Ideal as an appetizer or snack, fresh Vietnamese Spring Rolls might look fussy, but they’re ready in less than 30 minutes. These restaurant-quality shrimp spring rolls are one of my best make-ahead recipes. (The rolls and dipping sauces can be made up to 2 days in advance!)
Crock Pot White Chicken Chili is a rich, creamy one-pot wonder that tastes especially delicious in the coldest months of the year. Set out a bunch of colorful, zesty toppings and let everyone help themselves.
A vintage creation that deserves some fresh attention, this Ham Salad Recipe is a genius way to turn leftover ham into fabulous lunches, snacks, and picnic-ready eats. It’s also one tasty party appetizer and makes a very good Ham Salad Sandwich.
For a fresh twist on pasta salad, try my easy make-ahead Orzo Pasta Salad recipe. It’s packed with delicious roasted vegetables and is one of my favorite grab-and-go lunch ideas.
Make the most of summer’s bounty with this easy Gazpacho Recipe, a chilled soup that requires no cooking whatsoever. Serve it in a bowl or a tall glass; you’ll love it more with every cool, savory sip you take.
This Mango Chicken Bowl is filled with grilled lemon chicken, white rice, butter lettuce, avocado, and sweet slices of mango, all drizzled in a spicy habañero vinaigrette. It’s a delicious lunch or light dinner option and perfect for meal prepping, too.
This colorful Thai Chicken Salad is loaded with fresh herbs and vegetables, grilled lemon chicken, and a pantry-friendly peanut dressing. It’s a great recipe to add to your meal rotation if you’re looking for nutrient-dense, unprocessed meals.
This Mediterranean Lentil Salad is a Greek salad with serious staying power. Quick-cooking lentils, kale, a bounty of vegetables, and a zippy vinaigrette and herbs make this a meal prep recipe you’ll actually look forward to eating.
Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.
This hearty Harvest Bowl is made with rosemary-roasted butternut squash, farro, kale, pecans, apples, pomegranate seeds, and feta cheese tossed in an apple cider vinaigrette with a splash of maple syrup. The hearty kale holds up well for meal prep, and the whole salad is colorful and nutritious.