Weekend Comfort: 16 Easy Saturday Lunch Recipes

As a busy parent, I’m always looking for ways to make life easier. One of my favorite time-saving strategies is meal prepping. It’s a game-changer, especially when it comes to those hectic Saturdays when everyone’s home and hungry! I’ve found that having lunch ready to go means more time for family fun and less time stressing in the kitchen. 

So, I’ve put together this list of 15 easy Saturday lunch ideas that are perfect for meal prepping. They’re simple, delicious, and kid-approved!

1. Curried Chicken Salad

Add a touch of exotic flavor to your chicken salad with this curried version.

Ingredients

• 3 cups cooked chicken, shredded
• 1 cup celery, chopped
• 1/2 cup mayonnaise
• 1/4 cup golden raisins
• 1/4 cup toasted almonds, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, combine all ingredients.
2. Mix well until everything is evenly distributed.
3. Season with salt and pepper to taste.

Meal Prep Tips

1. Roast a whole chicken or several chicken breasts at the beginning of the week to use for this and other recipes.
2. Chop celery and toast almonds ahead of time to streamline the process on your main prep day.
3. Use a measuring cup or food scale to portion out individual servings of the salad into containers.

2. Mediterranean Tuna Salad

This tuna salad is inspired by the bright flavors of the Mediterranean.

Ingredients

• 3 cans tuna, drained
• 1/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine tuna, Greek yogurt, mayonnaise, olives, red onion, and parsley.
2. Stir in lemon juice.
3. Season with salt and pepper to taste.

Meal Prep Tips

1. While other meal prep components are cooking, chop the olives, onion, and parsley for this salad.
2. Set up an assembly line to quickly portion the tuna salad into your containers.
3. Use clear containers so you can easily see what you have prepped.

3. Orzo Pasta Salad with Lemon Vinaigrette

This pasta salad features orzo pasta and a bright lemon vinaigrette.

Ingredients

• 1 pound orzo pasta, cooked and drained
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• For the Lemon Vinaigrette:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked orzo, tomatoes, cucumber, red onion, olives, and feta cheese.  
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and garlic. Season with salt and pepper to taste.
3. Pour the lemon vinaigrette over the salad and toss to coat.

Meal Prep Tips

1. Cook extra orzo pasta to use in another dish during the week, like a soup or side dish.
2. Make a larger batch of the lemon vinaigrette to use on other salads or as a marinade for chicken or fish.
3. Pack the orzo, veggies, and feta separately, and combine them with the vinaigrette just before serving.

4. Tropical Fruit Salad with Coconut

This fruit salad brings a taste of the tropics to your lunch.

Ingredients

• 1 cup cubed pineapple
• 1 cup cubed mango
• 1 cup sliced strawberries
• 1 cup green grapes
• 1/2 cup shredded coconut
• 1/4 cup lime juice

Instructions

1. Combine all fruits in a large bowl.
2. Toss with lime juice and shredded coconut.

Meal Prep Tips

1. Chop fruit that browns easily, like apples or bananas, closer to the day you plan to eat them.
2. Use airtight containers to keep the fruit salad fresh longer.
3. Pack individual servings of fruit salad in small containers for easy snacks or lunchbox additions.

5. Ham and Cheese Sandwiches

A classic and satisfying lunch that’s easy to meal prep.

Ingredients

• Sliced bread
• Sliced ham
• Sliced cheese
• Lettuce
• Tomato
• Mustard or mayonnaise (optional)

Instructions

1. Spread mustard or mayonnaise on bread slices (optional).
2. Layer ham, cheese, lettuce, and tomato on bread.
3. Top with another slice of bread.

Meal Prep Tips

• To prevent sandwiches from getting soggy, pack the lettuce and tomato separately and add them just before eating.
• Wrap sandwiches individually in plastic wrap or parchment paper to maintain freshness.
• Sandwiches can be frozen for longer storage. Thaw in the refrigerator overnight before eating.

6. Peanut Butter and Jelly Sandwiches

A childhood favorite that’s perfect for a quick and easy lunch.

Ingredients

• Sliced bread
• Peanut butter
• Jelly or jam

Instructions

1. Spread peanut butter on one slice of bread.
2. Spread jelly or jam on the other slice of bread.
3. Combine the two slices of bread.

Meal Prep Tips

• Use a thin layer of peanut butter and jelly to prevent the bread from getting soggy.
• These sandwiches freeze well. Wrap individually and thaw in the refrigerator overnight.

7. Turkey and Cheese Wraps

A healthy and portable lunch option.

Ingredients

• Tortillas
• Sliced turkey breast
• Sliced cheese
• Lettuce
• Tomato
• Mustard or mayonnaise (optional)

Instructions

1. Spread mustard or mayonnaise on tortilla (optional).
2. Layer turkey, cheese, lettuce, and tomato on tortilla.
3. Roll up tortilla tightly.

Meal Prep Tips

• Wrap the tortillas tightly to prevent them from unraveling.
• Cut wraps in half for easier eating.
• Prep different fillings (like hummus and veggies) to change things up throughout the week.

8. Spicy Black Bean and Corn Veggie Wraps

Add some heat to your veggie wraps with this spicy black bean and corn filling.

Ingredients

• Tortillas
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup salsa
• 1/4 cup chopped red onion
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped cilantro
• Lime juice, to taste

Instructions

1. In a bowl, combine black beans, corn, salsa, red onion, jalapeño (if using), and cilantro.
2. Add lime juice to taste.
3. Spread the filling on tortillas and roll up tightly.

Meal Prep Tips

1. Cook dried black beans in bulk at the beginning of the week to use in this and other recipes.
2. Wrap the prepared wraps tightly in plastic wrap or foil to prevent them from drying out.
3. Freeze individual wraps for a quick and easy lunch later in the month

9. Chicken Caesar Salad

A light and refreshing salad that’s perfect for a summer lunch.

Ingredients

• Romaine lettuce, chopped
• Cooked chicken, shredded
• Croutons
• Parmesan cheese, grated
• Caesar dressing

Instructions

1. In a large bowl, combine lettuce, chicken, croutons, and Parmesan cheese.
2. Toss with Caesar dressing just before serving.

Meal Prep Tips

• Layer the ingredients in your containers, starting with lettuce, then chicken, and topping with croutons and cheese. Pack dressing separately.
• Keep croutons separate to prevent them from getting soggy.

10. Greek Salad

A flavorful and healthy salad with Mediterranean flavors.

Ingredients

• Romaine lettuce, chopped
• Cucumber, chopped
• Tomatoes, chopped
• Red onion, thinly sliced
• Kalamata olives
• Feta cheese, crumbled
• Greek dressing

Instructions

1. In a large bowl, combine lettuce, cucumber, tomatoes, red onion, olives, and feta cheese.
2. Toss with Greek dressing just before serving.

Meal Prep Tips

• Store feta cheese separately to prevent it from making the other ingredients soggy.
• Pack dressing separately to keep the salad fresh.

11. Greek Salad with Quinoa

Add protein and fiber to your Greek salad with quinoa.

Ingredients

• 1 cup cooked quinoa
• Romaine lettuce, chopped
• Cucumber, chopped
• Tomatoes, chopped
• Red onion, thinly sliced
• Kalamata olives
• Feta cheese, crumbled
• Greek dressing

Instructions

1. In a large bowl, combine cooked quinoa, lettuce, cucumber, tomatoes, red onion, olives, and feta cheese.
2. Toss with Greek dressing just before serving.

Meal Prep Tips

1. Cook a large batch of quinoa at the beginning of the week. It can be used for breakfast, lunch, or dinner.
2. Chop all of your veggies for the week at once, including those for this salad.
3. Use different sized containers to create larger or smaller portions as needed.

12. Soup and Salad

A comforting and satisfying lunch that’s perfect for a cold day.

Ingredients

• Your favorite soup (e.g., tomato soup, chicken noodle soup, vegetable soup)
• A simple salad (e.g., a green salad with vinaigrette dressing)

Instructions

1. Prepare soup according to recipe instructions.
2. Assemble salad ingredients.

Meal Prep Tips

• Make a big batch of soup on the weekend.
• Store salad components separately to prevent wilting.

13. White Chicken Chili

This white chicken chili is a creamy and flavorful alternative to traditional chili.

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can white beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4-ounce) can diced green chilies
• 4 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, sauté onion and garlic in olive oil until softened.
2. Add chicken, white beans, diced tomatoes, green chilies, chicken broth, cumin, and oregano.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in cilantro and season with salt and pepper to taste.

Meal Prep Tips

1. This chili freezes well. Allow it to cool completely before freezing in individual portions.
2. Label and date all containers to keep track of freshness.
3. Thaw frozen chili in the refrigerator overnight and reheat on the stovetop or in the microwave.

14. Macaroni and Cheese

A classic comfort food that’s always a hit with kids.

Ingredients

• 1 pound elbow macaroni, cooked and drained
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. In a large saucepan, melt butter over medium heat.
2. Stir in flour and cook for 1 minute.
3. Gradually whisk in milk until smooth.
4. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
5. Remove from heat and stir in cheddar cheese and Parmesan cheese until melted.
6. Season with salt and pepper to taste.
7. Stir in cooked macaroni.

Meal Prep Tips

• Cook the pasta to slightly less than al dente, as it will continue to cook when reheated.
• Divide macaroni and cheese into individual oven-safe containers.
• Reheat in the oven or microwave, adding a splash of milk if needed to prevent dryness.

15. Pizza

A fun and customizable lunch option that everyone will love.

Ingredients

• Pizza dough
• Pizza sauce
• Shredded mozzarella cheese
• Your favorite pizza toppings

Instructions

1. Preheat oven to 450 degrees F (232 degrees C).
2. Roll out pizza dough on a lightly floured surface.
3. Spread pizza sauce over the dough.
4. Top with mozzarella cheese and your favorite toppings.
5. Bake for 10-12 minutes, or until crust is golden brown and cheese is melted and bubbly.

Meal Prep Tips

• Prepare pizza dough in advance or use store-bought dough.
• Assemble the pizzas with sauce, cheese, and toppings.
• Partially bake the crusts for a few minutes before adding toppings. Freeze the par-baked pizzas and finish baking when ready to eat.

16. Fish Tacos with Mango Salsa

These fish tacos feature a flavorful white fish and a fresh mango salsa.

Ingredients

• 1 pound white fish fillets (such as cod or tilapia)
• Taco seasoning
• Taco shells
• Shredded cabbage
• For the Mango Salsa:
  • 1 mango, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Instructions

1. Season fish fillets with taco seasoning.
2. Cook fish (grill, bake, or pan-fry) until cooked through.
3. Make the salsa: Combine mango, red onion, cilantro, jalapeño, lime juice, salt, and pepper in a bowl.
4. Warm taco shells.
5. Fill taco shells with cooked fish, shredded cabbage, and mango salsa.

Meal Prep Tips

1. Buy fish fillets that are already skinless and boneless to save time.
2. If using hard taco shells, you can warm them in advance and store them in an airtight container.
3. Pack all the taco components separately and let everyone assemble their own tacos.

Conclusion

By following these meal prep tips and recipes, you can easily meal prep delicious and healthy Saturday lunches for your family. This will free up your time to enjoy your weekend and create lasting memories together. Happy prepping!

Nathaniel Lee

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.