We made it to Episode 10/10 of my meal prep series, Prep, Set, Go! When I started this series, my goal was simple: realistic meal prep that helps make healthy eating easier during busy weeks. Over the last 10 episodes, I’ve been reminded just how much of a difference a little bit of prep can make, not because every meal needs to be planned perfectly, but because having a few basics ready to go takes so much stress out of the week.
This may be the final episode of this season of Prep, Set, Go!, but don’t worry, there will definitely be more meal prep recipes and ideas coming in the future. This series has reinforced something I already knew but needed the reminder of: when I spend even an hour prepping a few ingredients, I’m more likely to eat balanced meals, reach for nourishing options, and feel less overwhelmed during the busiest days.
For the final episode, I put together a fresh Mediterranean-inspired lineup that’s packed with protein, flavor, and plenty of mix-and-match options for the week ahead.
Here’s what we’re prepping this week (and see the step-by-step in my reel!).
Peaches & Cream Overnight Oats
Peach season is finally here, and these overnight oats are the perfect way to celebrate. Creamy, satisfying, and packed with protein, they’re an easy breakfast you’ll actually look forward to waking up for.
Turkey-Wrapped Egg Cups
If you’re yet to find an egg cup recipe that you like, this one is for you! These protein-packed egg cups are one of my favorite grab-and-go breakfasts and snacks, and the way they’re wrapped in turkey makes them feel a little more elevated with much better texture than your typical egg cups. Feel free to sub in any of your favorite vegetables, swap out the feta, or go totally dairy-free. You really can’t mess this one up!
Storage: Store the egg cups in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 20–30 seconds until warmed through. They can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
Ingredients
makes 12 egg cups
12 slices organic nitrate-free turkey breast (I like Diestel Ranch, sliced at the counter)
12 pasture-rasied eggs, whisked
1/3 cup cherry tomatoes, chopped
1/3 cup spinach, chopped
1/4 cup red or white onion, chopped
Sea salt & pepper
2 tbsp chopped dill
2 tbsp crumbled feta
Instructions
- Preheat oven to 350°F. Spray a muffin pan with avocado oil spray.
- Line each muffin cup with a slice of turkey. You may need to cut the slices in half and then layer them to cover the bottom and sides of the pan. It doesn’t need to be perfect!
- Divide the chopped veggies into each cup.
- Season the whisked eggs with salt and pepper, then pour the eggs evenly into each cup.
- Sprinkle the chopped dill and crumbled feta over the egg mixture.
- Bake for 20 minutes or until set in the center. Use a butter knife or silicone spatula to run along the edges if needed to help release the egg cups. Enjoy!
Mediterranean Turkey & Feta Meatballs
These juicy turkey meatballs are packed with fresh herbs, lemon, and feta for a simple meal prep protein that feels anything but boring. They’re delicious in bowls, salads, pitas, or served alongside your favorite Mediterranean-inspired sides (like the orzo and cucumber tomato salad below!).
Simple Lemon Orzo & Cucumber Tomato Salad
This bright and flavorful orzo is the perfect base for bowls throughout the week. Tossed with lemon and a little bit of feta, it pairs beautifully with the meatballs and adds a satisfying, but still light, touch to your bowls.
A simple cucumber tomato salad is one of those recipes that never gets old. It’s crisp, refreshing, and adds the perfect pop of color and freshness to meal prep lunches and dinners. I add some feta and lots of lemon to it and it’s super fresh with the rest of the recipes in this week’s lineup.
Simple Orzo Salad
8 oz orzo or gluten-free orzo
2 tbsp olive oil
juice of 1 lemon
Zest of 1 lemon
1/3 cup crumbled feta
Salt and pepper to taste
Cook the orzo according to package instructions. Drain (reserving 1/4 cup pasta water). Transfer back to the pot and toss with olive oil, lemon juice, lemon zest, salt, pepper, and extra pasta water as needed. Stir in the feta and mix until combined. Taste and adjust seasoning as needed.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Cucumber Tomato Feta Salad
2 English cucumbers, chopped
1 pint cherry tomatoes, halved
¼ cup finely diced red onion
½ cup crumbled feta
2 tbsp chopped fresh dill
2 tbsp chopped Italian parsley
Juice of 1 lemon
2 tbsp olive oil
½ tsp kosher salt
Freshly ground black pepper, to taste
Add the cucumbers, tomatoes, red onion, feta, and dill, and parsley to a large bowl. Drizzle with the lemon juice and olive oil, then season with salt and pepper. Toss everything together until well combined. Taste and adjust the seasoning as needed before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days. The vegetables may release some liquid as they sit, so give the salad a quick toss before serving.
One of my favorite things about this lineup is how easily everything mixes and matches throughout the week. Build a Mediterranean-inspired bowl with the Mediterranean Turkey & Feta Meatballs, Lemony Feta Orzo, and Cucumber Tomato Salad, then add a generous scoop of tzatziki and hummus for even more flavor. Grab an egg cup for a quick snack or breakfast, and start your mornings with Peaches & Cream Overnight Oats… prep this meny and you’ll be so excited for your fully stocked fridge and the healthy and delicious week ahead.
Thank you for following along with Prep, Set, Go! over the last 10 episodes. I hope this series has inspired you to find a meal prep routine that works for your life, and I can’t wait to share even more simple, realistic meal prep ideas with you soon.
If you want some more meal prep inspiration, make sure to check out all my meal prep recipes!
