meal prep these today for an easier week
a 90-minute prep with spring flavors, plus the weekly 2-2-2
New month, new meal prep!! Today’s newsletter walks you through how 90 minutes in the kitchen can get you three veggie and protein packed meals for the week. I’ve created three all new Spring-focused recipes: one breakfast and two lunches (or dinners if you prefer it) to take the guesswork out of your meals. Each of the recipes are easy to follow, produce-focused, and don’t compromise on flavor or nutrients—we’re packing it all in. I can’t WAIT for you to try everything and cook along with me.
This week’s meal prep lineup includes:
🥕 Carrot Cake Baked Oats — so excited for this warming variation
🌿 Garlic and Herb Orzo Salad — there may not be a more flavorful salad out there
🧆 Sheet Pan Greek Style Meatballs & Veggies — there’s feta inside the meatballs!
The full rundown of this Sunday Meal Prep is up now on Youtube!! We’re talking through each recipe, swaps and subs, and more. I really loved making this video so I can explain everything in detail. Grab a cup of coffee and let’s prep together!
🚨 Ending tomorrow: my 15% off spring sale is still going on, only through this link! If you sign up now, you’ll be able to snag the full April meal prep plan, with additional guidance and resources to support your meal prep routine, including weekly grocery lists, swaps and subs, and meal plan guide with recipes! For new subscribers ✨
If you’re following along on the April Meal Prep Plan, this is week 2! Head here to get the grocery list, guide, swaps, subs, and freezing instructions.
Carrot Cake Baked Oats
serves 6 | prep time: 20 min | cook time: 25 min
These baked oats are the perfect breakfast that will get you out of bed in the morning. The spices mirror what you use for a classic carrot cake, which gives dessert for breakfast vibes. The key is to use grated carrots, that will give you the smoothest texture. Don’t be afraid to measure the maple syrup with your heart in this one too, especially if you have a sweet tooth. And pair with my honey cinnamon yogurt sauce!
get the full recipe here
Garlic and Herb Orzo Pasta Salad
serves 6 | prep time: 15 min | cook time: 15 min
All the light, bright, spring flavors are packed into this orzo salad. Everything that’s tangy gets balanced out thanks to the creaminess of the cheese. Basil and spinach are our greens of choice here, they absorb all the flavors perfectly, the basil adds a subtle punch to each bite, and smells delicious. This recipe is perfect for lunches or make it for your next dinner party!
get the full recipe here
Sheet Pan Greek Style Meatballs and Veggies
serves 4 | prep time: 30 min | cook time: 30 min
There’s truly nothing easier than a sheet pan meal for an easy, prep-friendly lunch, or a weeknight dinner. These meals are so forgiving, swap out the veggies or add more based on what you have on hand, you really can’t go wrong here!
get the full recipe here
The Prep Plan
Here’s a step-by-step plan for today’s prep day for some extra guidance:
Preheat the oven to 350F. Bring a pot of water to a boil and cook the orzo.
While the orzo cooks, prepare the Carrot Cake Baked Oats and bake.
Meanwhile, prep veggies. Dice the potatoes, pepper, & onion for the sheet pan. Combine the artichokes, basil, spinach, parsley, lemons, & garlic for the salad.
Remove the Oats from the oven and set aside to cool and up the oven to 400F.
Prepare the sheet pan veggies and bake.
Meanwhile, make the chicken meatballs.
Bake the Sheet Pan (meatballs and veggies).
While the Sheet Pan bakes, prepare the orzo pasta salad.
Remove the Sheet Pan from the oven and set aside to cool.
Meanwhile, divide and refrigerate the Orzo Pasta Salad and Carrot Cake Baked Oats. When cooled, divide and refrigerate the Sheet Pan.
These are my go-to non-toxic storage containers for meal prep. Perfect for reheating!
what I’m prepping
Carrot Cake Baked Oats — Obviously I’m enjoying this week’s meal prep recipes! This one freezes so well for a batch prep and perfect for Easter brunch.
Garlic and Herb Orzo Pasta Salad — Absolutely love this salad, packed with veggies and truly lasts the week. Another one to save for Easter ideas!
what I’m loving
Cookie Scoop Set — Love these for scooping sheet pan meatballs (and the lemon poppy seed protein balls from Friday’s newsletter). On sale now too!
Mary Jane Flats — Feeling very on trend, so cute for spring and insanely comfortable! I even wore them walking around NYC.
what I’m recommending
High Protein Sauce — Two easy ways to add 10g of protein to a meal. Try the sweet one on the Carrot Cake Oats and savory on the Sheet Pan Meatballs!
Aerie Crescent Bag — So goood for traveling! My go-to for trips recently.
🌷 Easter inspo on this week’s round up
🔪 check out the first Kitchen Hacks video, focused on protein
🍓 dinner (or lunches) for the week sorted with these Sesame Ginger Pork Bowls
🚨 Want a free month of the eat goood newsletter?
If you make one (or all!!) of the recipes this week, leave a rating and review on my website & you’ll be entered to get a free month of the paid newsletter! All you have to do is leave your rating & review, then comment on this post letting me know you reviewed—it can be any recipe on the site! There will be 3 winners every month 💕
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week! ICYMI, my live show here on Substack is officially every other Wednesday at 7pm ET! Read more here.
The orzo salad was light and nice! I swapped peas for asparagus and also roasted the chickpeas
Jenn, the snappy stirfry was so quick and easy for a midweek, tired teacher meal, and I loved it! Thanks for keeping it real and keeping it easy and tasty!