21 Mediterranean Slow Cooker Dinners
These Mediterranean-inspired slow cooker dinners use chicken, turkey, beef, beans, lentils, vegetables, herbs, tomatoes, olives, and lemon for low-effort meals.
Every recipe uses olive oil instead of seed oils and contains no soy or tofu. For gluten-free recipes, verify broth, seasoning blends, tortillas, grains, and other packaged ingredients.
Before you begin
Cooking times are estimates. Cook poultry and ground meat to 165°F and seafood to 145°F. Follow package directions for grains and packaged ingredients.
Jump to a recipe
- 1. Lemon Chicken and Potatoes
- 2. Chicken Chickpea Stew
- 3. Turkey Meatballs
- 4. White Bean Vegetable Stew
- 5. Chicken Olive Bowl
- 6. Lentil Soup
- 7. Tomato Herb Chicken
- 8. Chicken White Bean Stew
- 9. Turkey Stuffed Peppers
- 10. Lemon Garlic Chicken
- 11. Chickpea Spinach Stew
- 12. Beef Tomato Stew
- 13. Chicken Artichoke Bowl
- 14. Lentil Vegetable Stew
- 15. Turkey Quinoa Bowl
- 16. Chicken Tomato Rice
- 17. White Bean Herb Soup
- 18. Chicken Eggplant Stew
- 19. Turkey Lentil Stew
- 20. Chicken Pepper Bowl
- 21. Lemon Chicken Barley
1. Lemon Chicken and Potatoes
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 1 1/2 pounds potatoes or sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
2. Chicken Chickpea Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
3. Turkey Meatballs
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
4. White Bean Vegetable Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 3 cups cooked legumes
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
5. Chicken Olive Bowl
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
6. Lentil Soup
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 3 cups cooked legumes
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
7. Tomato Herb Chicken
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
8. Chicken White Bean Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
9. Turkey Stuffed Peppers
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Combine the prepared ingredients in a lightly oiled casserole dish. Bake at 375°F for 25 to 40 minutes, until bubbling and the protein is safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
10. Lemon Garlic Chicken
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups chopped vegetables or fruit appropriate to the dish
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
11. Chickpea Spinach Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 3 cups cooked legumes
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
12. Beef Tomato Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean beef
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
13. Chicken Artichoke Bowl
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
14. Lentil Vegetable Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 3 cups cooked legumes
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
15. Turkey Quinoa Bowl
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
16. Chicken Tomato Rice
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
17. White Bean Herb Soup
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 3 cups cooked legumes
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
18. Chicken Eggplant Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
19. Turkey Lentil Stew
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds lean ground turkey
- 4 cups low-sodium gluten-free broth
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Add the ingredients except fresh herbs or citrus to a 4- to 6-quart slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until tender and safely cooked.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
20. Chicken Pepper Bowl
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
21. Lemon Chicken Barley
Servings: 4 Prep: 10–15 minutes Cook: 0–40 minutes
Ingredients
- 1 1/4 pounds chicken
- 2 cups cooked rice, quinoa, or certified gluten-free grain
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups chopped vegetables or fruit
- 1 teaspoon herbs, paprika, or cinnamon appropriate to the dish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice or chopped fresh herbs
Instructions
- Wash and cut the produce. Prepare cooked grains if needed, and keep raw proteins separate from ready-to-eat ingredients.
- Heat olive oil in a skillet over medium heat. Cook the protein until safely done, add the potatoes or vegetables, cover as needed, and cook until tender.
- Finish with lemon juice or fresh herbs, taste, and adjust the seasoning. Divide into four servings.
- Cool cooked portions promptly and refrigerate covered for up to four days.
Variation: Swap in a similar seasonal vegetable or fruit without changing the main protein quantity.
Planning tips
- Prep sturdy vegetables and grains in advance.
- Keep fresh toppings separate until serving.
- Freeze extra cooked portions if you will not use them within four days.
