Meal Prep Collection:Lasagna, Breakfast Oats Bowls, Chicken Rolls, Broccoli‑Potato Puree, Egg Bake, and Rice with Sauce

Lasagna – Brown ground meat in a pot, season with salt and black pepper, add finely diced carrots and diced onions, then stir in canned tomatoes to create the meat sauce.

Lasagna – Whisk milk and shredded white cheese together in a separate pot, whisk continuously to form a béchamel sauce.

Lasagna – Place a layer of béchamel sauce in the bottom of each rectangular glass baking dish, add a layer of lasagna noodles, then spread meat sauce on top; repeat layers until the dish is filled.

Lasagna – Cover each assembled dish with plastic wrap, bake in a pre‑heated oven until heated through, then let cool, seal with lids, and freeze for later use.

Breakfast Oats Bowls – Combine chia seeds, rolled oats, and liquid in glass bowls; stir, then top each bowl with either purple yogurt or white yogurt and fresh raspberries.

Breakfast Oats Bowls – Refrigerate overnight to allow the mixture to soften and develop flavor.

Chicken Rolls – Lay pounded chicken breast pieces, place a slice of ham and a strip of cheddar cheese on each, roll up, and bake in the oven until cooked through.

Broccoli‑Potato Puree – Boil broccoli florets and leaves briefly, steam or boil potatoes, then blend together into a smooth puree.

Egg Bake – Cook the egg mixture in a frying pan until set, then transfer to a glass baking dish and finish baking until lightly browned.

Rice with Sauce – Pour white sauce into a pot of cooked yellow rice and stir to combine.

General – After all components have cooled, store each in separate Pyrex containers, cover, and keep in the refrigerator or freezer for future meals.