“I get bored of eating the same thing every day.”
That’s one of the biggest complaints I hear about meal prep. It’s true! Eating the same thing every day does kinda suck.
But meal prepping does NOT mean you have one meal on repeat all week. Want to learn how to make that happen? Try this recipe (and meal formula) to make four meals that are all different.
Getting variety in meal prep is like a (very easy) puzzle.
As you know by now, most of my recipes are built on the protein + veggies + carb structure.
By picking a protein, a bunch of different vegetables and two types of carbs, we can make four (or more!) meals that are completely different… without having to do a ton of cooking (or dishes).
This recipe teaches you how to do just that.
Here, I’ve used the following ingredients to get four different, flavorful combinations:
- sausage (I used chicken sausage, but you can use vegan if you want! The recipe is exactly the same)
- toppings: olives, feta and marinara sauce for the pasta
The meals ended up being:
sausage + peppers + carrots + zucchini + pasta
sausage + peppers + carrots + zucchini + rice
sausage + tomatoes + spinach + feta & olives + pasta
sausage + tomatoes + spinach + feta & olives + rice
So, by choosing one protein, five veggies and two different carbs, I was able to get variety in meal prep. It’s so easy!
Ways you can make this recipe your own:
- Go nuts with the veggies and the way you cook them. Want to throw everyting (including the sausage) in the oven? That works. Want to leave some veggies raw like I did? (I didn’t cook the peppers) Do it up. The sky is the limit here.
- When it comes to carbs, again, pick two of your favorites. Rice and pasta were just what I had on hand, but I totally would have roasted some potatoes too.
- Lastly, the protein here could be ANYTHING. Chickpeas. Grilled chicken or beef. Ground turkey or vegan “meat” crumbles. I have recently become obsessed with Aidell’s chicken sausage, so that was my protein of choice.
- Same with the toppings. I’m not much of a sauce person, but feel free to change it up with sauces and toppings too! Add avocado, different types of cheese, nuts or seeds – whatever you’re feeling.
Storage & reheating notes:
This meal reheats well in the microwave or on the stove.
It lasts in the fridge for up to four days and is not freezer friendly.
If you end up making this recipe, don’t forget to share a photo with me on Instagram @workweeklunch!
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