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Kickstart the Week with a Meal Prep Masterclass!

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Tired of the 4 PM slump and the daily "What's for dinner?" panic? It's time to take back your week!


Today, we're not just sharing recipes—we're sharing a strategy. The secret to a high-energy, low-stress week is simple: Meal Prep.


Getting your nutrition sorted upfront does two incredible things:

  1. Eliminates Decision Fatigue: You make the healthy choice once on Sunday, freeing up valuable brain space for the rest of the week. No more staring into the fridge after a long day!

  2. Provides Consistent Energy: When you fuel your body with high-protein, balanced meals, you stabilize your blood sugar, banish cravings, and maintain a steady stream of power from your morning meeting to your evening workout.


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Southwestern Meal Prep Quinoa Bowls


These 30 minute steak, quinoa, and veggie bowls will spice up your work week lunches in no time!


30 mins prep | 30 mins total

Serving Info

Makes: 6 bowls

Per serving

C 32gP 32gF 11gCal 359


Ingredients

  • 1 tsp (5g) olive oil

  • 3 cup, strips (405g) bell pepper (about 2)

  • 1 small (60g) yellow onion (thinly sliced)

  • 1 1/4 pounds (567g) raw flank steak

  • 2 tablespoons "McCormick" lower sodium taco seasoning mix

  • 1 1/4 cups (213g) uncooked quinoa

  • 3/4 cup (194g) "Pace" mild chunky salsa


Directions

  1. ## Prep

  2. Cook quinoa per package directions. While it’s cooking prepare the fajita veggies and flank steak.

  3. Heat olive oil in a large skillet over medium-high heat. Add bell peppers and onion to the pan and cook, stirring frequently, for 8-10 minutes or until lightly browned and crisp-tender. Remove from the pan.

  4. Slice the flank steak into thin strips against the grain. Sprinkle with the taco seasoning.

  5. Cook in the skillet over high heat for 2 minutes before flipping. Cook for another 2 minutes and then remove from heat.

  6. ## Assembly

  7. Assemble 6 meals by layering just over ¾ cup (130g) of cooked quinoa, about 3oz (85g) cooked steak, ½ cup (50g) onions/peppers, and 2 tablespoons salsa in each meal prep container.

  8. Optional garnishes: shredded cheese, hot sauce, lime wedges, shredded lettuce, or avocado (macros not included.)

Notes

  • Feel free to use as much or as little taco seasoning as you like. For a spicier flavor use the entire packet of seasoning.

  • Use any salsa - the macros are generally very similar!

©2025 Macrostax


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Lemon Pepper Chicken Meal Prep Bowls


Lemon pepper chicken and vegetables is the perfect combination for a summer meal prep lunch!


15 mins prep | 30 mins total

Serving Info

Makes: 5 bowls

Per serving

C 35gP 29gF 5gCal 300


Ingredients

  • 1 pound (454g) skinless, boneless chicken breast (pounded to 1/2-inch thickness)

  • 4 teaspoons (14g) olive oil (divided)

  • 4 teaspoons (14g) lemon pepper seasoning

  • 1 teaspoon salt (divided)

  • 1 medium (200g) zucchini (sliced into 1/2-inch rounds)

  • 1 medium (230g) yellow squash (sliced into 1/2-inch rounds)

  • 1/2 medium (130g) red onion (sliced)

  • 8 ounces (224g) dry spaghetti noodles

  • 3 tablespoons fresh lemon juice

  • 1/4 cup fresh basil (thinly sliced)


Directions

  1. Preheat the oven to 400 degrees F.

  2. Heat 3 teaspoons of the olive oil in a cast iron (or another oven-proof) skillet. Season both sides of the chicken with the lemon pepper and ½ teaspoon of the salt. Add the chicken and cook until browned on both sides (about 3-5 minutes per side). It doesn’t need to be completely cooked through since it will go in the oven.

  3. In a large bowl, add the vegetables, remaining teaspoon of olive oil and ¼ teaspoon salt. Toss until evenly coated.

  4. Add the vegetables to the cast iron skillet, carefully cover with foil and transfer to the oven.

  5. Bake for 12-15 minutes or until chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer and the vegetables are tender and vibrant but still have a little bit of bite to them.

  6. While the chicken and vegetables are in the oven, cook the spaghetti per package directions.

  7. Divide the spaghetti, cooked chicken, and vegetables evenly between the food storage containers. Add the lemon juice and basil to the cast iron skillet and whisk, scraping up any browned bits from the bottom. Season with the remaining ¼ teaspoon salt. Divide sauce evenly among each portion.

Notes

  • Let the food cool completely in the refrigerator before covering. Store for up to three days.

©2025 Macrostax


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Soba Noodle Meal Prep Bowls


These easy meal prep bowls use fresh veggies, a tangy dressing, and a hearty soba noodle for a meal on-the-go.

10 mins prep | 20 mins total


Serving Info

Makes: 4 bowls

Per serving

C 47gP 25gF 7gCal 351


Ingredients

  • 8 ounces (224g) dry soba noodles

  • 1/4 cup (56g) rice vinegar

  • 2 tablespoons (28g) soy sauce

  • 1 tablespoon (14g) sesame oil

  • 1 teaspoon (5g) pure maple syrup

  • 1/2 teaspoon grated fresh ginger

  • 8 ounces (224g) cooked shrimp (peeled and deveined)

  • 1 cup (149g) shelled edamame

  • 1/2 cup (75g) cucumber (diced)

  • 1/2 cup (50g) shredded carrots

Directions

  1. Cook soba noodles per package directions.

  2. Meanwhile, add rice vinegar, soy sauce, ginger, and maple syrup to a small bowl and whisk until well-combined.

  3. Once noodles are finished cooking, drain and rinse thoroughly with cold water. Transfer the noodles to a large bowl and toss with about half the dressing.

  4. Divide the dressed noodles evenly into four food storage containers, then layer on the shrimp, edamame, cucumber and carrots. Drizzle remaining dressing over the top.

Notes

  • Make sure to purchase pre-shelled edamame. You can often find it fresh in the produce section. If not, it’s also widely available in the frozen vegetable aisle. Thaw per package instructions before using.

  • Save time by using pre-shredded carrots.

  • Use rice noodles, somen noodles, lo mein, or linguine pasta if soba noodles are unavailable. Macros will vary.

©2025 Macrostax

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