14 Healthy Make Ahead Meals (2024)

01 of 14

Slow Cooker Vegetable Stew

This mostly hands-off slow cooker vegetable stew includes beans for protein and creamy butternut squash. Cook up a big batch and enjoy the warming dish for lunch or dinner all week.

02 of 14

Easy Greek-Style Barley Salad

Barley, a nutty, chewy, and heart-healthy grain, turns a salad into a meal. With tomato, bell pepper, red onion, feta, and herbs, you can assemble this Greek-style salad up to a few days ahead of time. To keep the textures fresh, toss with dressing just before serving.

03 of 14

Crock Pot Chicken and Quinoa Burrito Bowl

Chicken thighs, diced tomatoes, beans, and quinoa make a complete high-protein meal. Topped with melty cheese, the slow cooker burrito bowl reheats well, too. Leave off the cheese or replace it with a dairy-free alternative if desired.

04 of 14

Buddha Bowl

A colorful Buddha bowl, full of different textures and flavors, makes for a delightful healthy lunch. You can cook the quinoa and tofu ahead of time, as well as prep the veggies and make the dressing. All you have to do at mealtime is toss it all together.

05 of 14

Whole Wheat Vegan Pumpkin Muffins

Whole wheat and vegan, these pumpkin muffins are a great way to start the day. They will keep in an airtight container on the counter for a few days and can also be frozen for longer storage. Just let them defrost and enjoy.

06 of 14

Cannellini White Bean Soup With Swiss Chard

Incredibly easy to make, cannellini white bean soup is vegetarian and well balanced. The pasta and beans will keep you full throughout the day. The soup will keep for at least a few days in the fridge and reheats nicely.

07 of 14

Perfect Turkey Salad Sandwich

Turkey salad is a lean and delicious lunch, especially when served on whole wheat or gluten-free bread. Store in the fridge and enjoy a scoop whenever hunger strikes. It also makes a tasty topping for a green salad.

08 of 14

Chicken Stew With Vegetables

Hearty and full of lean poultry and veggies, chicken stew with vegetables is a cinch to make in the oven and tastes great the next day. Reheat any leftover stew in the microwave or on the stovetop, and it'll taste just as good, if not better, than the day you made it.

09 of 14

Low-Fat Vegetarian White Bean Chili

This recipe makes a big pot of white bean chili, full of flavorful spice and healthy protein. It's vegan and gluten free and keeps for four or five days in the fridge. Pack it up for lunch or serve it with cornbread and salad for dinner.

10 of 14

Low-Carb Chicken and Cauliflower Casserole

Casseroles are always great make-ahead meals. You can even assemble this chicken and cauliflower casserole minus the cheese, wrap it tightly, and freeze it. Bake the frozen casserole for twice the recommended cook time, adding the cheese halfway through.

11 of 14

Vegetarian Chana Masala With Spinach

Make chana masala in less than half an hour and enjoy it for lunch or dinner. The spices in the chickpeas and spinach dish marry as it sits, making it especially good for making ahead. Double the recipe if you'd like and serve with basmati rice.

12 of 14

Grilled Chicken Salad

A fresh green salad topped with seasoned grilled chicken is a dreamy lunch or summertime dinner. Simply grill the chicken before slicing and storing it in a container in the fridge. Prep the veggies, too, so that all you have to do is combine the ingredients and toss with the dressing.

13 of 14

Caribbean Red Beans and Rice

Red beans and rice are a flavorful main dish, especially when paired with fresh or cooked greens. Leftovers reheat well in the microwave—just add a sprinkle or two of water if the mixture seems dry.

14 of 14

Vegan Yellow Thai Curry With Mixed Vegetables

This super quick and easy Thai-style yellow curry is easy to customize with your favorite veggies or lean protein. Store it in the fridge for up to three days and simply heat it up for a quick meal.