Ingredients (Serves 4)

• 1.5 lbs boneless chicken breasts ($4.50)
• 2 cups broccoli florets ($1.50)
• 1 large bell pepper ($0.80)
• 2 cups snap peas ($1.80)
• 2 carrots ($0.40)
• 3 cloves garlic ($0.15)
• 2 tbsp low-sodium soy sauce ($0.10)
• 1 tbsp sesame oil ($0.30)
• 1 tsp ginger ($0.10)
• 2 cups brown rice ($0.80)
• Salt and pepper to taste

Instructions

1. Cook brown rice according to package directions; set aside
2. Cut chicken into bite-sized pieces and season with salt and pepper
3. Heat sesame oil in a large wok or skillet over high heat
4. Add chicken and cook 6-8 minutes until golden and cooked through
5. Add garlic and ginger, cook 1 minute until fragrant
6. Add broccoli, carrots, and bell pepper; stir-fry 4-5 minutes
7. Add snap peas and soy sauce, cook 2 minutes more
8. Portion rice into containers and top with stir-fry mixture
9. Divide into 4 equal portions for meal prep containers

Ingredients (Serves 4)

• 1.5 lbs ground turkey ($5.25)
• 2 cans black beans, drained ($1.00)
• 2 cups brown rice ($0.80)
• 1 large red onion ($0.60)
• 1 red bell pepper ($0.80)
• 2 cups corn ($1.20)
• 1 can diced tomatoes ($0.60)
• 2 tsp cumin ($0.20)
• 2 tsp chili powder ($0.20)
• 1 tsp paprika ($0.10)
• Lime juice and cilantro

Instructions

1. Cook brown rice per package directions
2. Brown ground turkey in a large skillet over medium-high heat, 6-8 minutes, breaking into small pieces
3. Drain excess fat, then add diced onion and bell pepper
4. Cook vegetables 3-4 minutes until softened
5. Add cumin, chili powder, and paprika; stir for 1 minute
6. Add black beans, corn, and diced tomatoes with juice
7. Simmer 5 minutes, stirring occasionally
8. Layer rice into containers, top with turkey mixture
9. Garnish with fresh cilantro and lime before serving

Ingredients (Serves 5)

• 1 cup dry lentils ($1.50)
• 1 large onion ($0.50)
• 3 carrots ($0.60)
• 3 celery stalks ($0.45)
• 4 cloves garlic ($0.20)
• 6 cups low-sodium vegetable broth ($1.50)
• 1 can diced tomatoes ($0.60)
• 2 tbsp olive oil ($0.30)
• 1 tsp cumin ($0.10)
• Salt and pepper to taste

Instructions

1. Rinse lentils under cold water and set aside
2. Heat olive oil in a large pot over medium heat
3. Dice onion, carrots, and celery; add to pot and cook 5 minutes
4. Mince garlic and add to pot, cook 1 minute
5. Add lentils and stir to coat with oil, cook 2 minutes
6. Pour in vegetable broth and diced tomatoes
7. Bring to boil, then reduce heat and simmer 25-30 minutes
8. Lentils should be tender but not mushy
9. Season with cumin, salt, and pepper
10. Divide into containers for storage (freezes well for up to 3 months)

Ingredients (Serves 5)

• 2 cups cooked brown rice, cooled ($1.20)
• 4 large eggs ($1.00)
• 2 cups mixed frozen vegetables ($1.50)
• 1 cup mushrooms, diced ($1.00)
• 3 green onions ($0.30)
• 3 cloves garlic ($0.15)
• 2 tbsp low-sodium soy sauce ($0.10)
• 1 tbsp sesame oil ($0.30)
• 1 tsp ginger ($0.10)

Instructions

1. Heat sesame oil in a large wok or skillet over high heat
2. Scramble eggs and set aside
3. Add garlic and ginger to wok, cook 30 seconds
4. Add mushrooms and cook 2 minutes
5. Add frozen vegetables and cook 3 minutes
6. Add cooled rice, breaking up any clumps
7. Stir-fry for 3-4 minutes until rice is heated through
8. Add soy sauce and cooked eggs
9. Toss to combine and cook 1 more minute
10. Divide into 5 containers for meal prep

Ingredients (Serves 4)

• 2 cans black beans, drained ($1.00)
• 2 cups cooked brown rice ($0.80)
• 2 cups frozen corn ($1.20)
• 1 red bell pepper ($0.80)
• 1 red onion ($0.60)
• 1 can diced tomatoes ($0.60)
• 2 tbsp lime juice ($0.40)
• 2 tsp cumin ($0.20)
• 1 tsp chili powder ($0.10)
• Cilantro, salt, pepper

Instructions

1. Cook brown rice per package directions
2. In a large bowl, combine black beans, corn, diced tomatoes, and diced vegetables
3. Add lime juice, cumin, and chili powder
4. Mix thoroughly and season with salt and pepper
5. Divide rice into 4 meal prep containers
6. Top each with bean mixture
7. Refrigerate up to 5 days or freeze up to 3 months

Ingredients (Serves 4)

• 1.25 lbs chicken breast ($3.75)
• 4 whole wheat tortillas ($1.20)
• 2 cups Greek yogurt ($2.00)
• 2 cups spinach ($1.50)
• 1 cucumber ($0.70)
• 1 red bell pepper ($0.80)
• 1 red onion ($0.60)
• 4 tbsp feta cheese ($1.20)
• 2 cloves garlic ($0.10)
• Lemon juice, herbs, salt, pepper

Instructions

1. Season chicken breasts with salt, pepper, and dried herbs
2. Grill or pan-sear chicken 6-7 minutes per side until cooked through
3. Let cool slightly, then dice or shred
4. Mix Greek yogurt with minced garlic, lemon juice, and herbs for sauce
5. Dice cucumber, bell pepper, and red onion
6. Warm tortillas slightly for easier rolling
7. Spread yogurt sauce on each tortilla
8. Layer spinach, chicken, vegetables, and feta on each wrap
9. Roll tightly and wrap in foil for meal prep
10. Store in refrigerator up to 4 days

Ingredients (Serves 4 / 12 muffins)

• 8 large eggs ($2.00)
• 1 cup spinach ($0.75)
• 1/2 cup bell peppers, diced ($0.40)
• 1/2 cup mushrooms, diced ($0.50)
• 1/4 cup low-fat cheese ($0.60)
• 1/4 cup onion, diced ($0.25)
• Salt, pepper, cooking spray

Instructions

1. Preheat oven to 350°F and spray muffin tin with cooking spray
2. Dice all vegetables finely
3. Beat eggs in a large bowl with salt and pepper
4. Fold in vegetables and cheese
5. Pour mixture evenly into 12 muffin cups
6. Bake 20-25 minutes until centers are set and edges are golden
7. Cool 5 minutes before removing from tin
8. Store in refrigerator up to 5 days or freeze up to 3 months
9. Reheat in microwave 45-60 seconds before serving

Ingredients (Serves 4)

• 2 cups rolled oats ($1.20)
• 2 cups unsweetened almond milk ($1.60)
• 1 cup Greek yogurt ($1.50)
• 2 tbsp honey ($0.30)
• 1 tsp vanilla extract ($0.20)
• 1 cup berries ($2.50)
• 1/4 cup almonds ($0.80)
• Pinch of cinnamon

Instructions

1. Divide oats equally among 4 mason jars
2. Add 1/2 cup almond milk and 1/4 cup yogurt to each jar
3. Add 1/2 tsp honey and 1/4 tsp vanilla to each jar
4. Stir thoroughly to combine
5. Add 1/4 cup berries and 1 tbsp almonds to each jar
6. Sprinkle cinnamon on top
7. Seal jars tightly and refrigerate overnight or up to 5 days
8. Stir well before eating; add milk if too thick
9. Can be eaten cold or warmed in microwave 60 seconds

Ingredients (Serves 4)

• 8 oz whole wheat pasta ($0.80)
• 2 cups broccoli florets ($1.50)
• 1 cup snap peas ($0.90)
• 1 cup cherry tomatoes ($1.50)
• 2 cups zucchini, sliced ($1.00)
• 4 cloves garlic ($0.20)
• 3 tbsp olive oil ($0.45)
• 2 tbsp lemon juice ($0.30)
• 1/4 cup fresh basil ($0.50)
• 1/4 cup Parmesan cheese ($0.80)
• Salt and pepper

Instructions

1. Cook pasta according to package directions; drain and set aside
2. Heat olive oil in a large skillet over medium-high heat
3. Add minced garlic and cook 30 seconds until fragrant
4. Add broccoli, snap peas, zucchini, and cherry tomatoes
5. Sauté 5-6 minutes until vegetables are tender-crisp
6. Add cooked pasta to skillet with vegetables
7. Drizzle with lemon juice and toss to combine
8. Season with salt and pepper to taste
9. Stir in fresh basil
10. Divide into 4 containers and top with Parmesan cheese
11. Refrigerate up to 5 days

Ingredients (Serves 5)

• 2 cans chickpeas, drained ($1.50)
• 1 large onion ($0.50)
• 4 cloves garlic ($0.20)
• 1 tbsp ginger, minced ($0.20)
• 1 can diced tomatoes ($0.60)
• 1 can coconut milk, light ($1.50)
• 2 tbsp curry powder ($0.30)
• 2 tbsp olive oil ($0.30)
• 3 cups spinach ($2.25)
• 2 cups brown rice ($0.80)
• Salt and pepper

Instructions

1. Cook brown rice per package directions
2. Heat olive oil in a large pot over medium heat
3. Dice onion and add to pot, cook 5 minutes until softened
4. Add minced garlic and ginger, cook 1 minute
5. Stir in curry powder and cook 1 minute until fragrant
6. Add canned tomatoes and coconut milk
7. Bring to simmer and add drained chickpeas
8. Cook 10-12 minutes, stirring occasionally
9. Stir in fresh spinach until wilted, about 2 minutes
10. Season with salt and pepper to taste
11. Divide rice into 5 containers and top with curry
12. Refrigerate up to 5 days or freeze up to 3 months