simplify your meal prep routine
3 easy no-bake recipes to prep on a budget + back-to-school shopping hacks & sales
Happy Saturday and happy long weekend!! The usual Sunday newsletter is coming to you a day early this week 👋 Today I’m sharing three insanely easy, affordable no-bake meal prep recipes, a pantry restock shortcut, a fun interview I did recently, and some LDW sales! A little bit of everything to ease into the (unofficial) start of fall.
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If you’re looking for the September Meal Prep Plan, head here 👇
back-to-school support
Meal prep feels 10x easier when my pantry’s stocked, and Thrive Market is my secret shortcut. Meal prep weeks run smoother when I’ve got my staples (and morale snacks 👀) stocked, and Thrive Market keeps me covered.
This week’s edition of the newsletter is sponsored by Thrive Market, the easiest online store I use to stock up on staples for meal prep and my kitchen snack basket. I’m currently loving the Heavenly Hunks (PB Chocolate always), mini Chomps sticks (perfect for on the go), and Seven Sundays cereal (the best to snack on throughout the day). Thrive also makes restocking the pantry so simple—the “Buy it Again” feature is so helpful when I’m stocking up on almond flour, tapioca starch, chia seeds, and nuts. If you’re looking to make meal prep easier and more affordable, Thrive is here to help🤝 This weekend is the last to take advantage of their huge 25% off site-wide sale plus get a free gift + $60 off (20% off each order), go to thrivemarket.com/jenneatsgoood.
I recently had a chance to visit the Food 52 Test Kitchen and share three new recipes you can prep for less than $5 per serving—saving time, energy and money 🤝 If you’re still in summer mode, these no-bake recipes are perfect, or if you’re in BTS mode prep ‘em for lunches this week! Also perfect to make for any LDW gatherings you have.
Summer White Bean Salad with Basil Vinaigrette
serves 4 | prep time: 20 min | $4.10 per serving
INGREDIENTS
For the Basil Vinaigrette
1 packed cup basil leaves
3 tablespoons red wine vinegar
Juice of half a lemon (1 ½ tablespoons)
1 garlic clove or 1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
For the Salad:
3 cups (9 ounces) shredded or thinly sliced cabbage
15 ounces cannellini beans, drained and rinsed
15 ounces (1½ cups) corn (drained if canned, thawed if frozen)
1 pint (10-12 ounces) cherry tomatoes, halved
1 medium zucchini, small dice
3/4 cup (3 ounces) crumbled feta cheese
INSTRUCTIONS
Make the vinaigrette: add the basil, vinegar, lemon juice, garlic, salt, and black pepper to a food processor or blender. Process/blend until broken up as much as possible, then continue blending until smooth while slowly streaming in the olive oil. Set aside.
Assemble the salad: add the cabbage, cannellini beans, corn, tomatoes, and zucchini to a large mixing bowl. Pour the vinaigrette over the vegetables and toss to mix. Add the crumbled feta and gently toss again.
Serve: enjoy immediately or store in a sealed container in the refrigerator for up to 4 days.
Ranch-y Chickpea Lettuce Cups
serves 4 | prep time: 15 min | $2.60 per serving
INGREDIENTS
5.3 ounces plain low-fat Greek yogurt
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Juice of half a lemon (1½ tablespoons)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Two 15-ounce cans chickpeas, drained and rinsed
3 celery stalks, small dice
2 large carrots, small dice
1 Butter lettuce head, separated into leaves
Buffalo hot sauce, optional for serving
INSTRUCTIONS
Make the ranch-y yogurt: add the Greek yogurt, dill, parsley, lemon juice, garlic powder, onion powder, smoked paprika, salt, and black pepper to a large mixing bowl. Whisk until evenly combined.
Mix in the chickpeas and vegetables: add the chickpeas, celery, and carrots to the mixing bowl and stir to coat in the yogurt sauce.
Assemble: add 3 to 4 lettuce leaves to a plate and spoon in the chickpea mixture to fill each one (double up on leaves for extra stability). Top with a drizzle of buffalo sauce (optional) and enjoy. To prep ahead, store the chickpea mixture separately from the lettuce in sealed containers in the refrigerator for up to 4 days and assemble at meal time.
Crunchy Edamame Salad With Peanut Sauce
serves 4 | prep time: 15 min | $4.25 per serving
INGREDIENTS
For the Peanut Sauce
1/3 cup creamy natural peanut butter
3 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
Juice of 1 lime
1 tablespoon toasted sesame oil
1 tablespoon sriracha (optional)
1 teaspoon ground ginger
For the Bowls
9 ounces shelled edamame, thawed if frozen
2 cups (6 ounces) shredded or thinly sliced cabbage
1 1/2 cups (5 ounces) shredded carrots
1 English cucumber, sliced into thin 2-3 inch matchsticks
6 green onions, thinly sliced
1/2 cup cilantro, finely chopped
1/4 cup chopped peanuts, optional for topping
INSTRUCTIONS
Make the peanut sauce: add the peanut butter, coconut aminos, lime juice, sesame oil, sriracha, ginger, and 3 tablespoons of warm water to a large mixing bowl. Whisk until fully combined. Add additional warm water, one tablespoon at a time, as needed to thin until the peanut sauce is completely smooth.
Assemble the salad: add the edamame, cabbage, carrots, cucumber, green onion, and cilantro to the mixing bowl. Toss the mix and coat the vegetables in the sauce.
Serve: enjoy immediately with a sprinkle of peanut on top or store in a sealed container in the refrigerator for up to 4 days.
meal prep meets BTS season
I had a chance to talk with CNN Underscored this month in preparation for BTS season—aka the return of meal prep for so many! I highlighted my top picks for lunchboxes to make in-office or back to school lunches more exciting to pack.
Calpak — 8L insulated cooler, easy to carry and keep your prep cold (15% off right now!)
HydroFlask Lunchbag — a smaller size that’s good for students or people who don’t want to carry a heavy tote. also comes in a larger size (25% off right now!)
NOL Insulated Lunch Bag — similar to the HydroFlask but a bit less $$
LDW Sales
So many of my kitchen and meal prep favorites are on sale right now at Wayfair! I’m always going to save money where I can, so shopping the sales is my go-to: special mentions for 24% off this food processor, 40% off this beautiful slow cooker, 25% off kitchen aid mixers, 64% off this mixing bowl set, & an insane 50% off this huge glass meal prep container set!
what I’m prepping
Baked Chicken Enchilada Skillet — obsessed with this skillet, it’s such an easy option for a weeknight dinner (no rolling required!) & freezes like a dream. From this video!
Pumpkin Pie Overnight Oats — the combo of these + a 55-degree morning is unmatched, these are part of the September Meal Prep Plan (sent out yesterday!!)
what I’m loving
Griddle Pan and Liner — one of my most-used kitchen items is on sale rn!! snag the set $20 off! the checkered pattern on the liners is so cute (you get 2 in the bundle!) lots of sales this weekend on the site overall too.
Dinner Plates — my staple white plates, the little lip detail elevates them just a little bit making weeknight dins feel a little fancier—on sale this weekend among others at C&B!
what I’m recommending
I Just Wish I Had a Bigger Kitchen — so excited to get my hands on this new book by
from Naptime Kitchen! It came out this week, offering helpful tips and mindset shifts for creating a satisfying, joyful life ❤️ Kate is the best—subscribe to her substack!Perdi Protein Powder — You guys are always asking for protein powder recs, here’s a new one from my friend with incredible ingredients and taste—I’ve been loving the vanilla protein in my yogurt bowls & the packs are so convenient for on-the-go.
Is there a monthly dinner meal prep plan? I only ever meal prep dinners.