Weekday Meal Prep Recipes for Families
Weekdays are easier with prepped meals! Make meal prep a family event on the weekends. Younger children can measure and stir, older kids can chop and dice, and everyone can help with cleanup. Plus, when the kids participate in cooking, they’re more likely to get excited to try new ingredients!
The best part is that all these recipes feature ingredients that earn money for your school! When you link your VIC card to your school as part of Harris Teeter’s Together in Education program, a percentage of your purchase of Harris Teeter brands is donated to your school. And there’s no limit to how much your school can earn!
Not linked to your school yet? Click here to link your VIC card!
Let’s get meal prepping!
Freezer Egg & Ham Burritos
The perfect grab and go breakfast or a fun breakfast-for-dinner option, these Freezer Egg & Ham Burritos are the answer to busy mealtimes for your family.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 Tbsp. Harris Teeter Extra Virgin Olive Oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 Tbsp Harris Teeter butter
- 1 cup ham, diced
- 12 large eggs
- 1 cup Harris Teeter Shredded Cheddar
- 8 Harris Teeter Large Burrito Flour Tortillas
- Salt and pepper, to taste
- Optional garnish: Harris Teeter Salsa
- Heat ½ Tbsp. olive oil over medium heat in a large skillet. Add onion and pepper and sauté about five minutes until softened. Season with salt and pepper and remove from skillet. Add the remaining ½ Tbsp. olive oil and add the ham. Cook five minutes until lightly browned.
- In a large bowl, whisk the 12 eggs with a pinch of salt and pepper. Add the butter to the empty skillet and melt over medium heat. Pour in the egg mixture, pushing the eggs to the center of the skillet until they set on the bottom. Once the eggs have set, but are still moist, remove from the skillet.
- To assemble the burritos, add a scoop of eggs to the middle, then top with cooked peppers and onions, ham, and a handful of cheese.
- Roll the burritos up, from the bottom and fold in the sides. Wrap each burrito with parchment paper using the same method and transfer to a bag to freeze.
- Thaw desired number of burritos in the refrigerator overnight. Once thawed, microwave for 1-2 minutes or until warmed through.
- To reheat from frozen, microwave on defrost for five minutes, then microwave for 1-2 minutes at full power or until warmed through.
Black Bean & Cheese Taquitos
Whether enjoyed as an after-school snack or served as dinner with salsa and rice, these Black Bean & Cheese Taquitos will be a much-requested recipe for your family this fall! Add cooked chicken or ground beef for additional protein, if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 15 taquitos
- 4 ounces Harris Teeter Cream Cheese, room temperature
- 15 ounce can Harris Teeter Black Beans, rinsed and drained
- 4 ounce can of Harris Teeter Diced Green Chilies, drained
- 3 green onions, chopped
- ¼ tsp. Harris Teeter Garlic Powder
- a few dashes of Harris Teeter Hot Sauce, optional
- Salt and pepper, to taste
- 15 6-inch Harris Teeter Corn Tortillas
- Harris Teeter Vegetable Oil
- Optional: serve with salsa and rice
- In a bowl, combine cream cheese, black beans, green chilies, green onion, garlic powder, hot sauce, if using, and salt and pepper to taste. Stir well.
- Warm tortillas in microwave according to package directions.
- Warm 2 Tbsp. of oil in a large skillet. Working in batches of five tortillas, fill each tortilla with approximately 2 Tbsp. of filling and roll tightly closed. Once the oil is shimmering, place taquitos seam-side down in the skillet. Cook until crispy, flipping once. Transfer to a clean plate lined with a paper towel.
- Repeat the process twice more with the remaining taquitos.
- Enjoy immediately or cool to room temperature before storing in air tight containers in the refrigerator.
- In the microwave: place taquitos in a single layer on a plate. Microwave in 30 second intervals until warmed through. They will not retain their crispiness, but they will be delicious!
- In the oven: preheat the oven to 400 degrees Fahrenheit. Place taquitos on a greased baking sheet. Cook for 10-15 minutes, or until warmed through.
- In the air-fryer: Place taquitos in a single layer in the air fryer. Cook at 180 degrees Fahrenheit for 8 minutes, or until crisp.
Freezer Friendly Slow Cooker Beef Ragu
Comfort food meets convenience in the freezer-friendly Slow Cooker Beef Ragu recipe. Prep a few batches at a time for an easy weeknight dinner when you need it.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes + time to defrost
Yield: 4 servings
- 1 lb. beef chuck stew meat
- 28 oz. can Harris Teeter Crushed Tomatoes
- 6 oz. Harris Teeter Tomato Paste
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 1 onion, diced
- 1 tsp. Harris Teeter Italian seasoning
- 1 tsp. salt
- ½ tsp. black pepper
- 1 cup Harris Teeter Beef Stock
- Serve with: cooked pasta with Parmesan cheese
- Add meat, Italian seasoning, salt, and pepper to a large resealable bag. Shake to coat. Add in the tomatoes, tomato paste, carrots, celery, garlic, and onion and close carefully, removing extra air from the bag when doing so. Place in the freezer until ready to cook
- Thaw freezer bag 24 hours in the refrigerator prior to cooking. Add the mixture to a slow cooker and pour in the beef stock. Stir to incorporate. Cook on low for six hours.
- Right before serving, cook pasta according to package directions. Serve the ragu over top, shredding any larger pieces of meat, if necessary. Garnish with Parmesan, if desired.
Veggie Lo Mein Meal Prep Recipe
Save on money, time and calories when you make this Veggie Lo Mein Meal Prep recipe for the entire week. Mix and match your favorite vegetables and add a protein of your choice to make this recipe your own.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 8 ounces Harris Teeter Whole Wheat Spaghetti
- 1 Tbsp. Harris Teeter Vegetable Oil
- 3 cloves garlic, minced
- 2 cups mixed mushrooms (such as Shiitake and Cremini), sliced
- 1 red bell pepper, thinly sliced
- ½ cup thinly sliced carrots
- 1 cup snow peas, stemmed
- 2 handfuls of baby spinach
- 2 Tbsp. Harris Teeter Soy Sauce
- 1 Tbsp. freshly grated ginger
- 1 tsp. Simple Truth Organic Honey
- ½ tsp. Sriracha, if desired
- 1 tsp. HT Traders Sesame Oil
- In a large bowl, whisk together the soy sauce, ginger, honey, sriracha (if using), and sesame oil. Set aside.
- In large pot, cook noodles according to package directions. Rinse in cool water and drain well.
- Heat vegetable oil over high heat. Add mushrooms, bell pepper, and carrot and cook for 3-4 minutes or until starting to brown and softened. Reduce heat slightly and add in snow peas and garlic. Cook for one minutes, then add the spinach. Remove from heat, but continue to stir until spinach wilts.
- To the bowl, add the cooled pasta and vegetables. Toss to coat.
- Place into meal prep containers and store in the refrigerator.
- Enjoy cold or microwave, if desired.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.