Cook up some white rice and add that to the beef mixture. Fill each bell pepper and place it into the crockpot. Next, pour over your favorite jarred marinara sauce and finish with a handful of shredded mozzarella cheese. Allow to cook until the peppers are tender. Enjoy!  

Veggie Loaded Lasagna 

Why not try a summer version of a cold weather classic? This vegetable lasagna is made with fresh veggies and three cheeses for a fantastic and delicious meal.  

Begin by thinly slicing mushrooms, onions, yellow squash, and zucchini—set to the side. In another bowl, add ricotta cheese, eggs, parmesan cheese, fresh basil, and a bit of cracked pepper—mix until thoroughly combined.  

Add your favorite jarred marinara sauce to the bottoms of the crockpot and add a layer of no-cook lasagna sheets. Next, smooth out ⅓ the ricotta mixture and a handful of shredded mozzarella cheese. Finally, add the sliced veggies before repeating the layering process until you use all the ingredients.   

Allow to cook, and once finished, the vegetables should be tender, and the sauce and cheese should be bubbly. Add a kitchen towel over the crockpot to catch the excess moisture from the vegetables for a less watery lasagna.  

Cheesy Pierogi and Kielbasa 

Cheesy, affordable, and dump-and-go—the three best things a busy summer day could have! These cheesy pierogi and kielbasa cook deliciously and keep you out of that hot kitchen! 

Add the frozen pierogies, one cup of chicken broth, sliced kielbasa sausage, and cheddar cheese to a crockpot. Cook on low all day or high for about four hours. Thirty minutes before serving, add another cup of chicken broth and a block of cream cheese. Mix and cook until nice and creamy. Finish by adding some chopped green onions, and enjoy!  

BBQ Beef Brisket 

Don’t feel like firing up that smoker? Let the crockpot take care of this summer favorite.  

Season a 4-pound beef brisket with smoked paprika, chili powder, onion powder, garlic powder, salt, and pepper. Make sure it is rubbed in well. Add ½ cup of beef broth to the bottom of the slow cooker and place in the brisket. Cook on low until the meat is tender. Once tender, brush on your favorite BBQ sauce and cook it on high for another 30 minutes. Enjoy this brisket on sandwich rolls and with your favorite sides!   

Wrapping Up The Best Summertime Crockpot Recipes 

Just because it’s summertime doesn’t mean you must put the crockpot away for the season! Be sure to utilize this impressive kitchen gadget for days when you can’t stand in front of the grill or turn on that hot oven.  

With spooky season right around the corner and a chill in the air, it’s time to fire up the oven and dive into some fall baking! These ghoulishly good desserts will have your kids begging for more and your friends wondering when you have the time to get it all done!  

Triple Chocolate Monster Cookies 

Ingredients:  

1 Cup All Purpose Flour 

½ Cup Cocoa Powder 

½ Teaspoon Baking Soda 

¼ Teaspoon Baking Powder 

¼ Teaspoon Salt  

⅓ Cup Butter 

½ Cup Sugar 

1 Egg  

1 Teaspoon Vanilla 

1 Cup ‘Halloween” M&M’s 

⅓ Cup Eyeball Candies 

Instructions:  

1. Preheat the oven to 350 degrees. 
2. Add the room-temperature butter to a large mixing bowl with the sugar. Cream together until light and fluffy.  
3. Add the salt, egg, and vanilla to the butter and sugar and mix until combined. 
4. Combine the flour, cocoa powder, baking soda, and baking powder in a separate bowl. 
5. Slowly incorporate the dry and wet ingredients without overmixing.  
6. Add the eyeball candies, reserving some to the side, and the M&M’s. 
7. Scoop 1-inch balls onto a prepared baking sheet. Place a few of the reserved eyeball candies on top and bake for 8-10 minutes.  
8. You’ll know they’re ready when the ends begin to crisp, but the centers are still soft.   

White Chocolate Ghost Pretzels  

Ingredients: 

1 Bag Of Mini Pretzels  

1 Cup White Chocolate Chips  

½ Tsp. Coconut Oil 

1 Package of Candy Eyeballs  

Instructions: 

1. Line a baking sheet with either some tinfoil or silicone baking mat and set aside. 
2. Melt the chocolate and coconut oil in the microwave at 20-30-second intervals. Stir each time to avoid scalding the chocolate. Once smooth, stop the process.  
3. Dip each pretzel into the white chocolate, flipping over once and allowing the chocolate to drain out of the bottom hole or the ‘mouth.’ Set on the lined baking sheet and place two candy eyeballs to make a ghost face.  
4. You’ll need to work quickly, but you can always reheat your chocolate if it begins to set.  
5. Enjoy! The kids will love these—they are the perfect sweet and salty snack.  

Easy Halloween Snack Mix  

Ingredients:  

2 Cups Mini Pretzels 

8 Oz. Package of Snow Caps 

1 Cup Caramel Popcorn 

½ Cup Salted Peanuts 

7 Oz. Package Candy Corn 

1 Cup Golden Raisins 

½ Cup Mini Marshmallows  

Instructions: 

1. Open all packages, measure the needed ingredients, and toss them in a large mixing bowl. 
2. Once combined, pour into an airtight container to remain fresh.  
3. Enjoy quickly, as this snack mix disappears quickly!  

Wrapping Up Fun Spooky Season Cookies and Treats  

This Halloween season, surprise your friends and family with homemade treats and cookies. They’re incredibly easy and oh-so yummy. You may even want to set some aside for the trick-or-treaters!  

It’s a relief to serve a good casserole that the whole family can enjoy. It’s a complete meal in one pan, ready in a snap. Here, we’re sharing the best, super-easy dinner casseroles that are sure to please your family any day of the week.   

Creamy Chicken and Rice Casserole 

Ingredients: 

2 Chicken Breasts  

2 Cups of Minute Rice  

1 Can Condensed Cream of Mushroom Soup 

1 Can Cream of Chicken Condensed Soup 

1 Can (of Soup Mix) Water 

1 Package Lipton Onion Soup Mix 

Instructions: 

This casserole is perfect for those super busy days when you need dinner to come together in minutes.   

Add condensed soups, rice, water, and soup mix in a large casserole dish. Stir to combine everything. Place two seasoned chicken breasts on top of the rice mixture. Cover with tinfoil and bake until the chicken is fully cooked. Serve with a side of steamed broccoli or garden salad.  

Tater Tot Beef Casserole  

Ingredients: 

1 Pound Lean Ground Beef 

1 Can of Cut Green Beans 

1 Can of Condensed Cream of Mushroom Soup 

1 Diced Onion 

2 Crushed Garlic Cloves  

1 Tsp. Onion Powder 

1 Tsp. Garlic Powder 

1 Tsp. Parsley Flakes 

2 Cups Cheddar Cheese Shredded 

Instructions: 

Season the ground beef with garlic powder, onion powder, parsley flakes, and salt and pepper. Add in the diced onion and garlic and cook until browned. Add to a deep casserole dish. Drain a can of green beans and mix with the canned mushroom soup season with a pinch of black pepper—layer on top of the beef.  

Sprinkle the cheddar cheese on top, and finally, layer frozen potato tots in straight lines on top of everything. Bake until the potato tots are nice and crispy and the cheese is bubbly.  

Chicken Spaghetti Casserole  

Ingredients: 

1 Pound Ground Beef  

1 Can of Crushed Tomatoes 

Salt and Pepper to Taste 

1 Diced Onion 

3 Crushed Garlic Cloves  

2 Tsp. Onion Powder 

2 Tsp. Garlic Powder 

2 Tsp. Italian Seasonings 

1 Tsp. Basil 

1 Tsp. Oregano 

12 Oz. Spaghetti Noodles 

½ Cup Shredded Parmesan Cheese 

2 Cups Shredded Mozzarella 

Instructions: 

Brown the ground beef in a large skillet with salt and pepper. Once halfway done, add the diced onion and crushed garlic cloves. Once the onions and garlic are fragrant, add the crushed tomatoes and season with all of the spices.  

Cook the spaghetti noodles according to the packaged directions and mix them with the sauce and beef. Add the parmesan cheese and stir. Pour into a deep casserole dish and top with the shredded mozzarella. Bake until bubbly.  

Wrapping Up Super Easy Dinner Casseroles 

Serving one of these casseroles will be a surefire hit in your household! All families have approved them, they are especially perfect for picky toddlers. Make a complete meal by adding some fruit and veggies or tossing a large salad together! Whatever casserole you choose will surely be delicious.