5 meals to make this week (1.26.25)

Written By Brittany Voges

Back with another week of meals to make! Recipes are all below.

But first, need a link? Check here:

Sub in a Tub Salads

Basically an italian grinder sub, but in salad form! Recipe below! This is the meal prep version, but you can also make this to eat immediately too.

SERVES 4; Macros: 19g p / 9g c / 14g f ; 232 calories

salad ingredients:

  • 8 cups romaine lettuce

  • 10-12 grape tomatoes, sliced

  • 2 servings banana peppers, chopped

  • 1/2 red onion, chopped

  • 10-12 dill pickle chips, chopped

  • 8 oz turkey breast, chopped

  • 56g turkey pepperoni, chopped

  • 4 slices ultra thin provolone, chopped

  • 4 tsp grated parmesan

dressing ingredients:

  • 2 tbsp light mayo

  • 1 tbsp olive oil

  • 1/4 cup red wine vinegar

  • salt, pepper, garlic powder, and Italian seasoning to taste

directions:
chop all of your salad ingredients up really well. what makes this salad so elite is that it’s chopped! i can’t explain it, it just is true. once everything is chopped, mix it together really well and divide equally into meal prep bowls. you can weigh it out and divide by 4 or guesstimate. once the salad is all set, mix together your dressing ingredients and put into small dressing containers. i like to weigh mine with my kitchen scale in fl ounces. put everything in the fridge and when you’re ready to eat, toss the salad in the dressing and enjoy!

Avocado Ranch Chicken Burgers & Carrot Fries

So excited about this one this week!!

Here’s what we’re putting on our burgers:

  • Amy Lu Chicken Burger patties

  • Healthy Life Whole Wheat Buns

  • Sargento Ultra Thin Provolone

  • Sliced avocado

  • Red Onion

  • Bolt House Farms Ranch

They come out to about 26g p / 28g c / 20g f & 360 cals per burger.

For the carrot fries:

serves 4; macros: 1g p / 7g c / 1g f

Ingredients:

  • 3 or 4 carrots, cut and peeled OR 1 bag precut

  • 2 tsp (5g) olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp paprika

  • salt and pepper (about 1/4 tsp each

Directions:

  • If you don’t use precut, start by scrubbing your carrots and then peel them.

  • Cut carrots into roughly 3-inch x 1/4″ strips

  • Place cut carrots in a bowl and drizzle on the olive oil.

  • Add spices and mix to coat carrot fries in the oil and spices.

  • Spread out in your air fryer basket or pan (depending on the style of air fryer). If your basket is small, you may need to do this batches so they don’t get overcorwded.

  • Air Fry at 400 degrees for 20 minutes, shaking once half way through.

  • Serve immediately with the burgers!

Pizza Bubble Up Bake

Similar to my king ranch bubble up, but pizza style!! So so good. Kids love it too!

Macros: Serves 6! Calories: ~417 / 33g p / 38g c / 15g f

Ingredients:

  • 1 lb cooked ground turkey, seasoned with salt, pepper, and italian seasoning

  • 1 green pepper, sliced

  • 20 oz  tomato sauce

  • 2 oz turkey pepperoni slices, cut into quarters

  • Garlic powder, onion powder, salt, and pepper to taste

  • ½ teaspoon Italian seasoning

  • 1  can of refrigerated biscuit dough, biscuits cut into quarters (for macros purposes this recipe used 8 of the Pillsbury “Grands” biscuits)

  • 1 cup shredded reduced fat cheese

  • 1/4 cup parmesan cheese

Directions:

  1. Preheat the Oven: Set your oven to 375°F (190°C). Lightly coat a 9×13-inch (or similar) baking dish with cooking spray.

  2. Season the Sauce: In a medium bowl, combine the tomato sauce, garlic powder, onion powder, salt, pepper, and the ½ teaspoon of Italian seasoning. Stir well to blend the flavors.

  3. Combine Main Ingredients:

    • Add the cooked ground turkey, sliced green pepper, and the quartered turkey pepperoni to the tomato sauce mixture. ALT: If you want, you can also save the pepperoni and place on top just like a pizza.

    • Gently fold in the biscuit dough pieces, ensuring they’re all coated with sauce.

  4. Transfer to Baking Dish: Pour the mixture into your prepared baking dish, spreading it out evenly.

  5. Add the Cheese: Sprinkle the shredded reduced-fat cheese and parmesan cheese evenly over the top.

  6. Bake and Serve:

    • Bake for 20–25 minutes, or until the biscuits are cooked through and the cheese is melted and bubbly.

    • Let it rest for a couple of minutes before serving so it’s easier to scoop and enjoy!

Serve warm, and feel free to garnish with extra Italian seasoning or fresh basil.

Cheesy Ranch Chicken Casserole

This recipe is one of our FAVORITES!! Perfect for meal prep or a family friendly dinner. This recipe serves 4 and is written as a meal prep, but it can be served as a normal dinner too.

MACROS (for the whole meal prep bowl): 40g p / 40g c / 16g f ; 509 cals

Ingredients:

14 oz chicken breast, cooked and shredded (you can also use rotisserie chicken to make things even easier)
1 cup nonfat greek yogurt
3/4 can cream of chicken soup
1 cup shredded reduced fat cheddar cheese
3 tbsp ranch seasoning + salt and pepper to taste
8 crushed ritz crackers to top
1 bag (about 3-4 cups) frozen broccoli, steamed
1.5 cups frozen cauliflower rice, steamed
240g jasmine rice, prepared (about 2 cups)

Directions:
Prepare your shredded chicken. I poached mine until cooked through, and then used my hand mixer to shred it! You can also use rotisserie chicken to make it easier.
Mix all of your casserole ingredients besides the crackers, broccoli, cauliflower rice and regular rice together in a bowl.
Spray your meal prep containers with cooking spray (or you can make this in an 8inch cooking dish and scoop into containers after cooked), and divide your casserole into four equal portions in each container. Top each portion with 2 crushed crackers.
Bake in the oven at 350* for 20 minutes.
While it bakes, prep your rice mixture (I just mix the cauliflower rice and regular rice together after cooked) and broccoli.
Once the casserole is cooked, add in four equal portions of the rice mixture and broccoli to the bowls, let cool, and then store in the fridge for the best meal prep! Also great to eat immediately.

FYI — the crackers do get a little soggy after being in the fridge. SO if you want to avoid that, just top with crushed crackers when ready to eat.

Enjoy!

Sausage and Sundried Tomato Pasta

Serves 4; Macros: 35g p / 47g c / 19g f ; ~500 cals

  • 1 box of Goodles Pasta (8oz)

  • 1/3 cup Unsweetened Almond Milk

  • 1/4 cup blended cottage cheese

  • 3 cups Spinach

  • 1 roasted red pepper, chopped (I use jarred)

  • 25-30g Sun Dried Tomatoes

  • 16oz pan fried Turkey Sausage

  • ⅓ cup Parmesan Cheese, Grated

  • .5 tablespoon Extra Virgin Olive Oil

  • Salt, pepper, minced garlic

Directions:

Cook the Pasta

  • Bring a pot of salted water to a boil and cook the Goodles pasta according to package directions. Drain and set aside.

Sauté the Sausage & Seasonings

  • Heat the 0.5 tablespoon of olive oil in a large skillet over medium-high heat.

  • Add the turkey sausage, along with minced garlic, and cook completely.

Add Veggies

  • Stir in the chopped roasted red pepper, sun-dried tomatoes, and spinach. Cook until the spinach wilts, about 2–3 minutes. Season with salt, pepper, and any preferred Italian seasonings.

Create the Sauce

  • Lower the heat to medium. Add the 1/3 cup almond milk.

Combine with Pasta

  • Add the cooked pasta to the skillet and gently toss to coat the noodles with the sauce and vegetables.

Finish with Parmesan and Cottage Cheese

  • Stir in the 1/3 cup grated Parmesan cheese. Let it melt into the sauce. Adjust seasonings (salt, pepper, garlic) as needed. Remove from heat and add the 1/4 cup blended cottage cheese to the skillet. Stir until everything is well combined and warmed through. The cottage cheese will help create a creamy, protein-packed sauce.

Serve

  • Divide into bowls or meal prep containers. Garnish with a little extra Parmesan if you like. Enjoy hot!

Brittany Voges
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