Spring is finally here, and that means it’s time to swap out heavy food recipes for something a little lighter — but still just as delicious. Between classes, work, and trying to maintain a social life, cooking a full meal from scratch every single night just isn’t realistic. That’s where meal prep comes in.
These 10 spring dinners are budget-friendly, beginner-approved, and designed to make your week a whole lot easier. Whether you’re cooking for yourself for the first time or just tired of paying delivery fees, this list has something for you. Most of these recipes come together in under 30 to 40 minutes, store amazing in the fridge for four to five days and use seasonal ingredients you can find at your local grocery store without breaking the bank. Think vibrant salads that hold up overnight, one-pan pastas packed with fresh vegetables and protein-forward bowls that keep you full between back-to-back lectures.
Spring eating doesn’t have to be boring or complicated — it just has to taste good. Let’s get into it.
One pot lemon chicken orzo with spinach 😋 4 boneless skinless chicken thighs 1 tbsp olive oil 1 tsp salt, pepper, garlic powder, paprika 1 yellow onion 3 cloves of garlic 1 cup orzo Juice of 1 lemon 2 cups chicken broth 1/4 cup heavy cream 1/4 cup grated parmesan 1 cup spinach #dinner#dinnerideas#easyrecipe#recipe#chicken
This one tastes like eating outside on a warm afternoon, even if you’re stress-eating it over your laptop. Creator @reviskitchen combines juicy pan-seared chicken thighs, tender orzo, savory spinach and that makes every bite better than the last. Prep a batch on a Sunday and you’ll actually look forward to dinner all week.
In just 20 minutes of cooking, @drvegan.clips got you covered for a dinner that somehow tastes better than takeout. Snap peas, edamame, and bell peppers get tossed in a glossy sesame-soy sauce over rice noodles — it’s fresh, a little nutty and reheats without turning into a sad, soggy mess.
Smoky BBQ chicken and your favorite toppings over fluffy quinoa — this bowl made by @everything_hits looks like a backyard cookout in a meal prep container. Make it once, eat it four or five times and never stress about lunch again.
No stove, no stress, no excuses. Creator @ambitiouskitchen makes this delicacy with shiny olives, cool cucumber, creamy feta and a generous scoop of tzatziki all wrapped up in a warm tortilla — it’s the kind of lunch that makes you feel like you have your life together, even if you don’t at the moment.
10 MINUTE PEANUT BUTTER + CHILLI CRISP NOODLES 🤤 if you’ve got 10 minutes to make dinner tonight, but aren’t sure what to cook, this is what you should be eating this evening – speedy peanut butter + chilli crisp noodles 🌶️ when I saw @vegscratchkitchen make these, I knew I had to give them a go. and oh my lord, they did not disappoint – they are RIDICULOUSLY delicious + indulgent 😍 you can find the full recipe on his feed, but as a rough guide: 2 tbsp crunchy peanut butter (I like @manilife_ deep roast) 1 tbsp minced garlic 1 tbsp minced ginger 2 tbsp finely sliced spring onion 2 tbsp finely diced shallot 2 tsp chilli crisp (I like @redpanda.food ) 2 tbsp minced garlic toasted sesame seeds 2 tbsp soy sauce 2 tbsp rice wine vinegar 80ml hot neutral oil (I used sunflower) 2 portions noodles of choice 1 small red chilli, sliced get all your ingredients in a frying pan, then heat your oil. once hot + starting to smoke, pour over the aromatics, whisking well to combine. cook your noodles according to packet instructions, reserving a little noodle cooking liquid. toss the noodles through the sauce, loosening with a little liquid if required. garnish with more spring onion, red chilli + sesame seeds. enjoy! and let me know if you give it a go in the comments 👇 #noodles#easydinner#quickrecipes#easyrecipe
The internet has a devoted obsession with chili crisp, and this recipe by @alfiecooks is proof of it. All you’ll need is crunchy peanut butter, garlic and ginger, spring onion, diced shallot, chili crisp and sesame seeds — these ingredients are a great bulk of the recipe. Oh, and you can’t forget your noodles of choice. It’s bold, fast and can quickly become your new favorite.
If you think that tofu is boring, this recipe by @foodiecharley is about to change your mind. Crispy baked tofu glazed in a sticky teriyaki sauce, served over jasmine rice with vegetables. Meal prep for the win.
This salad is what spring truly tastes like, and @cookingformysoul stands true to that. Juicy strawberries, candied pecans, blueberries, and grilled chicken over baby spinach — finished with a vinaigrette that ties everything together perfectly. Store the dressing separately to ensure it stays fresh all week long.
Save these QUICK n’ EASY BEAN + SWEET POTATO TACOS 🌮 #ad 6 tortillas Taco filling: 1 can organic black beans from S&W drained and rinsed 1 sweet potato, cooked and mashed 1/4 cup salsa 3 tbsp taco sauce 1 tsp smoked paprika 1 tsp garlic Salt + pepper Avocado lime crema: 1/2 cup unsweetened dairy free yogurt 1/2 avocado 2 tbsp olive oil 1 cup cilantro 2 tbsp lime juice Sprinkle salt *blend dressing Garnish w/ more cilantro How to: 1. Mash all taco filling ingredients in a bowl or pulse in food processor. 2. Add filling to tortillas and fold in half then pan fry on medium high heat in olive oil. 3. Make crema and then dip tacos in the crema. Eat fresh and enjoy! #vegan#beans#tacos#dinneridea#dinner#taconight#tacotuesday#healthydinner#plantbased#glutenfree
Creator @healthygirlkitchen put a unique spin on traditional tacos — I mean, sweet potatoes and smoky black beans piled into warm corn tortillas sounds so good right now. These are the tacos that make your roommate suddenly very interested in what you’re cooking. Who knows, you could be a master chef in their eyes.
File this pesto gnocchi recipe under “summer weeknight dinners to make on repeat”🍅 Ingredients * 1 tablespoon extra-virgin olive oil * 2 cups cherry tomatoes * Sea salt and freshly ground black pepper * 1 pound uncooked store-bought or homemade gnocchi * ½ cup pesto * 1 tablespoon toasted pine nuts * Fresh basil leaves, for garnish * Freshly grated Parmesan cheese, for serving Instructions * Bring a large pot of salted water to a boil. * Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the cherry tomatoes, a pinch of salt, and several grinds of pepper and cook, stirring occasionally, for 6 minutes, or until the tomatoes burst, soften slightly, and begin to release their flavorful juices. Remove from the heat. * Cook the gnocchi in the boiling water for 2 to 3 minutes, or until they float. Use a slotted spoon or spider to transfer the gnocchi directly from the boiling water to the skillet with the tomatoes. Reserve the gnocchi cooking water. * Gently stir to combine the gnocchi with the tomatoes, then add the pesto and gently stir until the gnocchi and tomatoes are well coated. If the pesto is too thick, add gnocchi cooking water, a few tablespoons at a time, to loosen it until it lightly coats the gnocchi. * Season to taste and divide into bowls. Top with the pine nuts and fresh basil and serve with freshly grated Parmesan cheese. #easyrecipes#summerrecipes#pestopasta#pestognocchi#gnocchi#loveandlemons
Some nights, you may have a strong craving for Italian food — this is that recipe, made beautifully by @lovelemonsfood. Pillowy gnocchi, bright pesto, and cherry tomatoes that will melt in your mouth. Even more so, it tastes like any pasta that you would get at Olive Garden, all in the comfort of your dorm.
GREEN GODDESS RANCH CHICKEN WRAPS✨ a super flavorful and healthy lunch to whip up and bring with you for all your on the go adventures this summer. We’re making a homemade green goddess ranch with lots of fresh herbs that is going to be a go-to dressing that I’ll keep stocked in my fridge — it’s creamy but light, tangy but smooth, and packed full of flavor! Per usual, the sauce is what takes this delicious little wrap to the next level and I know you’re going to love it! Ingredients (makes 4 wraps): 4 cups cooked chicken, shredded (I used rotisserie) 2 small heads of romaine, shredded except for 4 large leaves 1 large tomato, cut into thin slices burrito-size wraps of choice (I used @sietefoods burrito wraps) 8 slices of bacon Green Goddess Ranch Dressing: 4 tbsp plain unsweetened almond milk 1/4 cup hemp seeds 3 tbsp fresh chives 2 tbsp dairy-free sour cream (I used @foragerfoods) 2 tbsp fresh dill 3 tbsp fresh parsley 1 tsp fresh tarragon 2 tbsp lemon juice 2 tsp apple cider vinegar 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp pepper Directions: Preheat your oven to 375 Add your bacon to a parchment-lined baking sheet and bake for 15-18 minutes until done to your liking, checking often in the final minutes to ensure it doesn’t burn Add all of the dressing ingredients to a small blender or food processor and blend until creamy Toss half of your green goddess ranch dressing with the shredded romaine Assemble your wraps by layering a romaine leaf, tomato, bacon, your shredded and tossed romaine, and a generous drizzle of dressing on your tortilla and folding to wrap Enjoy! Follow for more simple, healthy recipes! . . #ranchdressingrecipe#dairyfreeranchdressing#greegoddessranch#healthyrecipe#wraprecipe#bltwrap#eattolive#lunchidea
A popular recipe made by @oliviaadriance, you can’t go wrong with this. From your choice of protein and vegetables, it’s the wrap that makes you feel clean in a way — a skincare routine and a consistent sleep schedule. Fresh, fast and absolutely worth it.
