Easy Meal Prep Ideas for Labor Day Weekend

Hey there, fellow foodies! Labor Day weekend is just around the corner, and while I’m all about the cookouts and backyard fun, I also know that the last thing I want is to be stuck in the kitchen all weekend. That’s why I’m a huge fan of meal prepping – it’s the secret weapon to enjoying all the festivities without sacrificing delicious food or precious time.

So, I’ve rounded up five of my favorite meal prep ideas that are perfect for a long weekend, including a flavor-packed recipe (recipe 5) that’s sure to become a new go-to. Let’s get into it!

1. Make-Ahead Breakfast Burritos

There’s nothing like waking up on a holiday morning and having breakfast already taken care of. That’s where these make-ahead burritos come in. They’re packed with protein and veggies, super customizable, and can be frozen for even easier meal prep.

Ingredients

• 12 large tortillas (I like to use whole wheat)
• 12 eggs, scrambled
• 1 pound cooked breakfast sausage (or vegetarian alternative)
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• Salsa, for serving

Instructions

1. Scramble the eggs in a large skillet over medium heat.
2. Warm the tortillas in the microwave or on a dry skillet until pliable.
3. Lay out each tortilla and fill with a generous portion of scrambled eggs, sausage, peppers, onions, and cheese.
4. Roll up tightly, wrapping the ends like a burrito.
5. Wrap each burrito individually in foil or plastic wrap and freeze.
6. To reheat, remove the wrapping and microwave for 2-3 minutes, or bake in a preheated oven at 350°F for 15-20 minutes. Serve with salsa.

Meal Prep Tips

• Wrap each burrito tightly in foil or plastic wrap to prevent freezer burn. They can be stored in the freezer for up to 3 months. To prevent them from sticking together, place them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag.
• Thaw overnight in the refrigerator or reheat directly from frozen.
• Get creative with the fillings! Try adding cooked bacon, spinach, different types of cheese, or even a dollop of sour cream before rolling.
• Enjoy with a side of guacamole, salsa, or hot sauce for an extra kick.

2. Portable Salad Jars

These salad jars are a game-changer for picnics, potlucks, and on-the-go lunches. They’re not only beautiful but also help keep your greens fresh and crisp.

Ingredients

• Mason jars with lids
• Your favorite salad dressing (I like to use homemade vinaigrette)
• Cooked quinoa or farro
• Protein (grilled chicken, chickpeas, lentils, or tofu)
• Chopped vegetables (cucumber, cherry tomatoes, carrots, bell peppers)
• Nuts or seeds (walnuts, almonds, sunflower seeds)

Instructions

1. In each jar, layer the ingredients starting with the dressing, then grains, protein, vegetables, and finally nuts/seeds.
2. Seal the jars tightly and store them in the refrigerator for up to 5 days.
3. Shake well before serving to combine the flavors.

Meal Prep Tips

• Store the jars in the refrigerator for up to 5 days. To prevent the ingredients from getting soggy, pack them tightly and avoid overfilling the jars.
• Prepare all the ingredients (cook the grains, chop the vegetables, etc.) in advance to save time when assembling the jars.
• Customize the salad jars to your liking by using different dressings, grains, proteins, vegetables, and toppings.
• Shake the jar well before eating to combine the ingredients and distribute the dressing. Enjoy as a light lunch or side dish.

3. Grilled Kabobs with Labor Day Spice Rub

Kabobs are a classic Labor Day weekend dish, and these are even better with a homemade spice rub that’s perfect for the occasion.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 pound beef sirloin, cut into 1-inch cubes
• 1 pound large shrimp, peeled and deveined
• Assorted vegetables (bell peppers, onions, mushrooms, zucchini)
• Metal or bamboo skewers

For the spice rub:

• 2 tablespoons paprika
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a small bowl, combine all the spice rub ingredients.
2. Thread the chicken, beef, shrimp, and vegetables onto skewers, alternating for a colorful presentation.
3. Sprinkle generously with the spice rub and let marinate for at least 30 minutes or up to overnight in the refrigerator.
4. Preheat your grill to medium-high heat.
5. Grill the kabobs for 10-15 minutes, or until the chicken and beef are cooked through and the shrimp is pink and opaque.
6. Serve hot off the grill!

Meal Prep Tips

• If marinating overnight, store the kabobs in a covered container in the refrigerator. If grilling immediately, the kabobs can be assembled and left at room temperature for up to 30 minutes before cooking.
• Cut the meat and vegetables and prepare the spice rub in advance to streamline the assembly process.
• Get creative with the spice rub by adding your favorite herbs and spices. Try using different types of meat and vegetables to create your own unique kabob combinations.
• Serving Suggestions: Serve with rice, couscous, or a fresh salad for a complete meal. Leftover grilled kabobs can also be enjoyed cold or reheated for a quick and easy meal.

4. No-Cook Lunch Wraps

When the weather is hot, the last thing I want to do is turn on the oven or stove. These no-cook wraps are light, refreshing, and come together in minutes.

Ingredients

• Large lettuce leaves (butter lettuce, romaine, or iceberg)
• Deli meat (turkey, ham, roast beef) or cheese
• Hummus
• Avocado
• Sprouts
• Cucumber slices

Instructions

1. Lay out a lettuce leaf and spread with hummus.
2. Top with your choice of deli meat or cheese, avocado, sprouts, and cucumber.
3. Roll up tightly and enjoy!

Meal Prep Tips

• Store the individual ingredients (lettuce leaves, deli meat/cheese, hummus, avocado, sprouts, cucumber) separately in airtight containers in the refrigerator.
• Wash and dry the lettuce leaves, slice the vegetables, and prepare any other fillings in advance.
• Get creative with the fillings! Try using different types of lettuce, adding grilled chicken or shrimp, or swapping out the hummus for another type of spread.
• Assemble the wraps just before serving to keep the lettuce leaves crisp. Enjoy as a light lunch or snack.

5. Zesty Mediterranean Chickpea Salad

This chickpea salad is packed with Mediterranean flavors and is perfect for a light lunch or side dish. It’s also a great way to use up any leftover grilled vegetables from your kabobs.

Ingredients

• 2 cans chickpeas, rinsed and drained
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• Salt and pepper to taste

Instructions

1. In a large bowl, combine all ingredients.
2. Toss gently to coat.
3. Refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled.

Meal Prep Tips

• This salad tastes even better the next day, so feel free to make a big batch ahead of time.
• Store the salad in an airtight container in the refrigerator for up to 5 days.
• Enjoy as a side dish, on top of greens, or stuffed into pita bread.
• Add a handful of chopped fresh herbs like dill or mint for an extra burst of flavor.

Final Thoughts

There you have it! Five easy and delicious meal prep ideas that will help you make the most of your Labor Day weekend. With a little planning ahead, you can spend less time in the kitchen and more time enjoying the company of friends and family. Happy Labor Day!