15 Healthy Make-Ahead Dinners That Will Power You Through Even the Most Hectic Week

This Middle Eastern dish takes basic chicken and sweet potatoes to the next level with flavors of garlic, paprika, and cumin. For meal prep, store the chicken, hummus, and veggies separately, and assemble when ready to serve.

Get the recipe: sheet-pan chicken shawarma

Tofu replaces chicken in this plant-based tikka masala, but we especially love this recipe because it uses the slow cooker to make meal prep even easier. The cooked tofu and rice can be stored together in the refrigerator for up to four days.

Get the recipe: vegan tikka masala

This tasty meal has a little bit of everything: potatoes for some carbs, salmon for protein and healthy fats, and a dose of green veggies. Generally, cooked salmon keeps for about four days, so pack up any leftovers and store in the fridge.

Get the recipe: salmon, asparagus, and potatoes

This tangy coconut curry chicken is gluten-free, low-carb, and Whole30. Most importantly, it cooks in just 30 minutes. Serve over cauliflower rice and stir in the fresh cilantro just before serving.

Get the recipe: tomato coconut curry chicken

We are loving all the fresh flavor in these caprese salad bowls! Instructions are included for storing these salads so everything stays fresh until you're ready to eat.

Get the recipe: caprese chicken salad

Quesadillas are not a common meal-prep dish, but it's actually really easy to cook, freeze, and reheat them. For an even fresher flavor, you can cook the chicken and prep the remaining ingredients, then take a few minutes to cook the quesadillas when you're ready to eat.

Get the recipe: chicken quesadillas

Creamy cilantro dressing, seasoned ground turkey, and fresh veggies layered in a mason jar? Yes, please!

Get the recipe: turkey taco salad

We love the ease of this one-pan dish! As the week goes on, switch things up by serving the sausage and peppers over rice, with salad, or in a wrap or sandwich.

Get the recipe: baked sausage and peppers

This creamy chicken pesto pasta can be stored in the refrigerator for up to four days or in the freezer for up to three months. Sprinkle a little extra parmesan and some fresh herbs after reheating to bring this dish back to life.

Get the recipe: chicken pesto pasta

This vegetarian dish can be eaten hot or cold (when you're really pressed for time) and can even be made vegan by subbing a hummus-based vegan cheese sauce for the shredded cheese. Before serving, top with sliced jalapeños, tortilla chips, and sliced avocado.

Get the recipe: Mexican quinoa skillet

This vegetarian chili is so hearty and filling that you won't even notice it's meatless. More veggies means more nutrients, so bring on the beans, sweet potatoes, and tomatoes.

Get the recipe: vegetarian chili

These stuffed peppers can be customized to your taste, and they require just 15 minutes of prep before going into the slow cooker, making them the perfect make-ahead meal for busy weekends.

Get the recipe: quinoa-stuffed peppers

Soups are so handy for meal prep — one pot, lots of servings, and you can pack in pretty much any veggies you have on hand. This recipe is sure to be a favorite because it's low-carb and satisfyingly spicy.

Get the recipe: low-carb tortilla soup

Spaghetti squash keeps this recipe low-carb, while the meatballs and cheese give it staying power. If you have oven-safe glass meal-prep containers, you can even bake the meatballs right inside them.

Get the recipe: baked meatballs with spaghetti squash

Four meals for the week and easy cleanup make these sheet-pan fajitas the ultimate meal-prep recipe. You can start the week by wrapping them up in tortillas with sour cream and guacamole and serve them over rice later on when you're ready for something different.

Get the recipe: sheet-pan fajitas