Prep, Set, Go Episode 3 is all about meals that feel fresh, protein-packed, and actually exciting to open your fridge to. Nothing complicated, nothing fussy. Just simple prep that makes the rest of your week feel calmer, more intentional, and more delicious.
This round is heavy on lunch and breakfast prep, plus a few versatile proteins and veggies you can mix and match into other meals throughout the week. There were so many delicious things I prepped, it’s honestly hard to pick a favorite. But if I had to, the Banana Bread Baked Oats are so good and already on repeat. And the egg salad? Fresh, crunchy, and the perfect easy lunch or snack.
If you’re looking for tried and true meal-prep essentials, here’s a list of my favorites.
Ok! Let’s get into it (and make sure to watch the step-by-step here).
Banana Bread Baked Oats
I was craving something cozy this week for breakfast and wanted a change from eggs since I was prepping egg salad for lunches and snacks. This recipe makes 4 servings and is packed with protein, fiber, and wholesome ingredients, but truly tastes like a treat. Bonus, my kids loved it too!
Healthy Mayo-Free Egg Salad
Not your grandma’s egg salad. It’s full of bright and fresh flavors and herbs, loaded with crunch (a must in my opinion!), and creamy without being overloaded with mayo. Perfect on toast, in lettuce cups, with crackers, or sliced cucumbers.
Shredded Rotisserie Chicken
Buying an organic rotisserie chicken from the grocery store is one of my favorite shortcuts and gives you the perfect easy protein to add to salads, wraps, bowls, soups, you name it. Just pull the chicken off the bones and chop it up or shred it. Store in an airtight tupperware for 3-4 days. Tip: make sure to let it cool completely before sealing it on the container and storing it in the fridge.
Roasted Green Beans
Green beans are one of the easiest veggies to prep, they just need a little salt, pepper, and garlic powder and 15 minutes in the oven and then they’re good to go!
Preheat the oven to 375°F. Spread the green beans evenly on a baking sheet. Spray with avocado oil, and season with salt, pepper, and a sprinkle of garlic powder. No need to measure or overthink it. Give them a toss. Roast for 12-15 minutes until cooked to your linking. Best for 3-4 days stored in an airtight container in the fridge.
Salads in a Jar
Because salad in a jar will forever be one of the easiest ways to stay consistent with lunches. I used to do this all the time when I worked in an office, and I’m so happy to be back in the routine of making these for lunches at home. These are the jars I use, which I love because they have a little dressing cup on top, which keeps all of the other ingredients crisp and fresh. No soggy salads here!
I love that you can pretty much use all of the same salad ingredients, but by changing up the lettuce and the dressings, it makes the salads feel different enough that you won’t get sick of them.
Here’s what’s in the salads I prepped this week:
+ celery
+ cucumbers
+ shredded carrots
+ garbanzo beans
+ chicken (from the rotisserie chicken!)
+ feta
+ baby gem lettuce in two jars and arugula in one
+ Primal Kitchen caesar dressing with the baby gems and balsamic vinaigrette with the argula
I loved all the crunch and texture in these salads and they were super filling thanks to the chicken and garbanzo beans.
If you want all the tips on prepping salads in a jar – make sure to check out the full blog post here.
And that’s a wrap on week 3 of this meal prepping journey! I’m proud of us! Simple prep, real food, and a fridge that works for you. Hope this gives you all the inspiration you need for a healthy, stress-free week of delicious meals!
