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You spent $150 at the grocery store on Sunday, meal prepped for two hours, and by Wednesday, you’re staring into the fridge, wondering what happened to all that food. Meanwhile, you’re ordering takeout because nothing looks appealing, and you can’t face another mystery leftover container. Sound familiar?
I used to batch cook the same three meals every single week until my family staged a quiet rebellion and started “forgetting” to eat lunch. Turns out variety matters, even when you’re trying to save money and time.
These 25 ideas keep you interested all week without requiring a culinary degree or clearing out your bank account. We’re talking Sheet Pan Chicken Fajitas that use five ingredients, Slow Cooker Pulled Pork that works for three different meals, and Mason Jar Burrito Bowls you can grab straight from the fridge. Every recipe focuses on ingredients that don’t cost a fortune, techniques that don’t eat up your whole Sunday, and meals that your family will eat without complaining. Most of these ideas use your slow cooker or sheet pan, which means less active cooking time and fewer dishes to wash. You’ll find breakfasts you can make ahead, lunches that travel well, and dinners that reheat without turning into a soggy mess.
1. Sheet Pan Chicken Fajitas
Around $12-15 for six servings, and Sunday prep means Tuesday dinner is ten minutes away. Slice up three bell peppers and two onions, cut chicken breasts into strips, and toss everything with oil and fajita seasoning on a sheet pan. Roast at 400°F for 25 minutes. I portion it into containers with a side of rice, and we reheat with tortillas and toppings throughout the week. Even my picky eater will grab one of these for lunch. The peppers get slightly charred, which honestly makes them taste way better than stovetop fajitas.
2. Slow Cooker Pulled Pork
Throw a pork shoulder in the slow cooker before you start work with some BBQ sauce, a little brown sugar, and whatever spices you have. Eight hours later, shred it with two forks. Around $15-18 for a pork shoulder that feeds us for days. We eat it on buns on Monday, over rice on Tuesday, in quesadillas on Wednesday. The meat falls apart. No effort required. I freeze half if it’s just the two of us that week. Your house smells incredible all day, which is either a bonus or torture, depending on how hungry you are.
3. Mason Jar Burrito Bowls
$18-20 total for five lunches that stay fresh. Layer them in this order: salsa or dressing at the bottom, black beans, corn, rice, then lettuce and cheese on top. The liquid stays at the bottom until you shake it up to eat. I learned this trick after one too many soggy lunch disasters. Brown a pound of ground beef or turkey with taco seasoning, cook a pot of rice, and open some cans. Twenty minutes of assembly on Sunday. They look impressive on video calls when you’re eating at your desk, not that I’m admitting to that.
4. Egg Muffin Cups
Whisk twelve eggs with whatever you’ve got: chopped ham, cheese, peppers, spinach. Pour into a greased muffin tin and bake at 350°F for 20-22 minutes. $10-12 for a dozen breakfast grab-and-goes. I make these on Sunday night and reheat two every morning. Thirty seconds in the microwave and you have protein for breakfast instead of whatever you can eat while checking email. My kids take them cold in their lunch boxes. They freeze well, too, which I discovered after making a double batch by accident.
5. Slow Cooker White Chicken Chili
$14-16, and it tastes better on day three than day one. Dump in chicken breasts, white beans, chicken broth, green chiles, cumin, and garlic powder. Cook on low for six hours, shred the chicken, and stir it back in. I add frozen corn for the last thirty minutes. Portion it into containers and top with cheese and sour cream when you reheat. It’s one of those meals where people ask for the recipe, and I’m slightly embarrassed to admit how little effort it takes. Pairs with cornbread if you’re feeling fancy or tortilla chips if you’re not.
6. Baked Ziti
Cook a pound of ziti, mix with a jar of marinara and a container of ricotta, and top with mozzarella. Bake at 375°F for 30 minutes. $16-18 feeds six people twice. I make two disposable pans, bake one for dinner, and refrigerate the other for later in the week. Add ground beef or Italian sausage if your budget allows, but honestly, it’s filling without it. The edges get crispy, and those are the best parts. Reheats perfectly and somehow tastes even better the second time.
7. Teriyaki Chicken and Broccoli
Cut chicken thighs into chunks, roast at 425°F for 15 minutes with broccoli florets. Toss with bottled teriyaki sauce and sesame seeds. Serve over rice you make in bulk. $13-15 for five servings that beat takeout. Chicken thighs are cheaper than breasts and way more forgiving if you overcook them slightly. I meal prep the protein and veggies together, keep rice separate, and combine when I reheat. Takes less time than driving to pick up Chinese food and costs a third of the price.
8. Taco Meat and Fixings Bar
Brown two pounds of ground beef with taco seasoning. Cook a pot of rice, open cans of black beans and corn, chop lettuce and tomatoes. Everyone builds their own tacos, burrito bowls, or nachos throughout the week. $17-20 for a week of mix-and-match dinners. The meat reheats in two minutes. I’ll be honest, I use this strategy when I’m too fried to think about what’s for dinner. My daughter builds hers differently every night, and somehow this counts as variety in her mind.
9. Crockpot Beef Stew
$20-24, but it’s a complete meal in one pot. Cube two pounds of stew meat, add potatoes, carrots, onions, beef broth, and a little tomato paste. Cook on low for eight hours. The vegetables are done, the meat is tender, and you’re not making sides. I portion it into big containers because this is a hungry-people meal. It’s one of those winter dinners where you walk in after being out in the cold and immediately feel better. Freezes beautifully if you want to make a double batch.
10. Greek Chicken Bowls
Marinate chicken breasts in lemon juice, olive oil, garlic, and oregano for 30 minutes, then bake at 400°F for 25 minutes. Slice and serve over rice with cucumbers, tomatoes, feta, and tzatziki sauce from the store. $15-18 for five Mediterranean lunches. I prep everything on Sunday and assemble fresh each day because the cucumbers get weird if you mix them too early. It feels lighter than other meal prep options, which matters on those afternoons when you’ve been sitting at a desk for six hours straight.
11. Sausage and Veggie Sheet Pan
Slice smoked sausage, chop whatever vegetables are on sale (I usually do bell peppers, zucchini, and red onion), and toss with olive oil and Italian seasoning. Roast at 400°F for 30 minutes. $14-16, and cleanup is one pan plus the cutting board. The sausage is already cooked, so you’re just heating and getting everything caramelized. Eat it over rice, with pasta, or stuff it in a tortilla. My husband adds hot sauce to his and calls it gourmet. I’ve learned not to argue with him on this.
12. Turkey Chili
Brown ground turkey with onions, add canned tomatoes, kidney beans, chili powder, and cumin. Simmer for 30-40 minutes. $16-18 for a huge pot that lasts all week. I know some people slow-cook their chili all day, but this version is done in under an hour and tastes just as good. Top with shredded cheese and sour cream when you reheat. My kids eat it with crackers, I eat it plain, and my husband puts it over rice. Everyone’s happy, and I only cooked once.
13. Baked Chicken Thighs with Roasted Vegetables
Season chicken thighs with salt, pepper, and garlic powder. Surround with chopped sweet potatoes and Brussels sprouts. Drizzle everything with olive oil. Bake at 425°F for 35-40 minutes. $13-16 for six servings of something that looks more impressive than the effort required. The chicken skin gets crispy, the vegetables get caramelized, and you feel like you know what you’re doing in the kitchen. I portion these into glass containers, and they reheat better than most meal prep options. Started making this when I got tired of dry chicken breasts.
14. Pasta Salad with Chickpeas
Cook a pound of pasta, drain and cool. Mix with canned chickpeas, cherry tomatoes, cucumbers, feta, and Italian dressing. Add more dressing before you eat because pasta absorbs it. $11-13 for five cold lunches perfect for summer or when you can’t face another hot meal. This is my go-to when it’s too hot to turn on the oven or when I need something I can eat straight from the fridge. You can throw in olives, peppers, whatever needs to get used up. It’s basically impossible to mess up.
15. Slow Cooker Salsa Chicken
Put four chicken breasts in the slow cooker, dump a jar of salsa over them, and cook on low for six hours. Shred with forks. That’s it. $12-14 for the easiest protein prep you’ll ever do. Use it in tacos, on salads, in quesadillas, or over rice. I make this when I have zero mental energy for cooking but still need to feed people all week. The chicken stays moist because of the salsa, and you can use whatever heat level your family tolerates. I keep mild salsa for the kids’ portions and add hot sauce to mine.
16. Breakfast Burritos
Scramble a dozen eggs, cook a pound of breakfast sausage, and warm flour tortillas. Add cheese and wrap them up. $15-18 for ten freezer-friendly breakfasts. I freeze them individually in foil and reheat in the microwave for 90 seconds. My son grabs one on his way to early morning practice. They’re more filling than cereal and cheaper than the drive-through breakfast sandwiches we used to buy. You can add hash browns or peppers if you want, but the basic version works fine for us.
17. Lentil Soup
Brown onions and garlic, add dried lentils, diced tomatoes, vegetable broth, carrots, and celery. Simmer for 40-45 minutes until lentils are tender. Season with cumin and a splash of lemon juice at the end. $9-11 for eight servings. Surprisingly, my family goes for this without complaint. It’s thick enough to feel substantial and reheats all week. Add spinach at the end if you want to feel extra virtuous. I didn’t think my family would eat it, but everyone cleaned their bowls.
18. Honey Garlic Chicken Thighs
Whisk together honey, soy sauce, minced garlic, and a little rice vinegar. Pour over chicken thighs in a baking dish. Bake at 400°F for 35 minutes, spooning the sauce over halfway through. $14-16 for six servings that taste as if you tried way harder than you did. The sauce gets sticky and caramelized, and the chicken stays juicy because thighs are forgiving like that. I serve this over rice with steamed broccoli. My kids lick their plates, which is disgusting but also kind of a compliment.
19. Stuffed Bell Peppers
Cut peppers in half, remove seeds. Fill with a mixture of cooked ground beef, rice, tomato sauce, and cheese. Bake at 375°F for 35-40 minutes until peppers are tender. $14-16 for six large peppers that count as a complete meal. I prep these on Sunday and bake fresh when we want them because they don’t reheat quite as well. They look fancy enough for company, but they’re basically meat and rice in a pepper. My daughter eats around the pepper part, but at least she’s getting the protein and some vegetable-adjacent exposure.
20. Chicken and Rice Casserole
Mix cooked chicken, rice, cream of mushroom soup, frozen mixed vegetables, and cheese. Spread in a 9×13 pan and bake at 350°F for 30 minutes. $13-15 for eight servings of pure comfort food. I know it sounds like something from 1987, but it works, and people eat it without complaining. Make it Sunday, portion it out, and reheat throughout the week. Add breadcrumbs on top if you want it less soggy. Not Instagram-worthy, but reliable and cheap. Sometimes that’s exactly what you need.
21. Black Bean Quesadillas
Mash a can of black beans with cumin and garlic powder. Spread on tortillas with cheese, fold in half, and cook in a pan until crispy. $10-12 for ten quesadillas you can freeze individually. I stack them with parchment paper between each one and freeze. Reheat in the oven at 350°F for 10 minutes. They’re better than the frozen ones from the store and cost half as much. Add salsa, sour cream, whatever you have. My kids eat these for after-school snacks, and I eat them for quick lunches.
22. Turkey Meatballs
Mix ground turkey with breadcrumbs, egg, parmesan, garlic, salt, and pepper. Roll into balls and bake at 400°F for 20 minutes. $14-16 for 24 meatballs, you can use a dozen different ways. Eat them with marinara over pasta, in subs, with rice and teriyaki sauce, or in soup. I freeze half for later weeks. They’re cheaper than buying frozen meatballs and taste way better. My kids dip them in ketchup, which makes me die a little inside, but at least they’re eating protein.
23. Veggie Fried Rice
Cook rice ahead and let it cool completely (day-old rice works best). Scramble eggs in a large pan, set aside. Stir fry frozen mixed vegetables, add the rice, soy sauce, and eggs back in. Done in 15 minutes. $11-13 for six servings using whatever vegetables need to get used up. I add leftover chicken or shrimp if I have it. This is my Friday night specialty when I’m too tired to think and need to use up random ingredients. Way better than takeout and ready faster than delivery would arrive.
24. Sloppy Joes
Brown ground beef with onions, add ketchup, brown sugar, Worcestershire sauce, and mustard. Simmer for 20 minutes. $13-15 for eight sandwiches that freeze and reheat perfectly. Portion into containers and freeze or refrigerate. Toast your buns before serving because soggy buns are depressing. I thought my kids would reject these as too messy, but they’re obsessed. Make a double batch because they disappear faster than you’d expect. Serve with chips or carrot sticks and call it dinner.
25. Pesto Pasta with Chicken
Cook pasta, toss with store-bought pesto. Add cubed cooked chicken and halved cherry tomatoes. That’s it. $16-18 for five lunches that taste good cold or hot. I use rotisserie chicken to save time and effort. Add mozzarella balls if you’re feeling fancy. The pesto keeps everything from drying out, which is the death of most pasta meal prep. I eat this straight from the fridge some days when I can’t be bothered to reheat. It’s one of those meals that makes you look more put-together than you are.
Your $150 Can Last the Week
You don’t have to meal prep like a robot or eat the same thing five days straight just to stay on budget. The whole point is making your grocery haul last without turning dinner into a chore you dread or food your family ignores.
Pick one or two recipes that match where you are right now. Try Egg Muffin Cups if you need grab-and-go breakfasts handled, Slow Cooker Pulled Pork if you want one cook session to cover multiple meals, or Mason Jar Burrito Bowls if you just need something that travels well and tastes good cold. You don’t need to tackle all 25 at once. Start with what sounds good, use what you already have in your pantry, and see what gets eaten. You’ll figure out what works for your family, and you’ll stop wasting money on ingredients that sit in the fridge until they go bad.
