Meal Prep Trends for 2026: The Formats Replacing Boring Bowls

Preheat your oven to 375 degrees Fahrenheit.

Coat four small Pyrex glass jars with cooking spray.

Whisk the eggs, salt, pepper, and minced garlic in a mixing bowl.

Layer the sausage, peppers, and feta cheese evenly into the jars.

Pour the egg mixture over the layered fillings.

Bake for 22 minutes until the edges turn golden brown.

Cool completely before sealing with airtight lids.

Wash and thoroughly dry the blackberries and cucumber.

Slice the cucumber into thick, crunchy rounds.

Fold the prosciutto into small ribbons.

Arrange the cheese, meat, and crackers into three separate compartments.

Place the hummus into a small silicone dipping cup.

Drizzle the honey directly over the sharp cheddar cheese.

Fill the remaining gaps with almonds and blackberries.

Preheat the oven to 400 degrees Fahrenheit.

Cut the tops off the peppers and scoop out the seeds.

Heat the olive oil in a large Lodge cast iron skillet.

Brown the ground turkey and diced onions until fully cooked.

Stir the brown rice, tomato sauce, and Italian seasoning into the skillet.

Spoon the hot mixture tightly into the hollowed bell peppers.

Top each pepper with mozzarella cheese and bake for 25 minutes.

Preheat your oven to 350 degrees Fahrenheit.

Coat a standard 12-cup muffin tin generously with butter.

Whisk the eggs, heavy cream, nutmeg, and salt vigorously.

Distribute the spinach, bacon, and Gruyere cheese across the muffin cups.

Pour the egg mixture over the dry ingredients until three-quarters full.

Bake for 18 minutes until the tops puff and turn golden brown.

Let them rest for five minutes before removing them from the tin.

I have noticed that silicone muffin liners make releasing these quiches completely frictionless. You will never scrub a metal pan again.

Line up four large wide-mouth glass jars on your counter.

Place one tablespoon of miso paste and one teaspoon of soy sauce into each jar.

Layer the shredded chicken directly over the salty paste base.

Pack the mushrooms, carrots, and spinach tightly into the middle.

Rest one bundle of dried ramen noodles on the very top.

Seal the jars tightly and store them in the refrigerator.

When eating, pour boiling water into the jar, seal, and wait five minutes.

Preheat the oven to 425 degrees Fahrenheit.

Slice the chicken, peppers, and onions into thin strips.

Place the raw ingredients onto a rimmed baking sheet.

Drizzle the olive oil evenly across all the food.

Sprinkle the chili powder, cumin, paprika, and salt over the top.

Toss everything vigorously with your hands until fully coated.

Roast for 20 minutes until the chicken is cooked and edges are dark.

A helpful trick is patting the chicken dry with paper towels before seasoning. I have tried skipping this, and wet chicken steams instead of roasting.

Boil the chickpea pasta in heavily salted water until al dente.

Drain the pasta and rinse it under cold water to stop the cooking.

Whisk the mayonnaise, sour cream, lime juice, and seasoning in a large bowl.

Fold the roasted corn and cold pasta gently into the creamy dressing.

Sprinkle the crumbled cotija cheese and fresh cilantro over the mixture.

Toss the salad carefully to distribute the ingredients evenly.

Divide the salad into four separate Stasher silicone bags.

Whisk the miso paste, rice vinegar, and sesame oil to create a thick dressing.

Toss the cooked farro and edamame beans in the miso dressing.

Lay the four whole wheat tortillas flat on a cutting board.

Spoon the dressed grains directly into the center of each tortilla.

Pile the crunchy red cabbage and carrots on top of the grains.

Fold the sides of the tortilla inward.

Roll the tortilla tightly from the bottom up to seal the wrap.

Mix the rice vinegar and sugar into the warm sushi rice until glossy.

Flake the cooked salmon gently with a fork in a small bowl.

Place a layer of seasoned sticky rice at the bottom of four jars.

Pack the diced cucumber tightly over the rice layer.

Distribute the flaked salmon evenly into each jar.

Dice the avocado and toss it with a drop of lemon juice.

Top the jars with the avocado, crumbled seaweed, and spicy mayonnaise.

I have noticed that avocado browns quickly. A helpful trick is tossing the avocado in lemon juice before packing the jars to keep it bright green.

Mix the raw pork, cabbage, onions, ginger, garlic, and soy sauce thoroughly.

Fill a large shallow dish with warm water.

Dip one sheet of rice paper into the water for ten seconds until pliable.

Place two tablespoons of the pork filling in the center of the paper.

Fold the edges over the filling to create a tight square packet.

Heat the frying oil in a large skillet over medium-high heat.

Sear the dumplings for four minutes per side until deeply golden brown.

Preheat your oven to 400 degrees Fahrenheit.

Heat a skillet and brown the ground lamb with the onions.

Stir the cumin, coriander, and cinnamon directly into the meat.

Place the four pita flatbreads on a large rimmed baking sheet.

Spread the spiced meat mixture heavily across each flatbread.

Scatter the pine nuts over the top of the meat.

Bake for ten minutes until the bread edges turn crispy.

Serve with a dollop of cold Greek yogurt on top.

Boil the bucatini in salted water until very al dente.

Toast the cracked black pepper in a dry Le Creuset Dutch oven.

Melt the butter into the pepper, then whisk in the miso paste.

Pour one cup of the starchy boiling pasta water into the pot.

Transfer the cooked pasta directly into the bubbling peppery liquid.

Remove the pot from the heat completely.

Sprinkle the Pecorino cheese over the pasta and stir vigorously until silky.

I have made this dozens of times and the trick is taking the pan off the heat before adding the cheese. If the pan stays hot, the cheese separates into a greasy mess.