How long does it take to make Student Meal Prep Week for €20?

About 1 hour 42 minutes in total: 30 minutes of prep and 1 hour 12 minutes of cooking.

How many servings does this Student Meal Prep Week for €20 recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Student Meal Prep Week for €20 recipe come from?

It was shared by Amandine Poggioli | YouTube 🎥 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Student Meal Prep Week for €20

Name: Student Meal Prep Week for €20
Prep time: 30 min
Cook time: 1 h 12 min
Total time: 1 h 42 min
Yield: 4 servings
Ingredients: 300 g Greek yogurt; 11 eggs; 2 tbsp agave syrup; 20 g agave syrup; a little vanilla extract; 30 g cornstarch; 20 g chocolate chips; 200 g apple compote; 100 g flour; 0.5 baking powder; 80 g dark chocolate; 400 g chicken fillets; 2 tbsp paprika; 1 tbsp garlic powder; to taste salt; to taste pepper; 2 tbsp milk; to taste herbs de Provence; 1 tbsp grated parmesan; a handful red onions; 0.25 bell pepper; 100 g chorizo; 6 tomatoes; 2 cucumbers; 1 parsley; 1 mint; juice of 1 lemon lemon juice; 4 tbsp olive oil; 100 g pearl pasta; 0.33 small vegetables

A budget‑friendly, student‑friendly meal prep plan that turns simple pantry staples into a week’s worth of tasty, balanced dishes. From fluffy Greek‑yogurt mini flans to savory marbled baked goods, protein‑packed chicken, and fresh tabbouleh, every bite offers a burst of flavor while keeping prep time short.

Recipe by Amandine Poggioli | YouTube 🎥· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

30 min

Cook Time

1 hr 12 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 42 min estimated total time for 4 servings.

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Dinner Meal Prep Student Budget

Ingredients

14 oz chicken fillets
2 tbsp paprika
1 tbsp garlic powder
to taste salt
to taste pepper
6 tomatoes
2 cucumbers
1 parsley
1 mint
juice of 1 lemon lemon juice
4 tbsp olive oil
3 1/2 oz pearl pasta
0.33 small vegetables
2 1/10 oz semolina
5 tbsp tomato concentrate
to taste cumin
2 clove garlic
0.42 cup light cream
a ladle water
1 1/10 lb cooked pasta
3 1/2 oz remaining chicken

Mini Flans

11 oz Greek yogurt
2 eggs
2 tbsp agave syrup
a little vanilla extract
1 1/10 oz cornstarch
0.71 oz chocolate chips

Marbled Baked Goods

3 eggs
7 1/10 oz apple compote
0.71 oz agave syrup
a little vanilla extract
3 1/2 oz flour
0.5 baking powder
2 4/5 oz dark chocolate

Egg Boxes

6 eggs
2 tbsp milk
to taste herbs de Provence
1 tbsp grated parmesan
a handful red onions
0.25 bell pepper
0.88 oz chorizo

Instructions

1
Preheat the oven to 338°F.
2
For the mini flans, whisk together 300 g Greek yogurt, 2 eggs, 2 tbsp agave syrup, and a little vanilla. Stir in 30 g cornstarch and 20 g chocolate chips. Whisk again, then divide the mixture into a muffin tin. Sprinkle extra chocolate chips on top and bake for 20 minutes at 338°F.
3
For the marbled baked goods, whisk 3 eggs, 200 g apple compote, 20 g agave syrup, and a little vanilla. Add 100 g flour and 0.5 sachet baking powder, whisking until smooth. Divide half of the batter into 80 g melted dark chocolate and mix. Split the batter into five small containers, swirl with a fork, and bake for 20 minutes at 338°F.
4
Cook the chicken: cut 400 g fillets into small pieces and sauté in a skillet for 5–6 minutes with 2 tbsp paprika, 1 tbsp garlic powder, salt, and pepper. Transfer to a container.
5
For the egg boxes, crack 3 eggs into each of two 1‑liter containers. Add 2 tbsp milk, salt, pepper, herbs de Provence, and 1 tbsp grated parmesan. Whisk, then fold in chopped red onions, quartered bell pepper, and 25 g chorizo. Sprinkle with parmesan and bake for 22 minutes at 338°F.
6
Prepare the salad by combining 6 tomatoes, 1 red onion, and 2 large cucumbers into small pieces. Add finely chopped parsley and mint, lemon juice, 4 tbsp olive oil, salt, and pepper. Mix well and keep the dressing aside.
7
For the pearl pasta, add 100 g pearl pasta to two containers, mix in 1/3 small vegetables and 100 g chicken per container, then add the prepared sauce.
8
For the pita, distribute 2/3 vegetables into each container, add sauce, and later place the mixture into pita breads.
9
For the tabbouleh, add 60 g raw semolina per container, 1 tbsp tomato concentrate, cumin, paprika, and garlic powder. Add the remaining vegetables and the dressing juice, allowing the semolina to swell.
10
In a skillet, cook 75 g chorizo with 1/4 red onion, 2 cloves garlic, and 3 tbsp tomato concentrate. Add 100 ml light cream and a ladle of water, letting the sauce thicken. Stir in 500 g cooked pasta and grated parmesan.
11
Retrieve the frittatas from the oven. Once the semolina has swelled, add 100 g remaining chicken per container and distribute the pasta‑chorizo mixture into the remaining containers. Sprinkle with parmesan and serve.
12
Total cooking time is approximately 1 hour 12 minutes.

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