If you’ve ever stood in the grocery store wondering how your total climbed so high so fast, you’re not alone. Feeding a family or even just yourself can feel overwhelming right now, but it doesn’t have to mean sacrificing comfort or flavor.

These meals are built around simple, everyday ingredients you likely already have on hand, making them practical for real life. They’re the kind of recipes that stretch your budget, fill your table, and still bring that satisfying, homemade feeling everyone craves at the end of the day.

These recipes prove that eating well doesn’t have to mean spending more. With a little creativity and a focus on simple, affordable ingredients, you can put together meals that are comforting, flavorful, and family-friendly without stretching your budget.

Whether you’re feeding a crowd or just trying to keep grocery costs in check, these dishes make it easy to serve satisfying meals while keeping things practical, approachable, and delicious.

Grilled Mozzarella Cheese
Golden, buttery bread stuffed with melty mozzarella and fresh tomatoes with a balsamic drizzle for the ultimate gooey comfort sandwich that’s simple, satisfying, and incredibly budget-friendly.

Mushroom Soup
A rich and earthy mushroom soup with deep flavor, made with simple ingredients for a cozy bowl that feels gourmet without the cost.

Potato Latkes
Crispy on the outside and tender inside, these classic potato latkes are made with just a handful of ingredients and deliver big flavor on a small budget.

French Bread Pizza
Crispy French bread topped with sauce, cheese, and your favorite toppings for a fast, fun, and affordable pizza night at home.

Mexican Fried Rice
Savory fried rice is delicious tossed with some frozen peas and carrots, or add in leftover chicken or a can of black beans. The simple seasonings offer a hearty, one-pan meal that stretches beautifully.

Zucchini Noodles
Light and fresh zucchini noodles tossed with simple seasonings, sauce, and cheese for a great, low-cost meal that’s quick to make and full of flavor.

Irish Potato Soup
A creamy, comforting potato soup, made from humble ingredients that turn into a warm and satisfying meal with a bright citrus flavor.

French Toast
Soft slices of bread soaked in an egg mixture and cooked until golden, creating a comforting, budget-friendly breakfast or dinner option. Add some syrup or powdered sugar to sweeten the meal.

Egg Drop Soup
A silky, soothing soup with delicate ribbons of egg in a flavorful Asian flavored broth, ready in minutes and made with just a few ingredients.

Creamy Zucchini Soup
Smooth and velvety zucchini soup with a mild, fresh flavor, blended into a comforting bowl that’s both affordable and delicious.

Need some more ideas:

• Bean and Cheese Burritos
• Jalapeno Pesto over Pasta
• Caesar Pasta Salad
• Italian Sub Chopped Salad
• Pink Pasta Sauce

Have you missed seeing my other recipes?

Be sure to sign up for my emails here, so you won’t miss any more!

The post Budget Meals, Simple and Satisfying first appeared on Created by Diane.

Looking for easy, flavorful, and satisfying high-protein meals? This collection of recipes delivers everything from hearty soups and cheesy bakes to fresh salads and bold international favorites. Perfect for meal prep, staying fuller longer, or supporting fitness goals, each dish packs big flavor without sacrificing nutrition.

All of these recipes provide at least 20% of their calories from protein. If you want an extra boost, simply increase the protein portion—doubling chicken, meat, or other protein ingredients is an easy way to tailor each meal to your needs.

While some options are naturally low carb, they’re all high in protein, averaging around 20 grams per serving. These versatile recipes make it simple to enjoy satisfying, protein-packed meals your whole family will love.

Over 30 recipes… you’ll have plenty to serve all month long. I can’t wait to hear which recipes you’ll choose to make on repeat!

• Chicken Lettuce Wraps Fresh, crisp, and packed with flavor, these wraps are a lighter but satisfying meal.
• Chicken Parmesan Meatballs Juicy chicken meatballs baked in marinara and topped with melty cheese for a fun twist on a classic.
• Lemon Garlic Chicken Thighs Tender chicken thighs roasted with zesty lemon and garlic for a simple, flavorful dinner.
• Chili A hearty, comforting bowl of beans, meat, and spices simmered to perfection.
• Banh mi Meatballs Vietnamese-inspired meatballs with bold flavors, perfect for sandwiches or rice bowls.
• Chicken Pineapple Kabobs Sweet and savory skewers with juicy chicken and caramelized pineapple from the grill.

• Steak with Chimichurri Sauce Juicy steak topped with bright, herby chimichurri for a bold, flavorful finish.
• Pickle Chicken Tangy, juicy chicken marinated in pickle brine for a fun twist on a classic.
• Greek Chicken Meatballs Tender meatballs seasoned with Mediterranean herbs, perfect with tzatziki or salad.
• Chicken Tortilla Soup A hearty, zesty soup loaded with chicken, veggies, spices, and crunchy tortilla strips.
• Honey Sesame Chicken Meatballs Sweet, savory, and sticky meatballs with a sesame glaze, everyone will love.
• Sheet Pan Sour Cream Chicken Creamy, tangy chicken baked on one pan with veggies for an easy weeknight dinner.

While these are definitely low-carb recipes, they also fall into the high-protein category, delivering approximately 20 grams of protein per serving, making them ideal for anyone following a low-carb, high-protein diet.

Why are high-protein meals desirable:

They help build and repair muscle, keep you fuller longer, boost metabolism, help with weight loss, and to maintain your ideal weight. Help balance your hormones, help prevent overeating, strengthen your immune system, and keep your hair and nails looking great!

• Skillet Chicken Curry This creamy, flavorful skillet chicken curry comes together quickly with tender chicken, warm spices, and a rich sauce.
• Chicken Satay Meatballs All the irresistible flavors of classic chicken satay — in bite-sized form! These juicy, spiced meatballs are served with a creamy peanut sauce for dipping or drizzling.
• Stuffed Peppers Colorful bell peppers are filled with a hearty mix, then baked until tender.
• Pork and Clams A Portuguese-inspired classic that pairs tender pork with briny clams in a garlicky, wine-infused sauce. It’s a comforting coastal dish bursting with bold flavor and rustic charm.
• Sausage Peppers Onions This classic combination of Italian sausage, sweet bell peppers, and caramelized onions is a crowd-pleaser.
• Szechuan Chicken and Vegetables A vibrant stir-fry loaded with tender chicken, crisp vegetables, and a bold Szechuan-style sauce that’s savory and a little spicy (adjust the spice more or less or remove if you don’t like it spicy).

• Chicken Pizza Crust A low-carb, high-protein pizza base made from chicken, ready to load with your favorite toppings.
• Greek Non-Kabob… yummy Greek steak! Juicy, marinated Greek-style steak without the skewer, bursting with Mediterranean flavor.
• Greek Chicken Tender, herb-marinated chicken cooked to perfection with classic Greek seasonings.
• Green Chicken Chili A zesty, hearty chili made with chicken, green chiles, and warm spices for a comforting kick.
• Chicken Satay in Thai Peanut Sauce Grilled chicken skewers served with a rich, creamy Thai peanut dipping sauce.
• Grilled Chicken Caprese Salad: Fresh, light, and flavorful, featuring grilled chicken, ripe tomatoes, mozzarella, and basil, all drizzled in balsamic.

• Baked Ziti (add twice as much meat to make it protein loaded!) A hearty baked pasta dish with extra meat for double the flavor and a serious protein boost.
• Stuffed Pork Chops Thick, juicy pork chops filled with savory stuffing and baked to perfection.
• Chicken Kebat Tender chicken in a delicious sauce with mint, along with vegetables to round out the meal, serve over rice.
• Refried Beans and Eggs A simple, satisfying combo of creamy beans and perfectly cooked eggs, great any time of day.
• BBQ chicken French Bread Pizza Crispy French bread piled high with tangy BBQ chicken, melty cheese, and fresh toppings.
• Chicken Enchiladas in Green Sauce Rolled tortillas filled with chicken and smothered in zesty green sauce and gooey cheese.

• Italian chicken sandwich Juicy, flavorful chicken layered with Italian seasonings, melty cheese, and fresh toppings on a crusty roll for the ultimate sandwich.
• Chicken Parmesan Meatballs All the cheesy, saucy goodness of chicken parmesan, rolled into tender bite-sized meatballs.
• Italian Wedding Soup A cozy classic with tender meatballs, fresh greens, and tiny pasta in a savory broth.
• Broccoli Cheddar Soup (add chicken for higher protein) Creamy, cheesy, and comforting with broccoli and cheddar, plus chicken for a heartier, protein-packed meal.
• Maple Bacon Bourbon Chicken Legs Sweet, smoky, and savory chicken legs glazed with maple syrup, crispy bacon, and a splash of bourbon.
• Pork Chops Wine Sauce Juicy pork chops simmered in a rich, silky wine sauce for an elegant yet easy dinner.

With so many delicious ways to pack in protein, it’s easy to keep your meals exciting and satisfying. From hearty soups and cozy baked dishes to fresh salads and bold international flavors, these recipes prove that high-protein eating doesn’t have to be boring.

Try mixing and matching a few throughout the week to stay full, fueled, and inspired in the kitchen.

The post Easy High Protein Recipes You’ll Love first appeared on Created by Diane.

Tri-tip has a loyal following because it’s flavorful, versatile, and easy to cook. It’s a triangular cut of beef from the bottom sirloin, which means it’s lean yet still tender and juicy when cooked properly. The marbling adds just the right amount of richness, making every bite mouthwatering.

Another reason people love tri-tip? It’s the ultimate “crowd pleaser.” Whether you’re firing up the grill for a backyard BBQ, cooking it in a cast iron skillet, or roasting it in the oven, tri-tip delivers big flavor without a lot of fuss. Plus, since it’s usually a larger cut, you’ll have plenty to slice up for dinner and still have leftovers for sandwiches, tacos, or meal prep.

How to Grill Tri Tip – Tender, Juicy, and Easy Dinner Recipe

Tri-tip is huge in California—seriously, you’ll spot them everywhere in the meat section. The butcher’s case is often loaded with them, and if you keep an eye out, you’ll notice they go on sale pretty often. Normally, tri-tip runs about $8.99 per pound, but when it’s marked down to around $3.99 per pound, it’s a total steal! That makes this cut one of the best budget-friendly options for grilling, meal prepping, or serving up a crowd-pleasing dinner.

Everyone always looks forward to seeing some meals prepped for lunch and dinner for the week in the fridge. Sometimes I make 2 tri-tips, we eat one for dinner, and then have plenty for meal prepping!

I use tri-tip often… here are some great recipes using Tri-Tip

• French Onion Soup
• Cheesesteak Mac and Cheese
• Carne Asada- dry rub recipe
• Beef Tips with Gravy
• Beef Crostini
• Tri Tip in the Oven
• Beef and Snow Peas
• Beef Pot Pie
• Mongolian Beef
• Greek Beef Non-Kabobs

Grilling tri-tip is quite easy.

Tri-tip looks a bit like a boomerang shape, and the grain of the meat goes in two directions.

I have cooked tri-tips whole, and have sliced them in the center.

I prefer to slice them in half, separating the two grains of the beef, which makes it easier to slice, easier to handle, and steadier while slicing.

Slice against the grain.

Best Grilled Tri Tip Recipe – Juicy Sliced Steak for Dinner

Beef Marinade Ingredients

• Tri tip (3-4 lbs)
• brown sugar
• Worcerstershire
• onion
• garlic
• lime juice (fresh squeezed)

Heat the Grill and get it good and hot, as soon as you open the lid- lots of heat escapes (just like an oven), you want to create a nice char on the exterior of the meat, to lock in the juices.

Then, as you’re cooking it, add the sliced onions and zucchini (or vegetable of choice), and you can turn it down to a medium-high to medium temperature.

I like my tri-tip medium rare. I remove it from the grill when it’s 135°. Then I place a piece of foil over the top as it rests for 10 minutes. Slice and serve.

A great side dish option is the cheesy polenta (or gritz) give it a try… I’ve served it to guestes recently who loved it! Big bonus: it only takes about 5 minutes to make.

More great flavor options…

• Santa Maria style – garlic, black pepper, salt, and paprika.
• Smoky BBQ rub – chili powder, brown sugar, smoked paprika, and cumin.
• Herb blend – rosemary, thyme, garlic, and olive oil for a fresh, savory flavor.

You can keep it simple with just salt, pepper, and garlic powder.

*Tri-tip isn’t widely available across the U.S. because its popularity originated in California, and high demand consumes the limited supply, which is only one to two cuts per cow. Many butchers outside California sell the meat for ground beef or other cuts instead, creating a lack of local demand to justify selling the unique tri-tip roast.

 However, the cut is gaining national recognition, and can often be found at larger retailers like Costco or through specialized online butchers. A similar steak is called a Coulotte steak. A nice option is sirloin steak, flap meat, or flank steak. I do really like flat-iron steak as well.

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Savory Brown Sugar & Lime Steak Marinade

Grilled tri-tip with a sweet and balanced marinade that will have you craving more! Marinate for 30 minutes to overnight.

Course Main Dish

Cuisine American

Keyword beef, grilled

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3-4 lbs tri tip beef or top sirloin, sirloin tip, flap meat, or flank steak
• 1/3 cup brown sugar
• 1-2 tablespoons Worcestershire sauce
• 1 lime, juiced
• 1 large white onion, sliced thick
• 1 tablespon minced garlic
• 1-2 teaspoons coarse Kosher salt Sea salt is another option; they have far better flavor than table salt, if using table salt, use 1/2-1 teaspoon

Instructions

• Slice the tri tip in the center to have two pieces, each has a different grain, so it will cook quicker, and slice more easily.
• Slice the onion into thick slices (so they stay together when grilled.
• In a gallon plastic bag, place the beef with onion, brown sugar, Worcestershire, lime juice, garlic, and salt. Marinate for 30 minutes to overnight. I've done it both ways. I prefer it overnight, but in a hurry, it's still nice and tasty.
• Heat the grill until over 400 degrees° then place the meat on the grill and sear it on both sides, grill for a few more minutes. Add the sliced onion and zucchini or desired vegetable.
• Turn the heat down to medium-high to medium heat. Cook until the meat is 135°F. Remove and allow the meat to rest with a piece of foil on top for 10 minutes, then slice and serve. It's delicious with mashed potatoes

The post Ultimate Beef Marinade Recipe – Perfect for Tri Tip, Flank, Sirloin & More first appeared on Created by Diane.

This recipe combines home-cooked goodness with just the right touch of rustic charm. Let’s dive into a pot full of warmth and flavor.

Wow, the weather has really cooled off here, and the rainy season has arrived.

There is nothing better than a big bowl of warm, comforting soup to make you feel all cozy.

The moment the weather cools down, there is no better time to make soup.

This soup is bound to be on repeat. It’s delicious, takes minutes to make, and will fill you up.

Just one more reason to make chicken meatballs ahead of time and freeze them. There are so many options when making meatballs, they can be made with ground chicken, beef, pork, or turkey.

You can find more of my meatball recipes here.

And… if you love soup, give some of these Soup Recipes a try.

Like most soups, this one starts with a mirepoix. Carrot, onion, celery. Keeping all of them diced the same size will ensure they cook evenly.

If you don’t love chunks of veggies in your soup, you can add some water or chicken stock and puree the vegetables until smooth before adding the other ingredients.

I say bring on the veggies!

This soup is a low-carb lover’s delight! Diced cauliflower can be added.

If you’re looking to elevate this soup, add some cooked rice or pasta.

This soup has a nice, light, creamy, velvety broth. To have a clear broth, just leave out the cream.

I always add additional chicken bouillon to my soups, I like the added flavor.

Add a squeeze of fresh lemon for some zip! I love adding lemon to soup, it really brightens the flavors.

If you like it spicy, add in some crushed red pepper or some hot sauce.

More soup recipes with meatballs

• Italian Wedding Soup
• Meatball Tortellini Soup
• Chicken Parmesan Meatball Soup
• Curry is “soup-like” Curry Chicken Meatballs

The recipe is written for 1 lb of ground chicken, this recipe, double the meatballs for extra protein! The photos were taken when I made a double batch! But I wrote the recipe card for the smaller portion, as some may not need/want a double batch.

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Creamy Chicken Meatball Soup

A hearty bowl of soup that brings comfort to the table, and this creamy chicken meatball soup does just that—rich, flavorful, and packed with tender, savory meatballs that make every spoonful satisfying.

Course Main Dish

Cuisine American

Keyword chicken, chicken meatball, soup

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt (coarse kosher)
• 1/4 teaspoon black pepper
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 6 cups chicken broth (or water and chicken bouillon)
• 1 cup heavy cream
• 1 tablespoon chicken bouillon

Instructions

• Preheat the oven to 350°.
• In a medium bowl, combine ground chicken, egg, bread crumbs, garlic, oregano, salt, and pepper.
• Roll chicken mixture into one tablespoon sized balls and place on a baking sheet.
• Bake in the oven at 350° for 12-15 minutes or until the chicken is 165°.
• In a 5-quart pot on medium heat, saute carrot, onion, and celery. Cook for 3 minutes.
• Add chicken broth and bring it to a simmer.
• Add chicken bouillon.
• Add the cooked chicken meatballs.
• While the soup is simmering (small bubbles), drizzle in the heavy cream.
• Cook for 5 minutes over medium heat. (Add diced cauliflower, pasta, or rice)
• Add any additional items while the soup is simmering, Such as crushed red pepper, hot sauce, and additional salt and pepper to taste. If adding lemon, turn the soup and add lemon last so the cream doesn't curdle.
• If you want the soup thicker, pour in more cream, or add 1/2 cup water mixed with 1-2 tablespoons cornstarch and drizzle it into the simmering soup.
• Ladle the soup into serving bowls and enjoy!

The post The Best Creamy Chicken Meatball Soup Recipe first appeared on Created by Diane.

Let’s jump right into it.

We’ll talk about the meals and how to prep them so meal time is easier for you. There are many ways to meal prep. I’m going to share the two methods I use most.

• The first method is prepping all your ingredients, then each day it’ll take about 10 minutes to fix up meals based on the ingredients you prepared.
• The second method is making individual meals, placing them in containers to have complete meals ready to eat, just heat and eat.

When beginning to plan things out, I suggest thinking about the foods you like to eat most.

Specifically, what meals do you make that your family loves: is it lasagna, or Greek style beef kabobs, or lemon garlic chicken.

Calculate how many servings you are looking to have prepped.

When you open the fridge/freezer, what do you wish was in there… breakfast items, snacks, as well as meals.

One of the most popular meals in my home is Mexican food (oh, how I love tacos, so I’ve found making taco bowls is always a good idea). I make them often… and with different protein options.

The next most popular item is. Pasta and Meat Sauce! It’s always a winner. And so many options on flavor, I’ll have to work on a post to share all the varieties I make.

I have a post on Cooking Chicken for the week all at once, which you may find helpful to prep out lots of chicken.

The list goes on… there are many favorites, some seasonal that find their way into rotation, like this pumpkin alfredo or chicken pineapple kabobs.

Everyone’s list may look different. I’ll give you recipes and options to make it work for you.

And… no, you won’t be eating the same meals each night. Unless you choose to.

Make a list of what you’d like to have for the week. Similar items will help make it easier to prep.

Such as a hot pasta meal for dinners and for lunches, cold pasta salad, chicken for dinner, and make extra to make chicken salad, or to put on salads, for instance.

Increase variety as you get the timing down to a minimum, and work on multitasking the prep. This will help reduce stress if you’re new to meal prep.

If you’ve never prepped or batch cooked, maybe start small … with 3 days of food, so it’s not overwhelming, to ensure success.

Do it your way, create a routine, or be flexible and wing it. I’m giving you ideas, what works for me, recipes, and plans, mix it up any way you’d like. Your own meal prep has changed how it looked over time, as life has changed, so has my meal prep.

Decide on what you will put the food in. What containers will stack well to fit in your fridge and freezer? Being prepared will help it go smoothly.

• Easy Instant Pot shredded chicken how-to and recipes– fast and tasty.
• Slow Cooker chicken, low and slow!
• How and why I cook chicken for the week at once
• Rotisserie chicken, a simple shortcut to getting meals on the table fast, with 30 options

I’ve set up a week of meals if you need ideas, recipes. Feel free to swap out recipes with your own, too.

• Pasta Meat Sauce
• Chicken Alfredo
• Szechuan Chicken and Vegetables
• Turkey Stuffing Meatballs
• French Bread Pizza
• Lunch- Italian Sub-Chopped Salad and/or Chicken Salad

And if you need some fun, sweet item, make these warm cinnamon apples. They taste like apple pie and take about 15 minutes to make. Grab some ice cream, and wow everyone! This is a great item to bring to a party, too. Simple and delicious, and no one can resist it! And make plenty, they’re great on pancakes, oatmeal, or yogurt!

And I typically make hard-boiled eggs to have on hand.

Meal Prep Example: This week, meal prep will look like cooking all the proteins one day, 1lb ground beef, 3 lbs chicken breast, 1 lb turkey meatballs, and cutting up all vegetables. Prep the Carbs: 2 lbs pasta, 2 cups rice. Prep the Italian chopped salad with dressing on the side to add before serving, or prep the chicken salad and hard boiled eggs.

The day of eating each meal:

• Day 1– heat the sauce, add cooked beef, heat the pasta, toss everything together, add vegetables, and serve. Place all items in containers. meal plan you’ll prep ground beef, ground chicken, and chicken.
• Day 2-Make the alfredo sauce, heat chicken and pasta, toss in the sauce. Add vegetables and serve.
• Day 3-Sauté the vegetables, add chicken, make the sauce, and add it. Serve over rice.
• Day 4- Make mashed potatoes, fresh or try these, a can of cranberry sauce, make or buy gravy, heat meatballs, add a vegetable, and serve.
• Day 5– Prepare the French bread pizza, serve with a salad

>>> Lots of options, if you don’t care for a meal I mention, swap it out for one you prefer.

Option 2 on that same list: Prep out meals, fridge or freeze them. Write on freezer tape, post-it notes, or write with chalk markers to label containers.

Prep the proteins, pasta, rice, and potatoes, cut all the vegetables, and make each meal. I like to choose three meals from the list and double two of them. Once everything is cooked, portion the meals into individual containers. Some go in the fridge, and some in the freezer.

Building a freezer stash adds variety and makes life easier for lunches or busy nights. There are always a few meals you’ll eat again and again. Those are the best ones to freeze.

When you need something quick, you’ll have a meal ready to heat and eat. Midweek, you can prep a couple of fresh meals if needed or add more to the freezer as time allows. A little multitasking helps you get more done in less time.

This is Part 1 of my meal prep series. I have many planned…

I tried to break this up into a series you will hopefully try, that you won’t be exhausted reading, and find a way to make it work for you.

Leave any questions in the comments.

Smart Meal Prep: Neutral proteins = endless flavor options

I find prepping the proteins without a specific flavor always added at the time of cooking allows you to create flexibility. Add the flavor before you heat the protein so it’s not plain. Add seasoning, or the sauce, and reheat the protein. As it heats, it will absorb the flavors.

Let’s Talk SALT:

You should definitely salt your chicken before cooking it for meal prep. Salting chicken before cooking improves its flavor and tenderness, and it also helps to retain moisture.

This is especially important for meal prep, since you want your chicken to stay fresh and full of flavor for several days. I like using coarse kosher salt because it’s easy to pinch, adds great taste, and coats both sides of the chicken breast evenly. Salt promotes a drier surface for better browning.

Do you have to eat the same meals day after day?

No. Once you figure out how to prep enough food, place some in the freezer. Then you can mix up what you’re eating by having a variety.

Maybe you don’t want to freeze meals, that’s ok. You’ll have food in the fridge. If you make a pound of pasta for 2 people, you can make 2 different sauces, so it’s not the same taste all week. Keeping it simple with the same protein, then add a different vegetable.

How many days will my meal-prepped food last in the fridge?

Sometimes that will depend on the items you make. Certain foods last longer than others. As I’m sure you know, when you have items leftover and how long before they are no longer good.

I find that the majority of the meals I make can last 5 days in the fridge. If on day 2, 3, or 4, I think I won’t get to them all by day 5, I put them in the freezer. Once frozen, if thawed, I eat them within 24 hours, ensuring they are at their best.

For the best food safety recommendations, it’s recommended not to let the food cool off to room temperature before storing. Seal containers, place in fridge.

I’ve been meal prepping for as long as I can remember. I first started by planning and prepping my lunches so I didn’t have to do it each day. I’d make something for the week and eat it each day for lunch. The next week would be something different.

In later years, I’d make all my kids’ sandwiches for the week on one day, put them in the fridge, and prep out snacks for them, so it kept the mornings less stressful.

How long does meal prep take?

Great question! I typically plan out 2 hours. I get as much as I can accomplished. I’ve been doing it for many years. I write everything down I’ll be doing, and see how to batch cook items to save time. It goes quicker as you get better at multi tasking! How long will it take you, that will all depend on how organized you are. Writing it all down will help. PRINT THIS to help.

Give me about 2 hours and I can have everything prepped, cooked, cleaned up, and tucked away—way quicker than making dinner from scratch every single night!

And who wouldn’t like a piece of cake, single slices freeze well

More reasons I like to have cooked chicken on hand or in the freezer. Need more meal options:

• Chicken Caesar Salad with Chicken– A classic Caesar salad topped with juicy seasoned chicken and crisp romaine with homemade creamy Caesar dressing.
• Green Chicken Chili– A hearty, flavor-packed chili made with tender chicken, mild green chiles, and real comfort in every bowl.
• Chicken Lo Mein– Savory noodles tossed with stir-fried chicken and vegetables in a rich, flavorful sauce.
• Chicken Fried Rice– A quick, satisfying dish of golden rice stir-fried with chicken, eggs, and veggies for an easy meal any night.

To keep everything organized…

Click here to print this meal prep organizer. It will help you gather your ideas, make a to-do list, and plan what you’ll be cooking and eating for the week.

As a reminder, don’t forget to sign up for my emails, so you don’t miss the next part of this series, and be alerted to my latest recipe. I often send 1 email a week, and you may get 2 around holidays.

Did you know email is the best way to stay in touch… it helps me send you my newest recipes, and remind you of seasonal favorites, as well as it’s the fastest way for you to get a response from me. Just reply to any email and it’ll land in my inbox!

Feel free to share this post with anyone you think may enjoy it.

Thanks for making it all the way to the end!

The post Meal Prep Made Easy -Part 1 first appeared on Created by Diane.

This pumpkin mac and cheese is perfect for fall dinners, holidays, or anytime you’re craving a twist on classic mac and cheese.

Why You’ll Love This Pumpkin Mac and Cheese

• Extra creamy: Pumpkin puree blends seamlessly with the cheese sauce.
• Crowd-pleasing: Familiar enough to satisfy picky eaters, yet unique enough to impress guests.
• Quick & easy: Ready in under 30 minutes.

FAQ: Pumpkin Mac and Cheese

Q: Does pumpkin make mac and cheese taste sweet?
A: No—pumpkin adds creaminess and mild flavor without overpowering the cheese. It’s savory, not dessert-like.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and a gluten-free flour blend for the roux.

Q: Can I use fresh pumpkin instead of canned?
A: Absolutely. Roast and puree fresh pumpkin for a homemade touch. Just make sure it’s smooth and well-drained.

Q: What can I serve with Pumpkin Mac and Cheese?
A: It pairs beautifully with roasted vegetables, a crisp green salad, or grilled chicken.

Pumpkin Mac and Cheese is the ultimate cozy fall dinner—warm, hearty, and full of flavor. Whether you serve it as a main dish or a side, it’s sure to become a seasonal favorite.

I love walnut bowls they give fall foods a warm cozy feel. No need to save them for salad!

More Delicious Savory Pumpkin Recipes:

• Pumpkin Deviled Eggs
• Garlic Pumpkin Mashed Potatoes
• Pumpkin Sausage Soup

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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is the ultimate cozy fall dinner—warm, hearty, and full of flavor. Whether you serve it as a main dish or a side, it’s sure to become a seasonal favorite.

Course Main Dish

Cuisine American

Keyword pasta,, pumpkin

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 2 tablespoons butter
• 2 cloves minced garlic
• 1/2 cup onion, diced
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt, coarse kosher
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dry sage
• 1/4 teaspoon dry ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1 tablespoon brown sugar
• 3-4 cups whole milk
• 3 cups shredded cheddar cheese (12 oz cheese)
• 1/4 cup crisped cooked bacon, diced fine adding 1/2 in and topping with remaining bacon
• fresh oregano garnish

The post Pumpkin Mac and Cheese first appeared on Created by Diane.

If you’re looking to shake up your taco routine, these Juicy Pork Tenderloin Tacos are just the thing! Tender, perfectly cooked pork gets a flavor-packed upgrade with simple seasonings, making each bite deliciously satisfying.

Whether you’re planning a laid-back taco Tuesday or need a no-fuss meal that feels special, this recipe is a go-to favorite you’ll want to make again and again. Grab the tortillas, because these tacos are about to steal the show!

I cook a lot of food and just love cooking on the Blackstone, it saves me a ton of time since I can cook so much at once, and it saves me doing so many dishes too!

Tired of the same old Taco Tuesday? These juicy pork tenderloin tacos are about to become your new obsession. Bursting with flavor, easy to prep, and totally crowd-pleasing, this recipe is a winner whether it’s a weeknight dinner or weekend gathering.

Don’t wait… these pork tacos are too good to save for just one night of the week. You can also swap out the pork for chicken, pork loin, or even shrimp using the same marinade. It’s a flexible, flavor-packed meal you’ll come back to again and again.

Pork tenderloin is really lean and tender, and I often get it at Costco, about 5 lbs for $15, or you can use chicken or pork loin. I slice it into strips or dice it. Alternatively, you can cut it into pieces, then dice it smaller if you like, when it’s done cooking.

The smaller the pieces of meat are, make it easier to eat inside tortillas, and since it’s so tender… you’ll want to eat more!

And you can certainly cook the pork in a skillet, get it nice and hot so as it cooks, you’ll get some great flavor added to it.

The marinade is full of flavor, citrusy, and delicious. If using fish or shrimp, marinate for an hour. Meat can be marinated longer, up to 24 hours.

I love pork tacos, and carnitas are one of my favorite varieties of tacos. It’s more time-consuming to cook pork shoulder roast so it’s really tender. I do have a great recipe for Instant Pot Shredded Pork. I make them about every other month. I make tacos every week. I can’t resist them. Give me all the tacos!

Aren’t these blue corn tortillas great… I got them at Aldi

And I’m pretty obsessed with:

• Chips and Salsa
• Guacamole
• Cilantro Lime Sauce

Fully committed to the taco lifestyle!
I love carne asada tacos, and I pretty much rate a Mexican restaurant by their chips and salsa. I love grabbing quick tacos, but don’t really have a favorite taco shop nearby, so I end up making them more at home than I eat them out.

This means it’s pretty much Taco Tuesday just about every day of the week here! Be sure to see how I make Taco Bowls!

And my motto is if you’re going to make them, make extra… check out my post on making Mexican food for 15+ servings.

Ingredients:

• pork tenderloin (or other protein)
• limes
• oil
• garlic
• chili powder
• cumin
• paprika
• oregano
• coarse kosher salt
• onion powder
• Cholula hot sauce

Topping Ideas to Customize Your Tacos

topping idea: pickled onions, cabbage slaw (lime juice, cilantro, green onion, jalapeno, and salt), avocado, or a fun fruity salsa. Another great option is this pineapple guacamole, add some raw onions, and cilantro.

Find more taco recipes here

• Taco Bowls
• Shrimp Tacos
• Chili Lime Chick Pea Tacos
• Mexican Food for 15+
• Taco Cones
• Tortilla Empanadas

What to Serve with Pork Tacos

• Mexican Rice
• Corn and Black Bean Salsa
• Roasted Corn
• Avocado Salad
• Mexican Pasta Salad
• Jalapeno Mac and Cheese

Great for Meal Prep: Cook once, eat all week—these tacos reheat beautifully.

These pork tenderloin tacos are the kind of recipe that turns any weeknight into something special. Quick, full of flavor, and totally customizable, they’ll quickly become a favorite.

Don’t forget the lime wedges—because tacos are always better with a zesty finish!

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Pork Tenderloin Tacos

A citrus marinade full of flavor, perfect for pork tenderloin, chicken, or shrimp

Course Main Dish

Cuisine American, Mexican

Keyword Mexican, pork, Taco

Prep Time 10 minutes minutes

marinate 2-24 hours 15 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 lbs pork tenderloin chicken, or shrimp
• 4 limes juiced, 2/3 cup juice
• 1/4 cup oil I use avocado oil
• 6 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 tablespoon Cholula hot sauce
• 2 teaspoons coarse kosher salt
• 1 teaspoon onion powder

Instructions

• Slice the pork into thin strips or dice it into small pieces.
• Place the remaining ingredients in a gallon bag or container to marinate for 2-12 hours.
• I'veI cooked the pork on a flat cast iron griddle or cast iron skillet.
• Cook pork, turning after each side lightly browns, and the internal temperature is 145°.
• Heat tortillas so they are warm, slightly browned.
• Top with lime slaw and pickled red onions, serve with a side of Mexican rice and beans.

The post Pork Tenderloin Tacos Everyone Will Love first appeared on Created by Diane.

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways!

How to serve this Southwest Chicken Recipe

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

What gives this chicken its southwest chicken flavor?

Southwest seasoning combines the spices of cumin, chili powder, oregano, paprika, coriander, garlic powder, and onion powder. Use taco seasoning if you want a shortcut!

Making it into a sauce by adding:

• water
• chicken bouillon
• cornstarch

Whisk the taco seasoning with the water, chicken bouillon, and cornstarch until smooth. Heat it in a skillet, the cornstarch will thicken the sauce. Make it as saucy as you’d like if you’re serving it over rice, keep it a little less saucy if you’re serving it as an appetizer, as you won’t want the wonton or tortilla to get soggy.

Ingredients

• chicken breasts (or chicken thighs)
• black beans
• frozen corn
• onion
• peppers (bell, anaheim, poblano, jalapenos)
• cilantro
• cheese (monteray jack, cotija)

How do I make this into wontons or other appetizer sized items

Use wonton wrappers, eggroll wrappers, or tortillas.

How can the appetizers be cooked?

Bake in the oven, cook in the Air fryer, or fry in oil.

All are delicious options!

I really love the tortilla version. The Southwest Chicken mixture is wrapped in flour tortillas, rolled up, and heated to a golden brown in a hot skillet with a little oil.

Tortillas can be less finicky than wontons, and I always have flour tortillas in the fridge, so give this version a try!

Oil the wonton wrapper so they crisp up nicely. I like this sprayer (and it makes a great gift too). I use avocado oil. I prefer this sprayer to the types that you purchase that taste like chemicals. Another option is to use oil and a silicone brush to lightly oil the wontons or tortillas.

Great toppings to add to the Southwest Chicken Recipe:

• Add sliced avocado
• fresh lime juice
• diced tomatoes
• sour cream
• hot sauce
• cheese, cheese and more cheese, can you have too much cheese
  

Homemade avocado ranch

creamy, tasty, and a great item to add to these southwest chicken appetizers

• avocado
• sour cream
• parsley
• dill
• cilantro
• lime juice
• garlic paste
• salt
• hot sauce

Mix all the ingredients in a food processor, immersion blender, or similar until smooth and well blended.

One bite in and you get the amazing flavor of seasoned chicken, black beans, corn, peppers, onions, and cilantro!

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Southwest Chicken

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways! Serve in a bowl, in wontons, tortillas, with chips, over a salad, or wrapped in lettuce.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, sauce, Taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs chicken, cooked and shredded or diced
• 1 16oz can black beans, drained
• 2 cups frozen corn, regular can use fire roasted corn
• 1 large red bell pepper, diced or other favorite peppers like, anaheim, poblano, jalapenos)
• 1/2 medium onion, diced
• 2-4 oz shredded cheese, Monteray Jack Mexican cheese blend, cheddar, or mozzarella
• 1 oz crumbled cotija cheese

Seasonings

• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon salt
• 1 tablespoon cornstarch

Making them into appetizers:

• wonton wrappers or
• flour tortillas
• More serving options are listed below.

Instructions

• Cook chicken in a skillet, oven, slow cooker, instant pot, or use rotisserie, or leftover cooked chicken. Shred or dice chicken.
• In a skillet, add cooked chicken along with all the seasonings (including cornstarch) with a 1/2 cup of water and bring it to a simmer.
• Add the black beans, corn, onion, peppers, cilantro, and cheese.
• Lots of serving suggestions below (or check my post for other fun appetizer options)
• Place the cooked filling into wonton wrappers or tortillas, the wontons can be folded into triangles or envelope shapes or baked in a muffin pan (check the post for more details).

  Flour tortillas are another great option. Cook as desired until golden brown and crisp on the outside.
• They can then be baked (350°), air-fried, or fried in oil until golden brown.

  Serve with the avocado ranch dip recipe in the post.

Notes

Serving options;

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

 

The post Southwest Chicken first appeared on Created by Diane.

Easy Ground Chicken Lettuce Wraps – Light, Flavorful, and Better Than Takeout!

Craving something fresh, fast, and full of flavor? These easy ground chicken lettuce wraps are your new go-to! Made with simple ingredients and packed with bold Asian-inspired flavor, they’re low-carb, high-protein, and totally delicious. Perfect for busy weeknights, meal prep, or impressing guests—no fork required!

Protein-rich, crunchy, and delicious. This is a recipe you’ll reach for be able to enjoy a quick meal in minutes.

Truth be told, my husband does not want to eat anything wrapped in lettuce. So I plate his in a bowl, and that is how I meal prep this as well.

Placing this over rice is a great way to take it from an appetizer or lunch item to a filling, cozy dinner. It freezes well, too.

You decide how you want to serve it!

The cooked filling is spooned into crisp lettuce leaves, commonly butter lettuce, romaine, or iceberg, creating a refreshing, hand-held wrap. They’re great as an appetizer, light meal, or party dish. Topping options: chopped peanuts, green onions, or a drizzle of sriracha for extra texture and flavor.

Wrap crunchy lettuce or softer butter lettuce around this tasty chicken, mushroom, and water chestnut filling.

Then top it with green onions, cilantro, and peanuts.

Or serve it over rice…

Let’s make rice!

Saute jasmine rice in a little oil to coat the rice. Stir and cook the rice until half of it is opaque and hot. Next, add the water and salt. Bring it to a boil, and simmer on low. This method produces rice that is not sticky, starchy, or clumped together. Jasmine rice portions on water to rice ratio are different, so be sure to read the directions for proper portions. For jasmine rice, it’s 1 cup rice to 1 1/2 cups water.

More on how to make rice if you want more options.

Give some of these other Asian recipes a try…

• Sesame Eggplant
• Chicken and Sausage Fried Rice
• Chicken Pho
• Simple Chicken Curry
• Crab Rangoon DIP
• Brown Sugar Soy Glazed Chicken

This recipe is kid-friendly- serve it in a bowl, it’s naturally gluten-free- using gluten-free items, and make it spicy by adding as much spice as you prefer. Add some crispy wonton strips to add more texture and crunch!

I like making these for meal prep, they freeze and reheat well. They are great over rice, or just place the filling in containers in the fridge or freezer, heat, then place the filling in lettuce.

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Chicken Lettuce Wraps

Ground chicken, mushrooms, and water chestnuts sauteed in a silky sauce, perfect for wraps or over rice in a bowl, and is great for meal prep and freezes well, too.

Course Appetizer, Main Dish

Cuisine American, Asian

Keyword Asian, chicken, lettuce, mushroom

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs ground chicken, ground turkey, or ground pork can also use chicken breast, or chicken thighs diced
• 8 oz mushrooms, sliced
• 8 oz canned water chestnut, drained and sliced
• 1 medium carrot, julianned
• 3 green onions, sliced
• 1 small bunch cilantro, chopped
• 1/2 cup peanuts

Sauce

• 1 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon chili paste, Sambal Oelek
• 2 teaspoons sesame oil
• 1 teaspoon garlic paste
• 1-2 teaspoons chicken bouillon
• 2 teaspoons sriracha sauce

Serve with

• butter lettuce
• cooked rice

Instructions

• Prepare the sauce in a measuring cup or glass jar so it's easy to pour.
• Heat a large skillet, and add a little oil.
• Saute the ground chicken.
• Pour the sauce over the chicken and simmer on low, stirring occasionally.
• Add in the mushrooms, water chestnuts, and carrot.
• Place a lid on until the chicken reaches 165°.
• Move off the burner.
• Prepare the lettuce or have the rice ready, and plate the chicken on top of the lettuce or rice.
• Top with green onion, cilantro, and peanuts.

The post Chicken Lettuce Wraps first appeared on Created by Diane.

Why add veggies to your mac and cheese?
Because it’s a sneaky, smart upgrade! Veggies add fiber to help you feel full longer and eat less overall—plus, they blend right in. Even the pickiest eaters won’t notice how many hidden vegetables are packed into this creamy, cheesy comfort dish.

There are also jalapenos and onions, and it’s not overly spicy. The jalapenos and onions get sauteed until softened, then added. They really add great flavor to this fun mac and cheese version.

One key ingredient in this recipe is the zucchini. I grate the zucchini, then squeeze out the excess moisture. Use as much or as little zucchini as you’d like.

For every 1 pound of pasta use…

• 1 medium zucchini, grated
• 2 jalapenos, diced
• 1/3 medium onion, diced

This recipe can be easily multiplied. I often make a double batch when meal prepping or serving a crowd.

I use these vegetables for a double batch.

Since the jalapenos are green, the shredded zucchini blends right in, my non-veggie eater, who can detect them in anything, says they like the onions and jalapenos in this.

Yes, while onions and jalapenos are vegetables, I could not get them to eat a slice of zucchini, no matter how I prepared it.

So creamy and cheesy, a great combination is undeniably delicious.

I typically use cheddar cheese. Other great options to add in are Monterey Jack, Gruyere, or Gouda.

This can be baked with buttered bread crumbs on top for added texture, if desired. If you want it spicy, add some raw diced jalapenos to the breadcrumbs, and you’re bound to taste some heat!

If you have trouble making mac and cheese creamy and delicious take a look at my video for tips on making the sauce silky smooth.

More tips on making mac and cheese can be found here.

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Zucchini Mac and Cheese

creamy cheesy mac and cheese loaded with shredded zuccchini, jalapenos, and onions, it's full of flavor and teh zucchini is hidden for fussy eaters

Course Main Dish, Side Dish

Cuisine American

Keyword cheese, jalapeno, pasta,, vegetarian, zucchini

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 3 jalapenos, diced add more if desired
• 1 medium onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 2 cups cheddar cheese, grated
• 2 medium zucchini, grated place in paper towels and sweeze excess liquid out
• 2 teaspoons chicken bouillon, Knorr
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Instructions

• In a large pot cook pasta according to package directions and drain in a colander.
• In that pot saute the jalapeno and onion in butter for 1-2 minutes longer if you like it less spicy.
• Add the flour and stir well.
• Slowly stir in the milk and keep stirring, the sauce will thicken.
• Add the cheese and whisk to combine until the cheese sauce is smooth.
• Add in the zucchini, stir to combine, and cook for 1-2 minutes on a simmer (small bubbles).
• Add the chicken bouillon, salt and pepper (to taste)
• Add in the cooked noodles and stir well.
• This recipe can be easily multiplied, making it a great recipe for meal prep, it freezes well too.

The post Zucchini Mac and Cheese first appeared on Created by Diane.