12 Easy Greek Meal Prep Recipes for Organized Weeks

Meal prepping can truly transform your weekly routine, especially with the delightful flavors of Greek cuisine. Think about having Greek Chicken Souvlaki Bowls or Mediterranean Quinoa Salad all set for those hectic days. It’s about making convenience meet nutrition. With these easy recipes, you won’t just save time. You’ll enjoy every delicious bite.

Greek Chicken Souvlaki Bowls

Greek Chicken Souvlaki Bowls are a delicious and healthy meal option that combines tender marinated chicken with fresh vegetables, creamy tzatziki, and fluffy rice or quinoa. This dish is inspired by traditional Greek flavors, making it perfect for meal prep or a weeknight dinner that brings the essence of the Mediterranean to your table.

With a blend of aromatic spices and fresh ingredients, these bowls aren’t only flavorful but also customizable, allowing you to adjust the toppings and sides to suit your preferences.

Preparing Greek Chicken Souvlaki Bowls is an easy process that starts with marinating the chicken to infuse it with vibrant flavors. Once marinated, the chicken is grilled or baked to perfection and then served over a base of rice or quinoa, topped with fresh vegetables and homemade tzatziki sauce.

This recipe is suitable for 4-6 people, making it ideal for family dinners or meal prep for the week ahead.

Ingredients (Serves 4-6):

• 1.5 lbs boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 cups cooked rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)
• Tzatziki sauce (store-bought or homemade)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika. Whisk together until well combined. Cut the chicken breasts into 1-inch cubes and add them to the marinade. Toss until the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Cook the Chicken: Preheat your grill or oven to medium-high heat. If grilling, thread the marinated chicken onto skewers. Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. If baking, spread the chicken on a lined baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
3. Prepare the Base: While the chicken is cooking, prepare the rice or quinoa according to package instructions. Once cooked, set aside and keep warm.
4. Chop the Vegetables: While the chicken and base are cooking, prepare the fresh vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set aside.
5. Assemble the Bowls: In serving bowls, start with a layer of rice or quinoa. Top with the grilled chicken, then add the chopped vegetables. Sprinkle crumbled feta cheese over the top and drizzle with tzatziki sauce. Garnish with fresh parsley.
6. Serve: Enjoy your Greek Chicken Souvlaki Bowls warm, or allow them to cool and pack them for meal prep. These bowls can be stored in the refrigerator for up to 4 days.

Extra Tips:

When making Greek Chicken Souvlaki Bowls, feel free to customize your toppings to include your favorite vegetables or add a variety of sauces for extra flavor.

If you prefer a spicier kick, consider adding sliced jalapeños or a drizzle of hot sauce. For a more authentic experience, you can also serve the bowls with pita bread alongside the tzatziki.

Additionally, marinating the chicken overnight will enhance the flavors even more, making it a fantastic option for meal prep.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is a vibrant and nutritious dish that embodies the freshness and flavors of the Mediterranean region. Packed with protein-rich quinoa, colorful vegetables, and zesty herbs, this salad isn’t only satisfying but also versatile enough to serve as a main course or a side dish.

It’s perfect for meal prepping, as it can be made in advance and stored in the refrigerator, maintaining its deliciousness for several days. This salad is an excellent way to incorporate whole grains and a variety of nutrients into your diet.

This recipe combines the nuttiness of quinoa with the crunch of cucumbers, the sweetness of bell peppers, and the saltiness of feta cheese, all brought together by a tangy lemon-olive oil dressing. Whether you’re serving it at a family gathering, enjoying it for lunch, or taking it on a picnic, this Mediterranean Quinoa Salad will be a hit.

Let’s explore the ingredients and cooking instructions to create this delightful meal prep recipe that serves 4-6 people.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Rinse the Quinoa: Start by rinsing 1 cup of quinoa under cold running water in a fine-mesh strainer. This step is essential as it removes the saponins, which can give quinoa a bitter taste. Make sure to rub and swish the quinoa with your hand while rinsing for thorough cleaning.

2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.

Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.

3. Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. Dice the cucumber, bell pepper, and red onion, and halve the cherry tomatoes. Place all the chopped vegetables in a large mixing bowl.

4. Make the Dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and add salt and pepper to taste. This dressing will provide a zesty flavor that complements the salad beautifully.

5. Combine Ingredients: Once the quinoa has cooled slightly, add it to the bowl with the chopped vegetables. Pour the dressing over the top and gently toss everything together until the ingredients are well combined.

Finally, fold in the Kalamata olives, feta cheese, and fresh parsley.

6. Taste and Adjust: Before serving, taste the salad and adjust the seasoning if necessary. You can add more lemon juice, olive oil, or salt and pepper according to your preference.

7. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the dressing to soak into the ingredients, enhancing the overall taste.

Extra Tips

To elevate your Mediterranean Quinoa Salad, consider adding additional ingredients such as roasted red peppers, artichoke hearts, or even chickpeas for added protein and texture.

Feel free to customize the vegetables based on what you have on hand or your personal preferences. This salad keeps well in the fridge for up to 5 days, making it a fantastic option for meal prep. Just remember to store it in an airtight container to maintain its freshness. Enjoy this healthy and flavorful dish as part of your weekly meal prep routine!

Classic Greek Moussaka

Moussaka is a traditional Greek dish that combines layers of eggplant, seasoned ground meat, and a creamy béchamel sauce, creating a rich and satisfying meal. This baked casserole isn’t only a staple of Greek cuisine but also a beloved dish worldwide for its comforting flavors and hearty texture. The combination of roasted vegetables and savory meat makes it perfect for meal prep, as it can be made in advance and stored for later enjoyment.

Making moussaka may seem like a challenging task, but with the right preparation and organization, it can be a straightforward process. The dish boasts a wonderful balance of flavors; the eggplant adds a subtle earthiness, while the spiced meat brings depth and richness. Topped with a luscious béchamel sauce, this meal is sure to impress family and friends alike. Perfect for gatherings or a cozy family dinner, Classic Greek Moussaka is a dish that showcases the beauty of Greek cooking.

Ingredients (Serves 4-6)

• 2 large eggplants, thinly sliced
• 1 lb (450g) ground lamb or beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp cinnamon
• Salt and pepper, to taste
• Olive oil, for frying
• 2 cups milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 tsp nutmeg
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

Cooking Instructions

1. Prepare the Eggplant: Begin by slicing the eggplants into approximately 1/4-inch thick rounds. Lay the slices on a baking sheet, sprinkle them with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness.

After 30 minutes, rinse the eggplant slices under cold water, pat them dry with paper towels, and set aside.

2. Cook the Meat Sauce: In a large pan, heat a drizzle of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent.

Add the ground meat to the pan, breaking it apart with a spoon until browned. Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Bring the mixture to a simmer and cook for about 15-20 minutes, allowing the flavors to meld.

3. Fry the Eggplant: In a separate skillet, heat some olive oil over medium-high heat. Fry the prepared eggplant slices in batches until they’re golden brown on both sides, about 3-4 minutes per side.

Drain the fried eggplant on paper towels to absorb excess oil.

4. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Gradually add the milk while continuously whisking to avoid lumps.

Continue to cook and whisk until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the nutmeg, half of the grated Parmesan cheese, and beaten eggs until well combined.

5. Assemble the Moussaka: Preheat your oven to 350°F (175°C). In a greased baking dish, layer half of the fried eggplant slices on the bottom. Spread half of the meat sauce over the eggplant, followed by another layer of eggplant.

Top with the remaining meat sauce and finally pour the béchamel sauce evenly over the top. Sprinkle the remaining Parmesan cheese on top.

6. Bake: Cover the baking dish with foil and Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.

Let the moussaka cool for about 10-15 minutes before serving.

Extra Tips

When preparing Classic Greek Moussaka, it’s a good idea to make the meat sauce and béchamel sauce in advance, as this can save time on the day you plan to serve it.

Additionally, allowing the moussaka to rest after baking enhances the flavor and makes it easier to slice. You can also experiment with other vegetables like zucchini or potatoes for added variety.

If you have leftovers, they can be easily reheated and taste even better the next day!

Spinach and Feta Stuffed Peppers

Spinach and feta stuffed peppers are a delightful Greek-inspired dish that combines the earthy flavors of fresh spinach with the tangy creaminess of feta cheese, all encased in vibrant bell peppers. This meal not only bursts with flavor but also provides a colorful and nutritious option for meal prep. The combination of ingredients makes for a satisfying vegetarian dish that can be enjoyed warm or at room temperature, making it perfect for lunches or quick dinners throughout the week.

Preparing these stuffed peppers is simple and allows for flexibility in the kitchen. You can easily customize the filling by adding other vegetables, grains, or proteins to suit your taste preferences. This recipe yields 4-6 servings, making it an excellent option for families or those looking to meal prep for the week ahead. The stuffed peppers can be made in advance and stored in the refrigerator, ready to be reheated whenever you need a wholesome meal.

Ingredients (serving size: 4-6 people):

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 cup marinara sauce (optional, for topping)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). This guarantees that the stuffed peppers will cook evenly and become tender while the filling is heated through.
2. Prepare the bell peppers: Wash the bell peppers thoroughly, then slice the tops off and remove the seeds and membranes. Set aside the tops for later use in the filling if desired. This will create a cavity to hold the delicious filling.
3. Cook the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes. Stir in the chopped spinach and cook until wilted, which should take about 2-3 minutes.
4. Combine ingredients: In a large bowl, combine the cooked quinoa or rice, sautéed spinach mixture, crumbled feta cheese, dried oregano, and season with salt and pepper to taste. Mix everything together until well combined, making certain that the spinach and cheese are evenly distributed throughout the filling.
5. Stuff the peppers: Carefully fill each bell pepper with the spinach and feta mixture, packing it in gently but firmly. Place the stuffed peppers upright in a baking dish. If using, spoon some marinara sauce over the top of each pepper for added flavor and moisture.
6. Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. This allows the peppers to soften while making certain the filling heats through. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
7. Garnish and serve: Once the peppers are done baking, remove them from the oven and let them cool slightly. Garnish with fresh chopped parsley before serving to add a pop of color and freshness.

Extra Tips:

When cooking spinach and feta stuffed peppers, feel free to experiment with different grains like farro or barley for the filling, or add chopped tomatoes or olives for extra flavor.

To save time, you can prepare the filling a day in advance and simply stuff the peppers right before baking. These stuffed peppers also freeze well; just wrap them tightly and store in an airtight container. When ready to eat, simply thaw and reheat in the oven for a quick and delicious meal.

Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is a quintessential Greek dish that embodies bright flavors and aromatic herbs, making it an ideal choice for meal prep. The combination of zesty lemon, fresh herbs, and succulent chicken creates a tantalizing meal that can be enjoyed throughout the week. This dish not only satisfies your taste buds but also fills your home with a delightful aroma as it roasts in the oven.

Whether you’re serving it for a family dinner or packing it for lunch, this recipe is both versatile and easy to prepare.

In Greek cuisine, lemon is a staple ingredient that adds brightness and depth to various dishes. Paired with herbs like oregano, thyme, and rosemary, this Lemon Herb Roasted Chicken stands out for its simplicity and flavor profile. By marinating the chicken ahead of time, the flavors penetrate deeply, guaranteeing that every bite is juicy and flavorful.

This recipe serves 4-6 people, making it perfect for a family gathering or meal prepping for the week ahead.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs or breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 4 cloves garlic (minced)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper (to taste)
• Fresh parsley (for garnish, optional)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, and pepper. Whisk until well blended. This marinade will infuse the chicken with vibrant flavors.
2. Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight. This step allows the flavors to meld and penetrate the meat.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). A hot oven is essential for achieving a crispy skin on the chicken while keeping the meat juicy.
4. Arrange the Chicken: Remove the chicken from the marinade and place it in a single layer on a baking sheet lined with parchment paper. Reserve the leftover marinade for basting. This guarantees the chicken cooks evenly and crisps up nicely.
5. Roast the Chicken: Roast the chicken in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown. Halfway through cooking, baste the chicken with the reserved marinade for added flavor and moisture.
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute, resulting in tender meat. Garnish with fresh parsley if desired, and serve with your favorite sides.

Extra Tips:

For the best results, consider using a meat thermometer to guarantee your chicken is perfectly cooked. You can also experiment with different herbs based on your personal preference; fresh herbs can be used instead of dried for an even more vibrant flavor.

Additionally, this Lemon Herb Roasted Chicken pairs wonderfully with Greek salad, rice, or roasted vegetables, making it a versatile dish for any meal plan. Remember, when storing leftovers, keep the chicken in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.

Greek Pasta Salad

Greek Pasta Salad is a vibrant and invigorating dish that brings together the flavors of the Mediterranean in a delightful way. Perfect for meal prep, this salad isn’t only easy to make but also packed with nutrients, making it an ideal option for lunch or a side dish at dinner.

The combination of al dente pasta, fresh vegetables, olives, and feta cheese creates a colorful and satisfying meal that can be enjoyed cold or at room temperature. This recipe is versatile, allowing you to add or substitute ingredients according to your preferences.

Whether you’re preparing it for a picnic, a barbecue, or simply for meal prep for the week, Greek Pasta Salad is sure to please. The dressing is a simple blend of olive oil and lemon juice, which enhances the flavors without overpowering them. Let’s plunge into how to prepare this delicious dish!

Ingredients (Serves 4-6):

• 12 oz (about 340g) pasta (penne or fusilli works well)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

This step guarantees that the pasta doesn’t become mushy.

2. Prepare the Vegetables: While the pasta is cooking, wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion. Make sure to cut them into bite-sized pieces for easy eating.

Place all the chopped vegetables into a large mixing bowl.

3. Combine the Ingredients: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Next, add the Kalamata olives, crumbled feta cheese, and chopped parsley.

This combination of ingredients will add color, texture, and flavor to the salad.

4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.

This will create a simple vinaigrette that complements the ingredients beautifully.

5. Dress the Salad: Pour the dressing over the pasta and vegetable mixture. Gently toss everything together until the pasta and vegetables are evenly coated with the dressing.

Be careful not to break the feta cheese too much while mixing.

6. Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve cold or at room temperature for the best taste.

Extra Tips:

When preparing Greek Pasta Salad, consider adding other ingredients like artichoke hearts, sun-dried tomatoes, or even grilled chicken for added protein.

If you prefer a gluten-free option, swap regular pasta for a gluten-free variety. This salad stays fresh for several days in the refrigerator, making it perfect for meal prep.

Just be sure to give it a good toss before serving, as some ingredients may settle. Enjoy the delightful flavors of the Mediterranean!

Tzatziki Sauce With Veggies

Tzatziki sauce is a quintessential element of Greek cuisine, known for its creamy texture and invigorating flavor. This yogurt-based sauce, infused with garlic, cucumber, and fresh herbs, serves as a perfect dip or condiment to accompany a variety of dishes.

Pairing tzatziki with an assortment of fresh veggies creates a vibrant and healthy appetizer or snack that’s not only delicious but also nutritious. The combination of cool, creamy sauce with crunchy vegetables is sure to impress your family and friends during any gathering.

This tzatziki sauce recipe is simple to prepare and can be made in advance for meal prep, making it an ideal addition to your weekly meal planning. The fresh ingredients come together to create a delightful flavor profile that complements grilled meats, pita bread, or can be enjoyed on its own with a colorful selection of raw vegetables.

Whether you’re hosting a party or just looking for a healthy snack, tzatziki with veggies is a fantastic choice.

Ingredients (Serves 4-6)

• 1 cup Greek yogurt
• 1 medium cucumber, grated and excess moisture squeezed out
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 carrot, cut into sticks
• 1 cup cherry tomatoes, halved
• 1 cup radishes, halved

Cooking Instructions

1. Prepare the Cucumber: Start by washing the cucumber and grating it using a box grater or food processor. Once grated, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step is vital to prevent the tzatziki from becoming watery.
2. Mix the Tzatziki Ingredients: In a medium-sized mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, and lemon juice. Stir until all the ingredients are well incorporated. Season with salt and pepper to taste, adjusting the seasoning as needed.
3. Chill the Sauce: Cover the bowl with plastic wrap or transfer the tzatziki sauce to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time enhances the taste and makes the sauce even more invigorating.
4. Prepare the Veggies: While the tzatziki is chilling, wash and slice the vegetables. Cut the bell pepper into strips, slice the carrot into sticks, halve the cherry tomatoes, and cut the radishes in half. Arrange the veggies on a serving platter for a colorful presentation.
5. Serve: After the tzatziki has chilled and the veggies are prepped, serve the tzatziki sauce in a small bowl alongside the arranged vegetables. Encourage guests to dip the veggies into the tzatziki for a delightful and healthy treat.

Extra Tips

For a variation on the traditional tzatziki, consider adding a bit of grated lemon zest or a pinch of cumin for an extra depth of flavor.

You can also experiment with different herbs, such as mint or parsley, to customize the taste to your preference. If you’re preparing this dish in advance, remember that the tzatziki will keep in the fridge for up to three days, making it a perfect make-ahead option.

Enjoy your Greek-inspired meal prep!

Baked Falafel With Tahini Sauce

Baked Falafel with Tahini Sauce is a delightful and healthy dish that brings the vibrant flavors of Greek cuisine right to your kitchen. This vegetarian option is packed with protein and fiber, making it a nutritious choice for meal prep. The falafel is baked to perfection, allowing you to enjoy a crispy texture without the extra oil from frying.

Paired with a creamy tahini sauce, this dish can be served in a variety of ways—over a salad, in a pita, or alongside a revitalizing tabbouleh.

Making baked falafel is easier than you might think. With a simple blend of chickpeas, herbs, and spices, these little balls of goodness come together quickly. The tahini sauce, made from sesame paste, adds a rich, nutty flavor that perfectly complements the falafel. This recipe serves 4-6 people, making it ideal for family dinners or meal prep for the week ahead.

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 1 small onion, roughly chopped
• 3 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup flour (all-purpose or chickpea flour)
• 2 tablespoons olive oil (for drizzling)

For the Tahini Sauce:

• 1/2 cup tahini
• 1/4 cup water
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt to taste

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This guarantees that the falafel will bake evenly and develop a nice, crispy exterior.
2. Prepare the Falafel Mixture: In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper. Pulse the mixture until it’s well combined but still slightly chunky. You want a texture that holds together but isn’t completely smooth.
3. Add Flour: Transfer the falafel mixture to a bowl and stir in the flour. This will help bind the mixture. If it feels too wet, you can add a little more flour until it reaches a consistency that you can easily form into balls.
4. Shape the Falafel: Using your hands, form the mixture into small balls or patties, about the size of a golf ball. Place them on a baking sheet lined with parchment paper. Make sure to leave space between each falafel to allow for even cooking.
5. Drizzle with Olive Oil: Lightly drizzle olive oil over the falafel balls to help them crisp up in the oven. You can also use a brush to coat them evenly.
6. Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, flipping the falafel halfway through. They should be golden brown and crispy on the outside when done.
7. Make the Tahini Sauce: While the falafel are baking, prepare the tahini sauce. In a bowl, whisk together tahini, water, lemon juice, minced garlic, and salt until smooth. Adjust the water to achieve your desired consistency.
8. Serve: Once the falafel are cooked, remove them from the oven and let them cool slightly. Serve warm with tahini sauce drizzled on top or on the side, and enjoy!

Extra Tips:

For added flavor, consider incorporating spices like paprika or cayenne pepper into the falafel mixture.

If you have time, let the falafel mixture chill in the refrigerator for about 30 minutes before shaping, as this helps them hold together better.

You can also batch-cook falafel and freeze them; just bake straight from the freezer, adding a few extra minutes to the cooking time.

Enjoy experimenting with different serving options, such as adding fresh veggies, pickles, or a yogurt-based sauce for an extra zing!

Greek Yogurt Parfaits

Greek Yogurt Parfaits are a delightful and nutritious option for breakfast or a snack, making them perfect for meal prep. Layering creamy Greek yogurt with fresh fruits, crunchy granola, and a drizzle of honey creates a delicious combination that isn’t only visually appealing but also packed with protein, fiber, and vitamins.

These parfaits can be customized to suit your taste preferences and can be prepared ahead of time for a quick grab-and-go meal during busy mornings.

Preparing Greek Yogurt Parfaits is a breeze, and they can be stored in the refrigerator for several days. Simply assemble your ingredients and layer them in jars or bowls. This recipe serves 4-6 people, making it ideal for families or meal prepping for the week.

You can easily mix and match fruits, nuts, and toppings to keep things interesting and guarantee you never get bored with your breakfast routine.

Ingredients (Serves 4-6):

• 4 cups Greek yogurt (plain or flavored)
• 2 cups granola (your choice)
• 2 cups mixed fresh fruits (such as berries, bananas, and kiwi)
• 1/4 cup honey or maple syrup (optional)
• 1/4 cup chopped nuts (optional, such as almonds or walnuts)
• Fresh mint leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Ingredients: Wash and chop the fresh fruits into bite-sized pieces. If you’re using berries, you can leave them whole. Gather all your ingredients on a clean countertop or workspace.
2. Choose Your Containers: Select jars, bowls, or cups for assembling your parfaits. Clear glass containers work well to showcase the layers and make for an attractive presentation.
3. Layer the Yogurt: Start by adding a generous layer of Greek yogurt at the bottom of each container. Aim for about 1/2 cup of yogurt per serving. This will serve as the creamy base of your parfait.
4. Add Granola: Next, sprinkle a layer of granola over the yogurt. Use about 1/4 cup of granola per serving. This adds a delightful crunch and texture that complements the creaminess of the yogurt.
5. Incorporate Fresh Fruits: Layer in your chosen mixed fruits on top of the granola. You can use about 1/2 cup of mixed fruits per serving, arranging them evenly to create a colorful display.
6. Repeat Layers: Repeat the layering process with another layer of yogurt, followed by granola and fruits until you reach the top of the container. You can create as many layers as you like, but aim for at least two to three layers for a balanced parfait.
7. Drizzle with Honey: If desired, drizzle honey or maple syrup on top of the final layer. This adds sweetness and enhances the flavor of the parfait.
8. Garnish and Serve: Finish by sprinkling chopped nuts on top for added crunch and garnish with a mint leaf for a pop of color. Cover the parfaits with lids or plastic wrap if you’re storing them, and refrigerate until ready to serve.

Extra Tips:

For the best flavor and texture, use high-quality Greek yogurt, as it will provide a creamier base.

Feel free to experiment with different fruits according to the season or your preference; frozen fruits can also work well when fresh options aren’t available.

You can prepare these parfaits ahead of time and store them in the refrigerator for up to 3 days. Just keep in mind that granola may become soggy if left too long, so you can store it separately and add it just before serving for maximum crunch.

Lamb Gyro Meal Prep

Lamb Gyro Meal Prep is a delicious and convenient way to enjoy the flavors of Greece right in your own kitchen. This dish features tender, marinated lamb, fresh vegetables, and creamy tzatziki sauce, all wrapped in warm pita bread. It’s perfect for meal prep as you can easily portion out the ingredients for quick lunches or dinners throughout the week.

The combination of spices in the lamb adds a wonderful depth of flavor, while the tzatziki sauce provides a revitalizing contrast.

To make the Lamb Gyro Meal Prep, you’ll marinate the lamb overnight to allow the flavors to meld together beautifully. You can then grill or roast the lamb for a deliciously smoky flavor. Pair it with fresh veggies and homemade tzatziki for a complete meal that’s not only healthy but also very satisfying. This recipe is designed to serve 4-6 people, making it great for family meals or meal prepping for the week.

Ingredients:

• 2 pounds of lamb shoulder or leg, boneless and trimmed
• 4 cloves of garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 4-6 pita breads
• 1 cup cherry tomatoes, halved
• 1 cup red onion, thinly sliced
• 1 cup lettuce, shredded

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, black pepper, olive oil, and red wine vinegar. Whisk together until well combined.
2. Marinate the Lamb: Add the lamb to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will allow the lamb to absorb all the delicious flavors.
3. Cook the Lamb: Preheat your grill or oven to 375°F (190°C). If grilling, place the marinated lamb directly on the grill and cook for about 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) for medium-rare. If roasting, place the lamb in a roasting pan and cook for the same amount of time. Remove from heat and let it rest for 10 minutes before slicing.
4. Make the Tzatziki Sauce: In a medium bowl, mix together the Greek yogurt, grated cucumber (make sure to squeeze out excess moisture), fresh dill, and lemon juice. Stir until well combined and season with salt to taste.
5. Assemble the Gyros: Slice the cooked lamb into thin strips. Warm the pita bread on the grill or in a skillet. To assemble, place a portion of lamb on each pita, and top with cherry tomatoes, red onion, lettuce, and a generous dollop of tzatziki sauce.
6. Meal Prep: If meal prepping, divide the ingredients into meal prep containers, keeping the tzatziki sauce separate to prevent sogginess. Store in the refrigerator for up to 5 days.

Extra Tips: When preparing the lamb, consider using a meat thermometer to guarantee perfect doneness. If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade. For a vegetarian option, you can substitute the lamb with grilled vegetables or falafel.

Additionally, feel free to customize your toppings based on your preferences; olives, feta cheese, or pickles make great additions!

Chickpea and Avocado Salad

Chickpea and Avocado Salad is a vibrant and nutritious dish that showcases the rich flavors of Greek cuisine while being simple to prepare. This salad combines creamy avocado, hearty chickpeas, fresh vegetables, and a zesty dressing, making it a delightful option for meal prep or a light lunch. Packed with protein and healthy fats, this dish isn’t only delicious but also incredibly satisfying, guaranteeing you feel full and energized throughout the day.

The versatility of Chickpea and Avocado Salad allows you to customize it to your taste. You can add extra ingredients like olives, feta cheese, or even grilled chicken for added flavor and richness. This salad can be prepared ahead of time and stored in the fridge, making it perfect for busy weekdays or gatherings. Serve it as a standalone meal or as a side dish alongside your favorite Greek-inspired main courses.

Ingredients (serving size: 4-6 people)

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Chickpeas: Begin by rinsing and draining the canned chickpeas thoroughly. This step guarantees that any excess sodium is removed and allows the chickpeas to mix well with the other ingredients. Once drained, place them in a large mixing bowl.
2. Chop the Vegetables: Dice the avocados, cucumber, and red onion, and halve the cherry tomatoes. The key to a great salad is uniformity in size, so try to cut the vegetables into similar-sized pieces. Add all the chopped vegetables to the bowl with the chickpeas.
3. Add Fresh Ingredients: Chop the fresh parsley and add it to the bowl, along with the crumbled feta cheese if using. The parsley adds a fresh flavor that complements the other ingredients beautifully, while the feta provides a nice salty contrast.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Make sure to whisk thoroughly to combine all ingredients. This dressing will enhance the flavors of the salad and keep it fresh.
5. Combine Everything: Pour the dressing over the chickpea and vegetable mixture in the large bowl. Gently toss all the ingredients together until everything is well-coated with the dressing. Avoid mashing the avocado to maintain a nice texture.
6. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Serve it as a main dish or as a side to complement your favorite Greek meals.

Extra Tips

When preparing your Chickpea and Avocado Salad, consider using ripe avocados for the creamiest texture. If you’re making this salad ahead of time, it’s best to add the avocado just before serving to prevent browning.

Additionally, you can easily modify this recipe by incorporating other ingredients like roasted bell peppers or artichokes for added flavor. If you prefer a spicy kick, a sprinkle of red pepper flakes can elevate the salad’s taste. Enjoy your delicious and healthy creation!

Baklava Energy Bites

Baklava Energy Bites are a delightful and nutritious twist on the classic Greek dessert, making them perfect for meal prep. These bites capture the rich flavors and textures of traditional baklava while providing a healthy snack option. Packed with nuts, honey, and warm spices, these energy bites are ideal for a quick pick-me-up during the day or a post-workout snack.

With minimal preparation time, they can be easily made in batches and stored for whenever you need a sweet treat. The combination of dates and nuts in these bites provides a natural sweetness and energy boost, making them not only delicious but also a wholesome choice.

The addition of spices like cinnamon and cardamom adds depth, reminiscent of the flavors found in baklava. These bites are also gluten-free and can be customized to suit your dietary needs. Enjoy them at home or take them on-the-go!

Ingredients (Serving Size: 4-6 people)

• 1 cup walnuts
• 1 cup almonds
• 1 cup pitted Medjool dates
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon sea salt
• 1/4 cup shredded coconut (optional for coating)

Cooking Instructions

1. Prepare the Nuts: Start by measuring out the walnuts and almonds. Place them in a food processor and pulse until they’re finely chopped but not turned into flour. You want a coarse texture that will give the bites a nice crunch.
2. Add the Dates: Next, add the pitted Medjool dates to the food processor along with the chopped nuts. The dates will help bind the mixture together, so make sure they’re well integrated. Pulse until the mixture starts to come together and resembles a sticky dough.
3. Incorporate Flavorings: Once the nut and date mixture is ready, add the honey, vanilla extract, ground cinnamon, ground cardamom, and sea salt. Pulse again until all the ingredients are evenly combined and the mixture is sticky enough to hold together when pressed.
4. Form the Bites: Using your hands, take small portions of the mixture and roll them into bite-sized balls, about 1 inch in diameter. If desired, you can roll the balls in shredded coconut for an extra layer of flavor and texture.
5. Chill and Store: Place the formed energy bites on a parchment-lined baking sheet or plate. Refrigerate for at least 30 minutes to firm them up. Once they’re set, transfer them to an airtight container. They can be stored in the fridge for up to a week or frozen for longer storage.

Extra Tips

For added variety, you can experiment with different nuts or add-ins such as dried fruits, chia seeds, or even a sprinkle of cocoa powder for a chocolatey twist.

If you find the mixture too dry, add a bit more honey or a splash of water to achieve the desired consistency. These Baklava Energy Bites aren’t only versatile but also an excellent way to satisfy your sweet tooth while staying on track with your health goals!