3 Ingredient Meals

Tomato Soup + Spinach + Tortellini

Warm the tomato soup over medium heat. Once hot, add the tortellini and cook according to package directions. In the last 2-3 minutes of cooking, add the chopped spinach.

Cauliflower Rice + Falafel Bites + Tzatziki

I like to purchase frozen riced cauliflower to make this meal even quicker! Heat the rice on the stovetop or in the microwave and then repeat with the falafel bites until heated through. I like the Boca brand of falafel! I found a great parmesan spinach tzatziki at Aldi or you could make your own!

Plain Whole Milk Greek Yogurt + Blueberries + Peanut Butter

This is a staple for me at any time of day! It has the perfect combination of high fiber carbs, protein, and fats to keep me full. I usually keep frozen blueberries in the freezer year around so I don’t have to worry about the price or quality of fresh blueberries. Simply thaw in the microwave and stir with the remaining two ingredients.

Baked Sweet Potato + BBQ Pork or Chicken + Coleslaw

This is a great combo to use up leftovers from different meals! I like to use my own homemade coleslaw with Tessamae’s creamy ranch dressing.

Pancakes/Waffles + Chia jam + Eggs

Nothing says simple like breakfast for dinner! I rotate between Bob’s Red Mill pancake/waffle mix, Birch Bender’s, or Kodiak Cakes. Click here for my Chia Jam recipe!

Refried beans + Bell Pepper Wedges + Cheese/Sour Cream/Greek Yogurt

Keep your bell pepper wedges big so you can use them to scoop up the beans and cheese like you would a tortilla chip!

Chickpea or Lentil Pasta + Alfredo Sauce + Broccoli

Switching to a bean-based pasta means there’s no need to cook extra meat for a source of protein!

Chicken Salad + Fruit + Crackers

Chicken, tuna, or egg salad is always an easy meal! If you have the time, make it homemade but store-bought will work too! Pair with whole grain or grain free crackers and fruit for a source of carbohydrates.

Sweet Potato Toast + Peanut Butter + Banana

To make sweet potato toast, slice a sweet potato (with a sharp knife!) into ¼” thick slices. Bake for 20 minutes at 415 degrees. My favorite topping is peanut butter and banana or avocado.

Italian Sausage + Zucchini + Hash Browns

Cook the sausage in a skillet over medium heat and then remove from pan. For more color, I used a hash made from yukon gold potatoes, sweet potatoes, and carrots, but you can use regular hash browns too! Once each of the ingredients are cooked in the skillet, combine or leave the zucchini separate.

Ham + White Beans + Vegetable Broth

I made this recipe in the instant pot with 3 cans of white beans (rinsed and drained), ~1-2 lb of ham, and 16 oz vegetable broth. I also added a little black pepper and bay leaf for extra flavor. For the Instant Pot, cook for 10 minutes on Manual pressure with a quick release or simmer for 30 minutes on the stovetop.

If you would like to work one-on-one with me to create your next grocery list and meal plan, click here to learn more!

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