Ingredients:

• 2½ cups old‑fashioned rolled oats
• 2 cups plain nonfat Greek yogurt
• 2 cups unsweetened almond milk (or milk of choice)
• 2 ripe bananas, mashed
• 5 tbsp natural peanut butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tbsp honey (optional)

Instructions:

1. Whisk the wet ingredients: In a large mixing bowl, combine the Greek yogurt, almond milk, mashed bananas, peanut butter, vanilla extract, and honey (if using). Whisk vigorously until completely smooth and no lumps of banana remain.
2. Incorporate the oats: Add the rolled oats and cinnamon to the wet mixture. Stir thoroughly with a spatula, scraping the bottom and sides, until every oat is evenly coated and the mixture looks uniform.
3. Chill overnight: Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Let it rest for at least 6 hours, preferably overnight, so the oats fully soften and absorb the liquid.
4. Stir and adjust: The next morning, remove the bowl from the fridge and give the oatmeal a good stir. If it’s thicker than you like, stir in a splash of almond milk until the texture is just right.
5. Portion and serve: Divide the overnight oats evenly among 5 airtight containers or mason jars. Enjoy cold straight from the refrigerator, optionally topped with a little extra cinnamon.

Why this meal was chosen: Oats and peanut butter are shelf‑stable, budget‑friendly protein and fiber sources. Greek yogurt adds a creamy protein boost, and bananas provide natural sweetness — a filling breakfast that costs just over a dollar per serving.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp sea salt
• ½ tsp black pepper
• 2 cups dry brown rice
• 4 cups water
• 2 broccoli crowns, cut into florets
• 3 carrots, peeled and sliced
• 1 tbsp olive oil (for vegetables)
• Salt and pepper to taste

Instructions:

1. Preheat and start the rice: Preheat the oven to 425°F. In a medium saucepan, bring the brown rice and water to a boil. Reduce the heat to low, cover, and cook for 40–45 minutes until tender and all the water is absorbed.
2. Roast the vegetables: Spread the broccoli florets and sliced carrots on a large baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly, then roast for 20–25 minutes, stirring once halfway through, until lightly browned and tender.
3. Season the chicken: In a large bowl, combine the remaining olive oil, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and rub the seasoning all over until evenly coated.
4. Bake the chicken: Arrange the seasoned chicken on a separate baking sheet. Bake for 22–25 minutes, or until the thickest part registers 165°F on a meat thermometer. Remove from the oven and let rest for 5 minutes before slicing.
5. Slice and assemble: Slice the chicken against the grain. Divide the cooked brown rice among 5 meal prep containers, then top with roasted vegetables and sliced chicken. Allow to cool before sealing.

Why this meal was chosen: Brown rice and chicken thighs provide long‑lasting energy and protein at a low cost. The simple herb seasoning and roasted vegetables create a balanced, reheat‑friendly lunch that never feels boring.

Ingredients:

• 2 lbs 93% lean ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups frozen corn
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp tomato paste
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• ½ tsp black pepper
• ½ cup water
• 2 cups cooked brown rice (prepared earlier)
• Fresh cilantro, Greek yogurt, lime wedges (optional toppings)

Instructions:

1. Sauté the aromatics: Heat the olive oil in a large skillet over medium‑high heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Brown the turkey: Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook for 8–10 minutes, stirring occasionally, until no pink remains and the turkey is cooked through.
3. Bloom the spices: Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over the turkey. Stir continuously for 1 minute to toast the spices and intensify their flavor.
4. Build the skillet: Add the tomato paste, diced tomatoes (with their juices), black beans, frozen corn, and water. Stir everything together until well combined, scraping up any browned bits from the bottom of the pan.
5. Simmer to thicken: Bring the mixture to a gentle simmer, then reduce the heat to medium‑low. Cook uncovered for 10–12 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened slightly.
6. Portion and store: Divide the cooked brown rice among 5 meal prep containers, then spoon the turkey taco skillet mixture over the top. Allow to cool completely before sealing. Top with Greek yogurt, cilantro, and lime after reheating if desired.

Why this meal was chosen: Ground turkey, black beans, and frozen corn are incredibly affordable. The taco seasoning develops even more depth after a night in the fridge, making leftovers even tastier than the first day.

Ingredients:

• 2½ cups old‑fashioned rolled oats
• 5 cups water (or milk for creamier oatmeal)
• 2 medium apples, diced
• 2½ tsp ground cinnamon
• 5 tbsp natural peanut butter
• 1 tsp vanilla extract
• 2 tbsp honey or maple syrup (optional)
• Pinch of salt

Instructions:

1. Bring the liquid to a boil: In a medium saucepan, combine the water (or milk) and a pinch of salt. Bring to a gentle boil over medium‑high heat, watching carefully so it doesn’t boil over.
2. Cook the oats: Stir in the rolled oats, reduce the heat to low, and cook for 5 minutes, stirring occasionally to prevent sticking. The oats will begin to thicken.
3. Add apples and spices: Stir in the diced apples, cinnamon, and vanilla extract. Continue cooking for another 3–5 minutes, until the apples soften slightly and the oatmeal is creamy.
4. Melt in the peanut butter: Remove the saucepan from the heat. Add the peanut butter and stir vigorously until it melts completely into the oatmeal, creating a velvety texture. Sweeten with honey or maple syrup if desired.
5. Cool and portion: Let the oatmeal cool for about 5 minutes, then divide evenly among 5 meal prep containers. Refrigerate. To reheat, add a splash of water or milk and microwave for 60–90 seconds.

Why this meal was chosen: Oats and peanut butter are the ultimate budget protein combo. The apples and cinnamon make it taste like dessert, while the whole grains and healthy fats keep you satisfied for hours.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• ¾ cup sugar‑free or low‑sugar BBQ sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 2 cups dry brown rice
• 4 cups water
• 1 lb fresh green beans, trimmed
• 1 tbsp olive oil (for green beans)
• Salt and pepper

Instructions:

1. Preheat and cook the rice: Preheat oven to 425°F. Cook the brown rice according to package directions, then set aside to cool slightly.
2. Roast the green beans: Spread the trimmed green beans on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–18 minutes until tender and lightly blistered.
3. Season the chicken: In a small bowl, mix together the olive oil, garlic powder, smoked paprika, and black pepper. Rub this mixture all over the chicken thighs, coating evenly.
4. Bake the chicken: Place the seasoned chicken on a separate baking sheet and bake for 22–25 minutes, until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice into bite‑sized pieces.
5. Toss with BBQ sauce: While the chicken is still warm, place it in a bowl and pour the BBQ sauce over the top. Toss gently until every piece is well coated, allowing the sauce to adhere and soak in slightly.
6. Assemble and store: Divide the brown rice, roasted green beans, and BBQ chicken evenly among 5 meal prep containers. Refrigerate once cooled. Reheat in the microwave for 2–3 minutes.

Why this meal was chosen: Chicken thighs are cheaper than breasts and stay juicy. The BBQ sauce infuses more flavor overnight, making this a lunch you’ll look forward to all week.

Ingredients:

• 2 lbs 93% lean ground turkey
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cups low‑sodium chicken broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp black pepper
• Optional toppings: Greek yogurt, shredded cheddar, green onions, cilantro

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large Dutch oven over medium‑high heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
2. Brown the turkey: Add the ground turkey to the pot. Break it apart with a wooden spoon and cook for 8–10 minutes, until no pink remains and the meat is fully browned.
3. Toast the spices: Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper over the turkey. Stir constantly for 1 minute to release the spices’ full aroma.
4. Combine the liquids and beans: Pour in the diced tomatoes, tomato sauce, chicken broth, and drained kidney beans. Stir thoroughly to combine all the ingredients.
5. Simmer low and slow: Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the flavors meld and the chili thickens to your liking.
6. Portion and cool: Let the chili cool for about 10 minutes, then divide evenly among 5 meal prep containers. Top with Greek yogurt, cheese, or fresh herbs after reheating if desired. The chili will taste even better on day two.

Why this meal was chosen: Turkey chili is a protein powerhouse that costs just pennies per serving. The long simmer and overnight rest deepen the flavors, making it one of the most satisfying dinners in the entire plan.

Ingredients:

• 12 large eggs
• ¼ cup milk
• 3 cups baby spinach, chopped
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 5 slices whole wheat toast (for serving)

Instructions:

1. Whisk the eggs: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well blended and slightly frothy. Set aside.
2. Cook the vegetables: Heat the olive oil in a large nonstick skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add the chopped spinach and stir for 1–2 minutes until just wilted.
3. Lower the heat and add eggs: Reduce the heat to medium‑low. Pour the egg mixture over the vegetables and let it sit undisturbed for about 30 seconds so the bottom begins to set.
4. Gently scramble: Using a silicone spatula, push the eggs from the edges toward the center, folding and stirring softly. Continue until the eggs are just cooked but still appear moist and glossy — they will continue to cook slightly from residual heat after you stop.
5. Portion immediately: Remove the skillet from the heat and divide the scramble evenly among 5 meal prep containers. Store the toast separately and toast fresh each morning. Reheat the eggs in the microwave for 45–60 seconds.

Why this meal was chosen: Eggs are a complete, inexpensive protein. The scramble is soft and moist, reheats well, and paired with whole wheat toast it’s a filling breakfast that costs about a dollar per serving.

Ingredients:

• 2 lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp sea salt
• ½ tsp black pepper
• 2 large sweet potatoes, peeled and cubed
• 2 broccoli crowns, cut into florets
• 1 tbsp olive oil (for vegetables)
• Salt and pepper

Instructions:

1. Preheat and prep: Preheat oven to 425°F. Peel the sweet potatoes and cut them into 1‑inch cubes. Cut the broccoli into florets.
2. Roast the vegetables: Spread the sweet potatoes and broccoli on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until everything is coated, then roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli is lightly charred.
3. Season the chicken: In a small bowl, combine the olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Rub this mixture evenly over the chicken thighs.
4. Bake the chicken: Place the chicken on a separate baking sheet and bake for 22–25 minutes, until the internal temperature reaches 165°F. Rest the chicken for 5 minutes before slicing.
5. Assemble the bowls: Divide the roasted sweet potatoes and broccoli among 5 meal prep containers. Top with sliced chicken. Cool completely before sealing. Reheat for 2–3 minutes in the microwave.

Why this meal was chosen: Sweet potatoes are nutrient‑dense, filling, and very affordable. Combined with juicy chicken thighs and roasted broccoli, you get a complete, colorful meal that tastes like you spent all day cooking.

Ingredients:

• 2 lbs boneless skinless chicken thighs, diced
• 6 cups cooked brown rice (cold is best)
• 2 cups frozen mixed vegetables
• 3 large eggs
• 1 tbsp sesame oil (or olive oil)
• 3 cloves garlic, minced
• ¼ cup low‑sodium soy sauce
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 green onions, sliced (optional)

Instructions:

1. Sear the chicken: Heat a large skillet or wok over medium‑high heat and add the sesame oil. Add the diced chicken, sprinkle with garlic powder and black pepper, and cook for 6–8 minutes, stirring occasionally, until fully cooked. Transfer to a plate.
2. Cook the vegetables: Add the frozen mixed vegetables to the same skillet. Cook for 3–4 minutes until heated through, stirring occasionally. Move the vegetables to one side of the pan.
3. Scramble the eggs: Crack the eggs directly into the empty side of the skillet. Scramble them with a spatula until fully cooked, then break them into small pieces.
4. Add the rice and chicken: Return the cooked chicken to the skillet, then add the cold brown rice. Break apart any clumps with your spoon and toss everything together until the rice is well distributed.
5. Season and finish: Pour the soy sauce over the rice mixture and stir‑fry for another 3–4 minutes, letting the rice lightly toast and absorb the sauce. Remove from heat and stir in the sliced green onions.
6. Portion and store: Divide the fried rice evenly among 5 meal prep containers. Let cool completely before sealing. Reheat in the microwave for 2–3 minutes, stirring halfway through.

Why this meal was chosen: Fried rice is a genius way to use pre‑cooked rice and frozen vegetables, keeping costs rock‑bottom. The garlic and soy sauce infuse the dish overnight, making leftovers some of the most flavorful of the week.

Ingredients:

• 2½ cups old‑fashioned rolled oats
• 2 cups plain nonfat Greek yogurt
• 2 cups unsweetened almond milk
• 5 tbsp natural peanut butter
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tbsp honey (optional)
• Optional toppings: banana slices, cinnamon, chopped peanuts

Instructions:

1. Blend the wet ingredients: In a large bowl, whisk together the Greek yogurt, almond milk, peanut butter, vanilla extract, and honey until smooth. Make sure the peanut butter is fully incorporated so there are no lumps.
2. Stir in the dry ingredients: Add the rolled oats and cinnamon to the bowl. Stir thoroughly with a spatula until every oat is evenly moistened and the mixture is uniform.
3. Refrigerate overnight: Cover the bowl and place it in the refrigerator for at least 6 hours, or overnight. The oats will soften and the mixture will become thick and creamy.
4. Stir before portioning: In the morning, give the oats a good stir. Divide evenly among 5 airtight containers or mason jars. If it’s too thick, add a splash of almond milk.
5. Serve cold: Enjoy straight from the fridge. Top with banana slices or extra cinnamon just before eating if you like.

Why this meal was chosen: Peanut butter and oats provide a powerful combination of protein, fiber, and healthy fats, all from shelf‑stable, budget‑friendly ingredients. No cooking means zero morning stress.

Ingredients:

• 2 lbs 93% lean ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ cup water
• 2 cups cooked brown rice
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups frozen corn
• 1 cup salsa
• Optional: Greek yogurt, fresh cilantro, lime wedges

Instructions:

1. Sauté onion and garlic: Heat the olive oil in a large skillet over medium‑high heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
2. Brown the turkey: Add the ground turkey to the skillet. Break it apart with a spoon and cook for 8–10 minutes, until no pink remains.
3. Add the seasonings: Sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the turkey. Stir constantly for 1 minute to bloom the spices and coat the meat evenly.
4. Simmer with water: Pour in the water and stir. Let it cook for another 2–3 minutes until the mixture is slightly thickened and the spices are well distributed.
5. Warm the beans and corn: While the turkey finishes, microwave the frozen corn according to package directions and drain. Rinse and drain the black beans.
6. Assemble the bowls: Divide the cooked brown rice among 5 containers. Top with the seasoned turkey, black beans, and corn. Spoon about 3 tablespoons of salsa over each serving. Store toppings like Greek yogurt and cilantro separately.

Why this meal was chosen: Burrito bowls are endlessly customizable and rely on the same low‑cost pantry heroes — rice, beans, and lean ground turkey. The taco seasoning intensifies overnight, making these bowls taste even better on Thursday and Friday.

Ingredients:

• 2 lbs boneless skinless chicken thighs, cut into bite‑sized pieces
• 12 oz whole wheat penne pasta
• 1 jar (24 oz) marinara sauce
• 3 cups baby spinach
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp sea salt
• ½ tsp black pepper
• Optional: fresh parsley, extra Parmesan

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the whole wheat penne according to package directions until al dente. Drain and set aside.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium‑high heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
3. Cook the chicken: Add the diced chicken thighs to the skillet. Season with Italian seasoning, garlic powder, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
4. Combine with sauce and spinach: Pour the marinara sauce into the skillet and stir to combine. Add the baby spinach and cook for 2–3 minutes, stirring gently, until the spinach wilts into the sauce.
5. Add pasta and Parmesan: Fold the cooked penne into the skillet, tossing until the pasta is evenly coated in the sauce. Stir in the grated Parmesan cheese and cook for another 2 minutes to let the flavors meld.
6. Portion and cool: Divide the Italian chicken pasta evenly among 5 meal prep containers. Sprinkle with extra Parmesan or parsley if desired. Let cool before sealing. Reheat in the microwave for 2–3 minutes, stirring halfway through.

Why this meal was chosen: Whole wheat pasta and marinara are inexpensive pantry items that create a hearty, satisfying base. The chicken and spinach add protein and nutrients, and the sauce continues to soak into the pasta overnight, making each serving richer as the week goes on.

Ingredients:

• 5 cups nonfat Greek yogurt
• 2 cups frozen mixed berries (thawed slightly)
• 1¼ cups old‑fashioned rolled oats
• 2 tbsp honey (optional)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Optional: banana slices, chopped peanuts

Instructions:

1. Prepare the yogurt base: In a medium bowl, mix the Greek yogurt, vanilla extract, and honey (if using) until smooth and creamy.
2. Divide the yogurt: Spoon the yogurt evenly among 5 meal prep containers, creating a smooth base layer.
3. Top with berries and oats: Scatter the frozen mixed berries over the yogurt. The berries will thaw further in the refrigerator and release a bit of juice, which adds natural sweetness.
4. Finish with oats and cinnamon: Sprinkle the rolled oats and a pinch of cinnamon over each bowl. The oats will soften slightly from the moisture but retain a pleasant chew.
5. Seal and store: Cover the containers and refrigerate. Enjoy straight from the fridge, optionally stirring everything together before eating.

Why this meal was chosen: Frozen berries are a fraction of the cost of fresh and work perfectly here. Greek yogurt delivers a massive protein punch, and the uncooked oats add fiber — all in a 10‑minute, no‑cook breakfast that feels like a treat.

Ingredients:

• 2 lbs boneless skinless chicken thighs, cut into bite‑sized pieces
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 bag (16 oz) frozen stir‑fry vegetables
• ¼ cup low‑sodium soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp sesame oil (optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups dry brown rice
• 4 cups water

Instructions:

1. Cook the rice: Prepare the brown rice according to package directions. Fluff with a fork and set aside.
2. Sauté the chicken: Heat the olive oil in a large skillet or wok over medium‑high heat. Season the chicken pieces with garlic powder and black pepper, then add to the pan. Cook for 7–8 minutes, stirring occasionally, until browned and fully cooked.
3. Add the vegetables: Add the frozen stir‑fry vegetables to the skillet. Cook for 5–6 minutes, stirring frequently, until the vegetables are heated through and tender.
4. Make the sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, sesame oil, cornstarch, and water until the cornstarch is fully dissolved.
5. Coat the stir‑fry: Pour the sauce over the chicken and vegetables. Stir continuously for 2–3 minutes until the sauce thickens and evenly coats everything. Remove from heat.
6. Portion and store: Divide the brown rice among 5 meal prep containers and top with the chicken stir‑fry. Allow to cool before sealing. Reheat for 2–3 minutes in the microwave, stirring halfway through.

Why this meal was chosen: Frozen stir‑fry vegetables are a meal prep hero — no chopping, no waste, and very low cost. The simple soy‑honey sauce clings to the chicken and veggies, creating a takeout‑style lunch that’s a fraction of the price.

Ingredients:

• 2 lbs boneless skinless chicken thighs, cut into bite‑sized pieces
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 medium russet potatoes, peeled and diced
• 8 cups low‑sodium chicken broth
• 1 tsp Italian seasoning
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp sea salt
• ½ tsp black pepper
• 2 cups baby spinach
• Optional: fresh parsley, grated Parmesan

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic and cook for another 30 seconds.
2. Brown the chicken: Add the diced chicken to the pot. Cook for 5–6 minutes, stirring occasionally, until the pieces are lightly browned on the outside — they don’t need to be cooked through yet.
3. Add potatoes and broth: Stir in the diced potatoes, chicken broth, Italian seasoning, thyme, garlic powder, salt, and pepper. Bring the soup to a gentle boil, scraping any browned bits from the bottom of the pot.
4. Simmer until tender: Reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the potatoes are fork‑tender and the chicken is completely cooked.
5. Wilt the spinach: Remove the pot from the heat and stir in the baby spinach. Let it sit for about 2 minutes until the spinach wilts into the soup. Taste and adjust seasoning if needed.
6. Cool and portion: Allow the soup to cool for 10 minutes, then divide evenly among 5 meal prep containers. Let them cool completely before sealing. Reheat in the microwave for 2–3 minutes or in a saucepan over medium heat.

Why this meal was chosen: Soup is the ultimate budget stretcher — water, broth, and simple vegetables create a large volume of food for very little money. The herbs and chicken infuse the broth overnight, so Friday’s dinner tastes like it’s been simmering all day.