35 recipes for storing food for future use

We've compiled recipes for prepping for the entire week: from ingredients for salads and grain bowls to delicious, complete meals made in advance!

Steamed vegetables

When it comes to prepping for the week, we like to prep a lot of vegetables so we don't have to choose less healthy options for weekday dinner. Blanching in boiling water and then plunging into ice water works well when you're cooking just one type of vegetable. But for larger batches, we prefer steaming. You can use the same water in several batches for different vegetables. The result is a colorful palette of perfectly cooked vegetables for grain bowls, pasta, salads, frittatas, and more.

Lentil and Quinoa Salad

Quinoa is high in protein, and lentils are rich in fiber—this easy salad will keep you energized and full all week long. For a grain bowl, top with roasted vegetables; or portion and store in containers with cooked chicken for easy reheating for lunch.

Pulled chicken in a slow cooker

Prepare a kilogram of chicken at the beginning of the week, shred it, and you'll have the basis for a variety of quick and easy dishes. This version is delicious (though pulled chicken is usually quite bland), so you won't need to add any extra flavor. But if you still want to, we offer plenty of ideas.

Baked Omelette Sandwiches

We've transformed a classic mushroom and spinach omelet into a wonderful breakfast sandwich that's perfect anytime. Bake the scrambled eggs in the oven, then cut out circles for each sandwich, which can then be frozen.

Salad with wheat grains

This healthy salad is delicious and filling on its own or with chicken. It's perfect for weeknights.

Chicken thighs for weekly preparations

Prepping lunch and dinner for the week ahead is a great idea, as long as you don't mind eating the same thing. We suggest a different approach: cook juicy chicken thighs, refrigerate them, and use them in salads, grain bowls, and more.

Chickpea salad

Experienced cooks know that a bean salad is always a good choice for storing food for future use. Beans are rich in healthy fiber and plant-based protein. Plus, this salad is easy to portion out for ready-to-eat meals or toss with your favorite salad greens.

Round grain brown rice

How to make rice with an interesting flavor? Cook it in vegetable broth, infusing the grains. We also added a strip of citrus zest for a bright note. Perfect for burritos and rice bowls.

Slow Cooker Pork Shoulder

This recipe makes a wide variety of meats. Make it on the weekend, and you'll be ready to cook simple meals all week long. The pork is roasted until tender, then simmered for 30 minutes, covered. The crispy top cut is perfect for hearty lunches and sandwiches, while the juicy bottom cut shreds easily and is perfect for tacos, barbecue sandwiches, and salads. We use minimal seasonings, so you can add your favorite herbs and spices later.

Moroccan Roasted Cauliflower with Harissa

Season the vegetables with aromatic homemade harissa. It's easy to adjust the heat—just leave the chili seeds in if you want more heat.

Egg casserole with potatoes in a slow cooker

This individual serving dish contains all the elements of a favorite breakfast casserole, including potato balls. Make a few batches and keep them in the refrigerator for a quick, microwave-friendly breakfast.

Cold noodles with peanuts and sesame seeds

This is an ideal lunch for stocking up on, as the noodles are served cold. After mixing the ingredients, divide the noodles into portions and refrigerate them in containers. Sprinkle with peanuts, cilantro, and sesame seeds before serving.



We recommend

Spelt salad with greens

If you regularly prepare food in advance and cook porridge for the week, you're probably looking for some variety in your meals. That's why we came up with this spelt salad. The grain is simmered in broth for added flavor and paired with pieces of toasted pasta.

Baked mushrooms

Baked mushrooms add a wonderful umami flavor to any dish and easily replace meat in many recipes. Having ready-made mushrooms on hand allows you to improvise with dishes all week long. Don't be afraid to overcrowd the pan: as they cook, the mushrooms will release moisture, shrink, and brown in the olive oil. For versatility, we use only salt and pepper, but they are delicious seasoned with chopped garlic, shallots, or fresh herbs like thyme and rosemary.

Slow Cooker Pulled Chicken

This simple recipe requires only minutes of prep. Your slow cooker will do all the work while you go about your day, leaving you with a foundation for meals throughout the week. Use pulled chicken as is or in the various flavor variations below. Either way, it's great in salads, sandwiches, pasta, quesadillas, tacos, soups, or as a topping for pizza and flatbreads.

Baked carrots

Ina's technique for roasting carrots works for any firm vegetable. Toss the carrots with olive oil, salt, and pepper and roast on a baking sheet until golden brown and tender. It's that easy!

Crispy French Toast

Stock your freezer with easy homemade French toast sticks and you'll never want to skip breakfast again!

Chicken salad with curry and grapes

Ellie's healthy chicken salad is a recipe you'll make again and again. It's rich in flavor thanks to curry powder, sweet red grapes, and vibrant cilantro, and is perfect for wraps or served on lettuce leaves.

Baked cauliflower with broccoli

Ellie's broccoli and cauliflower recipe makes it easy to prepare enough vegetables for the week. And since it only uses basic seasonings, you can add them to anything, from porridge to vegetable wraps.

Slow Cooker Bean and Barley Soup

It's never a bad idea to make soup on a weekend. It's easy to portion and freeze, so you always have a healthy meal on hand. Even better, this soup is easy to make in a slow cooker, leaving you plenty of time for other prep work!

Panini for breakfast

If you need to serve breakfast for several people in the morning, prepping ahead will come in handy. On a free day, make a dozen breakfast sandwiches and throw them in the freezer. Then all that's left to do is reheat them in the oven.

Chicken fillet for weekly preparations

These herb-stuffed chicken bites are delicious on their own. Or, you can make them on Sunday and save them for quick meals. Add them to noodles, sandwiches, and more.

Rice and Quinoa Pilaf

Here's how to cook quinoa and rice: place them together in a saucepan and simmer until tender. It really is that simple! Use the fluffy porridge as a side dish or the base of a grain bowl. Or try one of our favorites: add it to a salad for a hearty lunch.

Baked beets

Beetroot salad with goat cheese is one of our favorite lunches, and with Ina's recipe, it's quite quick to make. Roast the beets on Sunday and keep them in the refrigerator; for lunch, simply toss the vegetables with the herbs.

Oatmeal cake for breakfast

This pie is rich with cinnamon oats and topped with a warm glaze that also contains oats, coconut, and nuts. We used pecans, but you can use any nuts you like. It's a great way to use up pantry staples, and the recipe itself is so simple, it's perfect for kids. Bake the pie on Sunday and enjoy it all week for breakfast or as a snack! It's great at room temperature or slightly warmed in the microwave.

Mexican quinoa with spinach

This quinoa recipe can be served hot or at room temperature, making it easy to make ahead. Make a large batch and add it to burritos, wraps, salads, and more.

Greek Stuffed Peppers

Need a reheatable, individual-portion lunch? Try stuffed peppers. They can be filled with a variety of fillings, but we love Ellie's hearty Greek-inspired version—vegetables, bulgur, and ground beef.

Baked Cauliflower with Parmesan

If you're trying to eat more vegetables (or fewer carbs), Ina's cauliflower with cheese is a great option. It's a great base for homemade dishes that can be reheated in the microwave. Plus, the cauliflower will last for several meals.

Salad with beans and corn

One of our favorite recipes for prepping is bean and corn salad. With this salad on hand, you can easily turn chicken and rice into a burrito or infuse salad greens with Southwestern flavors.

Tabbouleh salad with spelt and feta cheese

Aina's Tabbouleh is a delicious vegetarian dish with hearty spelt and chickpeas, healthy vegetables and herbs, and topped with feta and olives. Enjoy it throughout the week by serving it over green vegetables or with grilled chicken.

Baked Sweet Potato with Honey and Cinnamon

Baked sweet potatoes are incredibly versatile as a preserve. They're perfect for salads and wraps, as well as for breakfast. Add some to oatmeal, season with syrup, cinnamon, and almonds—it's a sweet and satisfying way to start the day.

Pasta Salad with Pesto and Lemon Dressing

Try this mayo-free pasta salad. It's delicious on its own, but it also turns leafy greens into a complete meal. You can even add some chicken for extra protein.

The best tuna salad

Transform canned tuna into a protein-packed lunch using just a few simple ingredients. For a quick meal, toss this classic salad into lettuce boats or stuff it into a pita.

Slow Cooker Breakfast Burrito

These breakfast burritos are a great way to make them in bulk. You can make them in several flavors at once. It's great to have options!







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