Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Photo: Carolyn Hodges, M.S., RD
Serve with veggie chips, pita chips or crudites.
They require minimal prep and can be customized to your taste.
Pumpkin Overnight Oats
Make these easy vegan overnight oats with whatever nondairy milk you have on hand.
Carolyn Hodges, M.S., RDN
Make these wraps ahead of time for a grab-and-go lunch or dinner.
A few wedges of warm pita finish off the meal perfectly.
Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Blueberry Almond Chia Pudding
Switch up your morning oatmeal routine with this so-easy chia pudding recipe.
Avocado-Yogurt Dip
upgrade your guacamole recipe by adding protein-packed yogurt to make a healthy dip recipe.
For an extra kick, add minced jalapeno or your favorite hot sauce for some zing!
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
The headiness of the fruity olive oil truly elevates the flavors in this Italian meal-prep slow-cooker soup.
Carolyn Hodges, M.S., RDN
