24 Energizing High Protein Meal Prep Recipes to Try

If you want to eat well all week without cooking every day, these healthy high protein recipes for meal prep are your new secret weapon. Each dish is designed to be cooked once — usually on Sunday — then portioned into containers that keep you fueled, full, and satisfied for days. No more sad desk lunches or 6 PM dinner panic.

Protein is the key to meals that actually keep you going, and I’ve built this lineup around ingredients that pack a serious punch: chicken, eggs, Greek yogurt, lentils, salmon, tofu, and lean beef. Every recipe reheats beautifully, holds its texture in the fridge for days, and tastes just as good on day four as it did fresh. That’s the real test of a meal prep recipe, and these all pass it.

In my experience, the people who stick with meal prep are the ones who actually look forward to their containers — so these recipes lean flavorful and colorful, not bland and boring. If you’re craving even more protein-packed ideas, our 24 Power-Packed Hi

gh Protein Air Fryer Recipes to Try makes a perfect companion list. Grab your containers, pick your favorites from these 24 energizing meals, and set your week up for success.

Chicken Quinoa Bowls

Juicy seasoned chicken thighs pair with fluffy quinoa and roasted vegetables in a bowl that reheats like a dream. The quinoa stays fluffy, the chicken stays tender, and a drizzle of lemon-tahini dressing ties it all together. This is the gold standard of high-protein meal prep lunches.

Ingredients

• 1.5 lbs chicken thighs
• 2 cups quinoa, rinsed
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice

Instructions

1. Toss the chicken with olive oil, paprika, garlic powder, salt, and pepper.
2. Roast at 400°F for 20 minutes until cooked through; slice.
3. Cook the quinoa in salted water until fluffy, about 15 minutes.
4. Roast the broccoli and bell pepper alongside the chicken.
5. Whisk the tahini, lemon juice, and water into a drizzle-able dressing.
6. Divide everything into 4 containers and top with dressing.
7. Refrigerate up to 4 days; reheat in the microwave.

Tip: I store the tahini dressing in a small separate container — drizzling it fresh at lunchtime keeps everything tasting bright instead of soggy.

Egg White Muffins

These grab-and-go egg muffins are pure meal prep genius. Fluffy egg whites bake up with spinach, peppers, and feta into portable protein bombs that reheat in 30 seconds. Make a dozen on Sunday and breakfast is handled all week.

Ingredients

• 12 egg whites
• 1 cup fresh spinach, chopped
• 1/2 red bell pepper, diced
• 1/4 cup crumbled feta
• 2 green onions, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray

Instructions

1. Preheat the oven to 350°F and spray a 12-cup muffin tin.
2. Whisk the egg whites with salt and pepper.
3. Divide the spinach, pepper, feta, and green onions among the cups.
4. Pour the egg whites over the fillings.
5. Bake 18-20 minutes until set and lightly golden.
6. Cool completely before storing in the fridge.
7. Reheat 30 seconds in the microwave.

Greek Yogurt Parfaits

Creamy Greek yogurt layered with berries and crunchy granola makes a breakfast that tastes like dessert but works like fuel. With over 20 grams of protein per jar, these parfaits keep you full straight through to lunch. Assemble them in mason jars for the prettiest meal prep ever.

Ingredients

• 4 cups plain Greek yogurt
• 2 cups mixed berries
• 1 cup granola
• 4 tbsp honey
• 1 tsp vanilla extract
• 2 tbsp chia seeds
• 4 mason jars with lids

Instructions

1. Stir the vanilla and chia seeds into the Greek yogurt.
2. Spoon a layer of yogurt into each jar.
3. Add a layer of berries and a drizzle of honey.
4. Add a layer of granola.
5. Repeat the layers once more.
6. Seal the jars and refrigerate up to 4 days.
7. Grab and enjoy cold straight from the jar.

Turkey Chili Meal Prep

Lean ground turkey simmers with beans, tomatoes, and smoky spices into a chili that gets better every day it sits. It’s hearty, warming, and packed with protein per scoop. Portion it over brown rice or eat it straight — either way, it’s a week of satisfying lunches.

Ingredients

• 1.5 lbs lean ground turkey
• 1 onion, diced
• 2 cans kidney beans, drained
• 1 can diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups chicken broth
• Brown rice for serving
• Shredded cheese for topping

Instructions

1. Brown the turkey with the onion in a large pot; drain any fat.
2. Stir in the chili powder, cumin, and paprika for 1 minute.
3. Add the beans, tomatoes, and broth.
4. Simmer 30 minutes until thick.
5. Divide over brown rice in meal prep containers.
6. Top with a little cheese.
7. Refrigerate up to 5 days.

Salmon Power Bowls

Flaky roasted salmon, edamame, and brown rice come together in a bowl that feels restaurant-fancy but meal preps like a champ. The salmon reheats surprisingly well, and a soy-ginger drizzle keeps every bite flavorful. Omega-3s and protein in one gorgeous container.

Ingredients

• 4 salmon fillets
• 2 cups cooked brown rice
• 2 cups edamame, shelled
• 2 cups shredded carrots
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp grated ginger
• Sesame seeds for topping

Instructions

1. Whisk the soy sauce, sesame oil, honey, and ginger.
2. Brush half the sauce over the salmon fillets.
3. Bake at 400°F for 12-14 minutes until flaky.
4. Divide the rice, edamame, and carrots into containers.
5. Top each with a salmon fillet.
6. Drizzle with the remaining sauce.
7. Refrigerate up to 3 days.

Cottage Cheese Pancakes

These golden pancakes hide a protein secret: blended cottage cheese in the batter. They taste like classic fluffy pancakes but deliver serious staying power. Make a big batch, freeze them with parchment between, and toast them on busy mornings.

Ingredients

• 1 cup cottage cheese
• 3 eggs
• 3/4 cup rolled oats
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• Pinch of salt
• Butter for the pan
• Berries for serving

Instructions

1. Blend the cottage cheese, eggs, oats, baking powder, vanilla, syrup, and salt until smooth.
2. Heat a buttered skillet over medium heat.
3. Pour 1/4 cup batter per pancake.
4. Cook 2-3 minutes until bubbles form; flip and cook 1-2 minutes more.
5. Cool completely on a wire rack.
6. Stack with parchment between and freeze in bags.
7. Toast straight from frozen until hot.

Tip: In my experience, blending the batter completely smooth is non-negotiable — any lumps of cottage cheese will show, and you want these to look like perfect diner pancakes.

Steak Fajita Bowls

Sizzling strips of seasoned steak with charred peppers and onions over cilantro-lime rice — this is the meal prep bowl that makes coworkers jealous. The steak stays juicy when reheated gently, and the smoky fajita spices infuse everything around them.

Ingredients

• 1.5 lbs flank steak
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tbsp fajita seasoning
• 2 tbsp olive oil
• 2 cups cooked rice
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 avocado, sliced

Instructions

1. Rub the steak with fajita seasoning and 1 tbsp olive oil.
2. Sear in a hot skillet 4-5 minutes per side; rest and slice thin.
3. Sauté the peppers and onion in the remaining oil until charred at the edges.
4. Toss the rice with cilantro and lime juice.
5. Divide the rice, steak, and vegetables into containers.
6. Add avocado just before eating, not in the prep containers.
7. Refrigerate up to 4 days; reheat gently.

Lentil Curry Jars

Red lentils melt into a creamy coconut curry that’s naturally high in protein and incredibly budget-friendly. Layered in jars with spinach and rice, it’s a colorful, warming lunch that costs almost nothing per serving. Vegetarian meal preppers, this one’s for you.

Ingredients

• 2 cups red lentils, rinsed
• 1 can coconut milk
• 4 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp grated ginger
• 2 cups fresh spinach
• Cooked rice for layering
• 4 large jars

Instructions

1. Sauté the onion, garlic, and ginger until soft.
2. Stir in the curry powder for 30 seconds.
3. Add the lentils, coconut milk, and broth.
4. Simmer 20 minutes until the lentils break down and thicken.
5. Stir in the spinach until wilted.
6. Layer rice and curry in jars.
7. Refrigerate up to 5 days.

Tuna Pasta Salad

This isn’t the bland tuna salad of your childhood — it’s bright, crunchy, and loaded with protein. Two cans of tuna toss with pasta, celery, and a Greek yogurt dressing that’s lighter than mayo but just as creamy. It holds up beautifully for days in the fridge.

Ingredients

• 12 oz short pasta
• 2 cans tuna, drained
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 celery stalks, diced
• 1/4 red onion, diced
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper

Instructions

1. Cook the pasta until al dente; rinse under cold water and drain well.
2. Whisk the Greek yogurt, mayonnaise, lemon juice, and Dijon.
3. Toss the pasta with the dressing.
4. Fold in the tuna, celery, and red onion.
5. Season with salt and pepper.
6. Divide into containers and refrigerate.
7. Keeps up to 4 days; stir before eating.

Chicken Burrito Bowls

All the best parts of a burrito, deconstructed for easy meal prep. Cilantro-lime chicken, black beans, corn, and rice layer into containers that reheat in minutes. Add salsa and a squeeze of lime at serving time for maximum freshness.

Ingredients

• 1.5 lbs chicken breast
• 2 tbsp taco seasoning
• 2 cups cooked rice
• 1 can black beans, drained
• 1 cup corn
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 cup salsa
• 1/2 cup shredded cheese

Instructions

1. Rub the chicken with taco seasoning.
2. Bake at 400°F for 20-22 minutes; shred or dice.
3. Toss the rice with cilantro and lime juice.
4. Warm the beans and corn together.
5. Layer rice, beans, corn, and chicken in containers.
6. Top each with cheese.
7. Pack salsa separately; refrigerate up to 4 days.

Tofu Buddha Bowls

Crispy baked tofu, roasted sweet potato, and kale over brown rice with a peanut drizzle — a plant-based protein powerhouse. The tofu stays crispy-edged even after reheating, and the peanut sauce makes everything taste incredible. Proof that vegan meal prep can be seriously satisfying.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 2 sweet potatoes, diced
• 2 tbsp cornstarch
• 3 tbsp olive oil, divided
• 2 cups cooked brown rice
• 2 cups chopped kale
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp maple syrup

Instructions

1. Toss the tofu with cornstarch and 2 tbsp oil; bake at 425°F for 25 minutes, flipping once.
2. Toss the sweet potatoes with the remaining oil and salt; roast alongside.
3. Massage the kale with a pinch of salt until softened.
4. Whisk the peanut butter, soy sauce, maple syrup, and warm water into a sauce.
5. Divide rice, kale, sweet potato, and tofu into containers.
6. Pack the peanut sauce separately.
7. Refrigerate up to 4 days.

Tip: Pressing the tofu for at least 20 minutes is the difference between soggy and crispy — I’ve learned not to skip this step, even when I’m in a hurry.

Shrimp Fried Rice

Plump shrimp, peas, and scrambled egg toss through savory fried rice in a meal prep classic that reheats in two minutes flat. Using day-old rice gives you that perfect chewy texture. It’s takeout flavor with way more protein and way less guilt.

Ingredients

• 4 cups cooked rice, day-old
• 1 lb shrimp, peeled
• 3 eggs, beaten
• 1 cup frozen peas
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp vegetable oil

Instructions

1. Scramble the eggs in a hot wok with a little oil; set aside.
2. Sear the shrimp 2 minutes per side; set aside.
3. Stir-fry the garlic and peas for 2 minutes.
4. Add the rice and break up any clumps; fry 4-5 minutes.
5. Stir in the soy sauce and sesame oil.
6. Fold in the shrimp, eggs, and green onions.
7. Divide into containers; refrigerate up to 3 days.

Beef Stir Fry Bowls

Thin strips of beef sear in minutes with broccoli and snap peas in a glossy garlic-soy sauce. Served over jasmine rice, it’s a high-protein dinner that meal preps in under 30 minutes. The vegetables stay crisp-tender, and the beef stays juicy.

Ingredients

• 1.25 lbs sirloin, thinly sliced
• 3 cups broccoli florets
• 2 cups snap peas
• 1/3 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 4 cups cooked jasmine rice

Instructions

1. Whisk the soy sauce, brown sugar, cornstarch, garlic, and ginger.
2. Sear the beef in a screaming-hot pan for 2-3 minutes; remove.
3. Stir-fry the broccoli and snap peas for 3 minutes.
4. Return the beef and pour in the sauce; toss until glossy.
5. Divide the rice into containers.
6. Top with the beef and vegetables.
7. Refrigerate up to 4 days.

Chickpea Salad Jars

A Mediterranean-inspired chickpea salad layered in mason jars: crunchy cucumbers, tomatoes, feta, and olives over lemony chickpeas. It’s fresh, filling, and the jar keeps everything crisp until you’re ready to eat. No reheating required — just shake and enjoy.

Ingredients

• 2 cans chickpeas, drained
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta
• 1/4 cup sliced olives
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper
• 4 large mason jars

Instructions

1. Whisk the olive oil, lemon juice, oregano, salt, and pepper.
2. Toss the chickpeas with half the dressing.
3. Layer chickpeas, cucumber, tomatoes, olives, and feta in jars.
4. Drizzle the remaining dressing over the top.
5. Seal and refrigerate up to 4 days.
6. Shake well before eating.
7. Serve cold straight from the jar.

Egg Salad Wraps

Creamy, tangy egg salad gets a protein boost from Greek yogurt instead of all mayo, then wraps up in whole wheat tortillas with crunchy lettuce. These wraps hold together beautifully and make the perfect no-heat lunch. Simple, classic, and endlessly packable.

Ingredients

• 10 hard-boiled eggs
• 1/3 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 celery stalks, diced
• 2 tbsp chopped dill
• Salt and black pepper
• 4 large whole wheat tortillas
• Lettuce leaves

Instructions

1. Chop the hard-boiled eggs roughly.
2. Stir together the yogurt, mayonnaise, Dijon, and dill.
3. Fold in the eggs and celery.
4. Season generously with salt and pepper.
5. Lay lettuce on each tortilla and add egg salad.
6. Roll up tightly and wrap in foil or plastic.
7. Refrigerate up to 3 days.

Turkey Meatball Bowls

Juicy baked turkey meatballs with Italian herbs nestle over marinara-tossed pasta or zucchini noodles. They’re lean, flavorful, and reheat without drying out — the secret is not overbaking them. A comfort-food meal prep that never gets old.

Ingredients

• 1.5 lbs ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 cups marinara sauce
• 12 oz pasta or zucchini noodles
• Fresh basil for topping

Instructions

1. Mix the turkey, breadcrumbs, Parmesan, egg, garlic, and seasoning gently.
2. Roll into 20 meatballs.
3. Bake at 400°F for 15-18 minutes until cooked through.
4. Simmer the meatballs in marinara for 5 minutes.
5. Cook the pasta and toss with a little sauce.
6. Divide pasta and meatballs into containers.
7. Refrigerate up to 4 days; top with basil when serving.

Tip: I use a cookie scoop for evenly sized meatballs — they cook at the same rate, so none come out dry while others are underdone.

Black Bean Burritos

Smoky black beans, rice, and corn wrap up with cheese into freezer-friendly burritos that reheat from frozen in minutes. These are the ultimate grab-and-go meal prep — make a big batch, freeze them individually, and you’ll never be without a protein-packed lunch again.

Ingredients

• 2 cans black beans, drained
• 2 cups cooked rice
• 1 cup corn
• 1 cup salsa
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup shredded cheese
• 8 large flour tortillas
• Foil for wrapping

Instructions

1. Mash half the beans roughly with a fork for a creamier filling.
2. Stir in the whole beans, rice, corn, salsa, cumin, and chili powder.
3. Warm the tortillas so they don’t crack.
4. Fill each with the bean mixture and cheese; roll tightly.
5. Wrap each burrito in foil.
6. Freeze up to 3 months.
7. Microwave from frozen 3-4 minutes, flipping halfway.

Protein Overnight Oats

Oats, Greek yogurt, and protein powder soak overnight into a thick, creamy breakfast that tastes like cookie dough. With 25+ grams of protein per jar, it’s the easiest high-protein breakfast in existence. Five minutes tonight, breakfast handled all week.

Ingredients

• 2 cups rolled oats
• 2 cups plain Greek yogurt
• 2 scoops vanilla protein powder
• 2 cups milk
• 4 tbsp chia seeds
• 4 tbsp maple syrup
• 1 tsp cinnamon
• 4 jars with lids
• Peanut butter and banana for topping

Instructions

1. Stir the oats, yogurt, protein powder, milk, chia seeds, maple syrup, and cinnamon in a bowl.
2. Divide among 4 jars.
3. Seal and refrigerate at least 6 hours or overnight.
4. The oats will thicken as the chia seeds absorb liquid.
5. Top with peanut butter and banana slices.
6. Keeps up to 4 days in the fridge.
7. Stir well before eating.

Chicken Zoodle Bowls

Light but filling, these bowls pair juicy chicken with zucchini noodles in a garlicky parmesan sauce. They’re lower in carbs but still high in protein, perfect for anyone who wants a lighter meal prep option. A quick sauté keeps the zoodles crisp-tender.

Ingredients

• 1.5 lbs chicken breast, sliced
• 4 zucchini, spiralized
• 3 cloves garlic, minced
• 3 tbsp olive oil, divided
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 1 cup cherry tomatoes, halved
• Salt and black pepper
• Fresh basil

Instructions

1. Season the chicken with Italian seasoning, salt, and pepper.
2. Sear in 2 tbsp olive oil until golden and cooked through; slice.
3. Sauté the garlic in the remaining oil for 30 seconds.
4. Add the zoodles and tomatoes; cook 2-3 minutes until just tender.
5. Toss with Parmesan until melted.
6. Divide into containers with the chicken on top.
7. Refrigerate up to 3 days.

Edamame Crunch Salad

Crunchy, colorful, and protein-packed without any meat, this salad combines edamame, cabbage, and carrots with a sesame-ginger dressing. It stays crisp for days, making it one of the rare salads that actually meal preps well. Add the dressing right before eating for maximum crunch.

Ingredients

• 3 cups shelled edamame
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 red bell pepper, diced
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp grated ginger
• 2 tbsp sesame seeds

Instructions

1. Whisk the soy sauce, rice vinegar, sesame oil, honey, and ginger.
2. Toss the edamame, cabbage, carrots, and bell pepper together.
3. Divide the salad into 4 containers.
4. Pack the dressing separately in small jars.
5. Refrigerate up to 4 days.
6. Pour dressing over just before eating.
7. Top with sesame seeds.

Tip: In my experience, shredding the cabbage thin with a mandoline makes all the difference — it absorbs the dressing better and every bite has the perfect crunch.

Cottage Cheese Bowls

The internet’s favorite high-protein trend actually works for meal prep. Creamy cottage cheese bowls topped with savory or sweet toppings — everything bagel seasoning and tomatoes, or berries and honey — pack 20+ grams of protein. They’re weirdly satisfying and endlessly customizable.

Ingredients

• 4 cups cottage cheese
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 2 tbsp everything bagel seasoning
• 2 tbsp olive oil
• 4 meal prep containers
• Optional sweet version: berries and honey

Instructions

1. Divide the cottage cheese among 4 containers.
2. Top each with tomatoes and cucumber.
3. Drizzle with olive oil.
4. Sprinkle generously with everything bagel seasoning.
5. Seal and refrigerate up to 4 days.
6. For a sweet version, swap toppings for berries and honey.
7. Eat cold straight from the container.

Turkey Taco Skillet

One pan, 20 minutes, and a whole week of taco-flavored lunches. Lean turkey cooks with peppers, black beans, and corn in smoky taco spices, then everything gets portioned over rice. It’s fast, cheap, and the kind of meal prep you’ll actually repeat.

Ingredients

• 1.5 lbs lean ground turkey
• 1 onion, diced
• 1 bell pepper, diced
• 1 packet taco seasoning
• 1 can black beans, drained
• 1 cup corn
• 1 cup salsa
• 3 cups cooked rice
• Shredded cheese and cilantro for topping

Instructions

1. Brown the turkey with the onion in a large skillet; drain fat.
2. Add the bell pepper and taco seasoning; cook 3 minutes.
3. Stir in the beans, corn, and salsa.
4. Simmer 10 minutes until thick and bubbly.
5. Divide the rice into containers.
6. Top with the turkey mixture and cheese.
7. Refrigerate up to 4 days.

Salmon Quinoa Salad

Flaky salmon flakes through fluffy quinoa with cucumber, dill, and a lemon-olive oil dressing in a salad that eats like a meal. It’s light, fresh, and loaded with protein and healthy fats. Perfect for warm-weather meal prep when you want something that isn’t heavy.

Ingredients

• 1.25 lbs salmon fillet
• 2 cups cooked quinoa
• 1 cucumber, diced
• 1/4 red onion, diced
• 1/4 cup chopped dill
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper

Instructions

1. Bake the salmon at 400°F for 12 minutes; flake into chunks.
2. Whisk the olive oil, lemon juice, Dijon, salt, and pepper.
3. Toss the quinoa, cucumber, onion, and dill with the dressing.
4. Gently fold in the salmon flakes.
5. Divide into containers.
6. Refrigerate up to 3 days.
7. Serve cold or at room temperature.

Chicken Pesto Pasta

Juicy chicken and al dente pasta toss through vibrant basil pesto with cherry tomatoes and Parmesan. It’s a meal prep classic for a reason — it tastes even better the next day as the pesto soaks into everything. Bright, herby, and seriously satisfying.

Ingredients

• 1.5 lbs chicken breast, diced
• 12 oz penne pasta
• 3/4 cup basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• Salt and black pepper
• Pine nuts for topping

Instructions

1. Season the chicken and sear in olive oil until golden and cooked through.
2. Cook the penne until al dente; reserve 1/2 cup pasta water.
3. Toss the hot pasta with pesto and a splash of pasta water.
4. Fold in the chicken, tomatoes, and Parmesan.
5. Divide into containers.
6. Top with pine nuts.
7. Refrigerate up to 4 days.

Tip: I always save that pasta water — the starchy liquid helps the pesto cling to every piece of pasta instead of pooling at the bottom of the container.

Conclusion

These 24 healthy high protein recipes for meal prep prove that eating well all week doesn’t require cooking every single day. One focused prep session gives you days of energizing, protein-packed meals that keep you full, fueled, and actually excited to open your lunch container.

Start with two or three favorites this Sunday and build from there — meal prep is a habit that gets easier every week. Save this lineup to your Pinterest boards so your next prep session is already planned, and share it with a friend who’s ready to eat better with less daily effort. Your future self will thank you!